This easy Slow Cooker Chicken Tortilla Soup recipe is ‘set it and forget it’. Just add the chicken and other pantry staples to your crockpot and let it cook. An easy weeknight dinner and freezer friendly! Add this to your list of favorite crockpot recipes!
How to make Chicken Tortilla Soup in your Crockpot:
Ingredients You’ll Need:
- Onion
- Bell Pepper
- Corn Kernels – I like to use fire roasted corn
- Black Beans
- Canned Diced Tomatoes
- Canned Diced Tomatoes with Green Chiles – like Rotel
- Tomato Paste
- Canned Diced Green Chiles
- Chicken Broth
- Spices: Chili Powder, Cumin, Salt, Pepper, Cayenne Pepper
- Lime Juice
- Fresh Cilantro
How to Make Tortilla Soup in your Slow Cooker:
- First, Add all ingredients to a large slow cooker.
- Next, Cook on low for 7-8 hours or on high for 3-4 hours.
- Finally, remove chicken breasts, shred, and add back to soup.
- Serve and Enjoy!
Tips and Frequently Asked Questions
Does this reheat well for leftovers?
Yes! Leftover soup can be stored in airtight containers in the fridge for up to 5 days.
Because it doesn’t have pasta, rice, or another grain there is nothing that is going to soak up the soup over time. This makes it a great meal prep option for the week!
Can this be frozen?
Absolutely! This is one of my favorite soups to have in the freezer. It can be frozen for 3-4 months. Then just thaw, reheat, and enjoy!
I like to place the cooked and cooled soup in quart-sized freezer bags. Or I love using Souper Cubes to freeze soup!
What size of slow cooker should be used?
This recipe makes a large batch of soup and is developed for a large (8qt) slow cooker.
Want to use a smaller slow cooker? No problem! Just decrease the ingredient quantities.
What are some toppings for the tortilla soup?
- Diced Avocado
- Tortilla Strips or Tortilla Chips
- Shredded Cheese
- Sour Cream or Plain Greek Yogurt
- Sliced or minced Jalapeños
Can I use leftover chicken? Like shredded rotisserie chicken?
Absolutely. You can add in the shredded cooked toward the end once the veggies are starting to get tender.
Some other Slow Cooker Soups
- Slow Cooker Chicken Noodle Soup
- Crock Pot Chicken Wild Rice Soup
- Crock Pot Chicken Tortellini Soup – just like chicken noodle soup but with cheese tortellini!
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Slow Cooker Chicken Tortilla Soup
- Total Time: 8 hours 10 minutes
- Yield: 6 servings 1x
Description
This easy Slow Cooker Chicken Tortilla Soup recipe is ‘set it and forget it’. Just add the chicken and other pantry staples to your crockpot and let it cook. An easy weeknight dinner and freezer friendly! Add this to your list of favorite crockpot recipes!
Ingredients
- 1 medium yellow onion, diced
- 1 bell pepper, diced
- 1 14.5oz can black beans, rinsed and drained
- 1 1/2 cups corn kernels, frozen fire roasted preferred
- 1 1/2 lbs boneless, skinless chicken breasts, 2 large breasts
- 1 10oz can diced tomatoes with green chiles
- 1 14.5oz can fire roasted diced tomatoes
- 1 4oz can diced green chiles
- 1 6oz can tomato paste
- 4 cups chicken broth
- 1 tablespoon minced garlic
- 1 1/2 tablespoons chili powder
- 1 tablespoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground cayenne pepper, optional
- 1 lime, juiced
- 1/4 cup cilantro, chopped
Instructions
- Add Ingredients to Crockpot. Add all ingredients except for the lime and cilantro to the slow cooker.
- Cook. Cook on Low for 6-8 hours or on high for 3-4 hours. The vegetables should be tender and the chicken fully cooked.
- Shred Chicken. Remove the chicken breasts and shred. Add the shredded chicken back to the soup and stir in the lime juice and cilantro. Taste and adjust salt and pepper if necessary.
- Serve and Enjoy. Serve with desired toppings and enjoy!
Notes
Leftovers can be stored in the fridge for 4-5 days or frozen for 3 months
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Dish, Slow Cooker
- Method: Slow Cooker
- Cuisine: Mexican
Keywords: Slow cooker chicken tortilla soup, crockpot chicken tortilla soup, easy chicken tortilla soup, best slow cooker soup recipes
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