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A steaming bowl of Crockpot Chicken Tortilla Soup with fresh toppings

Classic Crockpot Chicken Tortilla Soup

This classic crockpot chicken tortilla soup is a hearty and flavorful meal, perfect for a cozy night in. Made with tender chicken, beans, corn, and a blend of spices, it's a dish the whole family will enjoy.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 people
Calories 350 kcal

Equipment

  • 6-quart slow cooker
  • cutting board
  • two forks
  • hand mixer (optional)

Ingredients
  

Main Ingredients

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (15 oz) can black beans rinsed and drained
  • 1 (15 oz) can corn drained
  • 1 (10 oz) can Rotel (diced tomatoes with green chilies) undrained
  • 1 (14.5 oz) can diced tomatoes undrained
  • 1 (8 oz) can tomato sauce
  • 4 cups chicken broth
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp dried oregano
  • Salt and black pepper to taste

Optional Toppings

  • shredded cheese
  • sour cream
  • avocado
  • cilantro
  • tortilla strips or crushed tortilla chips
  • lime wedges

Instructions
 

Instructions

  • Combine all ingredients except chicken in a 6-quart slow cooker.
  • Place chicken breasts into the slow cooker on top of the other ingredients.
  • Sprinkle chili powder, cumin, oregano, salt, and pepper over the chicken and vegetables.
  • Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
  • Remove cooked chicken, shred it using two forks or a hand mixer, then return it to the slow cooker.
  • Stir well, taste, and adjust seasonings as needed.
  • Allow the soup to heat through for another 15-20 minutes, if needed, to fully incorporate flavors.
  • Ladle hot soup into bowls and garnish with desired toppings.

Notes

For extra flavor, consider adding a bay leaf to the slow cooker during cooking and removing it before serving. If you prefer a thicker soup, you can remove about 1 cup of the soup mixture, blend it, and then stir it back into the pot. Adjust the amount of chili powder and cumin to your spice preference. This soup freezes well for future meals.