Crockpot chicken tortilla soup is a hearty and easy one-pot dinner, perfect for busy weeknights! With tender chicken, smoky spices, and a zesty lime kick, this soup delivers authentic Tex-Mex flavors.
Even though it was well over 20 years ago, we still remember our first time trying chicken tortilla soup at our favorite hole-in-the-wall Mexican restaurant in Texas. The combination of smoky chipotle, fresh lime, and juicy shredded chicken made it an instant family favorite. Over the years we ordered bowl after bowl, and eventually they shared their soup recipe with us. We modified it slightly to prepare it in the slow cooker and are still make it the same way to this day! It’s one of those true set-it-and-forget-it recipes where you add everything into the crockpot and let it do the hard work. It’s a lifesaver on busy weekdays and always a family favorite once you pile on all the toppings!
What Makes This Crockpot Chicken Tortilla Soup So Good?
- Dump-And-Go: Add all the ingredients, set the timer, and come home to a hot dinner!
- Bold Flavors: A perfect blend of chipotle, cumin, and zesty lime creates a robust Tex-Mex-inspired taste.
- Hearty: Packed with protein, fiber, and veggies, this soup won’t leave you hungry!
- Kid-Approved: Easily customize the spice levels to suit your family’s preferences.
- Freezer Friendly: Make extra and freeze for a super quick lunch or dinner later.
Key Ingredients
Below you will find helpful notes for key ingredients used to make this recipe for crockpot chicken tortilla soup. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Chicken: We typically use about a pound and a half of boneless chicken breasts or thighs, but you can definitely use two pounds if you’re feeding a big family. Season with salt and pepper before adding them to the slow cooker.
- Black Beans: Make sure they’re drained and rinsed before you toss them in the soup!
- Rotel: You can substitute Rotel for a can of fire roasted tomatoes, but the diced tomatoes and tangy green chilies really add a great southwestern flavor. Use hot, medium, or mild depending on your spice preference.
- Corn: We use frozen corn, but fresh or canned corn also work well. If you use canned corn, be sure to drain it well.
- Seasonings: To add a good depth of flavor, we add chili powder, ground cumin, garlic powder and ground chipotle powder. The chipotle powder is mild in heat, but adds a ton of smoky flavor.
How to Make Crockpot Chicken Tortilla Soup
This is the best dump-and-go soup recipe! Let the crockpot work its magic while you enjoy your day, and return to a hot and ready dinner. Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.
- Add Ingredients to Crockpot: Add the chicken and broth to the slow cooker. Then, toss in the beans, Rotel, corn, seasonings, and lime juice.
- Cook: Cook on low for 6-8 hours or high for 4-5 hours, until chicken is tender and easily shredded.
- Shred: Shred the chicken into bite size pieces. We shred it directly in the crockpot with two forks to make less mess.
- Enjoy: Then serve up a bowl with all your favorite toppings — we never skip the tortilla strips and cheese!
Cook’s Tips & Variations
- Swap the Beans: You can use any beans you like best! Pinto beans or kidney beans are also tasty in this soup. Just make sure to rinse and drain them well before adding.
- Add Onion and Garlic: For more savory flavor, feel free to add a diced white or yellow onion and a couple of cloves of minced garlic.
- Spicy: Toss in some crushed red pepper flakes, fresh diced jalapeños (leave the seeds in for double the heat), and/or cayenne powder to spice things up.
- Pressure Cooker: Add all the soup ingredients to your pressure cooker and cook on manual high pressure for 20 minutes. Do a quick pressure release and then shred the chicken and serve!
Don’t Forget The Toppings
Chicken tortilla soup is made for piling on all your favorite toppings, especially crispy tortilla strips for that signature crunch! We usually like to serve this soup with a toppings bar, that way everyone can dress up their bowls however they’d like.
- Tortilla Strips: Crushed tortilla chips work well too.
- Avocado: Diced avocado or even guacamole will work.
- Cheese: Shredded mozzarella or Monterrey jack cheese are good melt-y choices, but we also love crumbled queso fresco on top!
- Sour Cream: or Mexican crema.
- Cilantro: Sliced green onions or fresh Pico de Gallo are also tasty.
- Lime Wedges
- Jalapeños: Fresh or pickled.
Crockpot Chicken Tortilla Soup
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, or thighs
- 8 cups chicken broth
- 2 (15 oz) cans black beans, drained and rinsed
- 2 (10 oz) cans Rotel, do not drain
- 2 cups corn, fresh or frozen
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon chipotle powder, or more to taste
- 1 lime, juice only
Optional Toppings
- tortilla strips, or crushed tortilla chips
- sliced avocado
- cilantro
- lime wedges
- shredded mozzarella, Monterrey jack cheese, or crumbled queso fresco
- sour cream
Instructions
- Spray a 7-quart crockpot (or larger) with non-stick spray. Place chicken breasts and broth in crockpot. Add the black beans, Rotel, corn, garlic powder, chili powder, cumin, chipotle powder, and lime juice.
- Stir and place the lid on the crockpot. Cook on low for 6 to 8 hours, or high 4 to 5 hours, until the chicken is cooked through and easily shreds.
- When you are ready to serve, use two forks to shred the chicken in the crockpot. Serve hot with all your favorite toppings.
