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Crockpot Chicken Tortilla Soup

This slow cooker chicken tortilla soup combines tender shredded chicken, smoky spices, and tomato-rich broth into a comforting bowl. The ingredients simmer slowly, developing deep flavors and a rich, satisfying texture, finished with crispy tortilla pieces and fresh herbs. It’s perfect for cozy, chilly days or when you need a warm, hearty meal with minimal effort.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts seasoned with salt and pepper
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 bell pepper bell pepper chopped
  • 14 oz diced tomatoes with juice
  • 4 cups chicken broth low-sodium preferred
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 cup corn kernels frozen or fresh
  • ¼ cup fresh cilantro chopped
  • 4 small corn tortillas torn into small pieces

Equipment

  • Slow Cooker
  • Sharp knife
  • Cutting board
  • Tongs
  • Ladle

Method
 

  1. Place the slow cooker on a stable surface and prepare your ingredients. Season the chicken breasts lightly with salt and pepper, then set them in the bottom of the crockpot.
  2. Chop the onion, garlic, and bell pepper into small, even pieces to ensure they soften beautifully during cooking. Add these vegetables directly on top of the chicken.
  3. Pour in the diced tomatoes with their juice and the chicken broth. Sprinkle in the cumin and chili powder, then give everything a gentle stir to combine the flavors.
  4. Cover the slow cooker with its lid and cook on low for 6 to 8 hours. The house will fill with a fragrant aroma of spices and simmered vegetables.
  5. Once the cooking time is up, open the lid and check if the chicken is tender enough to shred easily with tongs or forks. If so, shred the chicken directly in the pot, letting it soak up all those savory flavors.
  6. Add the corn kernels and chopped cilantro to the soup, then stir gently to combine. Cover again and let sit for 10 minutes so the flavors meld and the corn heats through.
  7. Use a ladle to serve the hot soup into bowls. Garnish with additional cilantro, slices of avocado, shredded cheese, or tortilla chips if desired for extra crunch and flavor.