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A bowl of slow cooker chicken tortilla soup topped with avocado, tortilla strips, cilantro, and green onions. The soup features tender chicken breast, corn, and black beans in a savory tomato-based broth. A spoon rests in the bowl.

Crockpot Chicken Tortilla Soup (Easy Slow Cooker Recipe)

This slow cooker chicken tortilla soup slow cooks chicken breast with black beans, corn, jalapeño, and bold spices in chicken broth then shreds and serves with avocado, sour cream, and crispy tortilla strips.
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Prep Time 15 minutes
Cook Time 7 hours
Course Main Course
Cuisine American, Mexican
Servings 6

Ingredients
  

  • 1 lb boneless skinless chicken breast
  • 1 15 oz can black beans drained
  • 1 15 oz can corn drained
  • 1 can crushed tomatoes
  • 1 medium-sized yellow onion diced
  • 2 garlic cloves minced
  • 1 jalapeño diced
  • 4 cups chicken broth or bone broth for for protein
  • 1 lime juiced (roughly 2 tablespoons)
  • 1/2 teaspoons onion powder
  • 1/2 teaspoons garlic powder
  • 1 tablespoon chili powder
  • 1/2 tablespoons cumin
  • 1 teaspoon salt & pepper
  • 1/4 cup chopped cilantro

Optional: For a thicker soup

  • 2 tablespoons masa harina
  • 1/4 cup broth or water

For serving:

  • Sliced green onion
  • Avocado
  • Sour cream
  • Tortilla chips
  • Cilantro

Instructions
 

  • To a crockpot add chicken breasts, beans, corns, tomatoes, onion, garlic, jalapeno, broth, lime juice and seasonings. Stir and cover. Cook on high for 3.5 hours, or low for 7hours.
  • Remove chicken from the crockpot, shred and add back in along with the cilantro. At this point if wanting a slightly thicker soup mix together masa harina & water into a thick paste, add into the soup & let cook and additional 20 minutes on high
  • Serve soup with garnishes of choice and tortillas chips
    • To make your own tortilla strips, cut corn tortillas in a thin pieces. Place in an air fryer, spray with oil and cook for 10 minutes or until crispy, tossing as needed.

Notes

  • Use bone broth instead of regular chicken broth for extra protein without changing anything else about the recipe.
  • The masa harina thickener is optional but makes the soup feel heartier and more like a restaurant-style tortilla soup. Mix it completely smooth before it goes in to avoid lumps.
  • The homemade tortilla strips take about 10 minutes in the air fryer and are genuinely worth the extra step. They stay crispier longer than store-bought chips sitting in a bowl of hot soup.
  • This soup keeps in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
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