Crockpot Chicken Tortilla Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookwithlea.com/crockpot-chicken-tortilla-soup-recipe/
