If you’re looking for an easy dinner that practically cooks itself, Crock Pot Creamy Chicken Tortilla Soup is about to become your new favorite. My niece made this soup for a family gathering, and everyone devoured it.
When she shared the recipe, I was tickled to discover that you can keep all the ingredients on hand in the pantry and freezer, and make it whenever a craving hits.
Tender chicken, sweet corn, hearty black beans, tomatoes, and green chiles simmer together in a flavorful broth seasoned with taco spices for a comforting meal that’s packed with flavor. Top each bowl with crunchy tortilla chips and garnishes (see ideas below) for the perfect finishing touch.
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For more easy dinners inspired by Mexican flavors, check out our Crock Pot Southwest Chicken Chili, and our popular Fire Roasted Green Chile recipe, and Mexican Carnitas in the Crock Pot.
Why You’ll Love This Easy Slow Cooker Soup Recipe
Super quick to make: Dump everything in the crock pot and let it simmer to perfection.
Easy pantry meal: Stock the ingredients, and you can make this soup whenever you like!
Family favorite: People of all ages love this creamy crockpot chicken tortilla soup, and it’s easy to customize with toppings.
Ingredients and Substitutions
Here’s a picture of exactly what you’ll need to make this creamy slow cooker chicken tortilla soup recipe:
Corn: Canned, frozen, or fresh corn kernels all work well in this recipe.
Chicken Broth: Use regular or low-sodium chicken broth as the flavorful base for the soup.
Canned Black Beans: Drain and rinse the beans before adding them to the slow cooker to remove excess sodium and improve the flavor. You can substitute pinto beans or kidney beans if you prefer.
Cream of Chicken Soup: Helps create the rich texture of the creamy broth.
Taco Seasoning: I used Siete spicy taco seasoning, but you can use your favorite or make your own homemade taco seasoning.
Chicken: You can use fresh or thawed, frozen boneless skinless chicken breasts or thighs, or leftover rotisserie chicken, or even canned chicken. Chop the chicken in bite size pieces before cooking.
Ro-Tel: This canned blend of diced tomatoes and green chiles adds zesty flavor and a little kick. You can use mild or original, depending on your preferred spice level.
Tortilla Chips: Crushed tortilla chips add a delicious crunch and make the perfect topping for serving.
Step by Step Instructions
STEP ONE: Whisk together the chicken broth and the cream of chicken soup until smooth.
STEP TWO: Add the other ingredients except the tortilla chips. Stir until well blended.
STEP THREE: Cook on Low for 4-6 hours or on high for 3-4 hours. (If you used whole chicken breasts, chop the cooked chicken or shred with two forks.)
Feel free to add any additional seasonings you like, such as additional salt and pepper, cumin, a sprinkle of oregano, chili powder, a dash of red pepper for heat
STEP FOUR: Ladle in bowls and serve the soup topped with crumbled tortilla chips and your choice of garnishes.
Favorite Garnish Ideas
Here are some of our favorite toppings for easy chicken tortilla soup:
- Jalapeno pepper slices or pickled jalapenos
- Chopped fresh cilantro
- Chopped onions or pickled red onions
- Sliced black olives
- A dollop of sour cream
- Chopped avocados
- Shredded cheddar cheese or Mexican cheese
- Lime wedges
How to Store Leftovers
Allow the soup to cool completely before transferring it to an airtight container. Store leftover chicken tortilla soup in the refrigerator for up to 4 days.
To freeze the soup, transfer it to freezer-safe containers or zip-top freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat individual portions in the microwave or warm the soup in a saucepan over medium heat until heated through. Add fresh tortilla chips just before serving.
Pro tip: The soup may thicken slightly during storage, and you can thin it with a splash of chicken broth or water while reheating.
We Love Your Ratings and Comments!
If you enjoy this recipe, I’d be thrilled if you clicked the stars ⭐️⭐️⭐️⭐️⭐️ below and wrote a short comment! Thank you for helping others discover our recipes.
Printable Recipe Card
Creamy Chicken Tortilla Soup in the Slow Cooker
Equipment
Ingredients
- 4 cups chicken broth
- 1 can condensed cream of chicken soup 10.5 ounces
- 1 pound boneless skinless chicken breasts, or 2 cups shredded or chopped cooked chicken
- 1 1/2 cups corn fresh, canned and drained, or frozen and thawed
- 1 can black beans 15 ounces, drained and rinsed
- 1 can Ro-Tel diced tomatoes with green chilies 10 ounces
- 1 packet taco seasoning mix 1 ounce
- Salt and black pepper to taste
- Tortilla chips for serving
- Optional toppings: shredded cheese, sour cream, diced avocado, chopped cilantro, or fresh lime wedges
Instructions
- In a slow cooker, whisk together the chicken broth and cream of chicken soup until smooth and well combined.
- Add the chicken, corn, black beans, Ro-Tel tomatoes, and taco seasoning. Stir until all of the ingredients are evenly distributed.
- Cover and cook on Low for 4 to 6 hours or on High for 3 to 4 hours, or until the chicken is tender and cooked through. (If using whole chicken breasts, remove them from the slow cooker once they are fully cooked. Chop the chicken into bite-sized pieces or shred it with two forks, then return it to the soup and stir to combine.) Taste and season with salt and black pepper as desired.
- Ladle the soup into serving bowls and top with crushed tortilla chips. Garnish with shredded cheese, sour cream, diced avocado, sliced green onions, chopped cilantro, or fresh lime wedges, if desired.
Notes
Nutrition
Got questions? Just ask! I’m happy to help.
If you post your creations on social media, tag #HappySimpleLiving so I can share! Thank you for your support. – Eliza
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.
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Eliza Cross is the creator of Happy Simple Living, where she shares ideas to help busy people simplify cooking, gardening, holidays, home, and money. She is also the award-winning author of 17 cookbooks, including Small Bites and 101 Things To Do With Bacon.
