Slow Cooker Chicken Tortilla Soup (Dump-and-Go)

This easy slow cooker chicken tortilla soup is rich, smoky, and ready with just 5-minutes of prep, made with juicy chicken, black beans, sweet corn, and canned tomatoes. Homemade crispy tortilla strips on top add the perfect crunch for an easy dump-and-go dinner!

My Go-To Easy Chicken Tortilla Soup

This crockpot chicken tortilla soup is on of the most-requested soup in my house because it tastes like it took hours but the prep only takes 5-minutes! Boneless skinless chicken breasts or thighs, black beans, sweet corn, diced tomatoes, fire-roasted tomatoes, and a homemade spice blend all go straight into the slow cooker, no browning or sautéing required (love that!) and the chicken simmers low and slow until it shreds with a fork.

My little trick that makes this recipe shine is baking the tortilla strips separately and adding them right before serving. Stirring tortillas into the slow cooker the way some recipes call for turns them gummy, but tossing strips of corn tortilla with oil and salt and baking minutes gives you crispy, crunchy tortillas that hold their texture in every bowl. If you are short on time, store-bought tortilla chips or strips work just as well, but either way, that crunch at the end makes all the difference!

Stirring fresh lime juice into the soup right before serving brightens the rich, smoky broth in a way that nothing else can, so don’t skip it! Pile bowls with the toppings you love, especially a big scoop of my 4-ingredient guacamole for creamy contrast against the spice. And to round out the meal, my Mexican slaw makes a fresh, crunchy side that pairs beautifully with the hearty soup!

Welcome to My Kitchen, Let’s Make Crockpot Chicken Tortilla Soup

Robyn’s Testing Tips for Crockpot Chicken Tortilla Soup

• I use boneless skinless chicken breasts since they shred easily and stay tender in the slow cooker, but boneless skinless thighs work beautifully too and give you a slightly richer flavor and is more budget friendly, too!
• Don’t skip the fire-roasted tomatoes with green chilis, since when I tested with regular diced tomatoes alone the soup tasted noticeably flatter; the smoky char from the fire-roasted version is what gives this soup its signature depth!
• For a spicier version I swap the mild chili powder for a regular or hot variety and add a few dashes of hot sauce at the end; the recipe as written is family-friendly mild so everyone can customize their own bowl with sliced jalapeños.
• This soup freezes beautifully for up to 2 to 3 months, and I portion leftovers into mason jars or freezer bags for easy lunches; I freeze the soup separately from any leftover tortilla strips so the strips stay crispy when I want to add them fresh.

4.99 stars (55 ratings)

Slow Cooker Chicken Tortilla Soup (Dump-and-Go)

Developed and tested by Robyn Conley Downs

Servings: 6

Prep: 5 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 5 minutes mins

This easy crockpot chicken tortilla soup is rich, smoky, and loaded with juicy shredded chicken, hearty beans, and crispy tortilla strips on top!

Print Recipe Pin Recipe Rate this Recipe

Ingredients

• 1 ½ pounds boneless skinless chicken breasts (or thighs)
• 1 small yellow onion, diced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 ½ cups cup fresh or frozen defrosted corn kernels
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can diced fire roasted tomatoes with green chilis (such as Rotel)
• 1 teaspoon ground cumin
• 1 teaspoon granulated garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon mild chili powder
• 1 teaspoon kosher salt
• 3 cups chicken stock

Crispy Tortilla Strips

• 4 corn tortillas, cut into thin strips
• 1 tablespoon avocado oil or other neutral flavored oil
• 1 pinch kosher salt

To Add at the End

• 2 tablespoons fresh lime juice

Equipment

• Slow Cooker

Instructions 

• To a 6-quart slow cooker, add the chicken onion, beans, corn, diced tomatoes, fire roasted tomatoes, cumin, garlic power, smoked paprika, chili powder, salt, and stock, stirring to combine.
• Cover and cook on high for 4-5 hours on high or 6-7 hours on low, or until the chicken is cooked through and shreds easily with a fork. Do not uncover during this time.

Optional Crispy Tortilla Strips

• While the soup is cooking, make the Crispy Tortilla Strips by preheating the oven to 400F.
• Add the tortilla strips to a rimmed baking dish, along with the oil and a pinch of salt, tossing to combine.
• Bake until the strips are golden and begin to crisp, about 8-10 minutes, tossing half way through. Transfer to a paper towel lined plate and allow to cool.

To Serve

• When the soup is ready, uncover and remove the chicken to a cutting board. Shred with a fork or cut into chunks.
• Add back to the slow cooker along with the lime juice, stirring to combine. Taste and add additional salt or lime juice if desired. Serve the soup with the Crispy Tortilla Strips, along with any toppings you like.

Notes

• Tortilla Strips: If you’d like to skip the crispy tortilla strips, simply serve the soup with store bought tortilla chips.
• Optional Toppings: Cilantro, avocado, Mexican cheese blend, sour cream, sliced jalapeno.

Course: dinner, Main Course, Soup

Cuisine: American, Mexican, Tex-Mex

Nutrition Information:

Serving: 1 (of 6), Calories: 355kcal, Carbohydrates: 39g, Protein: 35g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Cholesterol: 73mg, Sodium: 784mg, Potassium: 1068mg, Fiber: 9g, Sugar: 7g, Vitamin A: 750IU, Vitamin C: 17mg, Calcium: 108mg, Iron: 4mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

Share + Save this Recipe