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.

Crock-Pot chicken tortilla soup with fresh cilantro, sliced avocados, and sour cream on top.

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.

Slow Cooker Chicken Tortilla Soup | Best Tortilla Soup Crockpot | Healthy, Easy
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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:

A big bowl of Crock-Pot chicken tortilla soup with corn, tomatoes, black beans, and cilantro on top.

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.
A ladle scooping out healthy tortilla soup from a slow cooker.

FAQs

Can I use Rotel in place of salsa in tortilla soup?

You absolutely can! Make sure to get the Rotel with green chilis, and use the same amount.

How can I make chicken tortilla soup creamy?

Stir in some sour cream or add a bit of milk. You can even do this with vegan and dairy-free alternatives.

How can I change the spice level of this soup?

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.

Can I make this in the Instant Pot?

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.
Two bowls of a chicken tortilla soup recipe that was made in the slow cooker.

Sides to Serve with Tortilla Soup

This tortilla soup is absolutely delicious when you pair it with any of these sides:

More Healthy Soup Recipes

Comfort food can be healthy too, believe it or not! Warm up with any of these cozy recipes:

Tap stars to rate!

5 from 19 votes

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.
Crock-Pot chicken tortilla soup with fresh cilantro, sliced avocados, and sour cream on top.
Yield 8 servings
Prep 10 minutes
Cook 6 hours
Total 6 hours 10 minutes
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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:

Instructions 

  • Place chicken breasts on the bottom of slow cooker.
  • 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.
  • 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.
  • Towards the last 30 minutes of cooking, shred the chicken. Let continue cooking for the last 30 minutes.
  • Serve chicken tortilla soup with tortilla chips, sour cream, cilantro and green onions. Enjoy!  See this recipe in Healthy Meal Plan #5
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 19 votes

Video

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.

Nutrition

Calories: 202kcal, Carbohydrates: 20g, Protein: 23g, Fat: 3g, Cholesterol: 54mg, Sodium: 971mg, Potassium: 712mg, Fiber: 5g, Sugar: 1g, Vitamin A: 365IU, Vitamin C: 15.3mg, Calcium: 41mg, Iron: 2.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
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5 from 19 votes (19 ratings without comment)

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Comments

  1. 5 stars
    What recipe calculator did you use to get the nutritional facts? Also what meaument is 1 serving? Thank you.

    1. Hi Jessica! I use a recipe calculator that is tied to my recipe card on my blog. As far as the serving size, I do not know exactly but it should be around 1.5-2 cups without any of the toppings. Hope that helps!

  2. 5 stars
    My husband and I absolutely love this soup. It is easy to prepare and we are able to freeze the leftovers for later. Thank you so much for this wonderful recipe!

    1. You’re SO welcome, Andrea! So happy you and your hubby enjoyed it. Thanks for the comment and rating 🙂

  3. Hi if I have an instapot instead of a slow cooker, what is the total cooking time in this case for the chicken tortilla soup receipe

    1. Hi Jennifer! I have not made this recipe in the Instant Pot yet, but I would try cooking it on High Pressure for 10 minutes and then doing a 10 minute Natural Pressure Release. I would love to hear how it turns out!

  4. 5 stars
    Made the Slow Cooker Chicken Tortilla Soup tonight. It is a very good, super easy soup.
    Loved it !!
    Thank you so much for this recipe.

    1. Hi Jessica! So sorry it turned out runny for you! A couple of things to troubleshoot… was the salsa pretty liquidy or thick? Also, make sure all of the canned items were sufficiently drained. And lastly, adding tortilla chips helps to thicken up the soup at the end. Hope this helps 🙂

  5. 5 stars
    I just made this and oh my gosh, it is SO delicious!!! Will definitely be a staple meal in our house. Thank you!

  6. Fantastic!!!
    I added rice the last half hour as I like a grain in my soup.
    Honestly the flavour of this was perfect, will make again.
    Thanks 🙂

  7. 5 stars
    I made this soup for dinner last night. Very easy and very delicious soup! It’s incredibly filling, full of flavor, and the best part, 0 SmartPoints per serving! Love this soup!!! The calculated SmartPoints do not include the optional toppings. Definitely making this soup again and again! My family loves it, I love it, it makes enough that I have leftovers for lunch the next day. YUM!!

    1. Yay Christine!! I am so happy you enjoyed it. And 0 SmartPoints is definitely a WIN! Thanks so much for your sweet comment!