This easy Crock Pot Tortilla Soup is the perfect ‘set it and forget it’ version of our favorite Chicken Tortilla Soup recipe.

It makes for an easy weeknight dinner made right in the slow cooker. Most of the ingredients are ones you likely already have in the pantry and fridge!

Crock Pot Chicken Tortilla Soup in a slow cooker

The best slow cooker soup recipes are made with a big variety of flavors and colors just like this one.

A base of chicken broth is paired with tender chicken breasts, tomatoes, and a little bit of heat from jalapenos!

Once cooked, top this easy crockpot soup recipe with crispy tortilla strips (or even tortilla chips) for a delicious weeknight meal!

Crock-Pot chicken tortilla soup ingredients in a crock pot

How to Make Slow Cooker Tortilla Soup

Just like Slow Cooker Chicken Enchilada Soup simply place the ingredients in the crock pot and walk away. Right before serving, shred the chicken and enjoy! So easy.

  1. Cook onion, garlic, and jalapeno (or green chiles) in olive oil until they are softened and add to the Crock Pot.
  2. Place all ingredients in the slow cooker and cook on high for 4 hours or low for 8.
  3. Before serving, shred the cooked chicken and add back to the soup.

Serve with tortilla strips or broken up tortilla chips for extra crunch!

Crock Pot Chicken Tortilla Soup with a ladle

This Crock Pot Tortilla soup recipe is definitely a whole meal in itself, but a few extra ‘mix-ins’ on the side let everyone create their own tasty version!

A traditional chicken tortilla soup is topped with tortilla strips for texture (tortilla chips are a great substitution). Shredded cheddar cheese or Monterey jack cheese will melt perfectly over hot tortilla soup and a dollop of sour cream and some sliced pepperoncinis or sliced black olives and a garnish of chopped cilantro gives it a bright Mexican flavor!

Favorite Crock Pot Soups

Crock Pot Chicken Tortilla Soup in a slow cooker
4.93 from 222 votes↑ Click stars to rate now!
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Crock Pot Tortilla Soup

Slow Cooker Tortilla Soup - This easy tortilla soup is the perfect ‘set it and forget it’ weeknight dinner for the crock pot, I bet most of the ingredients are already in the pantry and fridge! 
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings

Equipment

Ingredients  

  • 6 6-inch corn tortillas cut ¼-inch strips
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic large, minced
  • 1 jalapeño diced and seeded
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 14 oz crushed tomatoes
  • 1 can rotel
  • 4 cups chicken broth
  • 14 ½ oz canned black beans drained and rinsed
  • 1 cup frozen corn
  • 2 chicken breasts
  • ¼ cup cilantro

Instructions 

  • Cook onion, garlic and jalapeño in olive oil. Add to the bottom of a slow cooker.
  • Add remaining ingredients (except tortillas and oil) to the slow cooker and cook on high for 4 hours. 
  • Shred chicken and add back to the pot. Serve with tortilla strips.

Crispy Tortillas

  • Heat oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain on paper towels and salt.
4.93 from 222 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 340 | Carbohydrates: 46g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 783mg | Potassium: 1160mg | Fiber: 11g | Sugar: 5g | Vitamin A: 520IU | Vitamin C: 31.1mg | Calcium: 113mg | Iron: 4.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course, Slow Cooker
Cuisine American, Mexican, Tex Mex

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I made this today and we loved it. The only change I made was to chop up two jalapeños and add them to the onions and garlic while cooking in the first step. We sprinkled some sharp cheddar on top and served with a dollop of sour cream. Yum! This was easy and will definitely be something we go back to.5 stars

  2. I should’ve ready the comments before starting. I also used uncooked black beans because the recipe did not specify so I will have to figure out how much longer it will need to be cooked. Was hoping to have it ready by dinner time (and was looking forward to it all day!) but now it might need to be my lunch/dinner tomorrow. So sad! Otherwise, I am looking forward to eating this!3 stars

    1. Hi Alex, I apologize for the confusion. We do use canned black beans in this recipe. I hope you enjoyed the soup!

  3. Found this recipe 2 winters ago and it’s become a staple, I’m surprised I don’t have it memorized yet lol. I make it exactly as the recipe calls for and it is so easy and so delicious every time!5 stars

  4. Very bland. Also I used uncooked black beans because the instructions didn’t specify otherwise. After 4 hours on high, they still weren’t cooked. After 3 more hours on low they almost there but not quite.1 star

    1. The beans used in this recipe are canned black beans, sorry for the confusion Sarah. This would definitely impact the cook time and results of this recipe.

    1. I haven’t tried it so I can’t say for sure Patty. If you do make this soup in an Instant Pot, I would love to hear how it turns out!

  5. Not sure what I did wrong, but the soup is extremely bland. I followed the recipe to a T and it was just bad.1 star

    1. How disappointing! I can’t say for sure Kevin as most readers love this as much as we do. Did you use low sodium products or change any ingredients?

    2. I’m sorry if this has been asked, but how big is one serving in ounces or grams, I have to track my calories precisely but I want to try this!

      1. The nutrition information provided is an estimate for one sixth of the recipe, which is approximately 1½ cups. If you’re tracking precisely I would recommend using an external nutrition calculator and adding the actual weight/brand of ingredients used.

    1. Hi Cynthia! One serving is one-sixth of the recipe, which is approximately 1½ cups.

  6. I made this soup for a group of friends I had over for lunch and we all LOVED it! This soup has so much flavor and options to go with it! I used smoked rotisserie chicken from the store; I added more chicken to make it a little heartier. I put it in about 30 minutes before the end time so it would warm up. I’m making it again today for my brother and nephew. It’s sooooo delicious and I’m excited I will have some left for lunch this week. It makes quite a bit!5 stars

    1. So happy to hear how much you love the soup Carrie! It does make great leftovers, if there are any

    1. Definitely! This recipe would be great for leftover shredded chicken. Since it’s already cooked I would recommend adding it towards the end.

  7. I love this recipe! I just had a question, what would the nutritional information be without the tortillas?

    1. Hi Akanksha, for more accurate nutritional information we recommend using an app like MyFitnessPal and entering the brand and ingredients that you use. Hope that helps!

  8. My whole family loved this! We topped it off with green onions, fresh lemon juice, a dollop of sour cream and cilantro. I added a dash of salt too. Ill definitely make this again!5 stars

  9. Great easy recipe. If you like a little heat sprinkle in Cayenne pepper. Also a little fresh Avocado a nice touch.5 stars

  10. Very good. I added a tsp smoked paprika, tsp of chipotle with adobo and salt and pepper to taste (definitely needed salt).4 stars

  11. Will be having this for dinner. Thanks to stonegableblog.com for hosting you on her site, because I just found an amazing dish. I will be joining your site5 stars

  12. Very good recipe. I did alter the recipe by adding a 2nd can of black beans, 2 c of cheddar cheese and 1/3c of cream cheese. My husband couldn’t get enough!!!5 stars

  13. This was SO bland, I had to add a ton of additional spices to make it yummy. Like, what recipe doesn’t include salt and pepper? I’m really surprised this received 5 stars, I guess most people just don’t like flavor or something.1 star

    1. We find that between the broth, Rotel tomatoes, canned beans, and canned tomatoes (all of which contain sodium) there is enough salt for our liking but you can certainly add more if you’d like.

      1. easy to cook,and i agrre with Holly, all the salt in the cans,broth, is about enough..pepper are as you like..5 stars

  14. Can I substitute the chilies with spices ( cayenne, chipotle, or chili pdr)? Literally the only ingredients I don’t have is any form of chilies and no Rotel ( but have diced tomatoes)

      1. How would you change this to cook on low? I need to throw it in the pot and leave for work.

      2. Hi Allison, you can cook this on low for 8 hours without making any changes to the recipe.