Cozy Crockpot Chicken Tortilla Soup
A simple, stress-free slow cooker chicken tortilla soup made with salsa, beans, and corn. It’s a flavorful, comforting meal that comes together in about 15 minutes of prep time and cooks on low for 4-6 hours.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 16 ounces jar of medium or hot salsa
- 32 ounces carton low-sodium chicken broth
- 1 medium yellow onion, roughly chopped
- 3 cloves fresh garlic, minced
- 15 ounces can black beans, drained and rinsed
- 15 ounces can corn, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Juice of 1 fresh lime
- Shredded Mexican blend or Monterey Jack cheese (for topping)
- 1 avocado, diced (for topping)
- Fresh cilantro, chopped (for topping)
- Tortilla chips, crushed (for topping)
Instructions
- Chop the onion into large chunks and mince the garlic.
- Place the chopped onion and minced garlic into the bottom of a 4-6 quart slow cooker insert.
- Add the chicken breasts to the slow cooker.
- Pour the entire jar of salsa over the chicken.
- Pour in the chicken broth.
- Sprinkle the cumin and chili powder over everything. Do not stir yet.
- Place the lid on the slow cooker and set to LOW for 4 to 6 hours, until the chicken reaches an internal temperature of 165°F.
- Remove the chicken breasts from the pot and shred them using two forks or a wooden spoon.
- Return the shredded chicken to the slow cooker.
- Drain and rinse the black beans and corn, then add them to the pot.
- Stir everything together gently and cook on LOW for another 15-20 minutes to heat the beans and corn through.
- Turn off the slow cooker and stir in the fresh lime juice.
- Taste and adjust seasoning with salt or hot sauce if desired.
- Serve hot, topped with shredded cheese, diced avocado, cilantro, and crushed tortilla chips.
Notes
Add tortilla chips and avocado just before serving to prevent sogginess. If using frozen chicken, add 30-60 minutes to cooking time. For a thicker soup, mash some beans against the side of the pot. Leftovers keep in the fridge for up to 4 days and can be frozen for up to 3 months (without chips/avocado).
Nutrition
- Serving Size: 1 bowl with toppings
- Calories: 375
- Sugar: 4
- Sodium: 650
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 25
- Fiber: 6
- Protein: 35
Keywords: crockpot chicken tortilla soup, slow cooker soup, easy weeknight dinner, comfort food, gluten-free soup, healthy chicken soup