Print

Chicken Tortilla Soup (Crockpot) Recipe

Chicken Tortilla Soup (Crockpot) Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

This comforting and flavorful Chicken Tortilla Soup made in the crockpot is the perfect dish for chilly days. Loaded with tender chicken, beans, corn, and a blend of Mexican spices, this soup is a hearty meal that will warm you up from the inside out.

Ingredients

For the Soup:

  • 2 boneless skinless chicken breasts
  • 1/4 cup taco seasoning, or one taco seasoning packet
  • 4 ounces can diced green chiles, mild or hot
  • 15.5 ounces can black beans, drained and rinsed
  • 14.5 ounce can diced tomatoes, juices included
  • 15.25 ounce can whole kernel corn, drained
  • 4 cups chicken broth
  • 1 cup heavy cream

For Serving:

  • 2 cups grated Mexican cheese
  • tortilla chips, or 6 corn tortillas, cut into strips either air fried or oven baked to crisp them up
  • Cilantro, one bunch for garnish

Instructions

  1. Prepare the Soup: Place the frozen or thawed chicken breasts in the slow cooker and sprinkle taco seasoning over them. Add green chiles, black beans, tomatoes, corn, and chicken broth. Cook on HIGH for 3 to 4 hours.
  2. Shred the Chicken: Remove chicken, shred it, then return it to the soup. Add cheese and heavy cream. Cook for an additional 30 minutes to 1 hour until cheese melts and soup thickens slightly.
  3. Serve: Add tortilla chips to the soup or crisp tortilla strips separately. Serve with cilantro and any desired toppings.

Notes

  • We recommend shredding the cheese yourself for better melting.
  • The soup thickens from the cheese and shredded chicken. Toppings also contribute to thickening.
  • For added crunch, crisp tortilla strips in the air fryer or substitute with your favorite corn chips.

Nutrition

Find it online: https://lauracooks.com/chicken-tortilla-soup-crockpot-recipe/