Easy Crock Pot Chicken Tortilla Soup – Healthy and Flavorful Recipe


  • Chicken: 1 pound boneless, skinless chicken breasts (or thighs)
  • Veggies: 1 medium onion, chopped, 1 (15 ounce) can black beans, drained and rinsed, 1 (14.5 ounce) can fire-roasted diced tomatoes, 1 cup frozen corn
  • Flavor Boosters: 4 cloves garlic, minced, 1 (4.5 ounce) can diced green chiles
  • Spices: 1 teaspoon chili powder, 1 teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ¼ teaspoon salt, ¼ teaspoon black pepper
  • Broth: 32 ounces low-sodium chicken broth
  • Optional Garnishes: Fresh cilantro, avocado slices, shredded cheese (cheddar or Monterey Jack), lime wedges, sour cream, tortilla chips or strips


  • Prep and dump: Place all ingredients (chicken through black pepper) directly into your slow cooker.
  • Slow cook perfection: Cook on LOW for 6-8 hours, or HIGH for 3-4 hours, or until the chicken is fully cooked through and shreds easily.
  • Shred and season: Remove chicken and shred using two forks. Return the shredded chicken to the slow cooker. Taste and adjust seasonings with salt and pepper if needed.
  • Toppings galore: Ladle your soup into bowls and top with your desired garnishes.


  • Make it spicier: Add a pinch of cayenne pepper or a diced jalapeño with the vegetables for extra heat.
  • Creamy version: Stir in ½ cup heavy cream towards the end of the cooking for a richer soup.
  • Stovetop instructions: Sauté the onions and garlic. Combine all ingredients (except garnishes) in a large pot and simmer, partially covered, for 30 minutes or until chicken is cooked through. Shred the chicken, return to pot, and serve.
  • Flavor variations: Experiment with other beans like pinto, a sprinkle of your favorite taco seasoning, or a squeeze of fresh lime to brighten things up.
  • Storage: Leftovers store well in the refrigerator for 3-4 days or can be frozen for later.


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