There’s something incredibly comforting about a warm, flavorful bowl of chicken tortilla soup, especially when it’s made effortlessly in a crock pot. This recipe is perfect for busy weeknights or chilly weekends when you want a hearty meal without spending hours in the kitchen. Slow-cooked to perfection, the chicken becomes tender and juicy while the spices and vegetables create a deliciously rich broth. This soup is vibrant, satisfying, and topped with crispy tortilla strips, making it a family favorite that you’ll want to make again and again.
Why This Recipe Is a Must-Try
If you love meals that require minimal prep but deliver maximum flavor, this crock pot chicken tortilla soup is your new go-to. Unlike traditional stove-top recipes, the slow cooker method allows all the ingredients to meld beautifully, creating depth and complexity in every bite. Plus, it’s incredibly versatile and customizable to suit your taste preferences and dietary needs.
This recipe uses simple, wholesome ingredients you might already have on hand, and it’s naturally gluten-free. It’s also packed with protein and fresh veggies, making it balanced and nourishing. Whether you’re serving it for a casual dinner or a cozy gathering, it’s guaranteed to please both adults and kids alike.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, no salt added
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 4 cups low-sodium chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1 lime, juiced
- Fresh cilantro, chopped (for garnish)
- Corn tortillas, cut into strips
- Olive oil or avocado oil (for frying tortilla strips)
- Optional toppings: sliced avocado, shredded cheese (use -certified if preferred), sour cream or plain yogurt
How To Make Crock Pot Chicken Tortilla Soup
Step 1: Prepare the Ingredients
Start by dicing your onion and mincing the garlic. Rinse and drain the black beans, and measure out your frozen corn. Cut corn tortillas into thin strips and set aside.
Step 2: Add Ingredients to the Crock Pot
Place the chicken breasts at the bottom of the crock pot. Add the diced onion, minced garlic, canned diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir gently to combine all the ingredients.
Step 3: Cook on Low
Cover and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be fully cooked and tender.
Step 4: Shred the Chicken
Once done, remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the crock pot and stir well.
Step 5: Add Lime Juice and Adjust Seasonings
Squeeze the juice of one lime into the soup and stir. Taste and adjust salt, pepper, or spices as desired.
Step 6: Prepare Tortilla Strips
Heat a small amount of olive or avocado oil in a skillet over medium heat. Fry the tortilla strips until crispy and golden brown. Remove and drain on paper towels.
Step 7: Serve
Ladle the soup into bowls and top with crispy tortilla strips, freshly chopped cilantro, and any optional toppings like sliced avocado, shredded cheese, or a dollop of sour cream or yogurt.
Expert Tips
- Use boneless, skinless chicken thighs for even juicier, more flavorful meat if you prefer.
- For a thicker soup, remove the lid during the last 30 minutes of cooking to let some liquid evaporate.
- Make your tortilla strips extra crispy by baking them in the oven with a light coat of oil and salt at 375°F for 10-12 minutes, turning halfway through.
- To save time, prep the onions, garlic, and tortillas the night before.
- If you want a smoky kick, add a chipotle pepper in adobo sauce or a dash of chipotle powder.
- Keep the soup mild or increase the heat by adding more chili powder or a pinch of cayenne pepper.
- Use homemade chicken broth for a richer flavor, or low-sodium store-bought broth for convenience.
- Leftover soup tastes even better the next day — let flavors meld overnight in the fridge.
Variations and Customizations
- Vegetarian Version: Replace chicken with extra beans, diced sweet potatoes, or chopped zucchini for a hearty veggie soup.
- Spicy Twist: Add diced jalapeños or a splash of hot sauce to turn up the heat.
- Cheese Lover’s: Stir in shredded cheese directly into the hot soup for a creamy texture.
- Green Chile Version: Swap diced tomatoes with diced green chilies for a different flavor profile.
- Grain Boost: Add cooked quinoa or brown rice to make the soup more filling.
- Make it Dairy-Free: Skip cheese and sour cream, or use dairy-free alternatives.
- Slow Cooker to Instant Pot: If you’re short on time, this recipe can be adapted for an Instant Pot using the pressure cook setting for about 20 minutes.
How to Store Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of chicken broth or water to loosen the soup as it thickens in the fridge. You can also freeze the soup for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove or in the microwave. Keep tortilla strips separate and add them fresh to maintain their crispiness.
FAQ
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but cooking time will be longer. It’s best to cook on low for about 8 hours or on high for 5-6 hours to ensure the chicken cooks through properly.
How can I make this soup spicier?
To increase the heat, add diced jalapeños, a pinch of cayenne pepper, or a chipotle pepper in adobo sauce. Adjust gradually and taste as you go to avoid overpowering the soup.
What are some good toppings for chicken tortilla soup?
Popular toppings include crispy tortilla strips, sliced avocado, chopped fresh cilantro, shredded cheese, sour cream or plain yogurt, and a squeeze of lime. You can also add diced red onions or jalapeños for extra flavor.
Can I prepare this soup ahead of time?
Absolutely! You can assemble all the ingredients in the crock pot insert the night before, then refrigerate. When ready to cook, simply place the insert in the slow cooker and start cooking. The flavors may even improve after sitting overnight.
Conclusion
Crock Pot Chicken Tortilla Soup is a flavorful, easy-to-make meal that brings warmth and comfort to your table with minimal effort. Whether you’re new to slow cooking or a seasoned pro, this recipe checks all the boxes: it’s simple, satisfying, and full of bold flavors. With its tender chicken, hearty beans, and vibrant spices, every spoonful is a delicious celebration of classic Mexican-inspired cuisine. Don’t forget the crispy tortilla strips and fresh toppings to complete the experience. Make a big batch, enjoy leftovers, and share this crowd-pleaser with family and friends all year round!
