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Close-up bowl of crockpot chicken tortilla soup topped with tortilla chips, shredded cheese, sour cream, and sliced avocado

Crockpot Chicken Tortilla Soup

A hearty, bold slow cooker chicken tortilla soup made with tender shredded chicken, black beans, corn, Rotel, and zesty taco seasoning. Minimal prep, maximum flavor, and perfect for busy weeknight dinners and meal prep.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 7 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Mexican-Inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts fully thawed, placed flat at the bottom of the crockpot
  • 15 oz canned black beans 1 can, rinsed and drained
  • 15 oz canned corn 1 can, drained
  • 28 oz diced tomatoes 1 can, undrained, fire-roasted preferred for smokier flavor
  • 10 oz Rotel diced tomatoes with green chilies 1 can, undrained
  • 14.5 oz low-sodium chicken broth 1 can
  • 1 oz taco seasoning 1 packet
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • 0.25 cup fresh cilantro chopped, optional for garnish
  • crushed tortilla chips for serving
  • shredded cheddar or Mexican blend cheese for serving
  • sour cream for serving
  • sliced avocado for serving

Equipment

  • 6-quart or larger crockpot or slow cooker
  • Two forks for shredding chicken
  • Ladle

Method
 

  1. Place the thawed chicken breasts flat in a single layer at the bottom of a 6-quart or larger crockpot. Do not use frozen chicken as it may stay in the unsafe temperature zone too long during cooking.
  2. Add the rinsed black beans, drained corn, undrained diced tomatoes, undrained Rotel, chicken broth, taco seasoning, cumin, and chili powder on top of the chicken. Stir lightly around the edges to distribute the spices evenly.
  3. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until the chicken reaches an internal temperature of 165 degrees F and shreds easily with a fork.
  4. Remove the chicken breasts from the crockpot and place on a cutting board. Shred using two forks into bite-sized pieces. If the chicken resists shredding, return it to the pot for another 20 to 30 minutes.
  5. Return shredded chicken to the crockpot and stir until fully combined with the soup. Taste and adjust seasoning as needed. Add a pinch of cayenne for extra heat if desired.
  6. Ladle into bowls and top with crushed tortilla chips, shredded cheese, sour cream, sliced avocado, and fresh cilantro. Serve hot immediately.

Notes

Always use thawed chicken for food safety. Use fire-roasted diced tomatoes for a smokier broth. To thicken the soup, blend 1 to 2 cups of broth and stir back in, or let crushed tortilla chips dissolve into the broth. Store toppings separately when saving leftovers. Freezes well for up to 3 months without toppings added.