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Crockpot Chicken Tortilla Soup recipe, served and ready to eat, easy homemade dinner
Yesica Andrews

Chicken Tortilla Soup Crockpot Made Cozy and Simple

This Chicken Tortilla Soup Crockpot recipe is a simple and cozy slow cooker soup perfect for an easy dinner, weeknight dinner, or family dinner. Packed with tender chicken, colorful veggies, and hearty beans, it delivers authentic mexican soup flavors with minimal prep. The crispy tortilla strips add the perfect crunch to this gluten free favorite.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 6 servings
Calories: 355
Ingredients Notes

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breasts (or thighs)
  • 1 small yellow onion, diced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 ½ cups fresh or frozen defrosted corn kernels
  • 1 (15-ounce) can diced tomatoes
  • 1 (15-ounce) can diced fire roasted tomatoes with green chilis (such as Rotel)
  • 1 teaspoon ground cumin
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon mild chili powder
  • 1 teaspoon kosher salt
  • 3 cups chicken stock
  • 4 corn tortillas, cut into thin strips
  • 1 tablespoon avocado oil or other neutral flavored oil
  • 1 pinch kosher salt
  • 2 tablespoons fresh lime juice

Notes

  • If you prefer, use store bought tortilla chips instead of making your own crispy tortilla strips. For extra toppings, try cilantro, avocado, Mexican cheese blend, sour cream, or sliced jalapeno.