Go Back
Homemade Crock Pot Chicken Tortilla Soup photo
Print Recipe Save it for later

Crock Pot Chicken Tortilla Soup

This Crock Pot Chicken Tortilla Soup is a cozy delight! Tender chicken, vibrant veggies, and spices come together effortlessly in your slow cooker.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Servings: 6 servings

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon olive oil for sautéing
  • 1 onion, chopped
  • 2-3 cloves minced garlic
  • 29 ounces chicken broth
  • 1 cup frozen corn kernels
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 15 ounces black beans
  • 1 lime, juiced
  • 10 ounces Rotel Original
  • 14 ounces crushed tomatoes
  • 1 jalapeno pepper, seeded and diced
  • Salt and pepper to taste
  • ½ cup cilantro, chopped
  • 6 corn tortillas, cut into ¼ inch strips for topping
  • 1 tablespoon olive oil for frying tortilla strips

Instructions

  • In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and continue to sauté for another 30 seconds until fragrant.
  • Transfer the sautéed onions and garlic into your crock pot. Add the boneless skinless chicken breasts, chicken broth, frozen corn, ground cumin, chili powder, black beans, lime juice, Rotel, crushed tomatoes, and diced jalapeño. Season with salt and pepper to taste.
  • Give everything a good stir to combine all the flavors. Cover and cook on low for 6-8 hours or on high for 4 hours. The longer it cooks, the more tender the chicken will be.
  • Once the cooking time is up, remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and stir to combine.
  • Just before serving, stir in the chopped cilantro for that fresh flavor kick.
  • In the same skillet, add another tablespoon of olive oil and heat over medium heat. Add the corn tortilla strips and fry until crispy, about 2-3 minutes. Remove and drain on a paper towel.
  • Ladle the soup into bowls, top with crispy tortilla strips, and garnish with additional cilantro if desired. Enjoy your comforting bowl of Crock Pot Chicken Tortilla Soup!

Equipment

  • Crock Pot
  • Cutting board and knife
  • Skillet
  • Measuring cups and spoons
  • Wooden Spoon
  • Serving bowls

Notes

  • Let the soup cool before transferring it to an airtight container for storage.
  • Store in the refrigerator for up to 4 days or in the freezer for up to 3 months.
  • Add tortilla strips fresh just before serving for the best texture.