My crockpot chicken tortilla soup has you covered when you feel like having a protein-packed soup with Mexican flare but want to keep it simple to prepare.
The recipe is simple to throw together and requires very little chopping and dicing. It’s a “put in the crockpot and just let it simmer” type of dish that you’ll love.
It’s the perfect crockpot soup that you only need to simmer for hours to infuse the warm spices and flavors. Since the crockpot does all the hard work for you, I believe you’ll add this meal to your weekly recipe rotation in no time.
What is Crockpot Chicken Tortilla Soup?
This quick-to-prepare Mexican soup in a crockpot is protein-packed with chicken and various beans. It also includes vibrant sweet corn kernels in a flavorful Mexican tomato and spices soup base.
All done in a crockpot or slow cooker on a low heat setting, allowing you to get on with your day while a delectable soup is simmering away. When you’ve finished your job, you’ll be coming home to a perfectly tender chicken soup full of flavor.
This dish will have you bringing out your crockpot once a week to recreate!
Tools
Crockpot soup recipes are so simple and quick to make. To recreate this crockpot chicken tortilla soup, you’ll need the following:
Ingredients
Here are the main ingredients you need to cook up this divine protein-packed crockpot chicken tortilla soup.
How To Make Crockpot Chicken Tortilla Soup
To perfect my Chicken Tortilla Soup in your Crockpot, simply follow these five simple steps:
Step 1: Cook Your Chicken Tortilla Soup
To a crockpot that has been set up in your kitchen, add the chicken, seasoning, beans, corn, garlic, onion, tomato paste, seasonings, vinegar, and chicken stock. Stir all the ingredients in the crockpot. To cook, turn on the crockpot to high for 4 hours or low for 8 hours.
Step 2: Make Tortilla Chips
Preheat the oven to 350 F (180 C) fan bake. On a cutting board, slice the tortillas into 1-inch by ¼-inch strips. Place them in a single layer on a baking sheet lined with parchment paper. Drizzle your tortilla chips with olive oil and cracked sea salt.
Place in the oven for 2 – 5 minutes or until golden brown. Remove from the oven and set aside.
Step 3: Shred Your Chicken
Once your chicken tortilla soup has been cooked, carefully remove the chicken breast from the liquid and place it in a medium-sized bowl. In the bowl, shred the chicken with two forks to the preferred size.
Step 4: Add Your Chicken Back To The Soup
Once all your chicken has been shredded, add the chicken back into the soup base and then mix it all together.
Step 5: Serve Your Crockpot Chicken Tortilla Soup
In an individual bowl, ladle the chicken soup, then sprinkle with baked tortilla chips and a few coriander leaves.
Tips And Serving Suggestions
The tips below will ensure that your soup will always turn out jam-packed full of flavor with tender, melt-in-your-mouth chicken.
Tips for Crockpot Chicken Tortilla Soup
Check out some useful tips to help you recreate the perfect crockpot soup every time.
What To Serve With My Crockpot Chicken Tortilla Soup?
Everyone loves to take their dishes to another level. Here are a few suggestions to elevate this already-delicious chicken tortilla soup.
The Best Storage Methods For Your Soup
Storing this yummy soup is straightforward. If you’re making the dish in advance or have some leftovers, simply put it in an airtight container and refrigerate. Your soup will last for 4-5 days this way.
You can also freeze this soup for longer storage. Remember to wait until the soup has cooled completely before transferring it to your freezer. It will stay edible for about 3 months.
For thawing, simply put your chicken soup in the fridge overnight. When it comes time to enjoy it, quickly reheat the soup on a stovetop at medium heat.
Crockpot Chicken Tortilla Soup
Ingredients
Soup
- 2 cans 14.5 oz (400 grams) crushed tomatoes
- 2 tablespoons tomato paste
- 0.5 cup diced onions or 2 small onions
- 4 garlic cloves
- 1 can 14.5 oz (400g) pinto beans, drained and rinsed
- 1 can 14.5 oz (400g) black beans, drained and rinsed
- 1 can 14.5 oz (400g) corn kernels, drained
- 3 chicken breasts
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoo apple cider vinegar
- 4.5 cups chicken stock
- Salt and pepper to taste
- Fresh coriander for garnish
Tortilla Chips
- 4 white flour tortillas
- 1 tablespoon extra virgin olive oil
- Cracked sea salt
Instructions
- Set up a crockpot on a flat hard surface. Add your chicken soup ingredients, and then mix it all together.
- Turn on the crockpot and slow cook for 8 hours on a low heat setting or 4 hours on a high heat setting.
- Turn your oven to fan bake, and preheat to 390 F (180 C). Line a baking sheet with parchment paper. Set aside Use a sharp knife to cut tortillas into chips. The size should be 1-inch by ¼-inch. Scatter the prepared chips on the baking sheet in a single layer, drizzle oil, and sprinkle salt.
- Place in the oven and bake until golden or approximately 2 – 5 minutes.
- Remove chicken breasts from the crockpot once the soup has been cooked. With two forks, shred the chicken and add it back to the soup. Stir well.
- Spoon chicken soup into a bowl, add a generous amount of tortilla chips and garnish with coriander.
- Enjoy!
Video
Notes
- If you need to reheat the soup after shredding the chicken, turn the crockpot to the high setting for 5 – 10 minutes to heat through after adding back the chicken.
- This recipe uses white flour tortillas, but any tortillas that you prefer will be delicious.
Nutrition
This Crockpot Chicken Tortilla Soup Will Be A Big Hit!
This quick-prep crockpot chicken tortilla soup is lip-smackingly tasty! It’s chock full of vegetables and chicken with crunchy toasted homemade tortilla chips on top.
You’ll have a huge amount of food to enjoy and a hands-free cooking experience because the crockpot has handled most of the hard work.
Whether you’re entertaining your loved ones or want to make something that will keep feeding you for days, this soup will become your new treasured recipe. Have any questions? Drop them in the comments section below, and don’t forget to share this recipe with others!
Paige Gilmore
Content Writer
Expertise
Home Cooking, Food Editor, Cooking-video Maker, Food Styling, Food Photography, Cooking-video Maker, Data Analysis, Business Owner, Strategy & Marketing Director
Education
Auckland University of Technology, New Zealand
Auckland University of Technology, New Zealand
The Culinary Collective, New Zealand
Paige Gilmore is a versatile content creator from Auckland, with a focus on culinary arts and a distinctive foundation in science and analytics. Her varied skills enrich her cooking, enabling her to combine precise techniques with imaginative style in the kitchen.