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!
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!
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.
- Cook onion, garlic, and jalapeno (or green chiles) in olive oil until they are softened and add to the Crock Pot.
- Place all ingredients in the slow cooker and cook on high for 4 hours or low for 8.
- Before serving, shred the cooked chicken and add back to the soup.
Serve with tortilla strips or broken up tortilla chips for extra crunch!
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
- CrockPot Beef Stew – Reader favorite.
- Slow Cooker Vegetable Beef Soup – Healthy family favorite.
- Crock Pot Ham and Bean Soup – No soaking required!
- Easy Crock Pot Ham and Potato Soup – Creamy and comforting.
- Crockpot Chicken Noodle Soup – Classic flavors!
Equipment
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.
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
REPIN this Easy Slow Cooker Recipe
I wish I could give this recipe more than five stars. It is very rare that I find a recipe that I do not have to tweak. This is one of them. I cooked it exactly as directed and it was delicious. This is going to be one of my fall/winter soups that I will make regularly. And the best part is my family LOVED it. Thank you for this great recipe
So glad you loved it Sharon!
I love this soup! I’m trying to figure out where it fits in on weight watchers.
What can size of rotel do you use for this recipe?
10 ounces, but any size will work. Enjoy Ally!
Holly is one of my favorites, her recipes are always tasty and well seasoned. This is one of our family favorites, chicken tortilla soup we have once a week. It cooks on its own so easy with less clean up and kids look forward to it too! Win Win!!
That is so awesome! Glad to hear everyone enjoys this soup.
Made this today because it sounded amazing and guess what? It was absolutely delicious and now I have soup for the next two weeks.
Great for breakfast lunch and dinner! Thank you for the awesome recipe
I sous vide the chicken for 1 1/2 hours @ 143 degrees then add it to the mix with one hour to go….
PERFECT
Yum, great idea Richard!
Simple, Easy, and Delicious!
I was already fairly excited to try this Slow Cooker recipe as I am a huge fan of chicken tortilla soup, and was so surprised at how good it was! Not bland at all, and packed with flavor. Go to toppings are homemade tortilla strips, avocado, and a little cheese. Thank you; definitely saving this recipe!
This was so good and my kids loved it! Thank you!
Happy to hear that Kristine!
Yum
Hi! Does this recipe have any spice or kick to it? I’m wondering if it would be ok for kids!
I personally don’t find it spicy but I do like spice. You could leave out the jalapeno and ensure the Rotel you use is mild (or replace it with diced tomatoes).
I don’t like anything hot and to me, even the MILD Rotel is strappin HOT!!
If you are concerned with kids, use regular diced tomotoes, not Rotel, as
it would be too spicy for kids that don’t like that sorta thing, I wouldn’t use
the jalapeno also but everything else is a go! Taste as you go!
Definitely Had a kick
I made it tonite and. We loved it. It made quite a bit also. I added brown rice too. It’s very soothing, yummy and healthy.
So glad my friend shared this recipe with me.
How much rice did you add? Uncooked rice? Sounds great!!!! Thanks!
How much rice did u add? Was it cooked or uncooked?
We haven’t tried adding rice to this recipe, but you could try adding a cup of uncooked rice Michelle. You will want to increase the broth in this recipe then since the rice will soak a lot of it up. Alternatively, you could stir in some cooked rice at the end.
I think it would be better to pour soup over the rice, once the soup is ready that way u can control the ratio between the rice and soup… JS
Could I cook this on low for a longer period of time? If so, how long would you suggest?
I would suggest 7-8 hours on low.
Hi! Is it okay if the chicken isn’t all the way thawed out before adding it in the crockpot?? If not could I just add to the time?
Although it isn’t recommended, I know many people do in fact add frozen (or partially frozen) meat to the slow cooker. The concern with meat that is frozen is that it can rest at an unsafe temperature for too long.
Hi! I would like to substitute the jalapeño for the green chiles. How many green chiles should I use as a substitute?
Hi Katie, I would substitute the same amount of green chilis in place of jalapeños or to taste.
Made this for new year’s day dinner. It was a hit with the family. This will definitely be a regular on our menu
Made this for dinner today. It was great! I didn’t have any black beans so I used chili kidney beans and didn’t add the chili powder.
Sounds great. I think I would like to add some fresh lime juice. Any idea of how much or when I should add it.
I would squeeze it in before serving. Perhaps squeeze half a lime, stir it in and taste to see if you’d like more.
Just made this it smells amazing, easy to prepare, broth very flavorful. I shredded the chicken and put it back but the broth seems too thin to my liking. I followed the recipe exactly, what should I do to thicken it a little bit?…diluted corn starch? Or was I supposed to cook it uncovered in crock pot?
It was to be cooked with the lid on.
You can certainly add a cornstarch slurry. Mix equal parts cornstarch and cold water (start with about a tablespoon of each) and stir in a little at a time until it reaches the desired consistency.
I am planning to make this soup for a faculty soup and salad lunch at work. I think I will need to double the recipe. How will this impact the cooking time? Thanks in advance!
Hi Rebecca, if your crockpot can handle doubling the ingredients then it should turn out fine! Just make sure your chicken comes to 165°F to ensure it is fully cooked before shredding. Let us know how it goes!
Rebecca?… From Greeley?…
Is the 1/4 c cilantro fresh or dry? If fresh should I add it during the last 15 min of cooking time?
Hi Julie, we add in fresh cilantro in step 2 with the remaining ingredients!
I’m so not a cooker, but I can follow recipe instructions. This was very easy for me. Thanks!!!
That is great Carla, so glad you found this easy to follow.