Name: Delicious Slow Cooker Chicken Tortilla Soup
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 (10-oz) can diced tomatoes with green chiles (Rotel); 1 (10-oz) can red enchilada sauce; 1 (15-oz) can black beans, drained and rinsed; 1 (15-oz) can corn, drained (or 1½ cups frozen); 1 (28-oz) can fire-roasted diced tomatoes; 1 medium onion, diced; 1 tsp garlic powder; 1 tsp smoked paprika; 1½ tsp ground cumin; 2 lbs boneless skinless chicken breasts or thighs; 2 tsp chili powder; 3 cloves garlic, minced; 4 cups low-sodium chicken broth; Crispy tortilla strips or chips; Diced avocado; Fresh cilantro; Juice of 2 limes; Lime wedges; Optional: 1 bay leaf; Salt and black pepper, to taste; Shredded cheddar or Mexican cheese blend; Sliced jalapeños; Sour cream or Greek yogurt

This delicious slow cooker chicken tortilla soup is a hearty, flavorful Mexican-inspired classic! Tender shredded chicken, black beans, corn, fire-roasted tomatoes, and bold spices simmer low and slow for maximum taste. Top with crispy tortilla strips, avocado, cheese, and lime for the ultimate comforting bowl of goodness.

Why You’ll Love This Recipe

This slow cooker chicken tortilla soup is pure weeknight magic! With just minutes of prep, you dump everything in the crockpot and let it work its magic while you go about your day. The result? Incredibly tender chicken that shreds effortlessly, a rich and smoky broth bursting with Tex-Mex flavors, and a filling combination of beans and corn that makes it hearty enough to be a complete meal. It’s family-friendly, budget-friendly, naturally gluten-free (with the right toppings), and reheats beautifully—perfect for meal prep or feeding a crowd. The customizable toppings make it fun for everyone to build their perfect bowl, and the house smells absolutely amazing while it cooks. Once you try this easy version, it will become your go-to comfort soup!

Recipe Tips and Tricks

Use fire-roasted tomatoes for that extra smoky depth of flavor.
Shred the chicken right in the slow cooker using two forks—it stays juicy and absorbs more broth.
Taste and adjust seasoning before serving—add extra lime juice or chili powder for more zing.
For thicker soup, mash some of the beans or stir in a cornstarch slurry in the last 30 minutes.
Make tortilla strips at home: cut corn tortillas into strips, lightly spray with oil, and bake at 350°F until crispy.
Serve with plenty of toppings on the side so everyone can customize their bowl.

Yield: 8 Servings

Delicious Slow Cooker Chicken Tortilla Soup

Easy, flavorful slow cooker chicken tortilla soup packed with tender chicken, beans, corn, and zesty spices!

Prep Time 10 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 20 minutes

Ingredients

1 (10-oz) can diced tomatoes with green chiles (Rotel)
1 (10-oz) can red enchilada sauce
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can corn, drained (or 1½ cups frozen)
1 (28-oz) can fire-roasted diced tomatoes
1 medium onion, diced
1 tsp garlic powder
1 tsp smoked paprika
1½ tsp ground cumin
2 lbs boneless skinless chicken breasts or thighs
2 tsp chili powder
3 cloves garlic, minced
4 cups low-sodium chicken broth
Crispy tortilla strips or chips
Diced avocado
Fresh cilantro
Juice of 2 limes
Lime wedges
Optional: 1 bay leaf
Salt and black pepper, to taste
Shredded cheddar or Mexican cheese blend
Sliced jalapeños
Sour cream or Greek yogurt

Instructions

Let’s get this flavor fiesta started! Grab your slow cooker and add the diced onion and minced garlic to the bottom—they’ll create an amazing aromatic base.
Add the star of the show! Place the chicken breasts or thighs right on top—no need to brown them first; the slow cooker handles everything!
Dump in all the goodies! Add black beans, corn, fire-roasted diced tomatoes, Rotel, chicken broth, enchilada sauce, and all the spices (chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and bay leaf if using).
Give it a gentle stir to combine everything—don’t worry about perfection; it all comes together beautifully!
Set it and forget it! Cover and cook on LOW for 6 hours or HIGH for 3–4 hours until the chicken is tender and shreds easily.
Shred that gorgeous chicken! Remove the chicken to a plate, shred it with two forks (it’ll be so juicy!), then stir it back into the soup.
Brighten it up! Squeeze in fresh lime juice (start with one lime, taste, and add more if you like it zesty!) and give everything a good stir.
Taste test time! Taste the broth—add more salt, pepper, chili powder, or lime until it’s perfect for your taste buds.
Get topping-happy! Ladle the hot soup into bowls and let everyone pile on their favorite toppings: crispy tortilla strips, cheese, avocado, sour cream, cilantro, and extra lime wedges.
Serve and enjoy the cozy vibes! Dig in immediately and watch everyone go back for seconds—this soup is pure comfort and flavor in every spoonful!

Notes

This is a true “dump-and-go” recipe—no sautéing required for easy prep!
For extra smoky flavor, add 1–2 chipotle peppers in adobo sauce.
Make it ahead: Prep everything the night before and refrigerate until morning.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 273Total Fat 5gSaturated Fat 1gUnsaturated Fat 4gCholesterol 100mgSodium 890mgCarbohydrates 15gFiber 4gSugar 3gProtein 40g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Chicken breasts or thighs: Thighs stay extra juicy and tender during long cooking; breasts work great too and are leaner.
Fire-roasted diced tomatoes & Rotel: These add smoky flavor and mild heat—regular diced tomatoes are fine but won’t have the same depth.
Black beans & corn: Drained and rinsed beans add protein and texture; corn brings natural sweetness to balance the spices.
Chicken broth: Low-sodium recommended so you can control the saltiness; homemade broth adds even more richness.
Spices: Chili powder, cumin, and smoked paprika create that classic tortilla soup flavor—freshly ground spices make it pop!
Lime juice: Freshly squeezed at the end brightens all the flavors and cuts through the richness.

Variations and Substitutions

Vegetarian version: Skip the chicken, double the black beans or add extra veggies (zucchini, bell peppers), and use vegetable broth.
Spicier soup: Add diced jalapeños, chipotle peppers in adobo, or extra chili powder.
Creamy tortilla soup: Stir in ½ cup heavy cream or cream cheese at the end for a velvety texture.
Protein swaps: Use shredded rotisserie chicken (add in last hour), ground turkey, or even shrimp.
Bean options: Substitute pinto beans or white beans for black beans.
Add rice or quinoa: Stir in cooked rice or quinoa at the end for extra heartiness.
Low-carb/keto: Skip the corn and beans, add extra chicken and zucchini.

Storage Options

Store cooled soup in an airtight container in the refrigerator for up to 4–5 days. Reheat on stovetop or microwave, adding a splash of broth if it thickens. Freezes beautifully for up to 3 months—thaw overnight in the fridge before reheating.