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Crockpot chicken tortilla soup served in a bowl with crushed tortilla chips, shredded cheese, sour cream, and avocado

Crockpot Chicken Tortilla Soup

A bold and hearty slow cooker chicken tortilla soup made with tender shredded chicken, black beans, corn, and Mexican-inspired spices. Minimal prep, maximum flavor, and perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: Mexican-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 1 can black beans 15 oz, rinsed and drained
  • 1 can corn 15 oz, drained
  • 1 can diced tomatoes 28 oz, undrained, fire-roasted recommended
  • 1 can Rotel diced tomatoes with green chilies 10 oz, undrained
  • 1 can chicken broth 14.5 oz, low-sodium recommended
  • 1 packet taco seasoning 1 oz
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • 0.25 cup fresh cilantro chopped, optional for garnish
  • crushed tortilla chips for serving
  • shredded cheese for serving
  • sour cream for serving
  • sliced avocado for serving

Equipment

  • 6-quart or larger crockpot or slow cooker
  • Two forks for shredding chicken

Method
 

  1. Place the boneless skinless chicken breasts flat at the bottom of a 6-quart or larger crockpot. Do not cut them before cooking.
  2. Add the rinsed black beans, drained corn, undrained diced tomatoes, undrained Rotel, chicken broth, taco seasoning, cumin, and chili powder on top of the chicken.
  3. Give everything a gentle stir to distribute the spices evenly without moving the chicken from the bottom of the pot.
  4. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and reaches an internal temperature of 165 degrees F.
  5. Remove the chicken from the crockpot and shred it using two forks into bite-sized pieces. It should pull apart very easily at this stage.
  6. Return the shredded chicken to the pot and stir until fully combined with the soup.
  7. Ladle into bowls and top with crushed tortilla chips, shredded cheese, sour cream, sliced avocado, and fresh cilantro. Serve hot.

Notes

Use fire-roasted diced tomatoes for a smokier flavor. For extra heat, use jalapeno Rotel or add a pinch of cayenne. Always confirm chicken reaches 165 degrees F before shredding. Soup tastes even better the next day. Refrigerate for up to 4 days or freeze in individual portions for up to 3 months. Add fresh toppings after reheating.