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Easy Crockpot Chicken Tortilla Soup: Best One-Pot Meal

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This Easy Crockpot Chicken Tortilla Soup is a set-it-and-forget-it meal that fills your house with a warm, savory aroma. Made with simple pantry ingredients, it’s budget-friendly, crowd-pleasing, and perfect for busy weeknights.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 4 cups low-sodium chicken broth
  • 14.5 ounces canned diced tomatoes (fire-roasted preferred)
  • 15 ounces canned black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 ounces canned green chiles (mild or medium)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Tortilla chips or strips (for topping)
  • Shredded cheese (cheddar, Monterey Jack, or Mexican blend, for topping)
  • Sour cream or Greek yogurt (for topping)
  • Fresh cilantro, chopped (for topping)
  • Lime wedges (for topping)
  • Diced avocado (for topping)

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, drain and rinse the black beans, open the cans of tomatoes and green chiles, and measure out the spices.
  2. Layer everything in the crockpot: start with the diced onion and minced garlic at the bottom. Place the chicken on top. Add the canned tomatoes (with juices), drained black beans, frozen corn, and green chiles. Pour in the chicken broth.
  3. Add the seasoning: sprinkle the chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and pepper over everything. Give it a gentle stir to combine.
  4. Cover and cook: set the crockpot to low for 6-8 hours or high for 3-4 hours, until the chicken shreds easily with a fork.
  5. Shred the chicken: carefully remove the chicken to a cutting board or bowl. Use two forks to shred the meat. If it doesn’t shred easily, cook another 30 minutes.
  6. Return the chicken to the pot: stir the shredded chicken back into the soup. Taste and adjust seasoning. Let it sit on warm for 10 minutes.
  7. Prepare your toppings: crush tortilla chips, shred cheese, chop cilantro, slice avocado, and cut lime into wedges.
  8. Serve: ladle soup into bowls. Top with crushed tortilla chips, shredded cheese, sour cream, cilantro, avocado, and a squeeze of lime. Serve immediately.

Notes

For extra flavor, toast the spices in a dry skillet for 1 minute before adding. Use bone-in chicken for a richer broth. Do not add tortilla chips to the crockpot; add them as a topping just before serving. The soup thickens if you mash some black beans before adding. For a thicker broth, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking.

Nutrition

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