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–+ servings
image of A realistic top down mise en place of chicken breasts black beans corn diced tomatoes canned tomatoes with green chilies chicken broth onion bell peppers garlic chili powder cumin lime cilantro tortilla chips sour cream avocado monterey jack cheese and fire roasted tomatoes arranged on a pristine white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
katya bou

Crockpot Chicken Tortilla Soup

An effortless and flavorful slow cooker recipe that delivers a cozy, Tex-Mex inspired soup with tender shredded chicken, rich spices, and a kick of freshness. Perfect for busy weeknights and meal prepping.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 1.5 lbs Chicken breasts boneless, skinless
  • 1 large Onion diced
  • 1 can Black beans 15 oz, rinsed and drained
  • 1 can Corn 15 oz, drained
  • 1 can Diced tomatoes 14.5 oz, undrained
  • 1 can Canned tomatoes with green chilies (Rotel) 10 oz, undrained
  • 4 cups Chicken broth low sodium recommended
  • 2 cloves Garlic minced
  • 1 tbsp Chili powder
  • 1 tsp Cumin
  • 1/2 tsp Smoked paprika
  • 1 dash Salt
  • 1 dash Pepper
  • 1/4 cup Pickled jalapenos diced (optional for heat)
Toppings
  • 1 fresh Lime juiced
  • 1 cup Tortilla chips for serving
  • 1/2 cup Sour cream for serving
  • 1/2 cup Shredded Monterey Jack cheese for serving
  • 1/4 cup Cilantro fresh, chopped
  • 1 medium Avocado diced
  • 1 lime Lime wedge for serving

Equipment

  • Slow Cooker
  • Mixing bowl
  • Wooden spoon

Method
 

Prepare the Base
  1. Place the chicken breasts at the bottom of your slow cooker. Ensure they are evenly arranged and not overlapping.
  2. Add the diced onion, minced garlic, black beans, corn, diced tomatoes, and Rotel to the slow cooker.
  3. Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper evenly over the ingredients.
  4. If using, add the diced pickled jalapeños along with the other ingredients.
  5. Pour the chicken broth into the slow cooker, ensuring all ingredients are submerged.
  6. Cover the slow cooker and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 8 hours, until the chicken is tender and shreddable with two forks.
Shred and Finish
  1. Carefully remove the chicken breasts from the slow cooker and place them on a clean cutting board.
  2. Shred the chicken using two forks, discarding any excess fat or skin.
  3. Return the shredded chicken to the slow cooker and stir well to combine.
  4. Just before serving, stir in the fresh lime juice to brighten the flavors.
Serve
  1. Ladle the soup into bowls. Top with tortilla chips, sour cream, cheese, cilantro, avocado, and a lime wedge.

Nutrition

Calories: 280kcalCarbohydrates: 20gProtein: 25gFat: 11g

Notes

To make this recipe keto-friendly, omit the corn and reduce or omit the black beans. For a creamier version, stir in 1/4 to 1/2 cup of heavy cream or cream cheese during the last 30 minutes of cooking. This soup also freezes beautifully for up to 3 months. To reheat from frozen, thaw overnight in the refrigerator, then gently reheat on the stove.
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