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Crockpot Chicken Tortilla Soup

A cozy, one-pot chicken tortilla soup that’s easy to prep and packed with Tex-Mex flavors, perfect for weeknights or potlucks.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican, Tex-Mex
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 lbs boneless, skinless chicken breasts Use thighs for darker meat if preferred.
  • 1 15 oz can black beans, rinsed and drained Rinsing removes extra sodium.
  • 1 15 oz can corn, drained
  • 1 28 oz can diced tomatoes, undrained
  • 1 10 oz can Rotel (diced tomatoes with green chilies), undrained Use hot Rotel for extra heat.
  • 1 14.5 oz can chicken broth Low-sodium works well.
  • 1 oz packet taco seasoning
  • 1 tsp cumin
  • 1/2 tsp chili powder
Toppings
  • 1/4 cup chopped fresh cilantro For garnish, optional.
  • Tortilla chips For serving.
  • Shredded cheese For serving.
  • Sour cream For serving.
  • Avocado For serving.

Method
 

Preparation
  1. Place chicken breasts in the bottom of a 6-quart or larger crockpot.
  2. Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
  3. Stir gently to combine ingredients around the chicken, avoiding heavy stirring to keep flavors settled.
Cooking
  1. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until chicken is cooked through and tender.
  2. Confirm chicken reaches 165 F with an instant-read thermometer.
  3. Remove chicken from the crockpot and shred it using two forks.
  4. Return shredded chicken to the crockpot and stir into the soup.
  5. Taste and adjust seasoning with salt, pepper, or extra taco seasoning if needed.
Serving
  1. Ladle soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado as desired.

Notes

Refrigerate leftovers for up to 4 days; reheat on the stovetop. For freezing, portion into containers and freeze up to 3 months. Avoid freezing avocado and tortilla chips.