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–+ servings
A spoon is placed in a bowl of chicken tortilla soup.
5 from 1 vote
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Yield: 6 servings

Crockpot Chicken Tortilla Soup

Crockpot chicken tortilla soup is a hearty and easy one-pot dinner, perfect for busy weeknights! With tender shredded chicken, smoky spices, and a zesty lime kick, this soup delivers authentic Tex-Mex flavors.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes

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

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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.

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Notes

Store: This soup stores wonderfully as long as it's stored separately from the toppings. Store cooled soup in an airtight container, in the fridge, for up to 4 days.
Reheat: Reheat gently on the stove or microwave until warmed through. If reheating a large batch, you can also reheat it in the slow cooker over high heat. 
Freeze: Transfer cooled soup to a freezer safe container and freeze for up to 3 months. Remember to leave a little space in your container for the soup to expand as it freezes. Thaw in the fridge overnight or reheat directly from frozen. 

Nutrition

Serving: 1serving, Calories: 347kcal, Carbohydrates: 41g, Protein: 37g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 79mg, Sodium: 1339mg, Potassium: 1219mg, Fiber: 11g, Sugar: 7g, Vitamin A: 853IU, Vitamin C: 20mg, Calcium: 104mg, Iron: 5mg
© Ellen
Cuisine: American
Category: Crockpot Recipes, Soup