Crockpot Chicken Tortilla Soup

Laurie Ferns


I found a recipe for this soup made in a crockpot, but I changed things up a little to suit my taste and that of my husband. He claims this is his new favorite soup. My father-in-law even loved it, and he doesn't care for chicken!!

★★★★★ 2 votes
Around 15
15 Min
7 Hr
Slow Cooker Crock Pot


2 can(s)
black beans, drained and rinsed
2 can(s)
mexican corn, drained
2 can(s) can use your fav, i use cilantro w/lime
raw chicken breast, skinned and boneless
1 medium
onion, chopped
2 box
chicken broth, low sodium, 32 oz. ea.
1 Tbsp
garlic powder
1 Tbsp
chili powder
1 Tbsp
ground cumin
3 Tbsp
dried cilantro

How to Make Crockpot Chicken Tortilla Soup


  • 1First spray your crock pot w/non-stick cooking spray. Then add in all ingredients except the chicken breast. Stir to mix ingredients well. Last, add the chicken breast. No need to shred the chicken.
  • 2Cook on high for 6-7 hours, or low for 8-9 hours. About fifteen minutes before serving, remove the chicken breast and shred with two forks. Put shredded chicken back into crock pot, stir and let cook another fifteen minutes or so.
  • 3If you don't want/have all the individual spices, one or two packets of taco seasoning will work. The original recipe called for one can black beans, one can kidney beans and only one TBLS cilantro. I've used frozen as well as thawed chicken breasts and both worked just fine. I also serve this soup with sour cream, seasoned, baked tortilla strips, and mexican cheese for garnish.

Printable Recipe Card

About Crockpot Chicken Tortilla Soup

Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy