Chicken Tortilla Soup is one of the most loved Mexican-inspired recipes. This crockpot version is easy and quick to prepare and full of wonderfully warm spices, fresh vegetables, and tender chicken. Add your favorite toppings!
Is This Crockpot Chicken Tortilla Soup Gluten-Free?
Chicken tortilla soup is naturally gluten-free if you use corn tortillas. Check the labels of all other ingredients to make sure they don’t contain gluten.
How Long Can I Store Chicken Tortilla Soup In The Fridge?
You can store it in the fridge for up to 4 days without the toppings. If you mix in the crispy tortilla strips they will turn mushy.
Can I Freeze Crockpot Chicken Tortilla Soup?
Yes, this soup freezes well without the toppings. Don’t freeze it with avocado or crispy tortilla strips.
Cook’s Tip
- Place the liquids first in the slow cooker, and then add the solid ingredients for easier mixing.
- Avoid adding the jalapeno if you are feeding children.

15-Minute Prep-Time Crockpot Chicken Tortilla Soup
Tomato-based and full of veggies, Chicken Tortilla soup is a full meal in itself!
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Servings: 6 SERVINGS
Calories: 343kcal
Ingredients
- 2 tbsp avocado or light olive oil, divided
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 1 jalapeno pepper, chopped (remove the seeds if you don’t like too much heat)
- 2 tsp each: ground cumin, ground coriander, chili powder
- 1- 14 oz can crushed tomatoes
- 1- 10 oz can diced tomatoes with green chiles, drained
- 4 cups low-sodium chicken broth
- 1- 14.5 oz can black beans, drained and rinsed
- 1 cup frozen corn
- 2 large chicken breasts, boneless, skinless
- ½ tsp salt
- Freshly cracked black pepper to taste
- 6 corn tortillas cut into strips
- ⅓ cup freshly chopped cilantro
- Your favorite toppings: diced avocado, sour cream, fresh jalapenos
Instructions
- Heat ½ tbsp oil in a medium-sized skillet over medium-high heat and sautee the onions, garlic, and jalapeno until tender, about 2 minutes. Place them in the crockpot.
- Add the chicken broth, crushed tomatoes, diced tomatoes with green chilis, spices, beans, corn, chicken, salt, and pepper to the crock pot. Cook on low for 8 hours, or on high for 4.
- 30 minutes before the soup is done cooking, make the crispy tortilla strips. Heat the remaining 1 ½ tbsp of oil in a medium-size skillet over medium-high heat and cook the tortilla strips until crispy.
- Shred the chicken breasts using two forks and mix them into the soup. Serve hot with freshly chopped cilantro and your favorite toppings!
Nutrition
Calories: 343kcal | Carbohydrates: 40g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4.5g | Cholesterol: 34mg | Sodium: 537mg | Potassium: 382mg | Fiber: 7g | Sugar: 5g | Vitamin A: 17IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 26mg
Monday 2nd of December 2024