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A steaming bowl of Crockpot Chicken Tortilla Soup with fresh toppings

Classic Crockpot Chicken Tortilla Soup

A hearty and flavorful soup made with chicken, tomatoes, black beans, and corn, slow-cooked to perfection. This easy recipe is perfect for a comforting meal with customizable toppings.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 people
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 - 2 lbs boneless, skinless chicken breasts or thighs
  • 28 oz crushed tomatoes
  • 15 oz black beans rinsed and drained
  • 15 oz corn drained (or 1.5 cups frozen corn)
  • 1 large onion chopped
  • 2-3 garlic minced
  • 4-6 cups chicken broth start with 4, add more for desired consistency
  • 4 oz diced green chiles (mild or medium)
  • 1-2 tablespoons chili powder adjust to taste
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika optional, but highly recommended
  • ¼ teaspoon cayenne pepper optional, for heat
  • Salt and black pepper to taste
Optional Toppings
  • Fresh cilantro, lime wedges, avocado, shredded cheese (cheddar or Monterey Jack), sour cream, tortilla strips or crushed tortilla chips for serving

Equipment

  • Crockpot/Slow Cooker
  • Cutting board
  • Two forks
  • Ladle
  • Bowls

Method
 

Cooking Steps
  1. Lightly grease the inside of your crockpot, or use a slow cooker liner for easier cleanup.
  2. Place the raw chicken breasts or thighs at the bottom of the slow cooker.
  3. Add the chopped onion, minced garlic, crushed tomatoes, rinsed black beans, drained corn, and diced green chiles over the chicken.
  4. Sprinkle in the chili powder, cumin, smoked paprika (if using), and cayenne pepper (if desired). Season generously with salt and black pepper.
  5. Pour the chicken broth over all the ingredients. Stir gently to combine everything, ensuring the chicken is mostly submerged.
  6. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and easily shreds.
  7. Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Shred the chicken into bite-sized pieces using two forks, then return it to the soup.
  8. Stir the soup and adjust seasonings as needed, adding more salt, pepper, or spices to your liking; if too thick, add more chicken broth for desired consistency.
  9. Ladle the hot soup into bowls and let everyone customize their own with a variety of toppings.

Notes

For extra flavor, consider browning the chicken before adding it to the slow cooker, or sautéing the onions and garlic. Adjust liquid to your preferred consistency.