This Crock Pot Chicken Tortilla Soup is ideal for chilly fall and winter nights. It’s a true dump-and-go slow cooker meal: add the ingredients to your crock pot, cook low and slow, then finish with your favorite toppings.
After sharing an Instant Pot version, here’s a slow cooker adaptation for anyone who prefers a crock pot. This recipe requires minimal prep — simply add everything to the slow cooker and walk away. It’s a big win when you want a flavorful, filling dinner without a lot of hands-on time.
The homemade crispy tortilla strips are optional. To save time, serve the soup with store-bought tortilla chips or chop corn tortillas and stir them into the soup. Just don’t skip the toppings — they elevate the whole bowl.
Below are the key ingredients and details to make a hearty Crock Pot Chicken Tortilla Soup.
Ingredients for Crock Pot Chicken Tortilla Soup:
Boneless skinless chicken breasts or thighs: Use about 1.5 pounds of chicken breasts, tenders, or thighs. Breasts keep the soup leaner, while thighs add richer flavor.
Yellow onion and garlic: One medium yellow onion (chopped) and several cloves of minced garlic add depth and warmth.
Seasonings: Chili powder, ground cumin, paprika, dried oregano, and sea salt create the classic taco-like profile. Adjust amounts to taste.
Crushed tomatoes and chicken broth: A large can of crushed tomatoes combined with chicken broth forms the soup base. If needed, diced tomatoes or tomato sauce can replace crushed tomatoes.
Diced green chiles: A can of mild diced green chiles contributes authentic flavor; use spicy chiles if you want more heat.
Corn and black beans: Canned corn and drained black beans add heartiness, texture, fiber and a touch of sweetness.
Corn tortillas or chips: For tortilla strips, cut corn tortillas and fry them, or skip frying and use store-bought chips or chopped tortillas added directly to the soup.
For Serving:
Top the soup with diced avocado, Greek yogurt or sour cream, shredded cheese, fresh cilantro, green onions, lime wedges, salsa or hot sauce. Use whatever toppings you love.
Optional Additions & Changes:
- Use leftover shredded chicken or rotisserie chicken in place of raw chicken (about 4–6 cups).
- Add chopped bell pepper for extra color and flavor.
- Swap the listed spices for 2–3 tablespoons of taco seasoning.
- Boost garlic flavor with extra fresh garlic or garlic powder.
- Finish bowls with fresh lime juice for brightness.
- For more heat, add cayenne, red pepper flakes, jalapeños or hot sauce.
- Add extra vegetables such as carrots, zucchini, green beans or broccoli if desired.
- Omit beans or corn if you prefer a lighter soup.
Now that you know the ingredients, here’s how to prepare the soup.
How to Make Crock Pot Chicken Tortilla Soup:
Add all soup ingredients to the crock pot. There’s no need to chop the chicken into bite-sized pieces — you’ll shred it after cooking.
Stir everything until well combined, then secure the lid.
Cook on High for 4 hours or Low for 6 to 8 hours. If you’re using pre-cooked chicken, you can reduce the High setting to about 3 hours.
When the soup is done, remove the chicken to a cutting board and shred it with two forks. Alternatively, you can chop the chicken before cooking if you prefer.
Return the shredded chicken to the crock pot and stir to combine. If you’re making homemade tortilla strips, follow the frying instructions below.
Ladle the soup into large bowls and finish with tortilla strips or chips and toppings like shredded Monterey Jack or cheddar, cotija, sour cream or Greek yogurt, cilantro, green onions, lime wedges and diced avocado. For an extra treat, serve with an avocado dip as a side or topping.
This soup often tastes better the next day, so it’s great for meal prep. Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze in double-bagged freezer bags for up to 3 months.
How to Fry Tortilla Strips:
Stack 6–8 corn tortillas and slice into thin strips about 1/4 to 1/2 inch wide.
Heat 1/4 cup high-heat oil (avocado, canola or vegetable) in a large nonstick skillet over medium-high heat until shimmering. Fry 4–6 strips at a time for 2–3 minutes per side, or until golden and crisp.
Drain the fried strips on paper towels and repeat until all strips are crisp. Serve immediately on top of individual bowls or toss into the whole pot. Leftover strips can be added to leftover soup, but they’re best fresh.
What to Serve with Chicken Tortilla Soup:
This Mexican-inspired soup pairs well with Spanish rice or Mexican rice, refried beans, nachos, or a fresh vegetable salad like broccoli salad, cucumber tomato salad, or avocado salad. Choose sides that complement the bright, savory flavors.
Nutrition Information:
Per serving (when divided into six portions): approximately 384 calories, 5 g fat, 36 g carbohydrates, 7 g fiber and 46 g protein. These values apply to the soup alone and exclude toppings and tortilla strips. Net carbs are about 29 g per serving (36 g carbs minus 7 g fiber).
This easy slow cooker recipe makes a satisfying, healthy meal the whole family will enjoy. It’s perfect for batch cooking or for serving at gatherings — simple, customizable and comforting.
More Healthy Soups:
- Albondigas Soup
- Hearty Ground Turkey Soup with Vegetables
- Ground Turkey Taco Soup
- Immunity-Boosting Turmeric Chicken Soup
Tortillas in our soup forever and always!
Crock Pot Chicken Tortilla Soup
Equipment
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1 Crock Pot
Ingredients
- 1 medium-sized yellow onion, chopped
- 6 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp ground paprika
- ½ tsp dried oregano
- 1 tsp sea salt
- 1.5 lbs boneless skinless chicken thighs or chicken breasts
- 1 (28-oz) can crushed tomatoes
- 1 (7-oz) can diced green chilis
- 2 cups chicken broth
- 1 (15-oz) can corn, drained
- 1 (15-oz) can black beans, drained
Fried Corn Tortilla Strips (Optional):
- ¼ cup avocado oil
- 6 to 8 corn tortillas, sliced
For Serving:
- Avocado, diced
- Shredded cheese
- Fresh cilantro
- Sour cream
Instructions
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Add all of the soup ingredients to your crock pot. No need to chop the chicken into bite-sized pieces; it will be shredded after cooking.
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Stir everything until well combined.
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Cover and cook on High for 4 hours or Low for 6–8 hours. If using pre-cooked chicken, cook on High for about 3 hours.
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Remove the chicken and shred with two forks, or chop before cooking if you prefer.
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Return the shredded chicken to the crock pot and stir to combine.
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If serving with homemade tortilla strips, follow the instructions in the Homemade Tortilla Strips section below.
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Serve in bowls topped with tortilla strips or chips and your choice of toppings such as shredded cheese, sour cream, cilantro, green onions, fresh lime and diced avocado.
Homemade Tortilla Strips:
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Stack 6–8 corn tortillas and slice into thin strips about ¼ to ½ inch wide.
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Heat ¼ cup high-heat oil in a large nonstick skillet over medium-high heat until hot. Fry 4–6 strips at a time for 2–3 minutes per side, or until golden and crisp.
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Drain strips on paper towels and repeat with remaining tortillas.
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Serve strips on top of individual bowls or stir into the soup just before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 7 days.
Freeze in double-bagged freezer bags for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Frequently Asked Questions:
What is Chicken Tortilla Soup made of?
Chicken tortilla soup typically includes chicken, chicken broth or stock, fresh or canned tomatoes, cumin and chili powder, garlic, onion, chiles and fried tortilla strips. Many versions add beans such as black beans or pinto beans. The result is a flavorful Tex-Mex soup with tender chicken and bright seasonings.
How Do You Thicken Chicken Tortilla Soup?
To thicken the soup, start with less liquid for a heartier result, or add a thickener like flour, gluten-free flour, cornstarch or tapioca. Make a slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and stir it into the soup with about an hour left to cook. For a creamy version, stir in 1/2 to 1 cup heavy cream or about 4 ounces of cream cheese after cooking.