Crockpot Chicken Tortilla Soup Recipe
Introduction
Crockpot Chicken Tortilla Soup is a comforting and flavorful dish perfect for busy days. With tender shredded chicken, hearty beans, and a cheesy, creamy finish, it’s a delicious meal that comes together easily in your slow cooker.
Ingredients
- 2 boneless skinless chicken breasts (about 1 to 1 1/4 pounds)
- 1/4 cup taco seasoning (or one 1-ounce packet)
- 1 (4-ounce) can diced green chiles (mild or hot)
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, juices included
- 1 (15.25-ounce) can whole kernel corn, drained
- 4 cups chicken broth
- 2 cups grated Mexican blend cheese
- 1 cup heavy cream
- Tortilla chips or 6 corn tortillas cut into strips and crisped (for serving)
- 1 bunch cilantro, chopped (for garnish)
- Optional: diced avocado and lime wedges (for serving)
Instructions
- Step 1: Place the frozen or thawed chicken breasts in the bottom of the slow cooker. Sprinkle the taco seasoning evenly over the chicken. Layer diced green chiles, drained black beans, diced tomatoes with juices, and drained corn on top.
- Step 2: Pour 4 cups of chicken broth slowly into the cooker. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours until the chicken reaches 165°F and shreds easily.
- Step 3: Remove the chicken from the slow cooker and shred it with two forks or a stand mixer. Return the shredded chicken to the pot and stir to combine evenly.
- Step 4: Stir in 2 cups grated Mexican blend cheese and 1 cup heavy cream. Cook for an additional 30 to 60 minutes on HIGH, stirring occasionally, until the cheese melts fully and the soup thickens slightly.
- Step 5: Serve the soup topped with tortilla chips or crisped corn tortilla strips, chopped cilantro, and optional diced avocado and lime wedges.
Tips & Variations
- For extra heat, use hot diced green chiles or add a pinch of cayenne pepper.
- Customize by adding chopped bell peppers or jalapeños before cooking for more texture and flavor.
- Use rotisserie chicken to save time; add it during the last hour of cooking just to warm through.
- For a lighter version, substitute half-and-half for heavy cream or reduce the amount of cheese.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the creamy texture. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken breasts directly in the slow cooker?
Yes, you can start with frozen chicken breasts; just make sure to extend the cooking time so the chicken is fully cooked and reaches an internal temperature of 165°F.
What can I substitute for Mexican blend cheese?
If you don’t have Mexican blend cheese, try a combination of cheddar, Monterey Jack, and a little mozzarella for a similar melt and flavor.
PrintCrockpot Chicken Tortilla Soup Recipe
This Crockpot Chicken Tortilla Soup is a hearty, flavorful slow-cooked meal featuring tender chicken breasts simmered with taco seasoning, beans, corn, diced tomatoes, and green chiles. Finished with creamy cheese and heavy cream, and topped with crispy tortillas and fresh cilantro, this soup offers a perfect blend of Tex-Mex flavors in an easy-to-make, comforting dish.
- Prep Time: 10 minutes
- Cook Time: 4 hours (HIGH) or 6-7 hours (LOW) plus additional 30-60 minutes for finishing
- Total Time: Approximately 5 hours (on HIGH) or 7.5-8 hours (on LOW)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Protein
- 2 boneless skinless chicken breasts (about 1 to 1 1/4 pounds)
Seasoning
- 1/4 cup taco seasoning (or one 1-ounce packet)
Canned Goods
- 1 (4-ounce) can diced green chiles (mild or hot)
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, juices included
- 1 (15.25-ounce) can whole kernel corn, drained
Liquids & Dairy
- 4 cups chicken broth
- 2 cups grated Mexican blend cheese
- 1 cup heavy cream
Garnish & Serving
- Tortilla chips, or 6 corn tortillas cut into strips and crisped
- 1 bunch cilantro, chopped for garnish
- Optional: diced avocado, lime wedges
Instructions
- Assemble ingredients in the slow cooker: Place the frozen or thawed chicken breasts in the bottom of the slow cooker. Sprinkle taco seasoning evenly over the chicken. Layer diced green chiles, drained black beans, diced tomatoes with juices, and drained corn over the top.
- Add broth and cook: Slowly pour 4 cups of chicken broth into the cooker. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours until the chicken reaches an internal temperature of 165°F and shreds easily.
- Shred the chicken: Remove the chicken breasts from the cooker and shred the meat using two forks or a stand mixer. Return the shredded chicken to the pot and stir to distribute evenly throughout the soup.
- Finish with cheese and cream: Stir in 2 cups of grated Mexican blend cheese and 1 cup of heavy cream. Cook on HIGH for an additional 30 to 60 minutes, stirring occasionally, until the cheese is fully melted and the soup thickens slightly.
- Crisp tortillas and serve: Either add tortilla chips directly to bowls or crisp cut corn tortillas strips in an air fryer at 400°F for approximately 5 minutes, shaking once to ensure even crisping. Serve the soup topped with chopped cilantro and optionally diced avocado and lime wedges.
Notes
- You can use frozen chicken breasts directly in the slow cooker; no need to thaw.
- Adjust the heat level by choosing mild or hot diced green chiles and taco seasoning accordingly.
- For a thicker soup, cook an extra 15-30 minutes after adding cheese and cream.
- Tortilla chips are a quick alternative if you don’t want to crisp your own tortillas.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 2 months.
Keywords: Crockpot chicken tortilla soup, slow cooker soup, Mexican chicken soup, easy chicken soup, taco seasoning soup, comfort food
