Crock Pot corn chicken tortilla soup is a no-fuss dinner that cooks while you do something else. Chicken breast, black beans, sweet corn, diced tomatoes with green chilies, onion, and garlic go into the slow cooker with cumin and chili powder, and a few hours later you shred the chicken and dinner is ready.
This version serves six and takes about 15 minutes of prep. The corn gives the soup a sweet, juicy bite that balances the chili powder and green chilies, and the beans make it filling. Top each bowl with crunchy tortilla chips and cheese, and it feels like a full restaurant style meal.
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Why This Works
Everything in this corn chicken tortilla soup cooks together, so the chicken releases its juices into the broth while the spices bloom in the warm liquid. By the time the chicken is tender, the soup has a rounded, savory flavor that tastes like it took much more work than it did.
Sweet corn is the star of this corn chicken tortilla soup. Canned corn keeps the recipe simple and holds its texture through the cook, and the sweetness plays well against the heat from the green chilies and chili powder. Black beans add protein and body.
Using a modest amount of chicken, one pound for six bowls, means the chicken shreds easily and spreads through every serving. Low-sodium broth keeps the soup from getting too salty once the canned ingredients and toppings come into play.
Ingredients
- 1 pound boneless skinless chicken breast
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes with green chilies
- 4 cups low-sodium chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt, plus black pepper to taste
- Tortilla chips, for garnish
- Shredded cheese, optional topping
- Sour cream, optional topping
- Chopped cilantro, optional topping
How to Make Crock Pot Corn Chicken Tortilla Soup
1. Prep the vegetables.
Dice the onion and mince the garlic. Rinse and drain the black beans and drain the corn so the soup does not get watered down.
2. Add everything to the Crock Pot.
Place the chicken breast, black beans, corn, diced tomatoes with green chilies, chicken broth, onion, and garlic in the slow cooker. Add the cumin, chili powder, salt, and pepper.
3. Stir.
Stir briefly to mix the seasoning through the liquid and make sure the chicken is mostly covered by the broth.
4. Cook.
Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is cooked through at 165 degrees F and tender.
5. Shred the chicken.
About 30 minutes before serving, shred the chicken in the pot using two forks and stir it back into the soup. If you prefer, lift the chicken out, shred it on a cutting board, and return it to the pot.
6. Taste and serve.
Taste the soup and add more salt, pepper, or chili powder if needed. Serve hot, topped with tortilla chips, shredded cheese, sour cream, and chopped cilantro as you like.
How to Serve
Corn chicken tortilla soup is hearty enough to be a meal, but a few extras make it a feast. Serve it with a bowl of homemade guacamole and extra chips, or add a plate of oven baked chicken quesadillas. For something lighter, pair it with a quick Southwest chicken salad, and warm air fryer tortilla garlic bread is perfect for dipping.
How to Store and Reheat
Let the corn chicken tortilla soup cool, then store it in shallow airtight containers in the refrigerator for up to 3 to 4 days. Refrigerate leftovers within 2 hours of cooking. Keep the toppings separate so the chips stay crisp.
Reheat on the stove over medium heat, stirring often, until hot and bubbling at 165 degrees F. You can also reheat single bowls in the microwave. Do not use the slow cooker to warm up cold leftovers.
Tips and Variations
Soup cools slowly in a deep pot, so divide it into shallow containers before refrigerating. The University of Nebraska-Lincoln Extension article on serving soup safely recommends storing soup in shallow containers, cooling it within 2 hours, and reheating it to 165 degrees F.
Slow cookers vary, so check the chicken early the first time you make corn chicken tortilla soup. If it is tender and cooked through before the time is up, switch the slow cooker to warm. Overcooked chicken breast turns dry, and shredding it into the broth helps keep it moist.
For a thicker corn chicken tortilla soup, stir in a handful of crushed tortilla chips. For more heat, add diced jalapeno or a dash of hot sauce. You can also add bell peppers or zucchini for extra vegetables, and a splash of heavy cream or a spoonful of sour cream makes the soup creamier.
FAQ
How long do I cook corn chicken tortilla soup in a Crock Pot?
For one pound of chicken breast, cook on low for 5 to 6 hours or on high for 3 to 4 hours. The chicken should reach 165 degrees F and shred easily.
Can I use frozen corn in corn chicken tortilla soup?
Yes. Frozen corn works well and does not need to be thawed. Use about the same amount as one can and add it with the other ingredients.
Do I need to drain the beans and corn?
Yes. Rinse and drain the beans and drain the corn so the soup is not salty or thin. The diced tomatoes with green chilies are added undrained for extra flavor.
Can I use chicken thighs?
Yes. Boneless thighs stay juicy and are more forgiving in the slow cooker. Cook them until they reach 165 degrees F and shred easily.
What toppings go best on corn chicken tortilla soup?
Tortilla chips, shredded cheese, sour cream, and cilantro are the classics. Diced avocado, lime wedges, and sliced green onions are also good choices.
Crock Pot Corn Chicken Tortilla Soup
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast
- 1 can (15 oz) black beans rinsed and drained
- 1 can (15 oz) corn drained
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cup low-sodium chicken broth
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp salt plus black pepper to taste
- tortilla chips for garnish
- shredded cheese optional topping
- sour cream optional topping
- chopped cilantro optional topping
Instructions
Cooking
- Dice the onion, mince the garlic, and rinse and drain the beans and corn.
- Add the chicken, beans, corn, tomatoes with green chilies, broth, onion, garlic, cumin, chili powder, salt, and pepper to the slow cooker and stir.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken reaches 165 degrees F.
- About 30 minutes before serving, shred the chicken with two forks and stir it back into the soup.
- Taste, adjust the seasoning, and serve with tortilla chips and toppings.
