This crockpot chicken tortilla soup is a dump-and-go dinner that fills the house with the smell of cumin and chili powder while you are away. Chicken breasts, black beans, corn, tomatoes, onion, and garlic simmer in broth all day, then the chicken is shredded right in the pot for a thick, hearty soup.
The recipe makes 6 servings, needs about 15 minutes of prep, and has no browning or pre-cooking. Set it in the morning, shred the chicken before dinner, and set out bowls of toppings so everyone can top their own soup.
Table of Contents
Why This Works
A slow cooker is ideal for chicken breast in soup, because the gentle, steady heat cooks the meat in liquid without drying it out. By the time the chicken is done, it pulls apart with two forks and mixes straight back into the broth.
Because everything cooks together, the flavors blend as the hours pass. Cumin and chili powder season the broth, garlic and onion soften and sweeten, and the tomatoes add a bright tang. Black beans and corn make the soup filling and a little thick as they release starch.
Toppings are what turn this soup into tortilla soup. Crunchy tortilla chips, melted cheese, creamy avocado, and a spoonful of sour cream add texture and richness that contrast with the soft, brothy base.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 1/2 pounds total), thawed
- 1 can (15 ounces) black beans, drained
- 1 can (15 ounces) corn, drained
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 3/4 teaspoon salt, plus more to taste
- Black pepper, to taste
- Toppings: tortilla chips, shredded cheese, sliced avocado, sour cream, fresh cilantro, and lime wedges
How to Make Crockpot Chicken Tortilla Soup
1. Add everything to the slow cooker
Place the chicken breasts in the bottom of the crockpot. Add the black beans, corn, diced tomatoes, onion, garlic, broth, cumin, chili powder, salt, and pepper.
2. Stir and submerge
Stir gently so the seasonings are mixed in, and press the chicken down so it is covered by the liquid. Chicken that sits above the broth cooks unevenly.
3. Cook
Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is tender and reaches 165 degrees F in the thickest part. Keep the lid on as much as you can, since each peek adds cooking time.
4. Shred the chicken
Transfer the chicken to a cutting board or shred it right in the pot with two forks. Return it to the soup and stir so the meat spreads through the broth.
5. Taste and adjust
Taste the soup and adjust the salt, pepper, and chili powder. A squeeze of lime juice at this point brightens the whole pot.
6. Serve with toppings
Ladle the hot soup into bowls and top with tortilla chips, shredded cheese, avocado, and a spoonful of sour cream.
How to Serve
Set out bowls of toppings and let everyone build their own. For a heartier dinner, serve the soup with a warm slice of cornbread made with creamed corn or a spicy square of Hatch chile cheese cornbread. A plate of chicken nachos makes this a fun party spread, and a bowl of homemade guacamole is perfect for scooping with extra tortilla chips.
For a lighter meal, serve the soup on its own with a green salad and a squeeze of lime.
How to Store and Reheat
Refrigerate leftovers in an airtight container within two hours of the soup finishing. Eat them within three days. If you want to freeze it, cool it first, then freeze in a freezer-safe container without the toppings.
Reheat the soup on the stove or in the microwave until it reaches 165 degrees F. Do not reheat leftovers in the slow cooker, because it heats too slowly to bring cold food through the unsafe temperature zone quickly. Add a splash of broth if the soup has thickened.
Tips and Variations
Use the slow cooker safely. The Clemson Cooperative Extension slow cooker food safety guide recommends cooking chicken to 165 degrees F and not using the slow cooker to reheat leftovers. Thaw frozen chicken in the refrigerator before it goes into the pot.
Keep the chicken covered by the broth and do not lift the lid unless you must. If your slow cooker runs hot, check the chicken a little early so it shreds easily rather than drying out.
For a vegetarian version, replace the chicken with a second can of beans or chickpeas and use vegetable broth. For heat, add a diced jalapeno or a spoonful of chipotle in adobo. For a creamier soup, stir in a few spoonfuls of cream cheese when you shred the chicken.
FAQ
How long does chicken tortilla soup take in a slow cooker?
Plan on 5 to 6 hours on low or 3 to 4 hours on high for two chicken breasts in broth. The chicken is ready when it reaches 165 degrees F and shreds easily.
Can I use frozen chicken breasts?
It is safest to thaw them in the refrigerator first. Frozen chicken takes longer to reach a safe temperature in a slow cooker.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless thighs work well and stay juicy. They may need a little longer, so confirm they reach 165 degrees F before shredding.
How do I thicken the soup?
Mash some of the beans against the side of the pot, stir in crushed tortilla chips, or uncover the cooker for the last 20 minutes.
Can I use rotisserie chicken instead?
Yes. Skip the raw chicken and stir in about 3 cups of shredded rotisserie chicken during the last 30 minutes, just long enough to heat it through.
Crockpot Chicken Tortilla Soup with Black Beans and Corn
Ingredients
Main Ingredients
- 2 boneless skinless chicken breasts about 1 1/2 lb total, thawed
- 1 can (15 oz) black beans drained
- 1 can (15 oz) corn drained
- 1 can (14.5 oz) diced tomatoes undrained
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cup low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- ¾ tsp salt plus more to taste
- black pepper to taste
- tortilla chips, shredded cheese, avocado, and sour cream for topping, not included in nutrition
Instructions
Cooking
- Place the chicken breasts in the slow cooker and add the black beans, corn, tomatoes, onion, garlic, broth, cumin, chili powder, salt, and pepper.
- Stir gently and press the chicken down so it is covered by the liquid.
- 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.
- Shred the chicken with two forks and stir it back into the soup.
- Taste and adjust the seasoning.
- Ladle into bowls and top with tortilla chips, cheese, avocado, and sour cream.
