This easy Crockpot Chicken Tortilla Soup is a dump-and-go dinner with tender chicken, black beans, corn, and Tex-Mex spices. Just 5 minutes of prep!

I have been making my stovetop Chicken Tortilla Soup for years, and it is one of the first soups I crave as soon as the weather turns even a little chilly. But this crockpot version has become my new go-to. It is pretty much a dump-and-go recipe: everything goes into the slow cooker raw, and a few hours later you just shred the chicken and dinner is ready. It is perfect for busy weeknights, chilly evenings, or feeding a hungry crowd

 

The soup itself is light and loaded with protein, veggies, and all the Tex-Mex flavors you love, so the toppings are where you can really have fun. Keep it on the healthier side with fresh avocado, cilantro, and lime, or go all out with sour cream, cheese, and a big handful of tortilla strips. Every bowl can be a little different, and that is my favorite part.

Ingredient Notes

• Chicken Breasts – Boneless, skinless chicken breasts shred easily. Chicken thighs work great too and stay a little juicier.
• Onion & Garlic – A small onion, finely chopped, and fresh minced garlic build the flavor base.
• Black Beans – I always drain and rinse canned beans so the soup stays clean and not starchy.
• Corn – I use frozen corn straight from the bag. Canned corn works too; just drain it first.
• Rotel Tomatoes – Diced tomatoes with green chiles add a little heat and a lot of flavor. They come in mild, original, and hot, so pick your spice level.
• Diced Tomatoes – A regular can of diced tomatoes rounds out the tomato base.
• Enchilada Sauce – Use your favorite store-bought red enchilada sauce or my Homemade Enchilada Sauce. It gives the broth that rich, restaurant-style flavor.
• Chicken Broth – I use low-sodium broth so I can control the salt.
• Spices – Cumin, chili powder, salt, and black pepper keep it simple and classic.

How To Make Crockpot Chicken Tortilla Soup

1. Add the base ingredients. Arrange the chicken breasts, onion, garlic, black beans, and corn in the bottom of a 6-quart crockpot.
2. Add the liquids and spices. Pour in the chicken broth, Rotel tomatoes, diced tomatoes, and enchilada sauce. Sprinkle in the cumin, chili powder, salt, and pepper.
3. Stir. Give everything a good stir so the spices are mixed into the broth and the chicken is mostly covered.
4. Cook. Cover and cook on low for 3–4 hours or on high for 2–3 hours, until the chicken is cooked through (165°F in the thickest part).
5. Shred the chicken. Remove the chicken to a cutting board and shred it with two forks. Stir it back into the soup.
6. Serve. Ladle the soup into bowls and pile on your favorite toppings.

Recipe Tips

• Don’t overcook the chicken. Chicken breasts can dry out if they cook far past done, so start checking at the early end of the cook time. If you know you’ll be gone longer, use chicken thighs.
• Control the heat with the cans. As written, this soup is mild to medium, and almost all of the heat comes from the Rotel and enchilada sauce. Use mild versions for kids, or hot ones if you like a kick.
• Taste before serving. Enchilada sauce and broth brands vary a lot in salt, so give the soup a taste after shredding the chicken and adjust the salt then.
• Add a squeeze of lime. A little fresh lime juice right before serving brightens up all the flavors.
• Keep toppings crunchy. Add tortilla strips or chips to each bowl right before eating so they stay crisp.

Variations

• Chicken Thighs – Swap in boneless, skinless thighs for the breasts. Cook time stays the same.
• Rotisserie Chicken – Skip the raw chicken and cook the rest of the soup until hot and flavorful, then stir in about 3 cups of shredded rotisserie chicken for the last 20–30 minutes.
• Make It Creamy – Stir in 8 oz of cream cheese at the end and let it melt for a thicker, creamier soup.
• Swap the Beans – Pinto beans work great in place of the black beans, or use a mix.
• Make It Milder – Skip the Rotel and use an extra can of plain diced tomatoes.
• Vegetarian – Leave out the chicken and use vegetable broth. Add an extra can of beans, a meat-free chicken alternative, or tofu if you want more protein.
• Stovetop – Add everything to a large pot, bring it to a boil, then reduce the heat, cover, and simmer for about 20–25 minutes, until the chicken reaches 165°F. Shred the chicken and stir it back in.
• Instant Pot – Short on time? Try my Instant Pot Tortilla Soup for a pressure cooker version.

Serving Suggestions

Tortilla soup is a super versatile soup that you can add a lot of things to. Here are just a few of my favorites.

• Crunchy – tortilla strips, Fritos or crushed tortilla chips
• Cheese – shredded cheddar, Monterey Jack, or crumbled Cotija
• Herbs – fresh cilantro or parsley
• Freshness – diced avocado, jalapeno, diced tomatoes, sour cream, lime wedges

I like to serve this soup with the Best Corn Bread on the side. Or if you want to keep things lighter a Tossed Salad with Cilantro Lime Dressing is a great option.

Storage & Freezing

• To Store: Let leftovers cool, then store in an airtight container in the fridge for 4–5 days.
• To Reheat: Warm individual bowls in the microwave or reheat the whole batch in a saucepan on the stovetop over medium heat until hot.
• To Freeze: This soup freezes really well since there are no noodles or rice to soak up the broth. Let it cool completely, then store in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight before reheating. Freeze toppings separately or add them fresh.

More Favorite Soup Recipes

• Wendy’s Chili Recipe
• Crockpot Tortellini Soup
• Instant Pot Pozole
• Beef Macaroni Soup
• Chicken Taco Soup