Crockpot Chicken Tortilla Soup

Linnette Lucas


I had been searching for a crockpot chicken tortilla soup. After many many searches I grabbed ingredients from here and there and it came together wonderfully! I added about 1 cup heavy cream to mine the last hour because I wanted a richer soup. This is completely optional it tastes just as great without it.


☆☆☆☆☆ 0 votes

20 Min
7 Hr
Slow Cooker Crock Pot


  • 1 lb
    skinless, boneless chicken breasts
  • 1 can(s)
    herdez salsa casera
  • 1 can(s)
    green chiles
  • 1 can(s)
    black beans, drained
  • 2
    ears of corn or 1 can
  • 1
    zucchini, chopped
  • 4 c
    chicken broth
  • ·
    garlic powder
  • ·
    salt & pepper to taste
  • 1 tsp
  • 4
    corn tortillas, chopped
  • ·
    chipotle chile pepper, optional
  • 6-10
    cilantro stems
  • 1/4 c
    fresh squeezed lime juice

How to Make Crockpot Chicken Tortilla Soup


  1. Remove the corn from the cob. Drizzle olive oil on bottom of crockpot. Add chicken, and all remaining ingredients. Cook on low for 6-8hrs.
  2. Around the 2nd hour of cooking add the cilantro and around the 4th add the lime juice.
  3. Taste the soup the last hour and be sure to adjust the cumin, salt/pepper etc. shred your chicken at this time. Enjoy topped with freshly made tortilla crisps, avocado, cheese etc...the options are really endless.

Printable Recipe Card

About Crockpot Chicken Tortilla Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Fat
Other Tags: For Kids, Healthy

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