Crock Pot Chicken Tortilla Soup

black bowl full of chicken tortilla soup

4.80 from 15 votes

Crock Pot Chicken Tortilla Soup is a healthy and flavorful soup made right in your slow cooker. Chicken, tomatoes, black beans, corn - customize the heat to your liking and add your favorite toppings, including homemade, crispy tortilla strips!

Prep Time 10

Cook Time 8

Total Time 8 10

Servings servings

Author Melissa Williams

Ingredients

For the Chicken Tortilla Soup

1-2 lbs boneless, skinless chicken breasts
15 oz crushed tomatoes
10 oz black beans
10 oz red enchilada sauce
12 oz green chiles
1 small onion diced
3 tsp minced garlic or 3 cloves
12 oz frozen sweet corn
32 oz chicken broth
2 tsps cumin
2 tsps chili powder
1 tsp salt
½ lime

For the Crispy Tortilla Strips

4 corn tortillas
½ lime zested & juiced
2 Tb cilantro chopped
coarse salt optional

Instructions

To make the Chicken Tortilla Soup

Spray the bottom of your slow cooker with non-stick spray and place the trimmed chicken cutlets in the bottom.
1-2 lbs boneless, skinless chicken breasts
Top with the crushed tomatoes, black beans, enchilada sauce, green chiles, chopped onion, minced garlic, frozen corn, chicken broth, cumin, chili powder, and salt. Stir to evenly distribute.
15 oz crushed tomatoes, 10 oz black beans, 10 oz red enchilada sauce, 12 oz green chiles, 1 small onion, 3 tsp minced garlic, 12 oz frozen sweet corn, 32 oz chicken broth, 2 tsps cumin, 2 tsps chili powder, 1 tsp salt
Cover your slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
30 minutes before serving, remove the chicken from the soup, shred with two forks, then return to the soup. Squeeze the juice of half of a lime into the soup and let rest for 30 minutes.
1/2 lime
When ready, switch your slow cooker to warm for serving.
Ladle soup into bowls and top with crispy tortilla strips and desired garnishes (sour cream, shredded cheese, avocado, pico...)
4 corn tortillas, 2 Tb cilantro

To make the Crispy Tortilla Strips

Preheat your oven to 375 and line a baking sheet with foil. Spray with non-stick spray and set aside.
Use a pizza cutter to slice the corn tortillas into skinny strips and spread them evenly over the prepared baking sheet.
Spray the strips with non-stick spray again, squeeze the juice of half a lime over the top and sprinkle with lime zest and cilantro. Top with coarse salt. Mix around to fully cover each strip.
1/2 lime, coarse salt
Bake for 5-10 minutes, until your desired level of crispiness.

Notes

No slow cooker? You can make this on the stovetop—just simmer in a large pot or Dutch oven for about 30 minutes, until the onion softens and the chicken shreds easily.
For heat, add jarred jalapeños or ¼ tsp cayenne pepper.
Customize to your liking—skip or swap ingredients like black beans or corn as needed.
Top with lime juice, avocado, shredded cheese (Mexican blend or pepper jack), sour cream, pico de gallo, or cilantro.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition