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!
Crock Pot Tortilla Soup
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 tomatoes
- 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.
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
Omg! This recipe was AMAZING!!!! My picky 8 year old loved it as well! We garnished with some lime juice, sour cream, and avocados. We enjoyed this very much. Will make again! Thank you for the recipe!
I’m so stoked to make this, only thing is it only calls for 2 chicken breasts. Any chance I can throw in like 6? I love a meaty soup
You could increase the chicken breasts, possibly to 4. If you’re adding 6 you’ll want to ensure that the chicken is covered in the broth. I can’t say for sure if it will need extra cooking time but you’ll want to ensure that the chicken reaches 165°F (or a few degrees below that) before shredding.
Should I drain the black beans?
Yes, the beans should be drained in this recipe!
Such a tasty dish! Super easy to make. I used pinto beans, canned jalapeño, and fried my corn strips. Add avocado, cheese and lime juice….chow down!
Those additions sound delicious, Cali! Thanks for sharing.
Is there a way to do this exact recipe in an instant pot? We just purchased a 6qt instant pot and have all the ingredients for this.
Hi Jesse, we have not tried this recipe in the instant pot but would love to hear your results!
What is considered a serving size?
One serving is one sixth of the recipe, which is approximately 1½ cups. Enjoy!
Oops it didn’t say to drain the beans so I didn’t and it’s cooking now
I made this almost exactly as directed except I didn’t have rotel, so I increased amount of canned crushed tomatoes. I also increased the cilantro because I love it, and used pinto beans. Added tortilla chips and 2 tbsp salt at the end.
This was so easy and tasty, a sure keeper! Hubby loved it. Thanks for posting.
This recipe is delicious exactly as written. I served it with shredded cheese, sour cream, and limes. Loved it!
DELICIOUS! I absolutely will make again…& again & again!
I live in an RV and the kitchen is really small and with summer about to approach I need something that can be cooked and not overheat the trailer
Slow cooker recipes sound like a great way to go Audrey! If you have an air fryer, this is also a great way to keep the heat down!
Could I add some heavy cream in at the last 30 minutes to make creamy? I’m sure this is delicious on its own, but I’m seeing other recipes do this. Thanks!
That sounds delicious! I’m sure that’d work just fine Natalie. Let us know if you try it!
Can I use a can of corn instead? Perhaps at towards the end?
Canned corn will work just make sure to drain it first!
Hi Holly! How long would you cook it on low? The 4 hour on high time frame doesn’t fit into my schedule.
Hi Kamilla, we recommend cooking this recipe on low for 8 hours.
This recipe is AMAZING, so easy, and pretty healthy actually! Although, I do pour a little heavy cream in (1 cup or so) for a creamy consistency and then I top the soup with plain Greek yogurt, a little cheddar cheese and some crushed up tortilla chips/strips. Such a good find.
I’m making this before I leave for work, but no one will be home for more than 4 hours. Should I cook it on medium or low for longer that way it isn’t overcooked when I get home from work?
Hi Cassandra, you can cook this soup on low for 8 hrs.
So i have a question i am currently trying to make this. But my chicken wasn’t thawed completely so i did all the other steps out it in the croc pot then added my chicken. Is that ok or will my chicken not cook? I’m afraid I’m just making a salmonella stew. Help please lol
It should work just fine, you might need to increase cook time slightly.
Just got my all in the crockpot! Wish me luck! I also added a thing of cream cheese because I feel cream cheese always makes everything taste better
Can of Rotel? What is that?
Rotel is a brand of diced tomatoes that have a little bit of heat. You can find them in most grocery stores in the canned food aisle next to the other canned tomatoes.
This recipe is so easy and the soup tastes amazing. Instead of tortilla strips, I simply top this soup with crushed tortilla chips and also add a dollop of sourcream, guacamole and some shredded cheese.
I noticed you use lime juice in your stove top version, why don’t you use lime juice in the crock pot version?
Feel free to squeeze in about half a lime before serving if you’d like Sue!
Does one can of Rotel mean – one 10 oz can of Rotel diced tomatoes and green chilis?
Yes Pat. Enjoy!
This soup was excellent and my whole family ate it all up. I wonder if I could use this recipe for canning? It would be awesome to store this in the pantry for a quick meal.