As a busy home cook, I’m always on the lookout for recipes that are both delicious and incredibly easy to make. This Crockpot Chicken Tortilla Soup recipe by Angela G. has become a true weeknight champion in my kitchen. From the moment I tossed everything into the slow cooker, the aroma that filled my home was simply irresistible. My family, always eager taste testers, couldn’t wait for dinner, and let me tell you, this soup did not disappoint! The combination of tender rotisserie chicken, hearty vegetables, and that perfect hint of taco seasoning creates a symphony of flavors that is both comforting and satisfying. What I especially loved was how customizable it is. We added a dollop of sour cream, a sprinkle of cheddar cheese, and crunchy tortilla strips – each bite was a perfect balance of textures and tastes. Even my pickiest eater went back for seconds! If you’re searching for a fuss-free, flavorful, and family-friendly meal, look no further. This Crockpot Chicken Tortilla Soup is a guaranteed winner, and I’m thrilled to share all the details with you so you can experience the same joy in your kitchen.

Ingredients

This Crockpot Chicken Tortilla Soup recipe boasts a simple yet powerful ingredient list, each element contributing to the overall depth of flavor and satisfying texture of the soup. Let’s delve into each ingredient and understand its role in creating this culinary masterpiece.

1 Rotisserie Chicken, Picked: The star of our soup, rotisserie chicken offers incredible convenience and rich, savory flavor. Opting for a rotisserie chicken significantly cuts down on prep time, making this recipe perfect for busy weeknights. The pre-cooked chicken is already seasoned, adding an extra layer of deliciousness to the soup. When picking the chicken, aim for a mix of white and dark meat for a more complex flavor profile. Don’t discard the carcass just yet! As the recipe mentions, a few of the larger bones added to the crockpot during cooking infuse the broth with even more chicken essence, deepening the overall savoriness of the soup. If you don’t have a rotisserie chicken readily available, leftover cooked chicken or even shredded chicken breast cooked in advance will work perfectly. For those seeking a vegetarian option, consider substituting with cooked and shredded jackfruit or hearty mushrooms to mimic the texture and heartiness of chicken.
6 Cups Chicken Broth: The liquid base of our soup, chicken broth, is crucial for building flavor and achieving the desired consistency. Using a high-quality chicken broth is key – opt for low-sodium varieties to control the salt content and allow the other ingredients to shine. You can use store-bought broth or homemade chicken broth for an even richer flavor. Low-sodium broth is particularly recommended, as the taco seasoning and other ingredients will also contribute salt to the dish. This allows you to adjust the final seasoning to your preference at the end. For a deeper, more complex flavor, consider using bone broth instead of regular chicken broth. Bone broth is richer in collagen and minerals, adding a velvety texture and nutritional boost to the soup. Vegetable broth can be used as a vegetarian alternative, though it will slightly alter the overall flavor profile.
1 Small Onion, Chopped: Onions are aromatic foundations in countless dishes, and this soup is no exception. Chopped onion adds a subtle sweetness and savory depth that builds the flavor base of the tortilla soup. Yellow onions are a classic choice for soups and stews due to their mild flavor that becomes sweeter as they cook. White onions are another suitable option, offering a slightly sharper flavor. For a milder onion flavor, you can use shallots instead. Ensure the onion is finely chopped so it cooks down evenly and blends seamlessly into the soup. If you’re short on time, pre-chopped onions from the grocery store can be a convenient shortcut. For an even richer flavor, you could sauté the onions in a little olive oil or butter before adding them to the crockpot. This step, while optional, will caramelize the onions slightly, enhancing their sweetness and depth of flavor.
8 oz Fire Roasted Tomatoes: Fire-roasted tomatoes are a game-changer in this recipe, bringing a smoky, slightly charred flavor that elevates the soup beyond the ordinary. The fire-roasting process imparts a unique depth and complexity that canned diced tomatoes simply can’t replicate. Look for canned fire-roasted tomatoes in the grocery store – they are readily available and come diced for convenience. If you can’t find fire-roasted tomatoes, you can roast your own by tossing diced tomatoes with a little olive oil and roasting them in a hot oven until slightly charred. Drained canned diced tomatoes can be used as a substitute in a pinch, but the smoky flavor will be missed. For an extra layer of flavor, consider using fire-roasted tomatoes with green chilies already added. This will intensify the smoky and slightly spicy notes of the soup.
1 Cup Frozen Corn: Frozen corn adds a touch of sweetness and a vibrant pop of color to the soup. Using frozen corn is incredibly convenient as it requires no thawing and can be added directly to the crockpot. Frozen corn kernels retain their sweetness and crisp-tender texture even after cooking in the slow cooker. Canned corn, drained, can be used as a substitute if frozen corn is unavailable. However, canned corn tends to be softer in texture compared to frozen corn. Fresh corn kernels, cut off the cob, can also be used, especially during corn season. If using fresh corn, consider grilling or roasting the corn on the cob before cutting off the kernels for an extra layer of smoky sweetness that complements the fire-roasted tomatoes.
8 oz Black Beans: Black beans contribute a hearty, earthy flavor and a satisfying creamy texture to the soup. They also add a significant boost of protein and fiber, making this soup a more nutritionally balanced meal. Canned black beans are a pantry staple and work perfectly in this recipe. Be sure to rinse and drain the black beans before adding them to the crockpot to remove excess sodium and canning liquid. Dried black beans can be used if preferred, but they will require soaking and pre-cooking before adding to the slow cooker. This will add to the overall preparation time. For a slightly different flavor profile, you can substitute with pinto beans or kidney beans. To enhance the flavor of the black beans, consider sautéing them briefly with the onions before adding them to the crockpot, along with a pinch of cumin and chili powder.
4 oz Green Chilies or 1 Chopped Jalapeño: A touch of spice is essential to chicken tortilla soup, and green chilies or jalapeño provide that perfect kick. Canned diced green chilies are a mild and convenient option, adding a subtle heat and a hint of tanginess. For those who prefer a bit more heat, a chopped jalapeño pepper is an excellent alternative. Remember to remove the seeds and membranes from the jalapeño for a milder heat level, or leave them in for a spicier soup. If you are sensitive to spice, start with half a jalapeño or a smaller amount of green chilies and taste as you go, adding more if desired. For a smoky and slightly sweeter heat, consider using chipotle peppers in adobo sauce. A small amount of finely chopped chipotle pepper will add a significant depth of flavor and a moderate level of spice.
1 oz Packet Taco Seasoning (2 tbsp): Taco seasoning is the secret weapon that infuses this soup with that classic Tex-Mex flavor we all crave. A pre-packaged taco seasoning mix is incredibly convenient and provides a balanced blend of spices like chili powder, cumin, paprika, oregano, and garlic powder. Choose your favorite brand of taco seasoning, or make your own homemade taco seasoning blend to control the ingredients and spice level. If making your own taco seasoning, ensure you have a good balance of chili powder, cumin, and paprika as these are key to the characteristic flavor. For a spicier soup, opt for a spicy taco seasoning mix or add a pinch of cayenne pepper to your seasoning.
Toppings: Toppings are what truly elevate chicken tortilla soup from a simple dish to a customizable and exciting meal. The suggested toppings in this recipe – cheddar cheese, sour cream, tortilla strips or chips, and avocado – provide a delightful contrast in textures and flavors, adding richness, coolness, crunch, and creaminess to each spoonful.
- ½ Cup Cheddar Cheese: Shredded cheddar cheese melts beautifully into the hot soup, adding a savory, cheesy richness and a slightly tangy flavor. Sharp cheddar provides a more pronounced cheese flavor, while mild cheddar is a more subtle option. Monterey Jack cheese, pepper jack cheese, or a Mexican cheese blend are also delicious alternatives to cheddar.
- ½ Cup Sour Cream: A dollop of sour cream adds a cool, tangy creaminess that balances the warmth and spice of the soup. Full-fat sour cream provides the richest flavor and texture, but low-fat or fat-free sour cream can be used as lighter options. Greek yogurt is a healthy and tangy substitute for sour cream, offering a similar creamy texture and a boost of protein.
- Tortilla Strips or Crushed Tortilla Chips: Tortilla strips or crushed tortilla chips provide essential crunch and a hint of salty corn flavor that complements the soup perfectly. You can use store-bought tortilla strips or make your own by baking or frying corn tortillas and cutting them into strips. For a healthier option, bake the tortilla strips instead of frying. Crushed tortilla chips offer a more rustic and slightly saltier crunch.
- 1 Avocado, Chopped: Fresh avocado adds a creamy, buttery texture and a mild, nutty flavor that is a perfect counterpoint to the other toppings. Avocado also provides healthy fats and a vibrant green color to the finished soup. Make sure the avocado is ripe but firm for the best texture and flavor. Dice the avocado just before serving to prevent browning. Lime juice can be squeezed over the diced avocado to further prevent browning and add a bright, citrusy note.

Instructions

Crafting this flavorful Crockpot Chicken Tortilla Soup is a breeze, thanks to the simplicity of slow cooking. Follow these easy step-by-step instructions to create a comforting and satisfying meal that practically cooks itself.

Prepare the Chicken: Begin by removing the rotisserie chicken meat from the bones. This is best done while the chicken is still slightly warm, making it easier to handle. Use your hands or a fork to shred or chop the chicken into bite-sized pieces. Don’t discard the carcass just yet! As instructed, add a few of the larger chicken bones to the crockpot. These bones will impart a deeper, richer chicken flavor to the broth as the soup simmers. We’ll remove these bones later before serving. Set the shredded chicken aside for now. If you are using leftover cooked chicken or pre-cooked shredded chicken, simply measure out the desired amount and proceed to the next step. If you are using raw chicken breasts, you will need to cook them separately before shredding and adding them to the crockpot. You can poach or bake the chicken breasts until cooked through, then shred them and add them to the recipe. However, using rotisserie chicken is the most convenient and flavorful option for this recipe.
Combine Ingredients in the Crockpot: Now it’s time to load up your slow cooker with all the flavorful ingredients. Add the shredded rotisserie chicken to the crockpot first. Then, add the chicken broth, chopped onion, fire-roasted tomatoes, frozen corn, black beans (rinsed and drained), green chilies (or chopped jalapeño), and taco seasoning. Pour the chicken broth over the ingredients, ensuring everything is submerged in the liquid. If you added chicken bones in the previous step, nestle them amongst the other ingredients. Stir all the ingredients together well to combine, ensuring the taco seasoning is evenly distributed throughout the soup base. This initial stir is crucial to ensure all the flavors meld together harmoniously as the soup cooks.
Slow Cook to Perfection: Place the lid on your crockpot and set it to your desired cooking setting. For a quicker cooking time, set the slow cooker to high heat and cook for 1 hour. This is ideal when you are short on time and want a delicious meal relatively quickly. For a longer, more hands-off cooking experience, set the slow cooker to low heat and cook for 2 hours. Slow cooking on low heat allows the flavors to meld and deepen even further, resulting in an even more flavorful and tender soup. The cooking time may vary slightly depending on your specific slow cooker model, so it’s always a good idea to check for doneness a little before the recommended time. The soup is ready when the vegetables are tender, and the flavors have melded together beautifully. During the cooking process, the aroma emanating from your slow cooker will be simply irresistible, building anticipation for the delicious meal to come.
Serve Hot and Garnish: Once the soup has cooked for the designated time, it’s time to prepare for serving. Carefully remove the chicken bones from the crockpot using tongs and discard them. These bones have served their purpose of infusing the broth with extra flavor and are no longer needed. Ladle the hot chicken tortilla soup into bowls. Now comes the fun part – adding the toppings! Encourage everyone to customize their bowls with their favorite toppings. Suggested toppings include a dollop of sour cream, a sprinkle of shredded cheddar cheese, crunchy tortilla strips or crushed tortilla chips, and freshly chopped avocado. Other delicious topping options include chopped cilantro, diced red onion, a squeeze of lime juice, or a sprinkle of hot sauce for extra heat. Serve immediately and enjoy the comforting and flavorful Crockpot Chicken Tortilla Soup! This soup is perfect for a cozy weeknight dinner, a casual weekend lunch, or even for meal prepping for the week ahead.

Nutrition Facts

This recipe yields approximately 8 servings, with each serving being about 1 cup of soup. Nutritional information is an estimate and can vary based on specific ingredient brands and portion sizes.

Servings: 8
Serving Size: 1 cup
Estimated Calories per Serving: Approximately 350-450 calories (This estimation includes the soup itself and does not include toppings. Toppings will add additional calories. The calorie count can fluctuate based on the type of chicken used, the fat content of the broth, and the amount of toppings added.)

A general breakdown of estimated macros per serving (without toppings):

Protein: 30-35g (Primarily from chicken and black beans)
Fat: 15-20g (From chicken, avocado if added, and oils in other ingredients)
Carbohydrates: 25-30g (From corn, beans, tomatoes, and onions)
Fiber: 8-10g (From beans, corn, and vegetables)

This Crockpot Chicken Tortilla Soup is a relatively healthy and balanced meal, packed with protein, fiber, and essential nutrients from the vegetables and chicken. It’s a good source of lean protein, which is important for muscle building and satiety. The black beans and corn contribute significant fiber, promoting digestive health and helping to keep you feeling full and satisfied. The vegetables provide vitamins and minerals, contributing to overall well-being. By using low-sodium chicken broth and controlling the amount of toppings, you can further optimize the nutritional profile of this soup. Adding more vegetables like bell peppers, zucchini, or spinach can further increase the vitamin and mineral content. Be mindful of the toppings, as they can significantly impact the calorie and fat content of the final dish. Using lighter toppings like Greek yogurt instead of sour cream and limiting the amount of cheese can help to keep the soup healthier.

Preparation Time

The beauty of this Crockpot Chicken Tortilla Soup lies not only in its flavor but also in its incredibly short preparation time. Perfect for busy individuals and families, this recipe allows you to have a delicious and wholesome meal on the table with minimal effort.

Prep Time: 15 minutes

This incredibly short prep time is primarily due to the use of convenient ingredients like rotisserie chicken and canned goods. The majority of the prep work involves simply chopping an onion and shredding the rotisserie chicken. Opening cans and measuring out frozen corn and taco seasoning takes just a few minutes. The minimal chopping and measuring required makes this recipe a true time-saver. You can further reduce the prep time by using pre-chopped onions and pre-shredded cheese. The quick prep time makes this recipe ideal for weeknight dinners when time is limited. You can easily assemble all the ingredients in the crockpot in the morning before work, set it to cook on low, and come home to a ready-made, flavorful dinner. Even if you are preparing this soup on the same day you plan to eat it, the 15-minute prep time is incredibly manageable.

Cook Time: 1 hour (High) or 2 hours (Low)
Total Time: 1 hour 15 minutes (High) or 2 hours 15 minutes (Low)

The total time, including both prep and cook time, remains remarkably short, especially considering the depth of flavor achieved in this soup. Whether you choose to cook it on high for a quicker meal or on low for a more slow-simmered flavor, this Crockpot Chicken Tortilla Soup is a testament to the fact that delicious and healthy meals don’t have to be time-consuming or complicated.

How to Serve

Serving Crockpot Chicken Tortilla Soup is all about creating a fun and customizable experience. Set up a topping bar and let everyone personalize their bowls to their liking! Here are some ideas for serving this delicious and versatile soup:

Classic Toppings Bar: Embrace the traditional toppings that make chicken tortilla soup so iconic. Set out bowls of:
- Shredded Cheddar Cheese: For cheesy goodness.
- Sour Cream or Greek Yogurt: For creamy tanginess.
- Tortilla Strips or Crushed Tortilla Chips: For essential crunch.
- Diced Avocado: For creamy richness and healthy fats.
- Chopped Cilantro: For fresh, herbaceous flavor.
- Lime Wedges: For a squeeze of bright citrus.
Spice It Up: For those who like a little extra heat, offer a selection of spicy toppings:
- Sliced Jalapeños or Serrano Peppers: For a direct heat kick.
- Hot Sauce: Choose your favorite variety, from mild to fiery.
- Pickled Jalapeños: For tangy and spicy flavor.
- Chipotle Peppers in Adobo Sauce (finely chopped): For smoky heat.
Fresh and Flavorful Additions: Enhance the freshness and flavor profile of the soup with these additions:
- Diced Red Onion: For a sharp, pungent bite.
- Pico de Gallo or Salsa: For fresh tomato and onion flavor.
- Roasted Corn Kernels: For extra corn sweetness and texture.
- Queso Fresco or Cotija Cheese (crumbled): For salty, crumbly cheese.
Make it a Meal: Serve the soup alongside complementary dishes to create a complete and satisfying meal:
- Side Salad: A simple green salad or a Mexican-inspired salad with corn and black beans provides a refreshing contrast to the warm soup.
- Quesadillas or Tacos: Pair the soup with cheese quesadillas or simple chicken or beef tacos for a heartier meal.
- Cornbread or Tortillas: Serve with warm cornbread or soft tortillas for dipping and soaking up the delicious broth.
- Mexican Rice: A side of Mexican rice is a classic accompaniment to tortilla soup and adds another layer of flavor and texture.
Presentation Matters: Elevate the serving experience with these presentation tips:
- Garnish Each Bowl: Even if you have a topping bar, add a small garnish to each bowl before serving, such as a sprig of cilantro or a few tortilla strips, for a visually appealing touch.
- Warm Bowls: Warming the bowls before serving helps to keep the soup hot for longer.
- Serve in Rustic Bowls: Use bowls that complement the rustic and comforting nature of the soup, such as earthenware or stoneware bowls.
- Ladle Generously: Serve generous portions of soup to ensure everyone is satisfied.

Additional Tips

Maximize the flavor and ease of your Crockpot Chicken Tortilla Soup with these helpful tips:

Don’t Skip the Chicken Bones (Optional but Recommended): As mentioned in the recipe, adding a few of the larger bones from the rotisserie chicken to the crockpot while the soup cooks significantly enhances the broth’s flavor. The bones release collagen and marrow, resulting in a richer, more savory, and almost homemade-tasting broth. Remember to remove and discard the bones before serving. If you are using pre-cooked shredded chicken without bones, you can still enhance the broth by using a high-quality chicken broth or even adding a chicken bouillon cube or two to the crockpot.
Sauté the Onions for Deeper Flavor (Optional): While the recipe is designed for ease and direct crockpot cooking, sautéing the chopped onions in a tablespoon of olive oil or butter before adding them to the slow cooker can significantly deepen their flavor. Sautéing caramelizes the onions, bringing out their natural sweetness and creating a richer base for the soup. Sauté the onions over medium heat until softened and slightly golden brown, about 5-7 minutes. This extra step adds a layer of complexity to the soup’s flavor profile.
Adjust Spice Level to Your Preference: Chicken tortilla soup is traditionally known for having a mild to moderate spice level. However, you can easily adjust the heat to suit your taste. If you prefer a milder soup, use canned diced green chilies and be mindful of the taco seasoning you choose, opting for a mild or regular variety. If you like a spicier soup, use a chopped jalapeño pepper (with seeds and membranes for extra heat) instead of green chilies, choose a spicy taco seasoning mix, or add a pinch of cayenne pepper or red pepper flakes to the crockpot. You can also offer hot sauce as a topping for those who want to add extra heat to their individual bowls.
Customize with Extra Vegetables: One of the great things about crockpot soup recipes is their versatility. Feel free to add other vegetables to this soup to boost its nutritional value and flavor complexity. Diced bell peppers (any color), zucchini, spinach (added towards the end of cooking), or diced carrots are all excellent additions. Adding vegetables not only increases the nutritional content but also adds different textures and flavors to the soup, making it even more satisfying.
Make it Ahead and Freeze for Later: Crockpot Chicken Tortilla Soup is an excellent make-ahead meal and freezes beautifully. This makes it perfect for meal prepping or for those busy weeks when you want a quick and healthy dinner option readily available. Prepare the soup according to the recipe instructions, let it cool completely, and then transfer it to freezer-safe containers or bags. When freezing, it’s best to omit the toppings and add them fresh when serving after thawing. To thaw, simply place the frozen soup in the refrigerator overnight or gently reheat it on the stovetop or in the microwave. Frozen soup can last for up to 3-4 months in the freezer.

FAQ Section

Here are some frequently asked questions about making Crockpot Chicken Tortilla Soup:

Q1: Can I make this soup without rotisserie chicken?

A: Yes, absolutely! While rotisserie chicken is incredibly convenient and flavorful, you can easily substitute it with other cooked chicken. Leftover cooked chicken, shredded chicken breasts that you’ve cooked yourself (poached, baked, or grilled), or even canned chicken (drained) will work. If using raw chicken breasts, you can cook them directly in the crockpot. Place raw chicken breasts at the bottom of the crockpot, then add all other ingredients as directed. Cook on low for 6-8 hours or high for 3-4 hours, or until the chicken is cooked through and easily shreds. Remove the chicken, shred it, and then return it to the crockpot to heat through before serving. However, using rotisserie chicken significantly simplifies the process and adds a unique flavor.

Q2: Can I make this soup vegetarian or vegan?

A: Yes, with a few substitutions, you can easily adapt this recipe to be vegetarian or vegan. To make it vegetarian, replace the chicken with a plant-based protein source like cooked and shredded jackfruit, hearty mushrooms (like cremini or portobello), or even crumbled tofu that has been sautéed with taco seasoning. Use vegetable broth instead of chicken broth. For a vegan version, ensure your taco seasoning is vegan-friendly (some may contain honey or dairy). Omit the sour cream topping or substitute with a plant-based sour cream alternative like cashew cream or vegan sour cream. All other ingredients are naturally vegetarian and vegan-friendly.

Q3: Can I use fresh tomatoes instead of fire-roasted tomatoes?

A: While fire-roasted tomatoes add a unique smoky flavor that is highly recommended for this recipe, you can use fresh tomatoes in a pinch. For the best flavor with fresh tomatoes, roast them before adding them to the soup. Chop about 4-5 medium tomatoes, toss them with a little olive oil, salt, and pepper, and roast them in a 400°F (200°C) oven for about 20-25 minutes, or until softened and slightly caramelized. Alternatively, you can use canned diced tomatoes (undrained) as a substitute, though the smoky flavor will be less pronounced. If using canned diced tomatoes, consider adding a pinch of smoked paprika to the soup to mimic some of the smoky flavor.

Q4: How long will leftovers last in the refrigerator?

A: Leftover Crockpot Chicken Tortilla Soup will last for 3-4 days in the refrigerator when stored properly in an airtight container. Ensure the soup has cooled down completely before refrigerating it. Reheat leftovers thoroughly on the stovetop or in the microwave until heated through. Soup often tastes even better the next day as the flavors have had more time to meld together. Always check for any signs of spoilage before reheating and consuming leftovers.

Q5: Can I make this soup on the stovetop instead of in a crockpot?

A: Yes, you can definitely adapt this recipe for the stovetop if you don’t have a crockpot or prefer a quicker cooking time. In a large pot or Dutch oven, sauté the chopped onion in a tablespoon of olive oil until softened. Add the chicken broth, fire-roasted tomatoes, corn, black beans, green chilies (or jalapeño), and taco seasoning. Bring the mixture to a boil, then reduce heat and simmer for about 20-30 minutes, or until the vegetables are tender and the flavors have melded together. Add the shredded rotisserie chicken during the last 5-10 minutes of simmering to heat it through. Serve hot with your favorite toppings. Stovetop cooking will result in a slightly faster cooking time compared to the crockpot, but the flavor will be very similar.