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Kid-Approved Easy Crockpot Chicken Tortilla Soup

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A dump-and-go crockpot chicken tortilla soup that’s budget-friendly, kid-approved, and perfect for busy families. Simply open cans, dump them in, and let the slow cooker do the work for a warm, smoky, and tangy soup that tastes like it simmered all day.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn, drained (or 1 ½ cups frozen corn)
  • 1 (15-ounce) can diced tomatoes with green chiles (like Rotel)
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 (4-ounce) can diced green chiles
  • 1 small yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 teaspoon jarred minced garlic)
  • 4 cups low-sodium chicken broth
  • 1 packet (1 ounce) mild taco seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste (start with ½ teaspoon salt and ¼ teaspoon pepper)
  • Crumbled tortilla chips or strips (for serving)
  • Shredded Mexican blend cheese or cheddar (about 1 cup, for serving)
  • Sour cream or plain Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Fresh lime wedges (for serving)

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Scatter the diced onion and minced garlic over the chicken.
  3. Add the drained and rinsed black beans, drained corn, diced tomatoes with green chiles (undrained), fire-roasted tomatoes (undrained), and diced green chiles (undrained).
  4. Sprinkle the taco seasoning, cumin, chili powder, smoked paprika, and a pinch of salt and pepper over everything.
  5. Pour the chicken broth over the ingredients and stir to combine, ensuring the chicken is mostly submerged.
  6. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  7. When cooking time is up, use two forks to shred the chicken right in the pot. Stir the shredded chicken back into the soup.
  8. Taste and adjust seasoning with additional salt, pepper, cumin, or lime juice as needed.
  9. Ladle the soup into bowls and serve with desired toppings: tortilla chips, cheese, sour cream, avocado, cilantro, and lime wedges.

Notes

The soup will thicken as it sits; add a splash of broth or water when reheating. For a creamier version, stir in 4 ounces of cream cheese during the last 30 minutes of cooking. For a vegetarian version, omit chicken and use 2 cans of black beans plus vegetable broth. Freezes well for up to 3 months.

Nutrition

Keywords: crockpot chicken tortilla soup, easy chicken tortilla soup, dump-and-go soup, kid-friendly soup, slow cooker soup, budget-friendly soup, freezer-friendly soup

Find it online: https://forkifyfun.com/kid-approved-easy-crockpot-chicken-tortilla-soup/