Making this Crock Pot Tortilla Soup is hassle-free. You just need to dump the ingredients in the slow cooker and, rest assured, you’ll return to a flavorful and satisfying meal afterward. It’s packed with protein and flavor and topped with crunchy tortilla strips, making it a family favorite!
If you came to this post, you might need more easy-to-make family-friendly dinners, so here you have a couple more recipes to try: Instant Pot Spaghetti Sauce, Slow Cooker Roast Beef, and Instant Pot Beef Stew Recipe.
This Crock Pot Tortilla Soup will be a keeper for those cold days when everyone enjoys a hot bowl of soup. My family devours it.
Helpful Items For This Recipe
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Crock-Pot Large 8-Quart Programmable Slow Cooker with Auto Warm Setting, Black Stainless Steel
Measuring Cups and Spoons Set of 20
Ceramic Soup Bowl for Kitchen, Embossment Stoneware Bowl, 26 oz.
Ingredients for Chicken Tortilla Soup
This slow cooker tortilla soup has a treasure trove of ingredients, but that makes it so delicious!!
Ingredients
Flour Tortillas – These tortillas hold their shape better, which is why I recommend them over the corn ones. They’re the star of this slow cooker recipe, providing a crispy topping for the soup. You can also use tortilla chips if you’re in a pinch.
Skinless chicken breasts – You can also use leftover chicken if you have it on hand or rotisserie chicken. If using already cooked meat, then reduce the time.
Crushed tomato – Either canned or fresh would work.
Canned black beans – They provide additional texture and protein while adding an earthy flavor to the soup. Their softness complements the other ingredients, creating a satisfying bite.
Corn kernels – The sweetness of the corn contrasts with the spiciness of the chili powder and jalapeños. They also bring color and a burst of juiciness to the tortilla soup.
Chili powder – With its smoky and spicy flavor, it’s a must for this recipe; don’t skip it!
Onion – Any type would work great. Pick what you have on hand.
Jalapeno peppers – Jalapeños give the soup a fresh, sharp heat. You can adjust the amount of jalapeño heat by removing some or all of the seeds and white membrane and how many jalapenos you use.
Garlic cloves – Its subtle heat and depth of flavor are essential for a well-rounded broth.
Ground cumin – It’s a classic spice in Mexican cuisine, giving the soup its distinctive aroma.
Smoked paprika – This one gives a rich smokiness; I love it.
Bay leaf – This herb is very popular among soups and stews, so its flavor is familiar and comforting.
Chicken broth – It forms the base of the soup; you can replace it with vegetable or beef broth if needed.
Vegetable oil – You’ll need just a few drops to bake the tortilla strips. Use any kind you have.
Cilantro – This fresh herb helps balance out the richer and spicier ingredients.
Limes – It gives a fresh and tangy finish, so it’s added just before serving. Plus, it enhances the flavors of the other ingredients, too.
Mexican cheese blend – The cheese adds creaminess and richness when melted into the soup or sprinkled on top.
Salt – Add it to taste and use your favorite type. Sea salt is my favorite.
How to Make Slow Cooker Tortilla Soup
First, place the chicken breasts in the slow cooker. Add the chopped onion, minced garlic, diced tomatoes, diced jalapeños, black beans, and corn.
Pour in the chicken broth, then add the cumin, chili powder, smoked paprika, salt, pepper, and bay leaf. Stir to combine everything.
Then, cover with the lid and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and easy to shred.
About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir in the lime juice and fresh cilantro. Cook for another 15-30 minutes to let the flavors blend.
Finally, preheat the oven to 400°F. Cut the tortillas into ¼-inch strips, toss them in 1 tablespoon of oil, and bake for 8-10 minutes until crispy.
Serve the soup topped with tortilla strips and additional cilantro.
Yes, rice or pasta, if you overcook it, will become mushy. Veggies also will be overcooked and mushy and meat will become dry and tough.
My Favorite Toppings for Crock Pot Chicken Tortilla Soup
In addition to crispy tortilla strips, you can use the following toppings:
– Shredded cheese: used in this recipe for added creaminess.
– Sour cream: adds a cool, creamy contrast to the spicy, savory broth.
– Avocado slices: another creamy ingredient that works amazingly in any Mexican dish.
– Hot sauce: in case you need extra fire in this game.
– Green onions: add a mild, fresh crunch.
Recipe Pro Tips!
Tips for Storing and Freezing Leftover Soup
When storing leftovers consider these tips:
1. Let the soup cool to room temperature before refrigerating to prevent condensation and maintain freshness.
2. Store the soup in airtight containers to preserve flavor and prevent it from absorbing any fridge odors.
3. Leftover soup can be stored in the fridge for 3-4 days. Reheat it on the stovetop or in the microwave before serving.
When freezing leftover soup consider these tips:
1. Divide the cooled soup into single-serving portions before freezing. This makes it easier to thaw just the amount you need.
2. If you plan to freeze the soup, avoid adding tortilla strips, cheese, or sour cream until serving. These ingredients don’t freeze well and should be added fresh.
3. Clearly label each container with the date. Frozen soup can last up to 3 months, so this helps track when it’s time to use it.
4. Thaw frozen soup in the refrigerator overnight, or reheat from frozen on the stovetop over low heat, stirring occasionally.
WANT MORE SLOW COOKER SOUPS?
Soups are one of our favorite meals, especially in the fall and winter months. There is nothing like the aroma of a soup simmering away all day. I included an Instant Pot soup, too, for those busier days and nights!
Crock Pot Tortilla Soup
Ingredients
- 2 large chicken breasts (about 1lb)
- 1 14.5oz can of crushed tomato
- 1 15oz can of black beans
- 1 15oz can of corn kernels
- 1 tbsp chili powder
- 1 yellow onion diced
- 2 jalapeno peppers seeded and diced
- 3 garlic cloves minced
- 1 tsp ground cumin
- 2 tsp smoked paprika
- 2 bay leaf
- 4 cups chicken broth
- 1/2 tsp pepper plus more for finishing
- 1 tsp salt adjusted to taste plus more for tortilllas
- 6-8 small tortillas flour or corn (I prefer flour)
- 1 tbsp oil or cooking spray
- 1/2 cup shredded Mexican cheese blend optional
- 1/4 cup fresh cilantro chopped
- 2 limes
Instructions
- Place the chicken breasts in the slow cooker. Add the chopped onion, minced garlic, diced tomatoes, diced jalapeños, black beans, and corn.
- Pour in the chicken broth, then add the cumin, chili powder, smoked paprika, salt, pepper, and bay leaf. Stir to combine everything.
- Cover with the lid and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and easy to shred.
- About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir in the lime juice and fresh cilantro. Cook for another 15-30 minutes to let the flavors blend.
- Preheat the oven to 400°F. Cut the tortillas into ¼-inch strips, toss them in 1 tablespoon of oil, and bake for 8-10 minutes until crispy. Salt if desired. Serve the soup topped with tortilla strips, shredded cheese, lime juice and additional cilantro.
Comments & Reviews
liz Cleland says
This looks tasty. I will be adding it to our weekly meal plan!
Heather says
Soups can be tricky because you assume they’re healthy. Kind of like salads. But they can be loaded with calories. This one, however, sounds fantastic! So thrilled to have another healthier option.
Tara Noland says
I agree with the hidden calories in soup and salads. This one is not a culprit. You can even reduce the oil if you like and this last time I didn’t even have the sour cream. Crisping up the tortilla into sticks makes you feel like you have a lot too with only a few.
Crystal says
It’s almost soup season! I can’t wait to add this yummy soup to our rotation this fall.
Jocelyn @ Hip Mama's Place says
That looks so good! It’s really nice to have as much soup recipes especially since we’re about to welcome the colder months of the year. This is a must try for me, I’m sure my boys will love it.
Toni | Boulder Locavore says
This looks really comforting! Saving this for colder nights!
susan5minutesformom says
As cold as it was the last few days, this would be the perfect soup to make a big pot of right now. Even better than it can be made in the slow cooker!
Jennifer H says
This sounds so tasty!! Great for the upcoming season.
Pam says
I love tortilla soup. I like the idea of dunking the tortilla strips.
janis @mommyblogexpert says
This soup would disappear in no time as everyone in my family love Tortilla Soup. We’ll have to try your recipe this fall when it cools off, your dish looks like such a hearty meal.
Liz Mays says
I could definitely go for a bowl of this soup. Yum! I could use a warm meal with all of rain we’ve been having.
Chelley Martinka says
What a perfect Fall dinner! I am adding this to our menu planning now!
Ann Bacciaglia says
I am always looking for new slow cooker recipes to try. I have made Tortilla Soup but not in a slow cooker. I will have to give this recipe a try on the weekend.
brianne says
I’m pretty excited to be using my slow cooker soon. Definitely keeping this recipe on hand for sure!
Jeanette says
This is something I wish I had right now! I am starving LOL! This looks delicious and I can’t wait to try it!
Stacie @ Divine Lifestyle says
YES! That looks so good! Now that we’re about to get into the cooler weather, I”ll be making lots of dishes like this. Thanks for the recipe!