Crockpot Chicken Tortilla Soup Recipe (The Best Ever!)

You know those days when you leave the house at 7 AM and don’t get home until dinnertime, and the last thing you want to do is cook? Yeah, that’s exactly when this crockpot chicken tortilla soup becomes your best friend. You literally dump everything in the slow cooker, hit a button, and walk away. When you come back hours later, your house smells incredible and dinner is ready.

I’ve made a lot of slow cooker soups over the years, but this one? This is the one I keep coming back to. It’s creamy without being heavy, packed with flavor, and honestly tastes like you spent way more effort on it than you actually did. The shredded chicken gets so tender it practically falls apart, and the combination of black beans, corn, and that perfectly seasoned broth is just chef’s kiss.

The best part? You can customize it however you want. Love it spicy? Add more jalapeños. Want it extra creamy? Stir in extra cream cheese. Prefer it chunky? Load it up with more veggies. This recipe is foolproof and forgiving, which is exactly what we need on busy weeknights.

Why You’ll Love This Crockpot Chicken Tortilla Soup

Set It and Forget It Convenience
This is the ultimate hands-off meal. Toss everything in the crockpot in the morning, go about your day, and come home to a hot, delicious dinner. No babysitting the stove, no constant stirring—just pure convenience.

Creamy, Flavorful, and Seriously Satisfying
The broth is rich and creamy (thanks to cream cheese and a touch of heavy cream), but it doesn’t feel heavy. The flavors are bold—smoky, slightly spicy, tangy from the tomatoes—and every spoonful is packed with good stuff.

Loaded with Protein and Veggies
Between the chicken, black beans, and corn, you’re getting tons of protein and fiber. It’s filling enough to be a complete meal on its own, which is always a win in my book.

Minimal Prep, Maximum Flavor
Prep time is basically just opening a few cans and tossing chicken in the pot. That’s it. No chopping a million vegetables, no complicated steps. Even on your laziest day, you can handle this.

Perfect for Meal Prep and Feeding a Crowd
This recipe makes a big batch, so it’s ideal for meal prepping for the week or serving at a party. Everyone loves it, and you can set up a toppings bar so people can customize their bowls.

Tastes Even Better the Next Day
Like most soups, the flavors deepen and meld overnight. Day-two tortilla soup is legitimately better than day-one tortilla soup. FYI, that’s science. (Okay, not really, but it feels like it should be.)

Ingredients You’ll Need

Here’s what you’ll need to make this magic happen. Most of it is probably already in your pantry.

For the Soup:

• 1.5 lbs boneless, skinless chicken breasts – Or chicken thighs if you prefer darker meat
• 1 can (15 oz) black beans, drained and rinsed – Pinto beans work too
• 1 can (15 oz) corn, drained – Or 1.5 cups frozen corn
• 1 can (10 oz) diced tomatoes with green chilies (Rotel) – Don’t drain this one
• 1 can (15 oz) diced tomatoes – Regular or fire-roasted for extra flavor
• 1 can (4 oz) diced green chilies – Optional, but adds nice flavor
• 1 small onion, diced – Yellow or white works
• 3 cloves garlic, minced – Fresh is best
• 4 cups chicken broth – Low-sodium gives you control over salt
• 1 packet taco seasoning – Or use homemade (see note below)
• 1 tsp cumin – Adds warmth and depth
• 1 tsp chili powder – For that classic Tex-Mex flavor
• 1/2 tsp smoked paprika – Optional, but adds a nice smoky note
• 8 oz cream cheese, softened – This makes it creamy and rich
• 1/2 cup heavy cream – Or half-and-half for a lighter version
• Salt and pepper to taste

For Toppings:

• Tortilla strips or crushed tortilla chips
• Shredded cheddar or Monterey Jack cheese
• Fresh cilantro, chopped
• Diced avocado or guacamole
• Sour cream or Greek yogurt
• Lime wedges
• Sliced jalapeños
• Hot sauce

Key Notes:

• Chicken: You can use fresh or frozen chicken breasts. If using frozen, add an extra hour to the cook time.
• Taco Seasoning: If you want to skip the packet, use 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and a pinch of cayenne.
• Rotel: The diced tomatoes with green chilies add flavor and a little heat. If you can’t find them, use regular diced tomatoes and add extra green chilies.
• Cream Cheese: Make sure it’s softened so it blends smoothly. Cut it into cubes before adding to help it melt faster.

How to Make Crockpot Chicken Tortilla Soup

Alright, here’s where it gets ridiculously easy. Seriously, if you can open a can, you can make this soup.

Step 1: Load Up the Crockpot
Place the chicken breasts at the bottom of your slow cooker. Add the black beans, corn, both cans of diced tomatoes (with their juices), green chilies, diced onion, and minced garlic. Pour in the chicken broth.

Step 2: Add the Seasonings
Sprinkle in the taco seasoning, cumin, chili powder, smoked paprika, salt, and pepper. Give everything a quick stir to distribute the spices. Don’t worry about mixing it perfectly—it’ll all come together as it cooks.

Step 3: Cook on Low or High
Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours. The chicken should be cooked through and tender enough to shred easily with a fork.

Step 4: Shred the Chicken
Once the cooking time is up, remove the chicken breasts from the crockpot and shred them with two forks. It should pull apart super easily. Return the shredded chicken to the pot.

Step 5: Stir in the Cream Cheese and Heavy Cream
Add the softened cream cheese (cut into cubes) and heavy cream to the soup. Stir until the cream cheese is completely melted and the soup is creamy and smooth. This usually takes about 5-10 minutes with the crockpot still on.

Step 6: Taste and Adjust
Give the soup a taste and adjust the seasoning if needed. Want more spice? Add hot sauce or cayenne. Need more salt? Go for it. This is your soup—make it perfect for you.

Step 7: Serve and Top Generously
Ladle the soup into bowls and let everyone go wild with toppings. Tortilla strips, cheese, avocado, cilantro, a squeeze of lime—the more, the better.

Pro Tips:

• For extra flavor, sauté the onion and garlic before adding them to the crockpot. It’s not necessary, but it does add a little extra depth.
• Want it thicker? Mash some of the beans before adding them, or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) during the last 30 minutes of cooking.
• Rotisserie chicken hack: Skip the raw chicken and use 3 cups of shredded rotisserie chicken. Add it during the last hour of cooking.

Serving Suggestions

This soup is pretty much a meal on its own, but here are some ideas to take it to the next level.

Tortilla Strips or Chips – This is non-negotiable. The crunch is essential. You can buy tortilla strips or just crush up some tortilla chips.

Avocado or Guacamole – Creamy avocado balances the spice and adds healthy fats. I always add a big scoop.

Shredded Cheese – Cheddar, Monterey Jack, or a Mexican blend all work. The cheese melts into the hot soup and it’s magical.

Fresh Lime Juice – A squeeze of lime brightens everything up and adds a fresh, tangy note.

Sour Cream or Greek Yogurt – Adds creaminess and cools down the heat if you made it spicy.

Cilantro – Fresh cilantro is a must for me, but if you’re one of those people who thinks it tastes like soap, just skip it.

Jalapeño Slices – For those who like it hot. Pickled or fresh both work.

Cornbread or Quesadillas – Serve with warm cornbread or cheesy quesadillas on the side for a full meal.

Toppings Bar – If you’re serving a crowd, set out bowls of all the toppings and let everyone build their own bowl. It’s interactive and fun, and everyone gets exactly what they want.

Storage and Reheating Tips

This soup stores beautifully, which makes it perfect for meal prep or enjoying leftovers throughout the week.

Refrigerator Storage:
Let the soup cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 5 days. The flavors get even better as it sits, so don’t be surprised if you like it more on day two.

Freezer Storage:
This soup freezes really well. Portion it into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:
Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. You might need to add a splash of chicken broth or water if it’s thickened up. Microwave works too—just heat in 1-2 minute intervals, stirring in between.

Pro Tip: Store the toppings separately so they stay fresh and crunchy. Add them right before serving.

Final Thoughts

If you’ve been looking for an easy, set-it-and-forget-it meal that actually tastes amazing, this crockpot chicken tortilla soup is it. It’s creamy, flavorful, packed with good stuff, and requires basically zero effort on your part. The slow cooker does all the work while you’re out living your life.

I make this at least twice a month, and it never disappoints. Whether I’m meal prepping for the week or feeding a crowd on game day, this soup is always a hit. Plus, the toppings bar situation? Always a crowd-pleaser.

Give it a try and let me know what you think! And if you come up with any creative topping combinations, I’m all ears. Happy cooking (or should I say, happy slow cooking)!