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
If I were to add rice to this do you think 1 or 2 cups would be correct? I would cook the rice separate and add at the end. Looks great!
We’d suggest 1 cup uncooked, or 2 cups cooked rice. You may like to add a little extra broth. Enjoy Matt!
If I double the recipe will it fit in a 6 qt crock pot?
I can’t say for sure as I haven’t tried doubling this, you’ll want to make sure your slow cooker is no more than ¾ full.
I doubled it and it filled the crockpot to the brim. Thinking I’ll 1 1/2 it next time.
Should the black beans be canned or dry?
The beans in this recipe are canned.
Cut this recipe in half because it’s just my husband and I, it came out AMAZING!! Super easy and perfect for a rainy cold day.
Made this while in Alto, New Mexico. I exchanged black beans for pinto beans. Three teenage girls loved it! Definitely will make it again. I cooked 6 hours in slow cooker rather than 4.
We just made this last night and love it! Super easy!! We didn’t have black beans or crushed tomatoes, so I used pinto beans and Mexican Stewed tomatoes. Turned out great!! Thank you!
Great substitutions Jennifer! Sounds delicious.
I fixed this soup as written … it was so delicious!! Will definitely be a repeated meal especially during our snowy winter nights!!
i want to make this recipe but it seems ro use more tomatoe and i like cheesy…
Do you need to add salt or pepper? I didn’t see it in the ingredient list so just double checking!
It is a very flavorful soup but salt and pepper can be added to suit your desired taste!
delicious and easy!!
I am no cook, but this turned out fantastic and gave me the confidence to try new things. Delicious!
My soup turned out great. I forgot the cilantro and at the end I squeezed in some lime and it was delicious!
I am worried about putting raw chicken in with all that liquid, mine does not look like pic (I used chicken tenders and maybe too much chic broth). Will it be ok? I don’t want to waste! Thank you!
The soup boils which cooks the chicken along with all of the other ingredients.
Wow, this recipe and the comments have me giddy!! what if you only have canned corn? i didn’t see a note about an alternative to frozen! want to make sure it’s not a mush-factor before i make this. so excited to try this!
Canned corn will work perfect, Kelly! Just make sure they’re drained before adding them in! :)
Hello do you drain any of the canned items before putting them in the slow cooker? Very excited to try this!
The only canned ingredient I would drain is the beans, Tori. Let us know how it turns out for you!
I have everything to make this dish except the fresh jalapeño, and don’t want to go out to the store. Can I substitute a small can (or less) of canned jalapeño pepper? By the way, I love your recipes, and so does my husband!
Hi Kristi, canned jalapenos will work great. (Just be sure to drain them before adding to the soup.) Let us know how the recipe turns out for you! :)
Looking forward to making this recipe, but I have to double it and I don’t think it will fit in my crokpot. Any idea on the cooktime and temperature to put it on the stove?
You can follow the instructions in my stove-top tortilla soup recipe. Enjoy!
Do you use canned or dry black beans? I’m looking forward to trying this recipe!
I use canned beans.
I’ve added a little salt and pepper and will add some sour cream and like when serving. Thanks for this recipe. It smells so fresh in my house.
Hi can I use a cooked chicken (Rotisserie) if so can i still leave it for 8 hours?
Sure! Add the cooked chicken in step 3 and cook until the chicken is heated through. Enjoy Jennifer!