Crock Pot Chicken Tortilla Soup
There's nothing better than coming home to a house that smells like a Mexican restaurant kitchen, and this crock pot soup recipe delivers exactly that with almost zero effort. Smoky, hearty, and loaded with toppings, it's weeknight comfort food at its easiest.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Crock Pot Chicken Tortilla Soup
A smoky, hearty slow cooker chicken tortilla soup topped with crispy tortilla strips, avocado, and lime.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 1x
- Method: Slow Cooker
- Cuisine: Mexican-American
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 can (28 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1.5 cups corn kernels (fresh, frozen, or canned)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1–2 chipotle peppers in adobo sauce, minced, plus 1 tbsp adobo sauce
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Tortilla strips or crushed tortilla chips, for topping
- Shredded cheese, avocado, and sour cream, for topping
Instructions
- Add the chicken breasts, diced tomatoes, black beans, corn, onion, garlic, chicken broth, chipotle peppers with adobo sauce, cumin, chili powder, smoked paprika, salt, and pepper to the crock pot.
- Stir gently to combine, then cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is very tender.
- Remove the chicken breasts and shred with two forks, then return the shredded chicken to the pot and stir well.
- Stir in the lime juice and fresh cilantro just before serving.
- Ladle into bowls and top with tortilla strips, shredded cheese, avocado, and sour cream.
Notes
For extra flavor, sear the chicken in a hot skillet for 2-3 minutes per side before adding it to the crock pot. This soup freezes well for up to 3 months without toppings; add fresh toppings after reheating.
Frequently Asked Questions
Can I make this crock pot soup recipe with frozen chicken?
Yes, you can add frozen chicken breasts directly to the slow cooker without thawing first. Just be sure to cook on low for the full 6-7 hours to guarantee the chicken reaches a safe internal temperature all the way through.
How spicy is this chicken tortilla soup?
It has a mild-to-medium heat from the chipotle peppers, which you can easily adjust. Use just one chipotle pepper for a milder soup, or add extra adobo sauce if you like more kick.
Can I freeze leftover tortilla soup?
Absolutely, this soup freezes beautifully for up to 3 months in an airtight container. Just leave off the tortilla strips, avocado, and other fresh toppings until you're ready to reheat and serve.
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