Crockpot Chicken Tortilla Soup

There’s nothing fancy here — just a crockpot full of cozy, tangy, smoky chicken tortilla soup that smells like home the minute you lift the lid (and yes, it’s the kind of smell that makes neighbors peek over the fence). I toss everything in before church or before the kids tumble in from football practice, and by dinnertime it’s rich and comforting with a little zip from the lime.

Small note: I usually use supermarket chicken from down the road (we’re not fancy in these parts), and if you like a sweeter turn try a family crockpot favorite for contrast like this Crockpot Mississippi Chicken (oddly addictive).

Why this soup wins weeknight dinners

• Hands-off cooking: dump, forget, come back to supper (perfect for busy folks).
• Layers of flavor: cumin and chili powder give depth without fuss.
• Texture play: creamy avocado, crunchy tortilla strips, soft shredded chicken.
• Budget-friendly and stretches well — feeds a crowd or gives you great leftovers.

A tiny kitchen moment

We had a thunderstorm while this simmered once and the house smelled like spice and wet earth (a nice combo). My niece announced it was “soup weather” and I agreed — she’s rarely wrong.

What you’ll need (Ingredients)

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup tortilla strips
• 1 avocado, diced
• 1/2 cup fresh cilantro, chopped
• Lime wedges for serving

(If you’re curious about sweeter—but still crockpot—styles, peek at this Hawaiian Crockpot Chicken for inspiration.)

How to make it (Directions)

1. Place the chicken breasts at the bottom of the crockpot.
2. Add the black beans, corn, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, paprika, salt, and pepper.
3. Stir to combine all ingredients.
4. Cover and cook on low for 6–8 hours or high for 3–4 hours.
5. About 30 minutes before serving, shred the chicken in the pot and stir back into the soup.
6. Serve hot, garnished with tortilla strips, diced avocado, cilantro, and lime wedges.

(If you like bold, garlicky things, you might also enjoy a rich stuffed chicken recipe like this Cheesy Garlic Butter Mushroom Stuffed Chicken — not the same but just as comforting.)

Cooking Unit Converter: handy and quick

Need to swap cups for milliliters or pounds for grams? This converter does the math fast.

One small tip that makes a difference

Toast your tortilla strips briefly in a dry skillet (or under the broiler) for extra crunch and a toasty flavor that stands up to the soup — it’s a tiny step that feels fancy without much effort, and it’s how I trick myself into feeling like a weekend chef on a weekday.

Hope you tuck into a bowl tonight and that it warms you up (I always think soup tastes better with a window open a crack — probably the Appalachian in me).

Daily Calorie Needs Calculator: quick check for portioning

Use this to estimate how the soup fits into your daily calorie goals.