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Crockpot Chicken Tortilla Soup
Warm and comforting, Crockpot Chicken Tortilla Soup is the perfect easy weeknight dinner recipe for when the weather gets cooler.
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Crockpot Chicken Tortilla Soup is the perfect set it and forget it recipe. It's a weeknight dinner made easy! Most of the ingredients you’ll already have in your pantry, and it’s the ideal meal as the temperatures start to drop.
MORE RECIPES: Minestrone Soup | Slow Cooker Tuscan Soup | Chicken and Rice Soup
If you’re looking for the perfect comfort food, look no further than this Crockpot Chicken Tortilla Soup. The best crockpot recipes are made with big flavors and colors, just like this one. Simply place the ingredients in the crockpot and walk away. It’s that simple!
Don’t let the long list of ingredients deceive you. This recipe won’t take more than 15 minutes to put together and you won’t have to stand over a stove.
There’s nothing like warming up with a big bowl of Crockpot Chicken Tortilla Soup. It’s good for functions year-round, but the ideal meal for wintertime. If you love tex-mex flavors, you’ll be adding this Crockpot Tortilla Soup to your recipe book.
Crockpot Chicken Tortilla Soup Ingredients
- Chicken - boneless skinless chicken breasts
- Taco seasoning - or one taco seasoning packet
- Green chiles - can diced green chiles, mild or hot
- Black beans - can black beans
- Tomatoes - can diced tomatoes
- Corn - can whole kernel corn
- Chicken broth
- Cheese - grated Mexican cheese
- Heavy cream
- Tortilla chips - or 6 corn tortillas, cut into strips either air-fried or oven baked to crisp them up
- Cilantro - one bunch for garnish
This deliciously comforting soup gets a lot of its thickness from the shredded cheese and chicken, once they are added to the mixture. We recommend that you shred the cheese yourself as pre-shredded cheese is coated with a preservative that hinders the cheese from melting properly.
You can add any of your favorite tex-mex flavors to this dish. While we recommend using black beans, pinto beans would work as well. You could add in some diced avocados as well, and take it to the next level! Add some cornbread on the side, and you’ve got an entire meal.
If you add raw corn tortilla strips to your soup, allow them to cook during the final 30 to 60 minutes to allow them to soften some and absorb the soup flavors.
How to Make Crockpot Chicken Tortilla Soup
FIRST STEP: Place the frozen OR thawed chicken breasts in the bottom of the slow cooker.
SECOND STEP: Sprinkle the taco seasoning over the top of the chicken breasts.
THIRD STEP: Spread green chiles, black beans, tomatoes, and corn over the chicken.
FOURTH STEP: Slowly pour in the chicken broth.
FIFTH STEP: Cook on HIGH for 3 to 4 hours.
SIXTH STEP: Remove chicken breasts from the soup and shred them with two forks.
SEVENTH STEP: Return the chicken to the soup and add the cheese and heavy cream.
EIGHTH STEP: Cook for an additional 30-minutes to 1 hour, stirring occasionally until the cheese is fully melted and combined and the soup is thickened slightly.
NINTH STEP: You can add the tortilla chips directly to the soup along with the cheese and cream and cook for the final 30 to 60 minutes or crisp the corn tortillas in the air fryer or oven. To crisp the tortilla chips in the air fryer, spray liberally with non-stick cooking spray and bake at 400°F for approximately 5 minutes, shaking the basket halfway through cooking.
TENTH STEP: Serve soup with additional chopped cilantro, tortilla strips/chips, and avocado, if desired.
Can I put raw chicken in the slow cooker?
It is absolutely safe to put the raw chicken in the slow cooker along with the other ingredients for this easy recipe. It will cook up nice and tender in the slow cooker.
Can I use flour tortillas instead of corn tortillas?
If you would prefer to use flour tortillas for the homemade tortilla strips, you can. Just follow the same directions as with the corn tortillas.
Can I freeze chicken tortilla soup?
This slow cooker chicken tortilla soup recipe does not freeze very well due to the cream and cheese in it. We would recommend enjoying it within a few days of making it.
How to Store Crockpot Chicken Tortilla Soup
IN THE FRIDGE: Crockpot Chicken Tortilla Soup can be stored in an airtight container in the fridge for up to 4 days.
Format - Store leftover recipe in an airtight container in the refrigerator for 1 to 2 days.
IN THE FREEZER: Due to the cream and cheese in the soup, we do not recommend freezing it, as it may change the consistency of the soup.
Crockpot Chicken Tortilla Soup
Warm and comforting, Crockpot Chicken Tortilla Soup is the perfect easy weeknight dinner recipe for when the weather gets cooler.
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 8
Ingredients
- 2 boneless skinless chicken breasts
- ¼ cup taco seasoning or one taco seasoning packet
- 4 ounces can diced green chiles mild or hot
- 15.5 ounces can black beans drained and rinsed
- 14.5 ounces can diced tomatoes juices included
- 15.25 ounces can whole kernel corn drained
- 4 cups chicken broth
- 2 cups grated Mexican cheese
- 1 cup heavy cream
- Tortilla chips or 6 corn tortillas, cut into strips either air-fried or oven baked to crisp them up
- Cilantro one bunch for garnish
Instructions
- Place the frozen OR thawed chicken breasts in the bottom of the slow cooker.
- Sprinkle the taco seasoning over the top of the chicken breasts.
- Spread green chiles, black beans, tomatoes, and corn over the chicken.
- Slowly pour in the chicken broth.
- Cook on HIGH for 3 to 4 hours.
- Remove chicken breasts from the soup and shred them with two forks.
- Return the chicken to the soup and add the cheese and heavy cream.
- Cook for an additional 30-minutes to 1 hour, stirring occasionally until the cheese is fully melted and combined and the soup is thickened slightly.
- You can add the tortilla chips directly to the soup along with the cheese and cream and cook for the final 30 to 60 minutes or crisp the corn tortillas in the air fryer or oven. To crisp the tortilla chips in the air fryer, spray liberally with non-stick cooking spray and bake at 400°F for approximately 5 minutes, shaking the basket halfway through cooking.
- Serve soup with additional chopped cilantro, tortilla strips/chips, and avocado, if desired.
Nutrition
Calories: 385kcal | Carbohydrates: 26g | Protein: 25g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 1727mg | Potassium: 635mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1439IU | Vitamin C: 16mg | Calcium: 254mg | Iron: 3mg
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