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

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
Crock Pot Chicken Tortilla Soup in a slow cooker
4.95 from 394 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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
buy hollys book

Ingredients  

  • 6 small corn tortillas 6-inch, cut into ¼-inch strips
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic large, minced
  • 1 jalapeño diced and seeded
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 14 ounces crushed tomatoes
  • 10 ounces canned diced tomatoes with chilies such as Rotel, 1 can
  • 4 cups chicken broth
  • 15 ounces canned black beans drained and rinsed
  • 1 cup frozen corn kernels
  • 2 boneless skinless chicken breasts
  • ¼ cup chopped fresh 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.
4.95 from 394 votes

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

 

REPIN this Easy Slow Cooker Recipe

Slow cooker chicken tortilla soup in a slow cooker with a title

 

Slow cooker chicken tortilla soup in a bowl and in a Crock-Pot with a title

Categories:

, ,

Recipes you'll love

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

4.95 from 394 votes (330 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. I have made this so many times & I don’t think I’ve ever commented! This is the perfect recipe. I always make it & freeze 2 serving bags for my husband & I. I also cheat & buy a rotisserie chicken & it makes the recipe even easier! Thank you!5 stars

    1. Hi Christi, thank you for your comment. I am glad to hear that you and your husband are enjoying this tortilla soup recipe. It is always nice to have leftovers for freezing!

  2. I make this every year! Love the soup!! Soooo easy and flavorful.

    I’m trying to lose weight so tracking my calories very closely. How much is 1 serving? 1 cup?5 stars

  3. Delicious. I used corn chips instead of tortilla strips and substituted fire roasted diced tomatoes. I used mild Rotel because I can’t tolerate spicy foods.
    I gave my granddaughter half when she stopped by from working a 12 hour shift as an RN. She later sent me a text telling me how good it was.4 stars

  4. Easy to make, although I found the broth to be very watery. I added 1/2 cup of tomato paste which helped a lot. I’d make it again because it was so easy, but with that addition. It makes a lot.

  5. Does the cilantro cook along with the soup or is it used as a garnish? How much oil is needed to fry the tortilla strips? Thanks so much.

    1. Hi Peggy, the cilantro is added in step 2 with the remaining ingredients but you can save a little bit or chop some extra to garnish the soup with. We use 1 tablespoon of oil (as mentioned in the recipe) to cook the tortilla strips. I hope that helps!

    1. Hi Judy, this recipe should freeze great! I would love to hear how it turns out for you.

  6. Wow so easy, healthy and yummy! Made for Super Bowl gathering instead of chili. Use skinless boneless chicken thighs and reduced chicken stock to 3 cups. I was short on time so bought pre-made tortilla strips from the grocery store and topped with that, sliced avocado and shredded cheese.

  7. Delicious on a cold winter night. This is perfect for whenever you want a bowl of hearty, yummy, nutritious comfort food! Simple prep and outstanding results!5 stars