Go Back

Crockpot Chicken Tortilla Soup

A comforting and nutritious soup that's easy to prepare in a crockpot, packed with protein, and perfect for busy days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb chicken breast Boneless and skinless recommended
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 4 cups chicken broth Homemade is recommended for added flavor
  • Salt and pepper to taste
For serving
  • Crispy tortilla strips For topping
  • Optional toppings: avocado, cheese, cilantro, lime Customize as per preference

Method
 

Preparation
  1. Place chicken breast at the bottom of the crockpot.
  2. Add black beans, corn, diced tomatoes, onion, garlic, cumin, and chili powder.
  3. Pour the chicken broth over the mixture and stir to combine.
  4. Season with salt and pepper to taste.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  6. Once cooked, shred the chicken in the soup using two forks.
Serving
  1. Ladle the soup into bowls.
  2. Top each bowl with crispy tortilla strips and optional toppings like avocado, cheese, cilantro, and lime.

Notes

Leftover soup can be stored in an airtight container in the refrigerator for 3-4 days, or frozen for up to 3 months. Adjust cooking times if using frozen chicken.