The easiest Crock-pot soup for soup season!
Cooler weather + packed schedules = soup season is in full swing (Which, unluckily for us here in Texas, is normally mid-October! lol)
If you’re like me and craving something cozy but EASY, this Crock-Pot Chicken Tortilla Soup is one of the best soups you can make.
Ever since coming up with this recipe almost 10 years ago, it’s been on repeat every soup season. It takes about 10 minutes to throw together, uses pantry staples I always keep stocked, and makes a ton, so we’ve got plenty of leftovers.
But this version? It’s lighter, packed with flavor from a homemade taco seasoning, only takes a few simple ingredients, and made easily right in the slow cooker.
I’ve made this soup DOZENS of times over the years, with just about every swap you can think of. (It all just works!)
Toss everything in, let it simmer a few hours, and then top with crispy tortilla strips, avocado, a little cheese, and a squeeze of lime!
Awesome! My most picky eater ate two bowls 🤤🤤
Cassie
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
Chicken breasts: Boneless, skinless thighs work just as well if that’s what you have. Either way, they go in whole (no chopping!) and shred right in the pot.
Salsa: Any jarred salsa works. A can of Rotel with green chiles also works in place of the salsa.
Chicken broth: Carton broth is the easiest option. For a richer, more savory pot, I stir a spoonful of Better Than Bouillon into hot water instead.
Taco seasoning: My go-to homemade taco seasoning is what I reach for, but a store-bought packet works too. Packets tend to run saltier, so taste before adding the extra salt.
Black beans: Rinse and drain them before they go in. Pinto beans make an easy swap.
Corn: Canned or frozen corn both work. You can also swap in a drained can of hominy.
Lime juice: Lemon juice works just as well if that’s what you have on hand.
Onion and bell pepper (optional): If you have an extra 10 minutes, sauté them on the stove and stir them into the pot, just like I do in my Instant Pot Chicken Tortilla Soup. It adds more veggies without changing the method.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Add the chicken, broth, and salsa.
Lay the chicken in the bottom of a 6-quart slow cooker and pour the broth and salsa over the top. Lift each piece for a second so some of the liquid gets underneath.
The Slow Cooker I L❤️VE!
Not all slow cookers are created the same. I’ve used and loved my Crockpot 6-quart one for YEARS. It holds heat great, is easy to use, and the lock and carry lid is so handy!
Season and stir.
Sprinkle the taco seasoning over the top, add the beans and corn, and give everything a good stir. Cover it and let it cook on low all day, or on high if you’re getting a later start.
Pro Tip: As written, this soup is about a 3-4 out of 10 on the spice scale. For a milder pot, use mild salsa and cut back the cayenne in the homemade seasoning, or go with hot salsa and a little extra cayenne if your crew likes the heat.
Shred the chicken.
About 30 minutes before it’s done, shred the chicken right in the pot with two forks and stir it back in. It should fall apart with almost no effort.
Top it off.
Stir in the lime juice right before serving, then ladle it into bowls and let everyone pile on their own toppings.
Here are a few of my favorites:
- Crushed tortilla chips <– A must!! You can also make your own fried tortilla strips at home.
- Sliced avocado
- Sour cream: Or dairy-free sour cream by Tofutti.
- Shredded cheese: Cheddar, Mexican blend, or Monterey Jack all taste great!
- Fresh cilantro
- Sliced jalapeños
Troubleshooting your tortilla soup
Why does my soup taste a little flat?
Give it a taste right before serving and add a pinch of salt, another sprinkle of taco seasoning, or a squeeze of fresh lime. Usually one of those three is all it needs.
My soup is thinner than I’d like.
Mash a few spoonfuls of the beans against the side of the pot and stir them back in. A handful of crushed tortilla chips stirred in right before serving thickens it up too.
It’s too spicy for the kids.
Ladle the kids’ bowls first and cool them down with a big spoonful of sour cream, some avocado, or a splash of extra broth.
The chicken isn’t shredding.
If it’s not falling apart, it just needs more time. Cover it back up and give it another 30 minutes.
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Crock Pot Chicken Tortilla Soup Recipe
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Ingredients
- 1 ½ pounds chicken breasts
- 1 (16-ounce) jar salsa mild or medium*
- 5 cups chicken broth
- 3 tablespoons homemade taco seasoning*
- ½ teaspoon salt to taste
- 1 (15.5-ounce) can black beans rinsed and drained
- 1 (15.5-ounce) can corn drained
- 3 tablespoons lime juice or lemon juice
Toppings:
- Tortilla chips optional
- Cilantro optional
- Green Onions optional
- Avocado
- Shredded cheese optional
- Sour cream optional
Instructions
- Place chicken breasts on the bottom of slow cooker.1 ½ pounds chicken breasts
- Pour salsa and chicken broth into the Crock-pot or slow cooker and make sure to pick up chicken breasts so some liquid gets underneath them.1 (16-ounce) jar salsa, 5 cups chicken broth
- Add beans, corn, and seasoning to the slow cooker. Give liquid a good stir, cover, and cook for 6-8 hours on low or 4-6 hours on high.3 tablespoons homemade taco seasoning*, ½ teaspoon salt, 1 (15.5-ounce) can black beans, 1 (15.5-ounce) can corn
- Towards the last 30 minutes of cooking, shred the chicken. Let continue cooking for the last 30 minutes.
- Stir in the lime juice right before serving. Top the chicken tortilla soup with tortilla chips, sour cream, cilantro and green onions. Enjoy!3 tablespoons lime juice, Tortilla chips, Cilantro, Green Onions, Avocado, Shredded cheese, Sour cream
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Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with chicken tortilla soup
This soup is brothy and on the lighter side, so it goes great with something a little heartier. A warm square of Honey Jalapeño Cornbread or a batch of Mini Cornbread Muffins is perfect for dunking.
For a fuller Tex-Mex spread, cut a few Corn Tortilla Quesadillas into wedges. You can also serve the soup over a scoop of Cilantro Lime Rice to make it even more filling.
And since crushed tortilla chips are a must at our table, make a batch of Baked Tortilla Chips with a bowl of Roasted Tomato Salsa for snacking while the soup finishes up. A crisp Cucumber Tomato Salad is an easy, fresh side too.
More cozy soup recipes
One pot of soup is never enough once the weather turns. Here are a few more cozy bowls worth adding to your rotation.
This was WAY too easy to make, so I wasn’t expecting it to be SO good. I topped it with a dollop of sour cream, cheddar, and cilantro. It was delicious! Just two of us, so I froze enough for another meal ready to go. Thanks for the easy and delicious recipe!
This made me smile — thank you! I love when an easy recipe surprises people like that. Those toppings sound perfect, and freezing leftovers for an easy future meal is such a win. I’m so glad you enjoyed it!
Where does the cheese come in?
Hi Teresa! There is no cheese listed in this recipe. You could add some before serving as a topping if you’d like!
Awesome! My most picky eater ate two bowls 🤤🤤
Yay! So happy to hear you enjoyed the recipe, Cassie! Picky eater approved! Thanks so much for taking the time to leave a comment and rating!
Delicious and so easy, have added to my weekly meal prep!
Yay! So happy to hear you enjoyed the recipe, Donna! Thanks so much for taking the time to leave a comment and rating!
I love this recipe! It’s such a simple one to follow, and my soup is always a hit with my family whenever I make it.
Yay! So happy to hear you enjoyed the recipe, Stephanie! Simple and delicious recipes are the best. Thanks so much for taking the time to leave a comment and rating!
So yummy!
Requested by my son and both of my nieces.
Yay! So happy to hear you enjoyed the recipe, Julie! So glad to hear your family likes this. Thanks so much for taking the time to leave a comment and rating!
I love this recipe!! I’ve made it numerous times and it’s always a hit. I like to prep and put everything in my slow cooker pot in the evening and pop the pot in the fridge. Then in the morning before work I take it out of the fridge and into the slow cooker, turn it on and it’s ready when I’m home. So simple and delicious. Thanks for the great recipe!
Yay! So happy to hear you enjoyed the recipe, Julianna! Thats a great tip! Thanks so much for taking the time to leave a comment and rating!