Crockpot 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
Scale
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
Find it online: https://mixitwitjoe.com/crockpot-chicken-tortilla-soup-recipe/
