Description
This Crockpot Chicken Tortilla Soup is cozy, creamy, and packed with bold Tex-Mex flavor. A true dump-and-go slow cooker recipe made with tender shredded chicken, corn, black beans, tomatoes, and warm spices. Perfect for busy nights when you want an effortless, comforting dinner the whole family will love.
Ingredients
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2–3 boneless, skinless chicken breasts
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1 can (15 oz) black beans, rinsed and drained
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1 can (15 oz) corn, drained
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1 can (14.5 oz) diced tomatoes, undrained
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1 can Rotel (diced tomatoes with green chilies), undrained
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4 cups chicken broth
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1 packet taco seasoning
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1 tsp cumin
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1 tsp chili powder
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Optional toppings: shredded cheese, tortilla strips, avocado, cilantro, sour cream
Instructions
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Place the chicken breasts in the bottom of your crockpot.
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Add the black beans, corn, diced tomatoes, and Rotel.
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Pour in the chicken broth and sprinkle in the taco seasoning, cumin, and chili powder.
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Stir gently to combine.
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Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
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Remove the chicken, shred it with two forks, and return it to the crockpot.
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Stir, let warm through, and serve with your favorite toppings.
Notes
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For a creamier soup, stir in 4–6 oz softened cream cheese during the last 20 minutes.
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Want more heat? Use spicy Rotel or add extra chili powder.
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Freezes beautifully—just cool completely before storing.
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Great for meal prep! The flavors deepen even more the next day.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours (LOW) or 3–4 hours (HIGH)
- Category: soup
- Method: Slow Cooker / Crockpot
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 70 mg