This Crockpot Chicken Tortilla Soup is one of those dump-it-and-forget-it meals that turns out so full of flavor, you’d think you spent all day making it.
It’s hearty, cozy, and perfect for any night when you want comfort without the effort. Just toss everything in the slow cooker and let it do its thing.
The result? A warm bowl of shredded chicken, beans, corn, and spices all simmered in a tomato-y broth. Don’t forget the toppings—they take it over the top!
Why I Love This Recipe
I’ve made this soup more times than I can count. It’s one of those go-to meals when I don’t have energy but still want something that tastes like a hug in a bowl. It also makes the house smell amazing while it cooks.
- You can throw everything in and walk away—no babysitting needed
- It’s great for meal prep—leftovers taste even better
- Budget-friendly, especially when using pantry staples
- You can top it however you like—cheese, avocado, sour cream, or tortilla chips
- It’s freezer-friendly, so you can make a double batch
Servings and Cook Time
- Serves: 6
- Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH
What You’ll Need
- 1 ½ lbs boneless skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 (15 oz) can diced tomatoes
- 1 (10 oz) can Rotel (diced tomatoes with green chilies)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp salt
- 4 cups chicken broth
- Juice of 1 lime
- Optional toppings: shredded cheese, sour cream, avocado, tortilla strips, cilantro, lime wedges
Pro Tips
- Shred the chicken directly in the crockpot using two forks—it’s super tender
- Want more spice? Add extra Rotel or a dash of hot sauce
- Lime juice at the end wakes up all the flavors—don’t skip it
- Use tortilla chips or strips for added crunch right before serving
- Add toppings just before eating so they don’t get soggy
Tools You’ll Need
- 6–8 quart crockpot (black oval style)
- Cutting board and knife
- Garlic press or microplane
- Measuring spoons
- Large spoon or ladle
- Two forks (for shredding)
- Small bowls for toppings
Substitutions and Variations
- Swap chicken breasts for thighs for richer flavor
- Use pinto or kidney beans instead of black beans
- Add diced bell pepper or zucchini for extra veggies
- Use fire-roasted tomatoes for a smokier taste
- Make it creamy with a splash of heavy cream at the end
Make Ahead Tips
- Prep all ingredients the night before and store them in the fridge—just dump everything in the crockpot in the morning
- You can fully cook the soup and store it in the fridge for up to 4 days
- Freeze leftovers in single portions for easy lunches
Cooking Instructions
Step 1: Add Chicken to Crockpot
Place 1 ½ lbs boneless skinless chicken breasts directly into the bottom of the crockpot.
Step 2: Add Beans, Corn, and Tomatoes
Pour in 1 can (15 oz) black beans (drained and rinsed), 1 cup frozen corn, 1 can (15 oz) diced tomatoes, and 1 can (10 oz) Rotel.
Step 3: Add Onion, Garlic, and Spices
Sprinkle in 1 diced onion, 3 cloves garlic (minced), 1 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and ½ tsp salt.
Step 4: Pour in Chicken Broth
Pour 4 cups of chicken broth into the crockpot, covering the ingredients.
Step 5: Cook
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until chicken is tender and cooked through.
Step 6: Shred the Chicken
Use two forks to shred the chicken directly in the crockpot. Stir it all together.
Step 7: Add Lime Juice
Squeeze the juice of 1 lime into the soup and stir.
Step 8: Serve and Top
Ladle the soup into a round bowl. Top with shredded cheese, sour cream, tortilla strips, avocado slices, and cilantro.
Leftovers & Storage
- Store leftovers in the fridge for up to 4 days
- Freeze in airtight containers for up to 3 months
- Reheat on the stove or microwave until hot—add a splash of broth if it thickens
Why This Recipe Works (Quick Science)
The slow cooking process breaks down the chicken until it’s fall-apart tender and lets the spices and aromatics fully blend into the broth. Using canned tomatoes with chilies (Rotel) adds flavor without needing extra steps, and the final squeeze of lime adds a touch of acidity that brightens the whole dish.
Common Mistakes
- Not draining the beans: Adds too much liquid and can water down the flavor
- Overcooking on high: Can make chicken dry—use LOW if you have time
- Forgetting to season: Spices and salt are key here—taste and adjust if needed
- Skipping the lime: That little acid hit makes a big difference
- Adding toppings too early: They get soggy—add them right before serving
What to Serve With
- Warm corn bread or cheesy quesadillas
- Fresh green salad with lime vinaigrette
- Sliced mango or pineapple on the side
- Extra tortilla chips for dipping
FAQ
Can I make this in an Instant Pot?
Yes! Cook on Manual (High) for 12 minutes, then shred chicken and stir.
Can I use rotisserie chicken?
Yep! Add it at the end just to heat through so it doesn’t get dry.
Can I leave out the beans?
Sure! Just add extra corn or diced veggies if you want to bulk it up.
Is this soup spicy?
It’s mild as written. Add extra Rotel or chili powder for more heat.
Final Thoughts
This Crockpot Chicken Tortilla Soup is one of those no-fuss meals that always delivers. Whether you’re craving something cozy or need an easy dinner after a long day, this soup has your back. Give it a try, top it your way, and let me know how it turns out! Drop a comment if you made it or have any questions—I’d love to hear how it went.