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Crockpot Chicken Tortilla Soup {Recipe}

This is the time of year that I can’t get enough warm foods and drinks. I have a mug of tea in my hand constantly, I want oatmeal for breakfast, soup and sandwiches for lunch and comfort food dinners. My craving for all the summer things I love like salads and smoothies (and even ice cream!) seriously declines. This preferred style of winter eating can be a little hard to accommodate when you are short on time to prepare your meals but there is one kitchen helper that always pulls through…the crockpot!


I have been making this Chicken Tortilla Soup for a few years now but I usually prepare it on the stovetop. This week I tried it in the crock pot due to a long evening of teaching that wouldn’t have me home until after 8:30 p.m. It turned out great…maybe even better than the stovetop version! I think it was the long cooking time in addition to cooking the chicken with the soup instead of adding pre-cooked shredded chicken that really made the difference.


It took me under 10 minutes to prep everything and get it in the crockpot. I arrived home to a house that smelled amazing and dinner waiting. I really should use my crockpot more often.


The only thing I had to do when I got home was prep my favorite toppings. I love to top my chicken tortilla soup with fresh lime, avocado, cilantro, sour cream and some crushed tortilla chips.


Here is the recipe. I hope you enjoy this soup as much as I do! The leftovers reheat wonderfully and it also freezes well.

Chicken Tortilla Soup


1 tablespoon olive oil
1 onion, diced
1 jalapeno pepper, minced
2-3 cloves garlic, minced
1 (4-ounce) can diced green chilies
1 tablespoon chili powder
1 teaspoon oregano
1 (28-ounce) can crushed tomatoes
1 1/2 cups water
1 1/2 cups chicken broth
1 (10-ounce) can of corn or 2 ears, cut off the cobb
1 (15-ounce) can black beans, rinsed
2 boneless, skinless chicken breasts
Salt and pepper, to taste
Optional toppings: cilantro, sour cream, shredded cheese, hot sauce, tortilla chips, diced avocado


Season chicken breasts with salt and pepper and place chicken in the bottom of a crock pot. Add all of the other ingredients and gently stir to combine. Turn crock pot to low and cover. Cook soup for 6-8 hours. Before serving, shred chicken using two forks. I usually do this while it’s still in the crockpot and kind of look around for big pieces of chicken. It’s very tender at this point. Give everything a good stir to combine, season with salt and pepper to taste and then ladle into bowl. Serve with toppings of your choice.

Yield: 6-8 servings

{ 14 comments… add one }
  • Julianna @ Julianna Bananna December 19, 2013, 7:58 pm

    this looks so good!! love me some comfort Mexican food 🙂

  • Sara @ LovingOnTheRun December 19, 2013, 9:06 pm

    This looks like a great and easy recipe! Anything in the crockpot is my kind of recipe. Thank you for sharing!

  • Rachel December 20, 2013, 5:19 am

    I am soooo making this over Christmas time- Ive actually got most of those ingredients in the house! Thank you

  • Becky @ Life Outside The BOX December 20, 2013, 9:05 am

    I can’t wait to make this, thanks so much for sharing!

  • Tamara December 20, 2013, 9:07 am

    Yum, that looks like just what we’ll need with this winter weather!

  • She Rocks Fitness December 20, 2013, 12:25 pm

    I love how we all say we should use the crockpot more often. It is SO EASY to use and I really want to use it more when I go back home after the holidays. It seriously is a no brainer, especially when you can freeze them, and come home and have dinner ready in less than 10 minutes.

  • Lindsey December 28, 2013, 10:57 pm

    Ah! I just got a slow cooker for Christmas but since I’m single my parents thought at 3 quart one was a good idea (it is TINY!). Does anyone have any suggestions on what a good size is to get? I think I need at least a 4.5 or 6 quart one. I’d obviously freeze leftovers!

    • Mickey December 29, 2013, 1:38 pm

      3 quarts is an excellent size for a single person or a small family. You will still be freezing leftovers.

  • Claire January 16, 2014, 2:56 pm

    I have this in the crock-pot for dinner tonight! I used fire roasted tomatoes because that’s what I had on hand. I can’t wait to get home and have this for dinner!

    • Jen January 16, 2014, 4:44 pm

      let me know how it turns out. i’m sure those tomatoes will be just fine!

      • Claire January 17, 2014, 3:53 pm

        It was fabulous! Thanks for sharing the recipe!

  • Tera Thomas March 7, 2014, 9:46 am

    Made your crock-pot recipe yesterday-Cooked it all day and my husband and I loved it! We added some sweet peppers into it as well that we needed to use up. We will be making this again soon. It had such a hearty flavor and smelled so good that the neighbors wanted some. Thank you! I love your blog and will continue to follow.

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