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Hearty Crockpot Chicken Tortilla Soup Recipe

A hearty bowl of tortilla soup topped with shredded chicken, black beans, corn, avocado, cheese, and crispy tortilla strips.
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This comforting crockpot chicken tortilla soup brings together tender chicken, zesty spices, and crispy tortilla strips for the ultimate cozy meal. Perfect for busy weeknights when you want homemade slow cooker soup without the fuss.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can tomato sauce
  • 4 cups chicken broth
  • 1 packet (1 ounce) taco seasoning mix
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream or cream cheese (optional, for creamy texture)
  • 1 cup shredded Monterey Jack or cheddar cheese (for topping)
  • 1/2 cup chopped fresh cilantro (for topping)
  • 1 cup tortilla strips (for topping)
  • 1 avocado, diced (for topping)

Instructions

  1. Place the chicken breasts, black beans, corn, diced tomatoes and green chilies, tomato sauce, chicken broth, taco seasoning, cumin, chili powder, salt, and pepper into your slow cooker.
  2. Stir all ingredients together until well combined.
  3. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is fully cooked.
  4. Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
  5. If you desire a creamy tortilla soup, stir in the heavy cream or cream cheese until melted and smooth.
  6. Ladle the soup into bowls. Top each serving with shredded cheese, fresh cilantro, crispy tortilla strips, and diced avocado.

Notes

  • For extra flavor, you can add one diced jalapeño pepper with the other ingredients before cooking.
  • If you do not have a slow cooker, you can make this on the stovetop by simmering all ingredients (except cream/cheese) in a large pot over medium-low heat for 45 minutes, then shredding the chicken.
  • Use store-bought crispy tortilla strips for quick preparation, or bake your own corn tortillas cut into strips until crisp.

Nutrition

Find it online: https://cookerycommand.com/tortilla-soup-creamy-chicken-crockpot-recipe/