Crock-Pot Chicken Tortilla Soup is a super easy and healthy recipe for busy weeknights. Simply combine chicken, taco seasoning, broth, salsa, and canned corn and beans in your slow cooker before you leave for the day and come home to the savory aroma of this Mexican dish that your whole family will enjoy. Complete this authentic meal with tortilla chips, sour cream, shredded cheese, and cilantro.
Cooler weather and busy schedules mean that soup recipes start appearing on the dinner table.
And this Crock-Pot chicken tortilla soup is BY FAR one of the BEST soup recipes out there.
(Or slow cooker, if you like to call it that!)
It’s super easy to make quickly on your way out the door in the morning. I’m talking throw in some chicken, broth, seasonings, canned corn, beans, a jar of salsa, and go!
When you return home in the evening you’ll be welcomed by an intoxicating aroma.
Once you dig into this flavor packed soup (thanks to the homemade taco seasoning) you’ll see why it’s one of my favorite weeknight recipes.
As if that isn’t enough to make it the perfect soup, it’s HEALTHY too! Yup, it’s made with all whole food ingredients, no heavy cream here!
So set it, forget it, and have this comforting meal ready waiting for you when you get home!
If you’re looking for other cool weather recipes, this Instant Pot Chicken Tortilla Soup is so easy to make, and this flavorful Chicken Taco Soup is made on the stovetop.
Ingredients
The simple ingredients you need to make crock-pot tortilla soup include:
- Chicken Breasts. This is the best cut since it consists of lean meat that tenderizes easily while slow cooking. You can also use chicken thighs for a richer result.
- Salsa. A medium salsa, instead of diced tomatoes, gives the bulk of the tomato flavor and spice to this soup. Homemade Roasted Tomato Salsa is another great option!
- Taco Seasoning. Homemade taco seasoning mix is the quickest way to give your recipe authentic Mexican flavor. If you don’t want to make you own, there are many store-bought packets available to choose from. You can also easily substitute fajita seasoning or even chili seasoning for a slightly different taste!
- Corn. Both canned sweet kernel corn and frozen corn will work great.
- Black Beans. Canned beans are used in this recipe. Make sure you rinse and drain them before adding into the soup!
- Lime. Fresh juice gives the taco soup a bit more acidity. Lemon can be substituted if that is what you have on hand.
- Tortilla Chips. These are for serving. You definitely don’t want to forget them for an amazing crunch!
How to Make Chicken Tortilla Soup in the Crock-Pot
The basic steps for making slow cooker tortilla soup are simple to follow:
Add Ingredients to Slow Cooker
Fill the crock-pot with the ingredients, making sure to follow this particular order: start with the chicken, then pour in the broth and salsa (be sure to lift up the chicken so it gets underneath and doesn’t burn to the bottom of the pot).
Next add in the seasoning, corn, and beans, mixing the seasoning into the corn and beans so the flavor spreads throughout.
Slow Cook and Shred
Set your slow cooker to high for 4-6 hours, or low for 6-8 hours. This timing is for a 6-quart crock-pot, the soup may be done a little earlier if you have an 8-quart one.
Either pull apart in the pot using two forks, on a cutting board with your hands (you will need to let the chicken cool down first!), or add it to a stand mixer. Do this during the last 30 minutes of cooking, then return the chicken to the pot so it can soak up the flavor of the soup.
Serve
But wait! Where does the “tortilla” come in? Right at the end!
Add some crushed tortilla chips to the top of the soup just before serving. They will get soggy if they sit in the liquid too long, so it is best to add them as you eat.
While this slow cooker tortilla soup recipe tastes incredible on its own, adding a variety of toppings can make it even better!
Here are a few of my favorite finishing touches for tortilla soup:
- Crushed tortilla chips <– A must!!
- You can also make your own baked tortilla chips at home!
- Sliced Avocados
- Sour Cream – Or dairy-free sour cream by Tofutti.
- Shredded Cheese – Cheddar cheese, Mexican blend, or Monterrey Jack all taste great!
- Fresh Cilantro
- Pickled Jalapeños
- Homemade Guacamole
Meal Prep and Storage
- To Prep-Ahead: Since the flavors will continue to get better over time, this is a great soup to make in advance. Just wait to add the tortilla chips and toppings until serving.
- To Store: Leftover soup will last in an airtight container in the refrigerator for 3-4 days.
- To Freeze: This recipe freezes extremely well. Seal in a freezer-safe container for up to 6 months.
- To Reheat: Warm in a pot on the stovetop over medium-low heat, or microwave, until heated through.
Dietary Modifications
Here are some adjustments and substitutions you can make to the recipe to help it fit your dietary requirements:
- Gluten-Free: Ensure you are using chips free of gluten.
- Dairy-Free: Opt for a dairy alternative cheese, or leave it out.
FAQs
You absolutely can! Make sure to get the Rotel with green chilis, and use the same amount.
Stir in some sour cream or add a bit of milk. You can even do this with vegan and dairy-free alternatives.
This main dish is about a 3-4 out of 10 on the spice scale. To reduce the heat, pick a mild salsa and decrease the cayenne pepper in the DIY taco seasoning. For more heat, find a hot salsa, increase the cayenne pepper in the homemade taco seasoning, and add sliced, fresh jalapeños.
This Crock-Pot tortilla soup can easily be made in the Instant Pot. You can either check out how in this Instant Pot Chicken Tortilla Soup post. Add all of your ingredients to a 6-quart Instant Pot. Lift the chicken breasts to make sure there is some liquid underneath them. Set the Instant Pot to High Pressure and cook for 8 minutes. Allow a Natural Pressure Release of 10 minutes. Once chicken is cooked, shred and let sit for 10 minutes in the soup before serving.
Expert Tips and Tricks
- Make it from scratch. Mixing up homemade taco seasoning gives the best flavor.
- Shred then soak. Return the shredded chicken to the soup at least 30 minutes before serving so it can absorb the juices.
- Spice it up. Choose a medium or hot salsa, and add a little extra cayenne pepper to the taco seasoning.
- Tons of toppings. Get creative and try avocado, jalapeños, cilantro, sour cream, and more.
- Prep in advance. This soup improves with time, refrigerate or freeze for an easy make-ahead meal.
Sides to Serve with Tortilla Soup
This tortilla soup is absolutely delicious when you pair it with any of these sides:
- Mini Cornbread Muffins
- Mexican Rice
- Cilantro Lime Rice
- Honey Jalapeño Cornbread
- Pico de Gallo
- Pickled Jalapeños
- Chopped Green Onions
More Healthy Soup Recipes
Comfort food can be healthy too, believe it or not! Warm up with any of these cozy recipes:
- Instant Pot Chicken Vegetable Soup
- Italian Wedding Soup
- Slow Cooker Chicken Tikka Masala
- Instant Pot Chicken Noodle Soup
- Slow Cooker Chicken Curry
- Instant Pot Chicken Wild Rice Soup
- The Best Healthy Soup Recipes
Crock-Pot Chicken Tortilla Soup
Crock-Pot Chicken Tortilla Soup is a super easy and healthy recipe for busy weeknights. Simply combine chicken, taco seasoning, broth, salsa, and canned corn and beans in your slow cooker before you leave for the day and come home to a Mexican dish your whole family will enjoy.
Ingredients
- 1 ½ lbs. chicken breasts
- 16 oz. jar salsa mild or medium*
- 5 cups chicken broth
- 3 Tbsp. homemade taco seasoning*
- ½ tsp. salt to taste
- 15 oz. can black beans rinsed and drained
- 15 oz can whole kernel corn drained
- 3 Tbsp. lime juice or lemon juice
Toppings:
- Tortilla chips optional
- Cilantro optional
- Green Onions optional
- Avocado
- See this recipe in Healthy Meal Plan #5
Instructions
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Place chicken breasts on the bottom of slow cooker.
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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.
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Add beans, corn, seasoning, and lime juice to the slow cooker. Give liquid a good stir, cover, and cook for 6-8 hours on low or 4-6 hours on high.
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Towards the last 30 minutes of cooking, shred the chicken. Let continue cooking for the last 30 minutes.
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Serve chicken tortilla soup with tortilla chips, sour cream, cilantro and green onions. Enjoy! See this recipe in Healthy Meal Plan #5
Recipe Video
Recipe Notes
Meal Prep and Storage
- To Prep-Ahead: Since the flavors will continue to get better over time, this is a great soup to make in advance. Just wait to add the tortilla chips and toppings until serving.
- To Store: Leftover soup will last in an airtight container in the refrigerator for 3-4 days.
- To Freeze: This recipe freezes extremely well. Seal in a freezer-safe container for up to 6 months.
- To Reheat: Warm in a pot on the stovetop over medium-low heat, or microwave, until heated through.
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Mark says
How spicy is the soup? My wife and daughter don’t like spicy food, so trying to decide if I need to cut back on the spicy seasonings.
London says
I would say it is about a 2-3 on a scale of 10, Mark! A few ways you can ensure it is not too spicy: Use half crushed tomatoes and half Mild salsa, decrease or remove the cayenne pepper and regular pepper completely. The flavor will change slightly, but should bring the soup down to a 1/10 spice level for your wife and daughter!
Shanelle says
Can this be a freeze and dump meal?
Place all ingredients in a baggie, uncooked, freeze, then dump in the crock pot when ready to cook?
I’m trying to have easy meals to cook for after my baby is born in 7 weeks…
London says
Congratulations, Shanelle! That sounds like a great idea! If you have time, I would let the ingredients defrost in the refrigerator before throwing it all in the crockpot.
Hannah says
You said “5 c chicken both” is this 5oz or 5 cups?
London says
Hi Hannah! It is 5 cups 🙂
sheila says
This slow cooker chicken tortilla soup recipe is amazing, thank you so much! I can’t believe how much flavor it has, especially given how easy the recipe is! This has definitely become one of my new regulars, I cannot wait to try some more of your recipes!
London says
Yay!! So happy you enjoyed it so much, Sheila. Thanks for commenting!
Amber says
Could you tell us what salsa you used?
London says
Hi Amber! I tend to go with a slightly chunkier type because I really enjoy chunks of tomatoes in my soup. I have used multiple brands including my local grocery store’s (HEB), Tostito’s, Mrs. Renfro’s, Fresh Cravings from Wal-Mart and Newman’s Own. Herdez is great, too, if you prefer a less chunky salsa. 🙂
Erica says
Hi I was wondering what brand of salsa you used? I know you said mild but was wondering if a specific brand and also was it chunky salsa?
London says
Hi Erica! I tend to go with a slightly chunkier type, because I really enjoy chunks of tomatoes in my soup. I have used multiple brands including my local grocery store’s (HEB), Tostito’s, Mrs. Renfro’s, and Newman’s Own. Herdez is great, too, if you prefer a less chunky salsa.
Lisa says
What is the serving size for this recipe?
London says
Hi Lisa! The serving size is approximately 2 cups of soup. The calculated nutritional values do not include the additional toppings (tortilla chips, cheese, etc.)
Halima says
what kind of salsa do you use?
London says
I have tried many different salsas, but I always use a Mild since I don’t like it too spicy!
Cortney says
Does this soup freeze well and if so how long would you suggest to use if freezing some afterwards?
Thanks in advance! 🙂
London says
Hi Cortney! Honestly, I think all soups freeze well! Make sure you store it in an airtight container and it can keep for up to 4-6 months. When you’re ready to eat it, thaw it out slowly in the fridge to get the best flavor after freezing.
Christine @ myblissfulmess says
This soup sounds wonderful, and I just love my slow cooker! It’s almost soup season, so I’m going to put this on my menu to be the first soup I make of the season. Yum!
London says
Yay!! This soup recipe is one of my faves!! It’s so quick and easy to make 🙂
Alisha says
Do you drain the beans and corn?
London says
Yes, Alisha… You drain both the beans and the corn. I will make sure to update the recipe to clarify this. Thanks for the question!
Sarah Happersberger says
Can you use frozen chicken breasts?
London says
Hey Sarah! I have not personally tried it with frozen chicken breasts. I would probably thaw the chicken breasts out before you put them in the slow cooker! This will ensure even cooking of the chicken 🙂
Brynn says
I halted the recipe and used frozen chicken breasts. I started it at 9:30 and by 3:00 the chicken was cooked through!
London says
That’s awesome!! So happy to hear frozen chicken breasts work. Thanks for letting us know 🙂
Al says
I did use frozen chicken breasts and it came out just as good as fresh.
London says
That’s great to know, Al! Thanks for the feedback.
Cindy says
Since it’s the Lenten Season, I would like to try to make this soup, but omit the chicken, and replace chicken broth with vegetable broth. Could I then just make this on the stove top?
London says
You totally can! Just make sure the vegetables cook long enough and you should be good to go 🙂
Megan says
Did you make this with frozen chicken?
London says
Hi Megan! No, I used refrigerated chicken breasts for this recipe 🙂