This crock pot chicken tortilla soup recipe is perfect for a quick, easy weeknight meal. Packed with healthy ingredients and bursting with flavor, it’s a crowd-pleasing dish you’ll want to make again and again.
This is a hearty meal, but sometimes I like to serve it with a simple salad, such as Mexican coleslaw, rocket salad, or cucumber tomato salad.
As a wife, busy mother of two, and dog mom, there are nights when I want a quick and easy dump-and-go crock pot recipe. I saute the onions, garlic, and jalapeno in a separate skillet and fry homemade corn tortilla strips. These steps only take a few minutes and add so much flavor.
Ingredients Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Onion: sweet yellow or Vidalia is best for flavor and texture
- Jalapeno: remove the veins and seeds, and mince it. It will add flavor with just a touch of heat.
- Chicken breasts: boneless skinless chicken breasts
- Tomatoes: canned fire-roasted, petite diced, or diced with green chiles. It is hard to go wrong here.
- Corn: canned, fresh, or frozen.
- Spices: common pantry spices are used, except smoked paprika, which I like to use in many of my Mexican and Tex-Mex recipes. Chopped cilantro is a must for flavor and aroma unless you think it tastes like soap.
- Corn tortillas fry up much better than flour tortillas and stay crispier longer.
How to Make Crock Pot Chicken Tortilla Soup
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Saute the onion in olive oil over medium heat until soft. Reduce the heat and add the garlic and jalapeno, cooking for a minute. Add the sauteed vegetables, chicken, chicken broth, tomatoes, black beans, corn, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper to a crock pot. Cover with the lid and cook on low for 4 hours or until the chicken breasts are easily shreddable.
Meanwhile, cut the tortillas into thin strips and fry them in vegetable oil. Sprinkle the hot fried tortilla strips with salt to taste. In the last 30 minutes of cooking, add the chopped cilantro to the soup, reserving a little for garnish.
Using 2 forks, shred the chicken in the crock pot. Serve the soup garnished with chopped cilantro, tortilla strips, and, if desired, shredded cheese, sour cream, and avocado.
Preparation Tips
- Make the tortilla strips up a day in advance. Store them in an airtight container at room temperature.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days. They can be reheated in the microwave at reduced power or on the stovetop over low heat.
- Blackened corn is quick and easy to make, adding a smokey, sweet flavor. Add the corn to a dry skillet over medium heat. Cook the corn undisturbed for 2-3 minutes. Toss and cook the corn for 2-3 more minutes or until browned and charred.
Toppings for Chicken Tortilla Soup
- Pickled jalapenos
- Avocadoes
- Chopped cilantro
- Pickled red onions
- Monterey Jack cheese
- Cheddar cheese
- Pepper Jack cheese
- Sour cream
- Pico de Gallo
- Salsa Verde
Serving Suggestions
- Bread: cornbread, corn muffins, sweet potato cornbread
- Salad: corn salad, Doritos taco salad, Mexican coleslaw
- Drinks: strawberry lemonade, Arnold Palmer drink, grapefruit margarita
Crock Pot Chicken Tortilla Soup
Ingredients
- ½ tablespoon olive oil
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- 1 small jalapeno minced
- 2 large boneless skinless chicken breasts about 1 lb
- 4 cups low-sodium chicken broth
- 1 (14.5-ounce) can fire-roasted tomatoes
- 1 (15-ounce) can black beans rinsed and drained
- 1 cup frozen corn
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon ground cayenne pepper
- ¼ cup chopped cilantro
- 8 (6-inch) corn tortillas
- salt to taste
- freshly ground black pepper to taste
- ½ cup vegetable oil
Instructions
- Heat the olive oil in a skillet over medium heat. Saute the onion until soft. Reduce the heat to low and add the garlic and jalapeno, cooking for 1 minute while stirring
- Add the sauteed vegetables, chicken, chicken broth, tomatoes, black beans, corn, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper to a 5-quart crock pot. Cover with the lid and cook on low for 4 hours or until the chicken breasts are easily shreddable.
- Meanwhile, cut the tortillas into thin strips. Heat the vegetable oil in a skillet over medium heat. Fry the tortilla strips until golden brown, turning when needed. Work in batches, removing the fried strips to a paper towel-lined plate. Sprinkle the hot tortilla strips with salt to taste.
- In the last 30 minutes of cooking, add the chopped cilantro to the soup, reserving a little for garnish.
- Using 2 forks, shred the chicken in the crock pot. Serve the soup garnished with chopped cilantro, tortilla strips, and, if desired, shredded cheese, sour cream, and avocado.
Notes
- Make the tortilla strips up a day in advance. Store them in an airtight container at room temperature.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days. They can be reheated in the microwave at reduced power or on the stovetop over low heat.
- Blackened corn is quick and easy to make, adding a smokey, sweet flavor. Add the corn to a dry skillet over medium heat. Cook the corn undisturbed for 2-3 minutes. Toss and cook the corn for 2-3 more minutes or until browned and charred.
joy
this sounds and looks delicious on a cold winter night. do you have any changes you’d make if putting this into an instant pot?
Beth Pierce
Use the saute function to cook the onions, garlic, jalapeno, staggered as direction in the recipe. Add the rest of the ingredients and pressure cook for about 14 minutes.
Allison
I just pinned and printed your recipe for chicken tortilla soup, and I plan to make it on Friday! Using a crockpot will make it so much easier!! Thanks!
Beth Pierce
My pleasure, Allison! Enjoy!
Bri
Yummy! I made a few substitutions (used 20oz fire roasted Ro-Tel instead of adding a jalapeño & subbed New Mexican Chili’s for the Cayenne because my store had none) but it was delish! Served with lime, avocado, cheese & sour cream this one’s definitely getting added to the recipes bookmark tab!
Beth Pierce
Thanksm Bri! So glad that you liked it!
Carol Colborn
Oh I am.going to make this. My husband loves Mexican food and soups!
Beth Pierce
Thanks, Carol! Enjoy!
Fransic verso
This is yummy, my partner the other day made me try this recipe, and loved it and wanted to make it myself at home. Perfect timing for me to try to make it at home.
Joy
What is it about soup made in a crock pot that makes it so much better? Thanks for the recipe! I have been looking for a great tortilla soup recipe.
Beth Pierce
You are most welcome, Joy!
Kristine
This is a fantastic recipe for tortilla chicken soup! My litte ones loved it and so did I beccause it is easy.
Renata Feyen
This soup is pretty darn good. I never had a soup that has tortillas in it but it really works. Thanks for sharing the recipe.
Beth Pierce
The pleasure is all mine!
Lisa
This soup was so delicious and very hearty. We are soup eating fools so I am going to check out your other soup recipe!
Beth Pierce
Thanks, Lisa! Enjoy!
Ben
This soup is fully awesome. I love all the Mexican flavors and how easy it is to make. I’m a BIG fan of easy.
Beth Pierce
Thanks, Ben! Me too!
Ntensibe Michael Edgar
This recipe was easy and flavorful. I will be making it often. It is difficult to find something that everyone likes
Kimberley Asante
This Crock Pot Chicken Tortilla Soup looks absolutely comforting and delicious! I can’t wait to try this recipe—perfect for a cozy meal at home.
Kristine
This recipe for tortilla chicken soup is the perfect fall comfort soup. My family loved it.
Beth Pierce
Thanks, Christine! I am so glad that they like it.