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Crowd-Pleasing Crockpot Chicken Tortilla Soup: Easy Slow Cooker Recipe

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This crowd-pleasing crockpot chicken tortilla soup is the perfect easy slow cooker recipe for gatherings. With simple pantry ingredients and minimal prep, it delivers rich, smoky flavor and is endlessly customizable with a toppings bar.

Ingredients

Scale
  • 1.5 pounds (about 680g) boneless, skinless chicken breasts or thighs
  • 1 can (14.5 oz or 411g) fire-roasted diced tomatoes
  • 1 can (10 oz or 283g) Rotel tomatoes with green chiles
  • 1 can (15 oz or 425g) black beans, drained and rinsed
  • 1 cup (about 150g) frozen or canned corn
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 4 cups (about 950ml) low-sodium chicken broth
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 2 tablespoons fresh lime juice
  • Optional garnishes: tortilla strips or chips, shredded cheese, avocado, sour cream, cilantro, lime wedges

Instructions

  1. Prep your ingredients: Dice the onion and mince the garlic. Drain and rinse the black beans. If using frozen corn, no need to thaw it. Open the cans of tomatoes and Rotel. Measure out your spices.
  2. Layer in the slow cooker: Place the chicken breasts or thighs in the bottom of the slow cooker. Top with the diced onion, minced garlic, black beans, corn, fire-roasted tomatoes, and Rotel.
  3. Add the broth and spices: Pour the chicken broth over everything. Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Give it a gentle stir.
  4. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender enough to shred easily.
  5. Shred the chicken: Carefully remove the chicken from the slow cooker using tongs. Place it on a cutting board or in a large bowl. Use two forks to shred it into bite-sized pieces.
  6. Return the chicken to the pot: Add the shredded chicken back into the slow cooker. Stir everything together. Taste and adjust seasoning if needed.
  7. Finish with lime juice: Stir in the fresh lime juice. Let it sit for 5 minutes before serving.
  8. Serve with toppings: Ladle the soup into bowls and let everyone customize their own with tortilla strips, shredded cheese, diced avocado, sour cream, cilantro, and lime wedges.

Notes

For best flavor, use fire-roasted tomatoes and add lime juice at the end. Toast spices in a dry skillet for 30 seconds before adding to intensify flavor. The soup can be made a day ahead and reheated gently. For a thicker broth, mash some black beans before adding. For a creamy version, stir in 1/2 cup heavy cream or coconut milk at the end.

Nutrition

Keywords: crockpot chicken tortilla soup, slow cooker chicken tortilla soup, easy tortilla soup, crowd-pleasing soup, chicken tortilla soup recipe

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