Crockpot Chicken Tortilla Soup – Easy & Delicious Homemade Recipe

A Historical Overview of Chicken Tortilla Soup

Chicken tortilla soup has its roots in Mexican cuisine, particularly from central and southern regions where corn, chilies, and chicken are staple ingredients. Traditionally, the soup is made with a tomato-based broth infused with roasted chilies, fresh herbs, and crispy fried tortilla strips for crunch. Over time, the dish migrated north and became a beloved comfort food in the United States, where slow cookers helped make it even easier to prepare. Today, it’s a popular choice for weeknight dinners, offering bold flavors with minimal effort.

Crockpot Chicken Tortilla Soup

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• Author: Jenny Cooks
• Prep Time: 10 minutes
• Cook Time: 6 hours (low) / 3 hours (high)
• Total Time: 6 hours 10 minutes
• Yield: 6 servings 1x

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Description

This crockpot chicken tortilla soup is a warm, comforting, and flavorful dish that’s perfect for chilly fall evenings, busy weeknights, or casual family dinners. With tender shredded chicken, zesty tomatoes, sweet corn, and a touch of spice, this soup is both hearty and refreshing. Topped with avocado, cheese, and crispy tortilla strips, it’s a bowl of comfort you’ll want to make again and again. Best of all, the slow cooker does most of the work, making it a stress-free meal!

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Ingredients

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• 1 ½ lbs boneless, skinless chicken breasts

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) corn, drained

• 1 can (14 oz) fire-roasted diced tomatoes

• 1 can (4 oz) diced green chilies

• 4 cups low-sodium chicken broth

• 1 small onion, diced

• 3 garlic cloves, minced

• 1 tsp chili powder

• 1 tsp cumin

• 1 tsp smoked paprika

• ½ tsp salt

• ¼ tsp black pepper

• Juice of 1 lime

• Fresh cilantro, chopped (for garnish)

• Avocado, diced (for garnish)

• Shredded cheese (optional)

• Crispy tortilla strips (for topping)

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Instructions

• Add chicken breasts, beans, corn, tomatoes, chilies, onion, garlic, spices, and broth to the crockpot.

• Cover and cook on low for 6 hours or high for 3 hours, until chicken is fully cooked.

• Remove chicken, shred with two forks, and return to the soup.

• Stir in lime juice and adjust seasoning as needed.

 

• Serve hot, topped with avocado, cilantro, cheese, and crispy tortilla strips.

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Notes

For extra spice, add a diced jalapeño or chipotle pepper.

Substitute chicken thighs for a juicier result.

Freeze leftovers in airtight containers for up to 3 months.

FAQ Section

1. Can I make chicken tortilla soup without a crockpot?
Yes! You can prepare it on the stovetop in a large pot. Simply sauté the onions and garlic, add the remaining ingredients, and simmer for 30–40 minutes. Shred the chicken and finish with lime juice.

2. How do I make the soup creamier?
For a creamy version, stir in ½ cup of heavy cream or cream cheese just before serving. You can also blend part of the soup with an immersion blender for a thicker texture.

3. What can I use instead of tortilla strips?
If you don’t have tortilla strips, try crushed tortilla chips, baked pita chips, or even homemade toasted corn tortillas cut into strips. They’ll add the same crunchy texture.