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Crock-pot Chicken Tortilla Soup
5 from 132 votes

Crock-pot Chicken Tortilla Soup

This Crock-pot Chicken Tortilla Soup combines chicken breasts with black and pinto beans, corn tortillas, and fresh vegetables cooked slowly in a seasoned broth enhanced by tomatillo salsa verde and spices. The tortillas break down to add thickness, creating a hearty texture in a richly flavored broth. It’s practical for a comforting main course with multiple topping options like cheese, sour cream, and avocado to customize servings.

Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings: 6 servings
Calories: 361 kcal
Course: Main Course, Soup
Cuisine: Mexican

Ingredients

  • 6 cups vegetable broth or chicken broth, low-sodium
  • 1 cup crushed tomatoes canned
  • 1/4-1/2 cup Tomatillo Salsa Verde
  • 3 TBSP tomato paste
  • 2 TBSP olive oil
  • 3 cups black beans (cooked or canned)
  • 1-2 cups pinto beans (cooked or canned)
  • 3 chicken breast boneless skinless
  • 4 corn tortillas torn into small pieces, small
  • 2 onion 2 cups chopped, small
  • 2 jalapeños (seeds and stem removed)
  • 1 bell pepper large
  • ½ lime juiced
  • 2-4 TBSP cilantro fresh
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • salt amount added will vary on sodium content of broth + tomatoes/beans, to taste
TASTY TOPPINGS:
  • Greek yogurt I add lime zest to mine for extra oomph!, or sour cream
  • Mexican cheese blend shredded
  • tortilla chips
  • onion red, chopped
  • green onion chopped
  • cilantro fresh
  • jalapeño sliced
  • Pico de Gallo
  • avocado guacamole or sliced

Instructions

    Cup of Yum
  1. Essentially you're going to toss everything in and walk away, but because I like to explain the methods to my madness I'll go into a bit more detail for ya:
  2. Turn your slow cooker to high and add broth, crushed tomatoes, tomato paste, tomatillo salsa, beans and chicken breasts, whole.
  3. Next dice your bell pepper, jalapeno, and onion and tear your corn tortilla into small pieces before tossing them into the pot as well. The corn tortillas help the soup to thicken a bit and also act as noodles!
  4. Add your seasonings, fresh cilantro, olive oil, and lime juice + cover.
  5. Within a few hours the chicken breasts should be juicy and perfectly cooked, if you happen to be around, feel free to scoop them out with tongs or a fork, place them on a cutting board, and chop each breast into six large pieces. Now it'll shred oh-so-easily! Use two forks to create pulled/shredded chicken and add it back to your slow cooker. If you aren't home yet you can complete this step once you return. No worries!
  6. The soup will simmer away on high for four-six hours [total time] and make your kitchen smell absolutely divine.
  7. Steal a taste towards the end and add any extra spices or add-ins that float your boat. I typically add a little extra chili and garlic powder and a little fiery cayenne depending on my mood. You may want to add salt or might find that there was enough in your beans/tomatoes/broth to start and leave it as is! Since I add crushed tortilla chips to my final product I only add a pinch of salt to the entire pot. The chips add it in at the end and create the perfect ratio for me! As noted above you can add more broth or keep the soup nice and chunky. I love mine super-hearty so I can attack it with the tortilla chips and a small mountain of grated cheese and scoop up the soup nacho-style. Hot soup, melty cheese, and crunchy tortilla chips... I'm swooning again just thinking about it. Clearly it's time to make another pot!

Notes

  • Drain and rinse canned beans before adding to reduce excess sodium.
  • If you prefer a looser consistency, add additional vegetable or chicken broth toward the end of cooking.
  • Shred the chicken once it is cooked and warm for easier shredding and better incorporation into the soup.
  • Top with your choice of cheese, sour cream, avocado, or other toppings just before serving for added flavor and texture.
  • Soup leftovers keep well refrigerated and can be reheated gently on the stove or in a slow cooker.

Nutrition Information

Calories 361kcal (18%) Carbohydrates 49g (16%) Protein 25g (50%) Fat 7g (11%) Cholesterol 36mg (12%) Sodium 1209mg (50%) Potassium 1017mg (22%) Fiber 13g (52%) Sugar 8g (16%) Vitamin A 1660IU (33%) Vitamin C 41.9mg (47%) Calcium 83mg (8%) Iron 4.1mg (23%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 361

% Daily Value*

Calories 361kcal 18%
Carbohydrates 49g 16%
Protein 25g 50%
Fat 7g 11%
Cholesterol 36mg 12%
Sodium 1209mg 50%
Potassium 1017mg 22%
Fiber 13g 52%
Sugar 8g 16%
Vitamin A 1660IU 33%
Vitamin C 41.9mg 47%
Calcium 83mg 8%
Iron 4.1mg 23%

* Percent Daily Values are based on a 2,000 calorie diet.