Tasty chicken tortilla soup filled with black beans, corn and shredded chicken. This flavorful soup is perfect for lunch or dinner.
Just place everything into the crockpot and let the crockpot do all the work!
Why make this soup
Crockpot meals just make everything easier. This crockpot chicken tortilla soup makes an amazing meal perfect for lunch or dinner.
All you need is about 5 minutes of prep in the morning and then a slow cook all day long. In the evening you just shred the chicken, add some tortilla strips and dinner is ready.
This tortilla soup is full of flavor and is really a meal all in one. There's the protein from the chicken and the veggies from the corn, black beans and tomatoes and if you sprinkle a bit of cheese at the end, you even have some dairy!
Strips of corn tortilla are added right at the end and become soft in the soup. The longer they cook, they begin to melt right into the soup and help add some body to the soup.
Finish this tasty soup off with your favorite toppings - shredded cheese, sour cream, diced avocados and crunchy tortilla chips.
Key ingredients
- Chicken - boneless, skinless chicken breasts
- Chicken broth
- Canned tomatoes - homemade or store bought diced or whole tomatoes
- Black beans - rinsed and drained
- Corn - frozen works great
- Roasted peppers - roast your own or buy a small can of roasted peppers. I roasted 2 anaheim peppers
- Bell peppers
Step by step directions
- Dice onion, bell peppers, roasted peppers and garlic
- Place everything, except corn tortillas, in a crockpot
- Stir gently so the seasonings are mixed and everything is covered by the broth
- Turn on and cook on low for 7-8 hours or on high for 4-5 hours
- Remove the chicken and shred with two forks
- Return chicken to crockpot
- Add sliced corn tortillas and let simmer for 5-10 minutes
- Serve with your favorite toppings
Recipe tips
- If you're short on time in the mornings, chop the onion, peppers and garlic the night before
- The chicken should shred easily with two forks. If it doesn't seem to pull apart easily, it needs to cook longer
- This recipe uses two chicken breasts, but if you're on a budget, one breast will do
- You can use skinless bone-in or boneless chicken breasts or thighs
- Add the juice from the canned tomatoes
- Rinse and drain the canned beans
- Set out a variety of toppings for everyone to add their favorites. Some of our favorites include shredded cheese, avocado, chopped tomatoes, sour cream, lime wedges, chopped cilantro and corn tortilla chips.
Recipe Faqs
Yes, this chicken tortilla soup freezes well. Allow soup to cool and then place in a freezer safe container. Freeze for up to three months.
To use, remove from freezer and allow to thaw. Heat on the stovetop or in the crockpot until hot.
Add additional chicken broth if the soup has thickened too much.
This soup is perfect for leftovers. To reheat, place in a pan on the stovetop or place in a microwave safe container and heat for 1-2 minutes.
If you love tortilla soup, you'll also want to check out this recipe for Turkey Tortilla Soup. It's perfect for using up leftover holiday turkey!
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my delicious soup recipes!
Crockpot Chicken Tortilla Soup
Ingredients
- 2 chicken breasts (boneless, skinless)
- 1 cup onion (diced)
- ½ cup red bell pepper (diced)
- 2 cloves garlic (minced)
- 4 cups chicken broth
- 4 cups canned tomatoes, diced or whole (with juice)
- 1 can black beans (15 ounce can, rinsed and drained)
- 1 cup frozen corn
- ¼ cup roasted chile peppers
- 3 tablespooons corn meal
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 corn tortillas (cut into strips)
Instructions
- Place everything, but the corn tortillas into the crockpot2 chicken breasts, 1 cup onion, ½ cup red bell pepper, 2 cloves garlic, 4 cups chicken broth, 4 cups canned tomatoes, diced or whole, 1 can black beans, 1 cup frozen corn, ¼ cup roasted chile peppers, 3 tablespooons corn meal, 1 teaspoon ground cumin, 1 teaspoon ground chili powder, 1 teaspoon salt, ½ teaspoon pepper
- Give everything a light stir so the seasonings are mixed throughout and everything is covered with the broth
- Cover and cook on low for 7-8 hours or on high for 4-5 hours
- Remove chicken breasts and shred meat with two forks. Return chicken to crockpot.
- Add tortilla strips and heat for 10-15 minutes4 corn tortillas
- Serve with your favorite toppings
Notes
- If you're short on time in the mornings, plan ahead and chop the onion, peppers and garlic the night before
- The chicken should shred easily with two forks. If it doesn't seem to pull apart easily, it needs to cook longer
- This recipe uses two chicken breasts, but if you're on a budget, one breast will do
- You can use skinless bone-in or boneless chicken breast or thighs
- Add the juice from the canned tomatoes
- Rinse and drain the canned beans
- Set out a variety of toppings for everyone to add their favorites. Some of our favorites include shredded cheese, avocado, chopped tomatoes, sour cream, lime wedges, chopped cilantro and corn tortilla chips.
Dawn says
Chicken tortilla soup is a fave and love how you made this one in a slow cooker!! Perfect for these cold days we've been having. Lots of toppings for me! YUM!
David @ Spiced says
Oh, I love a good chicken tortilla soup! And the fact that this is in a crockpot just makes it even better. It's definitely getting chilly here, and Laura and I were just talking about making soup. This one sounds delicious, Kathy!
Kathy says
The crockpot certainly makes this soup a breeze to make!