Best Easy Crockpot Chicken Tortilla Soup
This easy crockpot chicken tortilla soup is packed with shredded chicken, black beans, corn, and bold Mexican-inspired flavors. A simple dump-and-go slow cooker dinner perfect for busy weeknights.
- Prep Time: 10 MINS
- Cook Time: 4-6 HOURS
- Total Time: 0 hours
- Yield: 6 SERVINGS 1x
- Category: SOUP
- Method: SLOW COOKER
- Cuisine: SOUTHWESTERN
Ingredients
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2 boneless, skinless chicken breasts
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3 cups chicken broth
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1 (10 oz) can diced tomatoes with green chilies (Rotel)
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1 (15 oz) can black beans, drained and rinsed
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1 cup frozen or canned corn
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1 small onion, diced
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2 cloves garlic, minced
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1 tablespoon taco seasoning
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1 teaspoon cumin
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½ teaspoon chili powder
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Salt and pepper to taste
Optional Toppings
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Tortilla strips or crushed tortilla chips
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Diced avocado
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Shredded cheddar or Monterey Jack cheese
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Sour cream or Greek yogurt
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Fresh cilantro
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Lime wedges
Instructions
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Add chicken breasts to the bottom of the crockpot.
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Pour in chicken broth.
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Add tomatoes, black beans, corn, onion, garlic, and spices.
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Stir gently to combine.
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Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours.
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Remove chicken, shred with two forks, and return to the soup.
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Taste and adjust seasoning if needed.
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Serve hot with your favorite toppings.
Notes
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For extra heat, add diced jalapeño or extra chili powder.
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Soup can be stored in the refrigerator for 3–4 days.
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Freeze up to 3 months in airtight containers.