Crock-Pot Chicken Tortilla Soup is a super easy and healthy recipe for busy weeknights. Simply combine chicken, taco seasoning, broth, salsa, and canned corn and beans in your slow cooker before you leave for the day and come home to the savory aroma of this Mexican dish that your whole family will enjoy. Complete this authentic meal with tortilla chips, sour cream, shredded cheese, and cilantro.

Crock-Pot chicken tortilla soup with fresh cilantro, sliced avocados, and sour cream on top.
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Cooler weather and busy schedules mean that soup recipes start appearing on the dinner table.

And this Crock-Pot chicken tortilla soup is BY FAR one of the BEST soup recipes out there.

(Or slow cooker, if you like to call it that!)

It’s super easy to make quickly on your way out the door in the morning. I’m talking throw in some chicken, broth, seasonings, canned corn, beans, a jar of salsa, and go!

When you return home in the evening you’ll be welcomed by an intoxicating aroma.

Once you dig into this flavor packed soup (thanks to the homemade taco seasoning) you’ll see why it’s one of my favorite weeknight recipes.

As if that isn’t enough to make it the perfect soup, it’s HEALTHY too! Yup, it’s made with all whole food ingredients, no heavy cream here!

So set it, forget it, and have this comforting meal ready waiting for you when you get home!

If you’re looking for other cool weather recipes, this Instant Pot Chicken Tortilla Soup is so easy to make, and this flavorful Chicken Taco Soup is made on the stovetop.

Slow Cooker Chicken Tortilla Soup | Best Tortilla Soup Crockpot | Healthy, Easy

Ingredients

The simple ingredients you need to make crock-pot tortilla soup include:

  • Chicken Breasts. This is the best cut since it consists of lean meat that tenderizes easily while slow cooking. You can also use chicken thighs for a richer result.
  • Salsa. A medium salsa, instead of diced tomatoes, gives the bulk of the tomato flavor and spice to this soup. Homemade Roasted Tomato Salsa is another great option!
  • Taco Seasoning. Homemade taco seasoning mix is the quickest way to give your recipe authentic Mexican flavor. If you don’t want to make you own, there are many store-bought packets available to choose from. You can also easily substitute fajita seasoning or even chili seasoning for a slightly different taste!
  • Corn. Both canned sweet kernel corn and frozen corn will work great.
  • Black Beans. Canned beans are used in this recipe. Make sure you rinse and drain them before adding into the soup!
  • Lime. Fresh juice gives the taco soup a bit more acidity. Lemon can be substituted if that is what you have on hand.
  • Tortilla Chips. These are for serving. You definitely don’t want to forget them for an amazing crunch!

How to Make Chicken Tortilla Soup in the Crock-Pot

The basic steps for making slow cooker tortilla soup are simple to follow:

Add Ingredients to Slow Cooker

Fill the crock-pot with the ingredients, making sure to follow this particular order: start with the chicken, then pour in the broth and salsa (be sure to lift up the chicken so it gets underneath and doesn’t burn to the bottom of the pot).

Next add in the seasoning, corn, and beans, mixing the seasoning into the corn and beans so the flavor spreads throughout.

Slow Cook and Shred

Set your slow cooker to high for 4-6 hours, or low for 6-8 hours. This timing is for a 6-quart crock-pot, the soup may be done a little earlier if you have an 8-quart one.

Either pull apart in the pot using two forks, on a cutting board with your hands (you will need to let the chicken cool down first!), or add it to a stand mixer. Do this during the last 30 minutes of cooking, then return the chicken to the pot so it can soak up the flavor of the soup.

Serve

But wait! Where does the “tortilla” come in? Right at the end!

Add some crushed tortilla chips to the top of the soup just before serving. They will get soggy if they sit in the liquid too long, so it is best to add them as you eat.

While this slow cooker tortilla soup recipe tastes incredible on its own, adding a variety of toppings can make it even better!

Here are a few of my favorite finishing touches for tortilla soup:

A big bowl of Crock-Pot chicken tortilla soup with corn, tomatoes, black beans, and cilantro on top.

Meal Prep and Storage

  • To Prep-Ahead: Since the flavors will continue to get better over time, this is a great soup to make in advance. Just wait to add the tortilla chips and toppings until serving.
  • To Store: Leftover soup will last in an airtight container in the refrigerator for 3-4 days.
  • To Freeze: This recipe freezes extremely well. Seal in a freezer-safe container for up to 6 months.
  • To Reheat: Warm in a pot on the stovetop over medium-low heat, or microwave, until heated through.

Dietary Modifications

Here are some adjustments and substitutions you can make to the recipe to help it fit your dietary requirements:

  • Gluten-Free: Ensure you are using chips free of gluten.
  • Dairy-Free: Opt for a dairy alternative cheese, or leave it out.
A ladle scooping out healthy tortilla soup from a slow cooker.

FAQs

Can I use Rotel in place of salsa in tortilla soup?

You absolutely can! Make sure to get the Rotel with green chilis, and use the same amount.

How can I make chicken tortilla soup creamy?

Stir in some sour cream or add a bit of milk. You can even do this with vegan and dairy-free alternatives.

How can I change the spice level of this soup?

This main dish is about a 3-4 out of 10 on the spice scale. To reduce the heat, pick a mild salsa and decrease the cayenne pepper in the DIY taco seasoning. For more heat, find a hot salsa, increase the cayenne pepper in the homemade taco seasoning, and add sliced, fresh jalapeños.

Can I make this in the Instant Pot?

This Crock-Pot tortilla soup can easily be made in the Instant Pot. You can either check out how in this Instant Pot Chicken Tortilla Soup post. Add all of your ingredients to a 6-quart Instant Pot. Lift the chicken breasts to make sure there is some liquid underneath them. Set the Instant Pot to High Pressure and cook for 8 minutes. Allow a Natural Pressure Release of 10 minutes. Once chicken is cooked, shred and let sit for 10 minutes in the soup before serving.

Expert Tips and Tricks

  • Make it from scratch. Mixing up homemade taco seasoning gives the best flavor.
  • Shred then soak. Return the shredded chicken to the soup at least 30 minutes before serving so it can absorb the juices.
  • Spice it up. Choose a medium or hot salsa, and add a little extra cayenne pepper to the taco seasoning.
  • Tons of toppings. Get creative and try avocado, jalapeños, cilantro, sour cream, and more.
  • Prep in advance. This soup improves with time, refrigerate or freeze for an easy make-ahead meal.
Two bowls of a chicken tortilla soup recipe that was made in the slow cooker.

Sides to Serve with Tortilla Soup

This tortilla soup is absolutely delicious when you pair it with any of these sides:

More Healthy Soup Recipes

Comfort food can be healthy too, believe it or not! Warm up with any of these cozy recipes:

Tap stars to rate!

5 from 19 votes

Crock-Pot Chicken Tortilla Soup

Crock-Pot Chicken Tortilla Soup is a super easy and healthy recipe for busy weeknights. Simply combine chicken, taco seasoning, broth, salsa, and canned corn and beans in your slow cooker before you leave for the day and come home to a Mexican dish your whole family will enjoy.
Crock-Pot chicken tortilla soup with fresh cilantro, sliced avocados, and sour cream on top.
Yield 8 servings
Prep 10 minutes
Cook 6 hours
Total 6 hours 10 minutes
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Ingredients 

  • 1 ½ lbs. chicken breasts
  • 16 oz. jar salsa mild or medium*
  • 5 cups chicken broth
  • 3 Tbsp. homemade taco seasoning*
  • ½ tsp. salt to taste
  • 15 oz. can black beans rinsed and drained
  • 15 oz can whole kernel corn drained
  • 3 Tbsp. lime juice or lemon juice

Toppings:

Instructions 

  • Place chicken breasts on the bottom of slow cooker.
  • Pour salsa and chicken broth into the Crock-pot or slow cooker and make sure to pick up chicken breasts so some liquid gets underneath them.
  • Add beans, corn, seasoning, and lime juice to the slow cooker. Give liquid a good stir, cover, and cook for 6-8 hours on low or 4-6 hours on high.
  • Towards the last 30 minutes of cooking, shred the chicken. Let continue cooking for the last 30 minutes.
  • Serve chicken tortilla soup with tortilla chips, sour cream, cilantro and green onions. Enjoy!  See this recipe in Healthy Meal Plan #5
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 19 votes

Video

Notes

Meal Prep and Storage

  • To Prep-Ahead: Since the flavors will continue to get better over time, this is a great soup to make in advance. Just wait to add the tortilla chips and toppings until serving.
  • To Store: Leftover soup will last in an airtight container in the refrigerator for 3-4 days.
  • To Freeze: This recipe freezes extremely well. Seal in a freezer-safe container for up to 6 months.
  • To Reheat: Warm in a pot on the stovetop over medium-low heat, or microwave, until heated through.

Nutrition

Calories: 202kcal, Carbohydrates: 20g, Protein: 23g, Fat: 3g, Cholesterol: 54mg, Sodium: 971mg, Potassium: 712mg, Fiber: 5g, Sugar: 1g, Vitamin A: 365IU, Vitamin C: 15.3mg, Calcium: 41mg, Iron: 2.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Come join me as we turn everyday dinners into Weeknight Winners with simple and downright delicious recipes, made mostly from scratch, that will make everyone at the table smile!

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5 from 19 votes (19 ratings without comment)

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Comments

  1. Hi, I was wondering what the serving size is? It says it serves 8, but not what the serving size is. This recipe sounds delish, and I can’t wait to try it!

    1. Hi! Unfortunately I do not have an exact measurement for the serving size at this time. However, my estimate would be around 1 1/2 cups. Hope you enjoy the recipe 🙂

  2. 5 stars
    Delicious! It was a crowd pleaser and I have a tough crowd. Extra bonus is it’s simple and clean ingredients.

  3. 5 stars
    I made this the other night for my family and it was a hit! The kids love the tortilla chips and cheese on top and I love how low in WW points the soup is. We’ll definitely be making it again.

  4. 4 stars
    First off this is a great recipe! but I have a question..On the nutrition facts is the sodium for the whole batch? or is that per serving if so how much would a serving be? Just need to know because if that’s per serving that’s a lot of sodium if your watching your intake!😁

    1. Hi Regina! Yes, that is per serving but can be decrease by using a low sodium chicken broth. (Regular broth does have quite a bit!) Hope you enjoy the recipe 🙂

  5. Looks like we will be having 10 to eat this great sounding soup. How would you suggest making more with doubling.

    1. Oh yay!! You can either make it in two separate crock pots, or even add all of the ingredients to a very large pot. Just let it simmer on low for about an hour or two (until the chicken is super tender.) Excited to hear what you think 🙂

  6. Could you please post the original spice breakdown in the comments instead or the taco seasoning recipe? The spice recipe does not make 6 tablespoons so I end up with unused spices. It would be less wasteful to me if i could use the original breakdown. Thanks so much.

    1. Hi Allison! Yes, I have received a few requests for this so have added the individual amounts for each spice into the recipe notes. Hope this helps! Have a Happy Thanksgiving 🙂

  7. Hi London! Would you please republish the amount of spices to use for just this soup that used to be provided on the recipe? I see the addition of your recipe for the homemade taco seasoning but I don’t want to make a batch to save.
    Thanks!

    1. Hi Tracy! Yes, I have received a few requests for this so have added the individual amounts for each spice into the recipe notes. Hope this helps! Have a Happy Thanksgiving 🙂

  8. Ugggghhhhhh where is the dang recipe??? I have used this recipe for two years (this is actually my husband’s favorite meal). I just made it about two weeks ago, and now it says “homemade taco seasoning.” I have two toddlers and not a lot of time. I don’t want to (nor do I have time to) make your batch of taco seasoning, I just want the stinking recipe…why why why. Can’t you just include a link to the batch to get your precious clicks without completely removing it from the entire recipe? I apologize for sounding harsh but on an already rough day you’ve made it more difficult by changing the recipe. Not to mention I don’t have enough spices to make the batch anyway. And I already have Everything else in the stupid crock pot so I’m going to have to try to figure out the ratios for myself

    1. Hi Laura! Yes, I have received a few requests for this so have added the individual amounts for each spice into the recipe notes. Hope this helps and sorry for any inconvenience! Have a Happy Thanksgiving 🙂

  9. I have been using this recipe for years and you recently updated it and changed the recipe from using spices like cumin, chili powder, garlic powder to using taco seasoning. While I understand that it may be easier this way, my family lived the recipe the way it was. Is there anyway to get a copy of the old recipe?

    1. Hi Angela! The taco seasoning recipe is actually the same proportion of spices that were originally used in this tortilla soup recipe – so it should taste the same! Hope this helps 🙂

  10. Your recipe used to show measurements for seasoning, now a link to a separate ad filled website with no specific measurements! So upsetting.

    1. Hi Lynn! You’ll find the taco seasoning measurements in the recipe card at the bottom of the post. There is a “Jump to Recipe” button at the top if you would like to skip the content. Hope this helps!