This easy crockpot chicken tortilla soup is the cozy, zesty dinner everyone is searching for this fall. Tender shredded chicken, black beans, sweet corn, and fire roasted tomatoes simmered in a smoky chipotle broth, finished with crispy tortilla strips, creamy avocado, and a big squeeze of lime.
Ten minutes of prep in the morning, and the slow cooker does the rest. It is hearty enough for dinner on its own, and the toppings bar makes it fun for the whole family.
Why You Will Love This Recipe
- True dump and go: 10 minutes of prep, no browning
- Smoky, zesty broth with just the right amount of heat
- Customizable toppings so everyone builds their own bowl
- Great for meal prep and freezer friendly
- A fall favorite that tastes like your favorite restaurant soup, made at home
Ingredients
For the soup:
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained (or 1 1/2 cups frozen corn)
- 1 can (14.5 oz) fire roasted diced tomatoes
- 1 can (4 oz) diced green chiles
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, minced (plus 1 tsp of the adobo sauce)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 4 cups low sodium chicken broth
- Juice of 2 limes
For topping:
- Crispy tortilla strips
- Diced avocado
- Shredded cheddar or Monterey Jack cheese
- Sour cream or Greek yogurt
- Fresh cilantro
- Sliced jalapenos
- Lime wedges
How to Make Chicken Tortilla Soup in the Crockpot
- Load the slow cooker. Add the chicken, black beans, corn, diced tomatoes, green chiles, onion, garlic, chipotle pepper and adobo sauce, cumin, chili powder, smoked paprika, oregano, salt, pepper, and chicken broth to a 6 quart slow cooker. Stir gently to combine.
- Cook low and slow. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is tender and shreds easily.
- Shred the chicken. Remove the chicken, shred it with two forks, and stir it back into the soup.
- Finish with lime. Stir in the fresh lime juice, taste, and adjust the salt and heat to your liking.
- Serve with toppings. Ladle the hot soup into bowls and set out all the toppings so everyone can build their own perfect bowl.
Tips for the Best Tortilla Soup
- Chicken thighs work beautifully here if you prefer dark meat.
- Control the heat with the chipotle: use half a pepper for mild, a whole one plus extra adobo sauce for spicy.
- For a thicker soup, mash a cup of the beans before stirring them in.
- Make your own tortilla strips: cut corn tortillas into thin strips, toss with a little oil and salt, and bake at 400F for 8 to 10 minutes until crisp.
- No slow cooker? Simmer everything in a large pot or Dutch oven for 35 to 40 minutes.
Storage and Freezing
Refrigerate leftovers in an airtight container for up to 4 days. Freeze the soup (without toppings) for up to 3 months; thaw overnight in the fridge. Reheat gently on the stove. Add fresh toppings like avocado, tortilla strips, and sour cream only when serving.
What to Serve With Tortilla Soup
Cheese quesadillas, warm cornbread, or a simple side salad round out the meal. If you love cozy slow cooker soups, try our creamy crockpot white chicken chili and crockpot chicken noodle soup next.
FAQs
Can I make tortilla soup on the stovetop? Yes. Combine everything except the lime in a large pot, simmer 30 to 35 minutes until the chicken is cooked through, then shred the chicken, stir in the lime juice, and serve.
Is chicken tortilla soup spicy? This version has a gentle smoky heat. Use half a chipotle pepper for a milder soup, or add sliced jalapenos at the table for extra kick.
Can I use rotisserie chicken? Yes. Simmer the broth, beans, corn, tomatoes, and seasonings for 20 minutes, then stir in shredded rotisserie chicken and heat through for 5 more minutes.
