Cozy Up with a Bowl of Crockpot Chicken Tortilla Soup

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Chicken Tortilla Soup is one of those meals that feels like a warm hug in a bowl — hearty, flavorful, and full of Southwest comfort. Making it in the crockpot turns this classic into a simple, set-it-and-forget-it meal that’s perfect for busy days or when you’re craving something cozy and satisfying.

There’s a lot to love about this soup: juicy shredded chicken, bold spices, a tomato-rich broth, and all your favorite toppings. After trying a few tweaks, the balance of flavor in this version just hit right — a little smoky, a little zesty, and just the right amount of heat.

If you love this crockpot recipe, be sure to check out some of my other favorite cozy recipes like my crockpot pulled pork sandwiches, comforting chicken cacciatore, or these quick and veggie side dish ideas.

Whether you’re in the mood for something hearty, light, or crowd-pleasing, there’s something here for everyone!

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Ingredients

  • 1 1/2 lbs boneless, skinless chicken breasts or thighs
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (14.5 oz) can diced tomatoes (with green chilies if desired)
  • 1 (8 oz) can tomato sauce
  • 4 cups chicken broth (low sodium preferred)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 medium flour or corn tortillas, torn into strips (adds thickness and texture to the soup)
  • Juice of 1 lime

Optional Ingredients:

  • 1/4 teaspoon cayenne (for extra heat)
  • 1 zucchini, diced (added in the last 30 minutes of cooking)
  • 1/2 cup chopped cilantro (stirred in at the end or used as garnish)
  • 1 avocado, diced (for topping)
  • Sour cream, shredded cheese, tortilla strips, or crushed tortilla chips for serving

Instructions:

  1. Load the Crockpot:
    Add chicken, beans, corn, diced tomatoes, tomato sauce, chicken broth, onion, garlic, chili powder, cumin, paprika, salt, and pepper to the slow cooker. Stir everything to combine.
  2. Cook:
    Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is cooked through and tender.
  3. Shred the Chicken:
    Remove the chicken, shred it with two forks, then return it to the crockpot. Stir in the lime juice and any optional veggies like zucchini if you’re using them (give zucchini another 30 minutes on high).
  4. Serve:
    Ladle soup into bowls and load up with your favorite toppings: crispy tortilla strips, avocado, cheese, sour cream, and fresh cilantro.

Notes:

  • Serves 6–8 generously.
  • Leftovers taste even better the next day and freeze well for future meals.
  • To make it heartier, add a half cup of cooked rice or quinoa toward the end of cooking.
Yield: 6-8

Chicken Tortilla Soup

Chicken Tortilla Soup

Chicken Tortilla Soup is one of those meals that feels like a warm hug in a bowl — hearty, flavorful, and full of Southwest comfort.

Making it in the crockpot turns this classic into a simple, set-it-and-forget-it meal that’s perfect for busy days or when you’re craving something cozy and satisfying.

There’s a lot to love about this soup: juicy shredded chicken, bold spices, a tomato-rich broth, and all your favorite toppings.

After trying a few tweaks, the balance of flavor in this version just hit right — a little smoky, a little zesty, and just the right amount of heat.

Ingredients

  • 1 1/2 lbs boneless, skinless chicken breasts or thighs
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (14.5 oz) can diced tomatoes (with green chilies if desired)
  • 1 (8 oz) can tomato sauce
  • 4 cups chicken broth (low sodium preferred)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 medium flour or corn tortillas, torn into strips (adds thickness and texture to the soup)
  • Juice of 1 lime
  • Optional Ingredients:
  • 1/4 teaspoon cayenne (for extra heat)
  • 1 zucchini, diced (added in the last 30 minutes of cooking)
  • 1/2 cup chopped cilantro (stirred in at the end or used as garnish)
  • 1 avocado, diced (for topping)
  • Sour cream, shredded cheese, tortilla strips, or crushed tortilla chips for serving

Instructions

    Load the Crockpot:
    Add chicken, beans, corn, diced tomatoes, tomato sauce, chicken broth, onion, garlic, chili powder, cumin, paprika, salt, and pepper to the slow cooker. Stir everything to combine.

    Cook:
    Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is cooked through and tender.

    Shred the Chicken:
    Remove the chicken, shred it with two forks, then return it to the crockpot. Stir in the lime juice and any optional veggies like zucchini if you’re using them (give zucchini another 30 minutes on high).

    Serve:
    Ladle soup into bowls and load up with your favorite toppings: crispy tortilla strips, avocado, cheese, sour cream, and fresh cilantro.

Notes

Serves 6–8 generously.

Leftovers taste even better the next day and freeze well for future meals.

To make it heartier, add a half cup of cooked rice or quinoa toward the end of cooking.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 408Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 133mgSodium: 999mgCarbohydrates: 21gFiber: 7gSugar: 5gProtein: 48g
© Five Senses of Living

Wrapping Up Crockpot Chicken Tortilla Soup

This Crockpot Chicken Tortilla Soup brings together everything you love about Tex-Mex flavors in one easy, comforting dish.

The chicken stays tender, the spices deepen beautifully over slow cooking, and the customizable toppings make every bowl your own.

It’s simple, satisfying, and just the kind of recipe you’ll want to have on repeat — especially when soup season hits.

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