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A steaming bowl of Chicken Tortilla Soup cooked in a Crock Pot, ready to eat.

Crock Pot Chicken Tortilla Soup

Warm up with this easy and flavorful Crock Pot Chicken Tortilla Soup, perfect for a cozy meal with minimal effort.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 people

Equipment

  • Crock Pot
  • cutting board
  • forks
  • ladle
  • bowls

Ingredients
  

Main Ingredients

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 can (15 oz) black beans rinsed and drained
  • 1 cup frozen corn
  • 1 medium medium yellow onion chopped
  • 3 cloves garlic minced
  • 1 can (4 oz) diced green chilies undrained

Spices

  • 2 tsp chili powder
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper optional
  • Salt and black pepper to taste

Finishers

  • 2 tablespoons fresh lime juice
  • ½ cup fresh cilantro chopped

Instructions
 

Cooking

  • Place chicken in the Crock Pot with broth, tomatoes, beans, corn, onion, garlic, green chilies, and all spices except salt and pepper.
  • Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
  • Remove chicken, shred it with two forks, and return it to the Crock Pot.
  • Stir in lime juice and half of the cilantro; season with salt and pepper to taste.

Serving

  • Ladle the hot soup into bowls and serve with your favorite toppings like tortilla chips, cheese, sour cream, and avocado.
  • Garnish each serving with the remaining fresh cilantro.

Notes

For extra tenderness, bone-in, skin-on chicken thighs can be used, just remove skin and bones before shredding. Adjust cayenne pepper to your preferred spice level. A squeeze of fresh lime juice at the end brightens all the flavors!