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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Comments

    1. Hi Michelle! You absolutely can, and I highly encourage it! Just finely dice the jalapeno (removing or including the seeds depending on your desired spice level) and add them to the slow cooker along with the other ingredients. Can’t wait to hear how this recipe turns out for you!

  1. I have uncooked raw black beans. Can I use these instead of canned beans, perhaps if I soak them the night before?

    1. Hi Peter! I would try to at least partially cook them before adding them into the soup. They may take quite a bit longer to cook than the soup will if completely uncooked!

  2. 5 stars
    This recipe was amazing! First time having and making chicken tortilla soup and I am so glad I found this recipe. I only had fire roasted corn in my pantry, but I thought it was still amazing and might have added a lil somethin-somethin..maybe not. Either way, thank you for this amazing recipe!

    1. I bet the fire roasted corn gave it some great flavor!! I am so happy you enjoyed it, Heidi! Thanks so much for your comment and rating 🙂

  3. Hi! I am looking to make this recipe on the stove instead of the crock pot for lack of time. If I cook the chicken seaprately, how long should I heat up the other ingredients on the stove? Thanks!

    1. Hi Lindsey! You should be able to heat up the ingredients in as little as 15-20 minutes over medium-low heat. The longer you can the better, though, since the flavors will really meld together! Also, try to add your cooked chicken in there for at least half of the time so it soaks up some of the flavor, too. Can’t wait to hear what you think 🙂

      1. 5 stars
        I’ve made the soup twice now, once over the stove, and once in the crockpot. It is so delicious!!! Thank you for sharing this recipe. 🙂

  4. 5 stars
    This soup is out of this world!!!! I followed the recipe exactly using spicy, chunky-style salsa and extra hot cayenne. Let’s just say my husband will put hot sauce on EVERYTHING and over the years I have developed a spicy palette. I will be making this again and again for a delicious and healthy lunch. Thank you so much for the recipe. I look forward to trying more.

  5. I have this in the crock pot right now and omg my house smells amazing! Dinner is about an hour away and I can’t wait to eat! Thanks for the recipe, I’m truly excited to try this soup!

  6. 5 stars
    This is one my husband’s favorite when I make it. Thank you for an easy to follow and yet extremely delicious meal.
    Happy New Year 2019

    Jose P

    1. Hi Jose! I am SO happy you and your hubby enjoy it so much. Thanks for the comment/rating. Happy New Year 2019 to you too!

  7. If you wanted to make this soup vegetarian could you make it without the chicken? Would that alter cook time/etc.?

    1. Hi Sarah! You totally could make this without chicken. I would suggest adding chickpeas or more beans to keep the volume of ingredients about the same. Since there is no meat to be cooked, it should only take about 3-4 hours. Would love to know how it turns out for you!

  8. 5 stars
    If i would like to make this for a potluck can i start it the night before and then refrigerate it until morning so that all it needs is to be warmed up?!

    1. Hi Jessica! Yes, that will work out great! You can heat it up in the Crock-Pot (I would give it at least an hour!) or on the stovetop (max 30 minutes or so). Can’t wait to hear what you think!

  9. If you were going to make this with already cooked chicken breasts would you stil be able to put it in a slow cooker?

    1. Hi Tamzie! Yes! You totally can, but just know the chicken probably won’t be nearly as tender as it would otherwise be. Also, you should only need to cook it on Low for about 2 hours. Would love to hear how it turns out for you!