This Easy Crock Pot Chicken Tortilla Soup is a comforting bowl of warmth, packed with bold flavors and wholesome ingredients. Tender shredded chicken mingles with hearty beans, sweet corn, and zesty tomatoes, all simmered to perfection in a savory broth. With just 15 minutes of prep, your slow cooker does the heavy lifting, delivering a rich, aromatic soup in under 4 hours. Each spoonful is a delightful mix of textures—creamy, crunchy, and satisfying—topped with crispy tortilla strips for that perfect finishing touch.
Loaded with protein and fiber, this soup is as nourishing as it is delicious. The blend of smoky spices, fresh cilantro, and a hint of lime creates a vibrant flavor profile that’s both comforting and exciting. Whether it’s a busy weeknight or a cozy weekend, this recipe is your go-to for a meal that feels like a hug in a bowl. Plus, it’s ready when you are, making it the ultimate fuss-free dinner solution.
Ingredients for Easy Crock Pot Chicken Tortilla Soup
- For the soup:
- ▢ 1 ½ Tablespoons olive oil
- ▢ 1 yellow onion, diced
- ▢ 2 cloves garlic, minced
- ▢ 2 pounds boneless, skinless chicken thighs (or substitute with chicken breasts)
- ▢ 15 ounces black beans (1 can), drained and rinsed
- ▢ 15 ounces fire-roasted tomatoes (1 can)
- ▢ 7 ounces diced green chilis (1 can)
- ▢ 1 cup sweet corn (frozen or canned; if canned, drain first)
- ▢ 10 ounces mild red enchilada sauce (1 can)
- ▢ 2 ½ cups chicken stock (low-sodium recommended)
- ▢ 1 teaspoon cumin
- ▢ 1 teaspoon smoked paprika
- ▢ 1 teaspoon salt
- ▢ ½ teaspoon ground black pepper
- ▢ Additional salt and pepper to taste
- ▢ Chopped fresh cilantro (for garnish)
- For the crunchy tortilla strips:
- ▢ 7 corn tortillas, cut into thin strips
- ▢ 2 Tablespoons olive oil
- ▢ ½ teaspoon salt
Step-by-Step Instructions
- Sauté the aromatics: Heat 1 ½ Tablespoons of olive oil in a small skillet over medium-high heat. Add the diced onion and sauté until translucent (about 3-4 minutes). Add the minced garlic and sauté until fragrant (about 1 minute). Turn off the heat.
- Load the crock pot: Transfer the sautéed onion and garlic to a crock pot. Add the chicken thighs, black beans, fire-roasted tomatoes, green chilis, corn, enchilada sauce, chicken stock, cumin, smoked paprika, salt, and pepper. Stir gently to combine.
- Slow cook: Cover the crock pot with the lid and cook on high for 4 hours (or on low for 7 hours).
- Preheat the oven: When the soup is about 30 minutes away from being done, preheat your oven to 400°F and line a baking sheet with parchment paper.
- Season the tortilla strips: In a bowl, toss the tortilla strips with 2 Tablespoons of olive oil and ½ teaspoon of salt until evenly coated.
- Bake the tortilla strips: Spread the seasoned tortilla strips in an even layer on the prepared baking sheet. Bake for 5 minutes, then toss with tongs. Bake for an additional 5 minutes or until golden and crispy.
- Shred the chicken: Once the soup is done, transfer the chicken thighs to a cutting board. Use two forks to shred the chicken, then return it to the crock pot.
- Season to taste: Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and top with chopped fresh cilantro and the crunchy tortilla strips. Enjoy hot!
Toppings and Garnishes to Elevate Your Soup
Take your Easy Crock Pot Chicken Tortilla Soup to the next level with fun and flavorful toppings! Try adding a dollop of sour cream or Greek yogurt for creaminess, or sprinkle on some shredded cheese like cheddar or Monterey Jack. For a fresh kick, add diced avocado, lime wedges, or extra chopped cilantro. If you love heat, a drizzle of hot sauce or a handful of pickled jalapeños will do the trick!
How to Store and Reheat Like a Pro
This soup keeps beautifully! Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm it on the stovetop over medium heat or in the microwave in 1-minute intervals, stirring in between. If the soup thickens, add a splash of chicken stock to bring it back to the perfect consistency. For longer storage, freeze in portions for up to 3 months—just thaw overnight in the fridge before reheating.
Quick Swaps and Recipe Variations
Customize this soup to suit your taste or pantry! Swap chicken thighs for chicken breasts or even shredded rotisserie chicken for a shortcut. Vegetarian? Skip the chicken and use vegetable stock instead. For a smoky twist, try adding chipotle peppers in adobo sauce or swap the corn for roasted poblano peppers. The possibilities are endless!
Time-Saving Tips for Busy Cooks
Short on time? Skip the sauté step and toss the onion and garlic directly into the crock pot—it’ll still taste amazing! Use pre-diced onions and jarred minced garlic to save even more prep time. For the tortilla strips, grab a bag of store-bought tortilla chips instead of baking your own. Dinner will be on the table in no time!
Perfect Pairings for a Complete Meal
Serve this hearty soup with a side of warm cornbread or a simple green salad dressed with lime vinaigrette. For a fun appetizer, pair it with guacamole and tortilla chips. And don’t forget a refreshing drink like sparkling lime water or a classic margarita to round out the meal!
Easy Crock Pot Chicken Tortilla Soup
Ingredients
For the soup
- 1 ½ Tablespoons olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 pounds boneless skinless chicken thighs
- 15 ounces black beans, (1 can)
- 15 ounces fire-roasted tomatoes, (1 can)
- 7 ounces diced green chilis, (1 can)
- 1 cup sweet corn, frozen or canned; if canned, drained
- 10 ounces mild red enchilada sauce, (1 can)
- 2 ½ cups chicken stock
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Additional salt and pepper to taste
- Chopped fresh cilantro
For the crunchy tortilla strips
- 7 corn tortillas, cut into thin strips
- 2 Tablespoons olive oil
- ½ teaspoon salt
Instructions
- Saute. Heat the olive oil over medium-high heat in a small skillet. Add the onion and saute until translucent. Add the garlic and saute until fragrant. Turn off the heat.
- Load the crock pot. Add the sauteed onion and garlic to a crock pot along with the chicken, black beans, tomatoes, green chilis, corn, enchilada sauce, chicken stock, cumin, smoked paprika, salt, and pepper.
- Slow cook. Put the lid on the crock pot and cook on high for 4 hours (or on low for 7 hours).
- Preheat the oven. When the soup is ~30 minutes away from being done, preheat the oven to 400°F and line a baking sheet with parchment paper.
- Season. Toss the tortillas with olive oil and salt.
- Bake. Spread the seasoned tortilla strips in an even layer over the prepared baking sheet. Bake for 5 minutes and then toss with a pair of tongs. Bake for an additional 5 minutes or until crispy.
- Shred. Transfer the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the crock pot.
- Season. Taste the soup and season with salt and pepper to taste (if needed).
- Serve. Serve the soup hot, topped with cilantro and crunchy tortilla strips.