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Crockpot Chicken Tortilla Soup made with spices, chicken, and tortillas

Crockpot Chicken Tortilla Soup

A warm and comforting soup made easily in a slow cooker, perfect for busy days. Customize with your favorite toppings for added flavor.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 1 can (28 oz) diced tomatoes, undrained
  • 1 can (10 oz) Rotel (diced tomatoes with green chilies), undrained
  • 1 can (14.5 oz) chicken broth
  • 1 packet (1 oz) taco seasoning
  • 1 tsp cumin
  • 1/2 tsp chili powder
For serving
  • 1/4 cup chopped fresh cilantro (for garnish, optional)
  • Tortilla chips For garnish
  • Shredded cheese For garnish
  • Sour cream For garnish
  • Avocado (for serving) Optional garnish

Method
 

Preparation
  1. Place the chicken breasts in the bottom of a 6-quart or larger crockpot.
  2. Add the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
  3. Stir gently to combine the ingredients around the chicken.
Cooking
  1. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
  2. Remove the chicken from the crockpot and shred it using two forks.
  3. Return the shredded chicken to the crockpot and stir it into the soup.
Serving
  1. Ladle the soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired. Serve hot.

Notes

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, let it cool completely and then transfer it to a freezer-safe container. It will last for about 2 to 3 months in the freezer. Thaw it in the refrigerator before reheating. Adjust the spiciness by using mild or hot Rotel. For a thicker soup, add a little more chicken broth or some cornmeal. Add rice or quinoa for a heartier soup.