Crockpot Chicken Tortilla Soup

Sara Marinaccio


SUPER easy! I work full-time and this is an easy, go-to recipe that I can get in the crock pot before work and have a nice hot meal waiting for me when I get home.


★★★★★ 1 vote

10 Min
8 Hr


  • 2
    boneless-skinless chicken breasts, cut into bite-sized pieces
  • 1 can(s)
    16 oz can black beans - do not drain
  • 1 can(s)
    14-16 oz can corn with peppers - do not drain
  • 1 can(s)
    14.5 oz can rotel diced tomatoes with chilies
  • 1 can(s)
    small can diced chilies
  • 4 c
    low-sodium chicken broth
  • 1
    medium onion, chopped
  • 3 clove
    garlic, diced
  • 1/2 c
    chopped fresh cilantro (or 1-2 t. dried cilantro flakes)
  • 1 Tbsp
    ground cumin
  • 1 Tbsp
  • 1 Tbsp
    chili powder

How to Make Crockpot Chicken Tortilla Soup


  1. Put all ingredients into crock-pot. Cover and cook on low 10-12 hours.

    Serve with toasted tortilla strips (see below) or crushed tortilla chips, shredded jack cheese, sour cream, diced avocado, and fresh squeezed lime.
  2. Toasted tortilla strips

    Put 2-3 large flour tortillas on cutting board and use a pizza cutter to cut into thin ¼” strips. Put all the pieces on a cookie sheet and bake in hot (375º - 400º) oven until they begin to turn golden, stirring occasionally. Cool and store in air-tight container or baggie.

Printable Recipe Card

About Crockpot Chicken Tortilla Soup

Course/Dish: Chicken Soups
Other Tag: Quick & Easy

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