There’s a special kind of magic in a bowl of Crockpot Chicken Tortilla Soup. It’s a dish that warms you from the inside out. The tender chicken and flavorful broth create a delightfully comforting meal. This slow cooker chicken soup is a weeknight wonder.

I love making this for busy evenings. Guests always rave about its rich taste. It’s truly a crowd-pleaser.

There are so many reasons this Crockpot Chicken Tortilla Soup is a staple in my kitchen!

Dump-and-go simplicity: Seriously, prep is a breeze.
Amazing flavor: The slow cooking really melds everything together.
Weeknight wins: It’s the perfect cozy, fuss-free dinner.
Crowd-pleaser: Everyone, from kids to adults, loves this easy tortilla soup.

Crockpot Chicken Tortilla Soup Ingredients

The beauty of this Crockpot Chicken Tortilla Soup lies in its simplicity. These pantry staples come together for a magical culinary experience. It’s a treasure trove of flavor.

Here are the stars of our slow cooker chicken soup:

Boneless, skinless chicken breasts: Our protein base. They become super tender.
Black beans: Add heartiness and a lovely texture.
Corn: Brings a touch of sweetness. It also adds color.
Diced tomatoes: Form the flavorful liquid base.
Rotel (diced tomatoes with green chilies): This adds a gentle warmth. It’s a fantastic flavor builder.
Chicken broth: Essential for that liquid magic. It ties everything together.
Taco seasoning: Our primary flavor booster. So easy and delicious.
Cumin and chili powder: These deepen the flavor profile. They offer a hint of earthiness.

Substitutions and Tips

Want to spice things up? Try a spicier Rotel or a pinch of cayenne for that extra kick. No taco seasoning handy? Mix your own. Use chili powder, cumin, paprika, garlic powder, and onion powder. Fresh cilantro is a wonderful garnish if you have it. For serving, crushed tortilla chips, shredded cheese, and a dollop of sour cream are divine. A bit of avocado adds creaminess. You’ll find exact measurements in the recipe card below. This easy tortilla soup is quite forgiving.

How to Make Crockpot Chicken Tortilla Soup

Making this flavorful Crockpot Chicken Tortilla Soup is super simple. It’s a true dump-and-go meal. You’ll love how easy this slow cooker chicken soup is. Follow these easy steps for a delicious dinner.

Step 1: Load the Crockpot

First, place your chicken breasts right into the crockpot. Get them settled at the bottom. This is your starting point. It’s the foundation of our easy tortilla soup.

Step 2: Add the Goodies

Next, add the rinsed black beans. Then, add the drained corn. Pour in the undrained diced tomatoes. Add the undrained Rotel too. Pour in the chicken broth. Sprinkle in the taco seasoning. Add the cumin and chili powder.

Step 3: Give It a Stir

Gently stir everything together. Make sure the ingredients swirl around the chicken. This helps spread the flavors. It’s an important step for our Mexican soup recipe.

Step 4: Cook It Low and Slow

Cover your crockpot tightly. Cook on the LOW setting. This takes about six to eight hours. Or, cook on HIGH for three to four hours. Chicken should be cooked through. It will be very tender.

Step 5: Shred the Chicken

Carefully remove the cooked chicken breasts. Use two forks to shred the chicken. This is a classic technique. Put the shredded chicken back into the crockpot.

Step 6: Combine and Serve

Stir the shredded chicken into the soup. Let it warm through for a few minutes. Ladle the hot soup into bowls. This comfort food is almost ready for enjoying!

How to Store Crockpot Chicken Tortilla Soup

Leftover Crockpot Chicken Tortilla Soup is a treat. Seal it in airtight containers. Store it in the refrigerator. It stays good for about three to four days. Freezing this easy tortilla soup is also a great option. Just let it cool completely first. It freezes well for up to two months. Reheat gently on the stove or in the microwave. This Mexican soup recipe is perfect for meal prep.

Tips for Success

Don’t overfill your crockpot. Leave room for everything to cook properly.
Ensure chicken is fully submerged in liquid for even cooking.
Shredding the chicken makes it easier to eat. It also distributes flavor.
Taste and adjust seasonings before serving. This comfort food needs balance.
Allow the soup to sit for 10 minutes after shredding. Flavors meld.

Ensure you have the right gear for this Crockpot Chicken Tortilla Soup. Having them makes the process smoother. This simple Mexican soup recipe is even easier with the right tools.

6-quart (or larger) slow cooker: Essential for this dump-and-go soup. A smaller one might overflow.
Forks: Two are needed for shredding the chicken. Any set will do.
Cutting board and knife: For prepping any garnishes. Use your favorite knife.
Measuring cups and spoons: For accurate seasoning. Essential for consistency.

Serving Suggestions

This Crockpot Chicken Tortilla Soup is wonderfully versatile. Elevate your meal with these ideas:

Garnishes: Top with crushed tortilla chips for crunch. Add shredded cheese, sour cream, and avocado. Fresh cilantro adds brightness.
Sides: Serve with warm cornbread or crusty bread. A simple green salad complements it well.
Drinks: Pair with a crisp Mexican lager or a sparkling limeade. Water is always a refreshing choice.