Dinner

Crockpot Chicken Tortilla Soup Recipe

ByRita Bennet December 2, 2025December 2, 2025

Introduction

This Crockpot Chicken Tortilla Soup is a comforting, flavorful dish perfect for busy days. It combines tender chicken with beans, corn, and a blend of spices for a hearty, easy-to-make meal the whole family will enjoy.

A black slow cooker filled with a creamy, light orange soup that has visible layers of shredded white chicken, yellow corn kernels, small black beans, and diced red tomatoes mixed evenly throughout. Small green herb pieces are scattered on top, and a black spoon is partially dipped into the soup from the left side. The slow cooker is set on a white marbled surface with some tortilla chips in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless, skinless chicken breasts
1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can corn, drained
1 (28 oz) can diced tomatoes, undrained

1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
1 (14.5 oz) can chicken broth

1 (1 oz) packet taco seasoning
1 tsp cumin
1/2 tsp chili powder

1/4 cup chopped fresh cilantro (for garnish, optional)
Tortilla chips, shredded cheese, sour cream, avocado (for serving)

Instructions

Step 1: Place the chicken breasts in the bottom of a 6-quart or larger crockpot.

Step 2: Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
Step 3: Stir gently to combine the ingredients around the chicken.
Step 4: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.

Step 5: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
Step 6: Stir the shredded chicken into the soup.
Step 7: Ladle the soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, sour cream, and sliced avocado if desired. Serve hot.

Tips & Variations

For extra heat, add a diced jalapeño or use spicy Rotel.
Swap chicken breasts for thighs for richer flavor and tenderness.
Use low-sodium canned ingredients to control salt levels.

Add a squeeze of fresh lime juice before serving for a bright finish.
Serve with warm tortillas or over rice for a heartier meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A black slow cooker filled with creamy soup that has a thick, light orange base. Inside the soup, there are shredded white chicken pieces spread evenly, yellow corn kernels, small black beans, and diced red tomatoes, all sprinkled with tiny green herb bits. A black spoon is dipped into the soup, showing the rich texture and mix of ingredients on the surface. The slow cooker sits on a white marbled surface with some yellow tortilla chips blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in the crockpot?

Yes, you can use frozen chicken breasts, but increase the cooking time by about 1-2 hours on LOW to ensure the chicken is cooked thoroughly.

Can I make this soup spicy or mild?

Absolutely! To make it spicier, add fresh or canned chilies, hot sauce, or use a spicier taco seasoning. For a milder version, reduce or omit the chili powder and use mild diced tomatoes instead of Rotel.