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Slow cooker chicken tortilla soup in a white bowl with a spoon.

Slow Cooker Chicken Tortilla Soup

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Delicious Slow Cooker 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.
Course Main Course, Soup
Cuisine Mexican
Diet Gluten Free, Low Fat
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 12 cups
Calories 163
Author Kim

Ingredients

  • 1 pound boneless, skinless chicken breasts*
  • 1/2 cup white or yellow onion diced
  • 1 (14.5 oz.) can diced fire-roasted tomatoes (not drained)
  • 1 (15 oz.) can black beans drained and rinsed
  • 1 (15 oz.) can corn drained (or about 1 cup frozen or fresh corn)
  • 1 (4.5 oz.) can green chiles
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon ground black pepper
  • 5-6 cups chicken broth or stock, depending on how much liquid you prefer in your soup (I recommend low-sodium)

To garnish

  • Tortilla strips, avocado slices, fresh cilantro and a squeeze of fresh lime juice and/or any other toppings you like

Instructions

  • 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.
    Chicken breasts cooking with corn, beans and tomatoes in a crockpot.
  • 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!
    Crockpot chicken tortilla soup in two bowls garnished with avocado and tortillas.

Video

Notes

*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.

Nutrition

Serving: 1cup | Calories: 163kcal | Carbohydrates: 16.8g | Protein: 12.2g | Fat: 1.8g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 18.3mg | Sodium: 864.4mg | Potassium: 627.7mg | Fiber: 4.6g | Sugar: 8.1g | Vitamin A: 28.2IU | Vitamin C: 51.4mg | Calcium: 7.9mg | Iron: 17.9mg