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Bowl of Crockpot Chicken Tortilla Soup with tortillas and garnishes

Crockpot Chicken Tortilla Soup

A vibrant and flavorful soup made with tender chicken, zesty tomatoes, and hearty beans, perfect for busy weeknights or cozy gatherings.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: dinner, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

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 28 oz can diced tomatoes, undrained
  • 1 10 oz can Rotel (diced tomatoes with green chilies), undrained
  • 1 14.5 oz can chicken broth
  • 1 oz packet taco seasoning
  • 1 tsp cumin
  • 1/2 tsp chili powder
Garnishes and Toppings
  • 1/4 cup chopped fresh cilantro (for garnish, optional)
  • Tortilla chips for serving
  • shredded cheese for serving
  • sour cream for serving
  • avocado for serving

Method
 

Preparation
  1. Place chicken breasts in the bottom of a 6-quart or larger crockpot.
  2. Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
  3. Stir gently to combine ingredients around the chicken.
Cooking
  1. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and tender.
  2. Remove chicken from the crockpot and shred it using two forks. Return shredded chicken to the crockpot.
Serving
  1. Stir the shredded chicken into the soup.
  2. Ladle soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired. Serve hot.

Notes

Enhance flavor by squeezing fresh lime juice over the soup just before serving. Customize toppings based on your taste preferences and what’s on hand. Serve with crusty bread or a side salad for a complete meal.