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


Add to Grocery List

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
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


  • 1Put 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.
  • 2Toasted 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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