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A hearty crockpot chicken tortilla soup in a bowl, garnished with fresh cilantro and lime.

Two-Ingredient Hack Crockpot Chicken Tortilla Soup

This easy crockpot chicken tortilla soup uses only two main ingredients plus a few seasonings for a flavorful and hearty meal. Just set it and forget it, then shred the chicken for a delicious soup.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5-2 pounds boneless, skinless chicken breasts
  • 1 jar (24-ounce) large medium-heat salsa
  • 4 cups chicken broth or stock low-sodium recommended
  • 1 can (15-ounce) black beans, rinsed and drained optional, but highly recommended
  • 1 can (10-ounce) diced tomatoes with green chilies (Rotel), undrained
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder

Equipment

  • Slow cooker
  • Cutting board
  • Forks
  • Ladle

Method
 

Instructions
  1. Place chicken breasts at the bottom of the slow cooker.
  2. Pour salsa, chicken broth, black beans, and diced tomatoes with green chilies over the chicken.
  3. Sprinkle in chili powder, cumin, and garlic powder.
  4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until chicken is thoroughly cooked and easily shreddable.
  5. Remove chicken from slow cooker and place on a cutting board.
  6. Shred chicken into bite-sized pieces using two forks.
  7. Return shredded chicken to the slow cooker and stir.
  8. Allow to heat through for 15-30 minutes on warm or low, letting the chicken absorb flavors.
  9. Ladle soup into bowls and serve with your favorite toppings.

Notes

For an extra kick, add a pinch of cayenne pepper with the other seasonings. Serve with shredded cheese, sour cream, avocado, or tortilla strips.