Delicious Crockpot Chicken Tortilla Soup is a tasty combination of chicken, beans, tomatoes, and plenty of spices. Top it all off with tortilla strips and other favorite Mexican soup toppings, like sliced avocado and fresh cilantro. This easy, hearty soup recipe is perfect for winter meals and can easily be made on the stovetop or in a pressure cooker too!
Add all ingredients for the soup in your crockpot. Stir to combine. Cook on high for 3-4 hours or on low for 6-8 hours.
When chicken is fully cooked, remove and shred with two forks. Then, return back to the crockpot.
Serve and enjoy with all of your favorite toppings!
*If slow cooking chicken from frozen, add another hour to the cooking time. Feel free to use boneless, skinless chicken thighs. If you have the extra time, I recommend browning the chicken in the skillet (before adding it to the slow cooker) for extra delicious flavor.
Storing Leftovers. This soup will keep well in the refrigerator for up to 4 or 5 days. It also freezes well. For freezing, once completely cooled place it in freezer safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer the soup to the fridge and store overnight. When ready to serve, reheat it on medium heat on the stovetop. Serve with your favorite toppings.
Photos by Sasha at Eat Love Eats.