Tasty Slow Cooker Chicken Tortilla Soup

This hearty slow cooker chicken tortilla soup is a comforting Mexican-inspired dish featuring tender shredded chicken, zesty tomatoes, black beans, sweet corn, and bold spices simmered low and slow. It’s packed with flavor, easy to prepare with minimal effort, and perfect for cozy weeknight dinners or crowd-pleasing gatherings.

Why You’ll Love This Recipe

This slow cooker chicken tortilla soup is a true winner because it’s incredibly easy—just dump everything in and let the crockpot do the magic while you go about your day. The flavors meld beautifully over hours, creating a rich, smoky broth with just the right kick from chili powder, cumin, and fire-roasted tomatoes. Tender shredded chicken, hearty black beans, and sweet corn make it filling and nutritious, while customizable toppings like crispy tortilla strips, creamy avocado, cheese, and fresh cilantro let everyone personalize their bowl. It’s family-friendly, budget-friendly, and reheats perfectly—ideal for meal prep or busy evenings when you crave something warm and satisfying without the hassle.

Recipe Tips and Tricks

• For maximum flavor, use fire-roasted diced tomatoes instead of regular ones—they add a subtle smoky depth.
• Shred the chicken right in the slow cooker using two forks to keep it juicy and infused with broth.
• Taste and adjust spices before serving; add more chili powder or a squeeze of lime for extra zing.
• If you prefer a thicker soup, mash some beans or stir in a cornstarch slurry in the last 30 minutes.
• Freeze leftovers in portions for quick future meals—the flavors get even better!
• Serve with plenty of toppings on the side so everyone can load up their bowl.

Yield: 8 Servings

Tasty Slow Cooker Chicken Tortilla Soup

Print

Easy, flavorful slow cooker chicken tortilla soup with tender chicken, beans, corn, and zesty spices—top with crispy strips!

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 1.5 cups frozen)
• 1 (28-oz) can fire-roasted diced tomatoes (or 2 (14.5-oz) cans)
• 1 medium onion, diced
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1.5 tsp ground cumin
• 1.5-2 lbs boneless, skinless chicken breasts (or thighs)
• 2 tsp chili powder
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• Crispy tortilla strips
• Diced avocado
• Fresh cilantro
• Juice of 1 lime
• Lime wedges
• Optional: 1 bay leaf
• Salt and black pepper, to taste
• Shredded cheese
• Sour cream

Instructions

1. Get ready for flavor magic! Grab your slow cooker and add the diced onion and minced garlic to the bottom for a fragrant base.
2. Layer in the star! Place the boneless chicken breasts (or thighs) right on top—no need to brown them first; the slow cooker handles everything beautifully.
3. Dump in the goodies! Pour in the black beans, corn, fire-roasted diced tomatoes, Rotel, chicken broth, and enchilada sauce—everything together for instant deliciousness.
4. Season it up! Sprinkle the chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and bay leaf (if using) over everything. Give it a gentle stir to combine.
5. 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.
6. Shred the chicken! Remove the chicken to a plate, shred it with two forks (it'll be so juicy!), then stir it back into the soup.
7. Add a zesty finish! Squeeze in the fresh lime juice and stir— this brightens everything up and makes the flavors pop!
8. Taste and tweak! Give it a quick taste—add more salt, lime, or spice if needed for your perfect bowl.
9. Get topping-happy! Ladle the hot soup into bowls and let everyone pile on their favorites: crispy tortilla strips, cheese, avocado, sour cream, cilantro, and extra lime.
10. Enjoy the cozy vibes! Serve immediately and watch everyone go back for seconds—this soup is pure comfort in every spoonful!

Notes

• This is a true "dump-and-go" recipe—no sautéing required for easy prep!
• For extra smoky flavor, add a chipotle pepper in adobo.
• Make it ahead: Prep ingredients the night before and refrigerate.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 81Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gCholesterol 3mgSodium 806mgCarbohydrates 15gFiber 4gSugar 3gProtein 5g

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

• Boneless, skinless chicken breasts or thighs: Use breasts for leaner meat or thighs for richer flavor and tenderness—they stay juicy during long cooking.
• Fire-roasted diced tomatoes (with green chiles like Rotel): These provide smoky depth and mild heat; regular diced tomatoes work but lack the same punch.
• Black beans and corn: Drained and rinsed beans add protein and texture; corn brings natural sweetness to balance the spices.
• Chicken broth: Low-sodium is best so you control the saltiness; use homemade for extra richness.
• Spices (chili powder, cumin, garlic powder): These create that classic Tex-Mex flavor—freshly ground spices intensify the taste.
• Onion and garlic: Fresh is ideal for aromatic base; frozen or pre-minced saves time without sacrificing much flavor.

Variations and Substitutions

• Make it vegetarian: Skip the chicken and double the black beans or add extra veggies like bell peppers or zucchini; use vegetable broth instead.
• Protein swaps: Use rotisserie or leftover shredded chicken (add in the last hour to heat through), turkey, or even shrimp for a twist.
• Bean options: Substitute pinto or white beans for black beans for a different texture.
• Heat level: For milder soup, use mild enchilada sauce or Rotel; amp it up with jalapeños, chipotle peppers, or extra chili powder.
• Creamy version: Stir in cream cheese or heavy cream at the end for a richer, velvety texture.
• Gluten-free: Ensure enchilada sauce and broth are gluten-free; top with corn tortilla strips.
• Add-ins: Toss in bell peppers, quinoa, or rice for extra heartiness.

Storage Options

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

Dish Gallery

Please share this Tasty Slow Cooker Chicken Tortilla Soup with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Slow Cooker Chicken Pot Pie