Crockpot Chicken Tortilla Soup

This crockpot chicken tortilla soup recipe is a crowd-pleaser.  Often requested weekly in my home, it’s the perfect blend of warmth and heartiness that will fill hungry bellies on cold winter days.

This is a favorite dinner in our home.  {It runs a close second to my crockpot chili…click HERE for that recipe!}  My family loves the flavor and I appreciate how simple it is to put together.  Each of my kids can even get this meal in the crockpot and then out on the dinner table later in the day.

It takes minimal effort for how much everyone enjoys the taste.  Gather all the ingredients in the crockpot and let it simmer all afternoon.  A little quick chicken shredding and it’s on your table in no time!

{Post contains affiliate links.  Read my disclosure here.}

TIPS FOR MAKING THIS CROCKPOT CHICKEN TORTILLA SOUP

• I love that this recipe can be tweaked depending upon the level of “heat” your crowd may desire.  You can easily change up the spicy level by using your preferred Rotel tomatoes: mild, original, hot…and whatever other flavors are out there!
• Use up to one pound of chicken.  In this case, adding much more than that makes for a soup that has too much chicken in it.  Trust me on this.  More chicken is not necessarily better as it becomes overwhelming and you miss the other amazing flavors.
• The recipe calls for canned beans and tomatoes.  The amount is listed in ounces instead of amount of cans so you can pick up any size cans that are at your store.  Another option would be to soak your own beans or use garden tomatoes.  The ounces will help you to figure out how much to put in the crockpot.
• I have an amazing homemade taco seasoning recipe that is great in this soup.  {Click HERE for it!}
• Don’t skip the sour cream.  This adds a little creaminess that kicks the entire crockpot chicken tortilla soup up a notch.
• The avocado is completely optional.  But…it adds so much to the taste.  Plus, I try and sneak avocado into any recipe I can and this is an easy one to add it to.
• Corn chips add some fun to this recipe.  These are also optional, but my kids enjoy this meal much more when I pull out a bag of tortilla chips.

TOOLS YOU WILL NEED

• Crockpot {THIS ONE is my favorite…I actually have two for those extra large crowd gatherings.}
• Can opener
• Large spoon or spatula
• Soup ladle

You may also enjoy these recipes and posts:

• Crockpot Chili
• Egg and Sausage Breakfast Casserole
• Homemade Sugar Free Applesauce
• Simple Stovetop Hot Cocoa
• Staying Organized with a Weekly To Do List

Print Pin

Crockpot Chicken Tortilla Soup

This crockpot chicken tortilla soup recipe is a crowd-pleaser.  Often requested weekly in my home, it's the perfect blend of warmth and heartiness that will fill hungry bellies on cold winter days.

Prep Time 15 minutes

Cook Time 4 hours

Author Leigh at The Little by Little Home

Ingredients

• 1 lb uncooked boneless skinless chicken breast
• 32 oz chicken broth
• 1 1/2 Tbsp taco seasoning
• 10 oz can Rotel tomato {any flavor}
• 43.5 oz can diced tomato
• 31 oz can black beans, rinsed and drained
• 2 cups frozen corn
• sour cream
• shredded cheddar cheese
• avocado
• yellow corn chips

Instructions

• Place uncooked boneless skinless chick breast on the bottom of a crockpot.
• Top with chicken broth, taco seasoning, Rotel and regular tomatoes, black beans, and corn. Stir to mix.
• Cook on high for 4 hours.
• Using tongs or a fork, remove cooked chicken breasts to a large plate or bowl. Shred and stir back into the crockpot.
• Serve, topped with sour cream, shredded cheese, and avocado with a side of corn chips.

SHOP THIS POST

PIN IT FOR LATER