Chicken Tortilla Soup Crock Pot – Simple, Healthy & Packed With Mexican Flavor
This Chicken Tortilla Soup Crock Pot recipe is the ultimate comfort food a slow-cooked blend of tender chicken, beans, corn, and Mexican spices topped with crispy tortilla strips. Easy to make, healthy, and full of bold, satisfying flavor in every spoonful.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 can (400g) crushed tomatoes
- 1 can (400g) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 4 cups low-sodium chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Tortilla strips (for topping)
- Optional: sliced avocado, shredded cheese, jalapeño
Instructions
- Place chicken breasts in the crock pot.
- Add all remaining ingredients (except lime, cilantro, and tortilla strips).
- Cover and cook on low 6–7 hrs or high 3–4 hrs until chicken is tender.
- Shred chicken and stir it back into the soup.
- Add lime juice, adjust seasoning, and serve with toppings.
Notes
- Make it your way: Add diced bell peppers, jalapeños, or extra chili for a spicier twist.
- Creamier version: Stir in a splash of heavy cream or coconut milk just before serving.
- Vegetarian option: Replace chicken with extra beans or lentils and use vegetable broth.
- Topping ideas: Try avocado, shredded cheese, green onions, or Greek yogurt instead of sour cream.
- Batch cooking: This soup freezes beautifully perfect for meal prep or quick weeknight dinners.