Crockpot Chicken Tortilla Soup Recipe

Introduction

This Crockpot Chicken Tortilla Soup is a comforting and flavorful dish perfect for busy weeknights. Tender chicken simmers with beans, corn, and spices, then finishes with creamy cheese and crisp tortillas for a satisfying meal.

Ingredients

• 2 boneless skinless chicken breasts (about 1 to 1 1/4 pounds)
• 1/4 cup taco seasoning (or one 1-ounce packet)
• 1 (4-ounce) can diced green chiles (mild or hot)
• 1 (15.5-ounce) can black beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes, juices included
• 1 (15.25-ounce) can whole kernel corn, drained
• 4 cups chicken broth
• 2 cups grated Mexican blend cheese
• 1 cup heavy cream
• Tortilla chips, or 6 corn tortillas cut into strips and crisped
• 1 bunch cilantro, chopped for garnish
• Optional: diced avocado, lime wedges

Instructions

1. Step 1: Place the frozen or thawed chicken breasts in the bottom of the slow cooker. Sprinkle the taco seasoning evenly over the chicken. Layer the diced green chiles, black beans, diced tomatoes with juices, and drained corn on top.
2. Step 2: Pour 4 cups of chicken broth slowly into the slow cooker. Cover and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours, until the chicken reaches 165°F and shreds easily.
3. Step 3: Remove the chicken from the slow cooker and shred it using two forks or a stand mixer. Return the shredded chicken to the pot and stir to combine evenly.
4. Step 4: Stir in 2 cups of grated Mexican blend cheese and 1 cup of heavy cream. Cook on HIGH for another 30 to 60 minutes, stirring occasionally, until the cheese has melted and the soup has thickened slightly.
5. Step 5: Crisp tortilla strips by either adding tortilla chips to bowls or cooking cut corn tortillas in an air fryer at 400°F for about 5 minutes, shaking once. Serve the soup topped with cilantro and optional diced avocado and lime wedges.

Tips & Variations

• Use rotisserie chicken instead of raw chicken breasts for a quicker prep time.
• Adjust the heat by choosing mild or hot diced green chiles and taco seasoning.
• For a dairy-free version, omit the cheese and cream or substitute with coconut cream.
• Add a squeeze of fresh lime juice before serving for extra brightness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave, stirring occasionally. The tortillas are best added fresh when serving to keep them crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts?

Yes, you can start with frozen chicken breasts. Just increase the cooking time by about 30 minutes on HIGH or 1 hour on LOW to ensure the chicken is fully cooked and tender.

How do I make the tortilla strips crisp?

Cut corn tortillas into strips and cook them in an air fryer at 400°F for around 5 minutes, shaking halfway through. Alternatively, you can bake them in the oven until golden and crisp.

Crockpot Chicken Tortilla Soup Recipe

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4.5 from 145 reviews

This Crockpot Chicken Tortilla Soup is a hearty and flavorful slow cooker recipe perfect for an easy weeknight dinner. Tender chicken breasts are seasoned with taco spice and cooked along with black beans, corn, diced tomatoes, and green chiles in a savory chicken broth. Finished with creamy cheese and heavy cream for richness, this soup is served with crispy tortilla strips and topped with fresh cilantro and optional avocado and lime wedges for a comforting and delicious meal.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 4 hours (HIGH) or 6-7 hours (LOW) plus additional 30-60 minutes for cheese melting
• Total Time: 4 hours 40 minutes (using HIGH setting including finishing step)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Protein

• 2 boneless skinless chicken breasts (about 1 to 1 1/4 pounds)

Seasoning

• 1/4 cup taco seasoning (or one 1-ounce packet)

Canned Goods

• 1 (4-ounce) can diced green chiles (mild or hot)
• 1 (15.5-ounce) can black beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes, juices included
• 1 (15.25-ounce) can whole kernel corn, drained

Liquids & Dairy

• 4 cups chicken broth
• 2 cups grated Mexican blend cheese
• 1 cup heavy cream

Garnish & Serving

• Tortilla chips, or 6 corn tortillas cut into strips and crisped
• 1 bunch cilantro, chopped for garnish
• Optional: diced avocado, lime wedges

Instructions

1. Assemble ingredients in the slow cooker: Place the frozen or thawed chicken breasts in the bottom of the slow cooker. Sprinkle taco seasoning evenly over the chicken. Layer diced green chiles, drained black beans, diced tomatoes with juices, and drained corn over the top.
2. Add broth and cook: Slowly pour 4 cups of chicken broth into the cooker. Cover and cook on HIGH for 3 to 4 hours (or LOW for 6–7 hours) until the chicken reaches 165°F and shreds easily.
3. Shred the chicken: Remove the chicken, shred it with two forks or a stand mixer, then return the shredded meat to the pot. Stir to distribute evenly through the soup.
4. Finish with cheese and cream: Stir in 2 cups grated Mexican blend cheese and 1 cup heavy cream. Cook an additional 30 to 60 minutes on HIGH, stirring occasionally, until the cheese is fully melted and the soup thickens slightly.
5. Crisp tortillas and serve: Either add tortilla chips to bowls or crisp cut corn tortillas in an air fryer at 400°F for approximately 5 minutes, shaking once. Serve topped with chopped cilantro and optional avocado and lime wedges.

Notes

• You can use frozen or thawed chicken breasts with this recipe.
• For a thicker soup, cook an extra 30 minutes after adding cheese and cream.
• Adjust the heat level of the diced green chiles according to your spice preference.
• Use store-bought taco seasoning or make your own blend for more control over sodium and flavor.
• If you don’t have an air fryer, you can crisp tortilla strips in a skillet or oven at 400°F for about 5-7 minutes.
• Garnish with fresh cilantro, avocado, and lime wedges for added freshness and bite.

Keywords: crockpot chicken tortilla soup, slow cooker chicken soup, chicken tortilla soup, easy dinner soup, slow cooker recipes, Mexican soup, comfort food