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Make this easy chicken tortilla soup in the Crock Pot, on the stovetop, or in the Instant Pot for a simple and flavorful meal that suits your busy life! Customize the healthy soup with all of your favorite toppings and enjoy a homemade Mexican-inspired feast. It’s delicious alongside chips and salsa, guacamole, corn and black bean salad, and quesadillas.

Close overhead image of easy chicken tortilla soup on a wooden table
Table of Contents
  1. How to Make Easy Slow Cooker Chicken Tortilla Soup | 1-Minute Video
  2. Why You’ll Love this Crockpot Chicken Tortilla Soup
  3. What is Chicken Tortilla Soup?
  4. Ingredients
  5. How to Make Chicken Tortilla Soup in a Crock Pot
  6. Toppings
  7. Serving Suggestions
  8. Preparation and Storage Tips
  9. Recipe Variations
  10. Tips for the Best Slow Cooker Chicken Tortilla Soup Recipe
  11. Crock Pot Chicken Tortilla Soup Recipe

If you’re looking for even more chicken soup recipes, be sure to try this popular chicken vegetable soup, a pot of flavorful Autumn Harvest chicken noodle soup, and this chicken potato soup, too!

How to Make Easy Slow Cooker Chicken Tortilla Soup | 1-Minute Video

Why You’ll Love this Crockpot Chicken Tortilla Soup

  • Easy. Nothing beats the convenience of stirring ingredients together in the slow cooker and walking away for a few hours. With about 10 minutes of prep time, you will come home to a simmering pot of Mexican chicken tortilla soup at the end of the day!
  • Flexible. Adjust the seasoning, tweak the ingredients, or omit the chicken altogether (and add extra beans instead). You can adapt this recipe in a number of different ways to suit your budget, your family’s preferences, and the ingredients that you have on hand.
  • Healthy. It’s hearty and satisfying, but this soup is also very nourishing! It’s low in fat, full of protein, and a good source of vegetables. Use low-sodium broth if you’re watching your salt intake. You can also control the amount of tortilla chips that you add to each bowl if you’d like to reduce calories.

What is Chicken Tortilla Soup?

An authentic chicken tortilla soup is a traditional Mexican dish made with a tomato or chicken base, which often includes ingredients such as corn, beans, and shredded cheese. It gets its name from the crispy tortilla chips or tortilla strips that are either stirred into the soup or used as a garnish on top. There are creamy versions, spicy versions, and cheesy versions, and most include zesty taco seasoning, cumin, chili powder, jalapeño, or other classic Mexican spices.

Side shot of a bowl of healthy chicken tortilla soup in a bowl on a wooden table

The Best Chicken to Use

You will need a total of about 3-4 cups of cooked, shredded chicken for this recipe. That’s about the amount of meat from one large store-bought rotisserie chicken, which is a nice shortcut for quick meal prep.

If you’d prefer to start with raw boneless skinless chicken breasts or boneless, skinless chicken thighs, you will need about 1 ½-2 lbs. of raw meat. Add the raw chicken directly to the slow cooker, or if you’re using the stovetop or Instant Pot method, you’ll need to dice and brown the chicken before making the soup. Those instructions are included below.

Pouring broth into a crock pot

Ingredients

This is a quick overview of the ingredients that you’ll need for the best chicken tortilla soup recipe. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • Chicken broth: the liquid base of the soup. Use low sodium chicken broth if you’d like to control the amount of salt in your finished dish.
  • Chicken: use cooked, shredded leftovers from a previous meal or from a store-bought rotisserie chicken for a shortcut, or start with raw boneless, skinless chicken breasts or thighs.
  • Frozen corn: no need to thaw it before it goes into the pot.
  • Diced tomatoes: add the entire can, including the juices.
  • Black beans: drain and rinse the canned beans. You can substitute with other beans, such as pinto beans or kidney beans, if you like.
  • Diced green chilies: for extra flavor.
  • Salsa: adds zesty flavor and some chunky tomatoes to the soup. You can substitute with enchilada sauce, if you like. The enchilada sauce will have a thinner consistency and will probably be a bit spicier than the salsa, but either works.
  • Onion, garlic powder, and cumin: for extra savory, smoky flavor.
  • Taco seasoning: use a packet of store-bought taco seasoning for a shortcut, or use a homemade seasoning blend if you’ve got it.
  • Tortilla chips: give the soup its name! Use these in the bottom of each bowl, and add them as a garnish on top.
Crushing tortilla chips in a bowl

How to Make Chicken Tortilla Soup in a Crock Pot

This recipe works well in the slow cooker, in a pressure cooker (like the Instant Pot) or on the stove top. I’ve shown the crockpot chicken tortilla soup here, but you can pick the method that’s most convenient for you! All of the different directions are included in the printable recipe card at the bottom of the post.

  1. Place chicken and other ingredients (except the tortilla chips) in a crockpot.
  2. Cover and cook on LOW for 3-4 hours or on HIGH for 1 ½-2 hours. If you’re starting with raw chicken breasts rather than cooked chicken, you’ll need to increase the cooking time to 4-6 hours on LOW or 2-3 hours on HIGH. At the end of the cooking time, use two forks to shred the meat if necessary. Taste and season with salt and pepper, if necessary.
  3. Place a handful of coarsely crushed tortilla chips in the bottom of each serving bowl, then ladle the soup over top. Garnish with toppings and enjoy!
Overhead shot of hands holding a bowl of crock pot chicken tortilla soup

Toppings

Set up a toppings bar and let your family garnish their individual bowls of soup. Here are some good options:

Horizontal side shot of two bowls of easy chicken tortilla soup

Serving Suggestions

To round out the meal, pair each bowl of slow-cooker chicken tortilla soup with any of these easy sides:

Square overhead image of a bowl of slow cooker chicken tortilla soup

Preparation and Storage Tips

  • Storage: Make the soup in advance, allow it to cool completely, and store in an airtight container in the refrigerator for up to 3 days.
  • How to Freeze: Allow the soup to cool completely, package in airtight containers or Ziploc freezer bags, and freeze for up to 3 months.
  • How to Reheat: Thaw frozen soup in the refrigerator overnight. Place the soup in a saucepan or pot and reheat on low, just until warmed through.

Recipe Variations

  • Add diced sweet bell peppers to the soup for even more veggies.
  • For a more zesty taste, use rotel diced tomatoes and green chiles instead of the plain diced tomatoes. You can also add fresh seeded and diced jalapeno peppers, too.
  • Turn it into slow cooker chicken enchilada soup by replacing the salsa with an equal amount of enchilada sauce. For a creamy version, you’ll love our crockpot chicken enchilada soup recipe.
Square side shot of two bowls of crock pot chicken tortilla soup on a dinner table

Tips for the Best Slow Cooker Chicken Tortilla Soup Recipe

  • Make it Spicy: This particular recipe is pretty mild, since I’m serving my soup to young kids. If you want it spicier, add an extra tablespoon of taco seasoning, use spicy salsa, add diced jalapeño, or season with hot sauce at the end.
  • Use the meat from a store-bought rotisserie chicken for quicker prep.
  • Add a squeeze of fresh lime juice at the very end for a bright, acidic touch.
  • Use crushed tortilla chips or strips of flour tortillas to thicken the soup when you ladle it into the individual bowls.
Hands eating a bowl of crock pot chicken tortilla soup

More Crock Pot Chicken Soup Recipes to Try

Close overhead shot of crock pot chicken tortilla soup

Crock Pot Chicken Tortilla Soup

5 from 37 votes
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings 12 cups
Calories 121 kcal
An easy and healthy chicken tortilla soup that can be made in the Instant Pot (pressure cooker), in a slow cooker, or on the stovetop!

Ingredients
  

  • 4 cups chicken broth
  • 3-4 cups cooked, shredded chicken (the meat from about 1 large rotisserie chicken) (or sub with 1 ½ – 2 lbs. uncooked boneless, skinless chicken breasts or thighs)
  • 2 cups frozen corn
  • 1 (15 oz) can diced tomatoes, undrained
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (4.5 oz) can diced green chilies
  • 1 cup salsa
  • 1 cup diced onion
  • ½ teaspoon garlic powder
  • 1 teaspoon cumin
  • 2 tablespoons taco seasoning
  • Bag of tortilla chips
  • Optional garnish for serving: shredded cheddar cheese, sliced green onions, lime, cilantro, sliced avocado, sour cream

Instructions

SLOW COOKER INSTRUCTIONS:

  • Combine chicken broth, chicken, corn, diced tomatoes, black beans, green chilies, salsa, onion, garlic powder, cumin, and taco seasoning in slow cooker.
    Sprinkling taco seasoning into a slow cooker
  • Cook on low for 3-4 hours or on high for 1 ½ – 2 hours. Crumble a handful of tortilla chips and place in bottom of individual bowls.
    Crushing tortilla chips in a bowl
  • Ladle soup over chips and garnish with desired toppings.
    Square side shot of two bowls of crock pot chicken tortilla soup on a dinner table

Note: If using raw chicken breasts, you will need to increase the cooking time to 4-6 hours on LOW or 2-3 hours on HIGH. At the end of cooking, shred or chop the chicken breasts, return to the pot, and serve.

    INSTANT POT INSTRUCTIONS:

    • If using uncooked chicken breasts, start by cutting the chicken into bite-sized pieces.
    • Turn instant pot on sauté setting and add 2 tablespoons olive oil. Once heated, add the chicken and cook, stirring often, for 3 minutes.
    • Note: If you’re starting with cooked chicken, you can skip the first step and just add the chicken to the Instant Pot with the rest of the ingredients.
    • Turn off instant pot.
    • Add the chicken broth, corn, diced tomatoes, black beans, green chilies, salsa, onion, garlic powder, cumin, and taco seasoning to the pot with the chicken. Stir well.
    • Seal the Instant Pot lid and turn the valve to sealing. Pressure cook on high pressure for 6 minutes.
    • Allow the Instant Pot to naturally release for 2 minutes (by leaving it off after it finishes cooking). Then, carefully do a quick pressure release by using a towel or potholder to carefully turn the valve to venting to release the steam and pressure.
    • Crumble a handful of tortilla chips and place in bottom of individual bowls. Ladle soup over chips and garnish with desired toppings.

    STOVETOP INSTRUCTIONS:

    • If using uncooked chicken, start by heating 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add diced chicken and cook, stirring regularly, just until chicken is browned (it doesn’t need to be cooked through).
    • Note: If you’re starting with diced, cooked chicken, you can skip the first step and just add the chicken to the pot with the rest of the ingredients.
    • Add the chicken broth, corn, diced tomatoes, black beans, green chilies, salsa, onion, garlic powder, cumin, and taco seasoning to the pot with the chicken. Stir well.
    • Bring to a boil. Once boiling, cover the pot and reduce heat to a low simmer.
    • Let soup simmer for about 20 minutes or until chicken is cooked through.
    • Crumble a handful of tortilla chips and place in bottom of individual bowls. Ladle soup over chips and garnish with desired toppings.

    Video

    Notes

    • Make it Spicy: This particular recipe is pretty mild, since I’m serving my soup to young kids. If you want it spicier, add an extra tablespoon of taco seasoning, use spicy salsa, add diced jalapeño, or season with hot sauce at the end.
    • Use the meat from a store-bought rotisserie chicken for quicker prep.
    • Add a squeeze of fresh lime juice at the very end for a bright, acidic touch.
    • Use crushed tortilla chips or strips of flour tortillas to thicken the soup when you ladle it into the individual bowls.
    • Add diced sweet bell peppers to the soup for even more veggies.
    • For a more zesty taste, use rotel diced tomatoes and green chilies instead of the plain diced tomatoes.
    • Turn it into slow cooker chicken enchilada soup by replacing the salsa with an equal amount of enchilada sauce.

    Nutrition

    Serving: 1cupCalories: 121kcalCarbohydrates: 17gProtein: 12.8gFat: 0.9gSaturated Fat: 0.2gCholesterol: 22.8mgSodium: 500.8mgFiber: 3.2gSugar: 3.6g
    Keyword: chicken tortilla soup, crock pot chicken tortilla soup, crockpot chicken tortilla soup, slow cooker chicken tortilla soup, tortilla soup
    Course: Dinner
    Cuisine: American, Mexican
    Author: Blair Lonergan

    This recipe was originally published in 2013. The photos were updated in September, 2022.

    blair

    Hey, I’m Blair!

    Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

    Read More

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    Comments

    1. This looks so delicious, and I love that it is done in a slow cooker…makes it so much better. Thanks for sharing this recipe!

      1. Hi, Jodee! It’s definitely a favorite in this house (especially with me, since it’s so easy!). I hope that you get to try it!

    2. 5 stars
      . This is absolutely fantastic. I subbed refried beans for the whole beans. We have kids who “don’t like beans”, but would happily exist of refried bean burritos. Go figure!

    3. This is the easiet way to cook chicken tortilla soup, I guess. Next time, I will experiment this way to compare how different between my style and yours xo – Natalie

    4. 5 stars
      Delicious! My husband and I love it. Definitely a fall and winter favorite from now on. I added cilantro and avocado. Yummmmm

    5. 5 stars
      It was very tasty and easy. I used shredded rotisserie chicken to make it even easier. We could have used more broth, maybe a cup more. I’ll up the amount next time.

    6. Made this yesterday. The family raved about how good it is. Some of the comments were “you can make this twice a month” and there wasn’t enough leftovers. Thank you “Seasoned Mom” – you have a new follower.

    7. My boyfriend and I loved this recipe! So easy and so delicious!! I used uncooked chicken and cooked on high for 3 hours in the slow cooker. Came out perfect! Will definitely be making again 🙂

    8. 5 stars
      Trying this today. Added some peppers for the flavor and the color. Smells delicious! Easy to make I was able to get the pot going while two kids under four tried to tear down the house around me. Now that is a recipe I can use.

    9. 5 stars
      This is the second soup recipe I’ve tried from you in the last week. The first one was leftover turkey and wild rice soup which was very tasty. This recipe is even easier. I originally started with a healthy chicken tortilla soup recipe but it didn’t include corn or many things I look for in this type of soup. Yours looked better and it’s currektjy in the slow cooker. I did sub fifer roasted corn and fire roasted chopped tomatoes with green chilles. I hope it turns out good.

      Thanks for the recipe

    10. My boyfriend loves chicken tortilla soup and has had it from just about everywhere. This recipe is now his #1 favorite! Everybody else loved the recipe as well even those who aren’t crazy about chicken tortilla soup. Thanks 🙂

      1. Also, I tried to give this recipe a 5 star review but the site wasn’t allowing me to submit it for some reason

    11. 5 stars
      I have been wanting to try a chicken tortilla soup recipe for quite some time now. I stumbled across this one and thought it sounded delicious. So, I tried it and I don’t need any other recipe! I loved it! Thank you so much for sharing this recipe!

      1. That’s wonderful, Mary! Thanks for letting me know! I hope that you get to try some of the other recipes on my blog, too!

    12. Sooo yummy… easy to make even in pot on stove… used Costco rotisserie chicken , a bit more vegetable broth, and fire roasted diced tomatos w/green chilis and some salsa tomatoes and for me the spice levels weee perfect. Great recipe… I two would give it 5 stars if the site would let me! Looking forward to leftovers of it tomorrow night too!

    13. 5 stars
      I was thinking about ways to use the leftover turkey from Thanksgiving and my daughter suggested I make a tortilla soup instead of the usual turkey noodle. This recipe was so easy to throw together in the crockpot and since members of the family were late getting home from work, the crockpot kept it warm until we were all ready to sit down together. It’s great because most all the ingredients were things I typically keep on hand. Everyone raved about it!

    14. I’m going to make this tonight. Had a couple f questions: I don’t have a can of green chilis – how many fresh ones should I sub in? Will it make it to spicy? Also, don’t have taco seasoning – any suggestions for sub? Thank you!

      1. I’d sub in maybe 1 or 2. It’s a small can, so it shouldn’t take much. I don’t know if it will make it too spicy. Definitely remove the seeds from the chilis, which will help to keep it mild.

        If you don’t have taco seasoning, I would suggest making your own homemade taco seasoning. You may also need to add some more salt, since the packaged taco seasoning is pretty salty. Here’s a recipe for homemade taco seasoning, but you can look around on Google and see if you find something that you prefer. There are so many different versions of taco seasoning! Here you go: https://www.foodrenegade.com/homemade-taco-seasoning/

    15. 5 stars
      Boom chacka a lacka….. i had cooked chicken yesterday to make a batch of chicken broth….. So when i found your recipe i knew it would be what’s for supper… i can’t wait!

    16. 5 stars
      I made and it was DELICIOUS!! Even my picky eater enjoyed it. I live in the UK and can not get taco sauce or green chilies. I made using mild salsa in place of both. This recipe is a keeper. Thanks!

    17. 5 stars
      Great recipe. I added a 1/2 package of cream cheese and some Mexican blend shredded cheese to make a creamier version. Since I don’t like black beans, I substituted kidney beans. Love the recipe. Flavor is spot on.

    18. 5 stars
      This is sooooooo good and a breeze to make. I’ve made it once and I’m currently making it right now. Using cooked rotesserie chicken makes this even faster to prepare. Yummy! Thanks for sharing!

    19. This soup was delicious. I only used half the chicken and it was perfect. I like more broth in the soup. I used the Instapot and it worked out very well. I used sour cream and grated cheese for toppings. You can adjust the hotness with buying either the mild or the medium taco sauce.

    20. 5 stars
      I’ve made this recipe many times and my husband and I LOVE it. I just did the instant pot variation with uncooked chicken and it was also delicious! Wonderful recipe!

    21. 5 stars
      This tortilla soup is so tasty. This meal is probably my family’s favorite. I get a request to make it every week and I can’t say no. It is very easy to make. The soup is very hearty and has a great a taste.

    22. 5 stars
      First of all…I am NOT a good cook, it just doesn’t come naturally! But I made this for the first time and it was ABSOLUTELY DELICIOUS! Thank you for the amazing and easy to follow recipe! I was soo surprised how much it can feed, wow! Such a great meal on this fall night! I served it with all the additional options that you suggested and Tostito Scoops chips on the the side and avocados and it was a huge hit with my family! I will definitely be making this again!! Your recipe is awesome!!

      1. Yay! Thanks so much for taking the time to leave a comment, Amber! I’m so glad to hear that your family enjoyed it!

    23. 5 stars
      This soup is tasty! Got lots of compliments on it when I made it for a get together. So easy using Rotisserie chicken & slow cooker.

    24. 5 stars
      Just discovered this recipe on pinterest and made it for dinner earlier this week. Absolutely love it!!!! Instead of chips, I actually used tortilla strips that my Kroger sells by the croutons. Soooo yummy!!!

    25. 5 stars
      I love this recipe!! I made it a bunch of times last winter and it was delicious every time. I added corn tortillas to the slow cooker if I had them.
      I’m wondering if this recipe work in the instant pot. Any suggestions/tips for converting the recipe? Thanks!!

      1. Hi, Richard! I’m so glad that you enjoy it! There are instructions for the Instant Pot in the recipe box as well. 🙂

    26. 5 stars
      OMG! This recipe is fantastic. I fixed to the T, except didn’t add cilantro or jalapeno (personal preference), also used rotisserie chicken. Definitely will be making again! Fix it, it does not disappoint!

    27. 5 stars
      5 stars for easy! I did delete 1 can of chicken broth and added 1 can of cream of chicken soup. I also added 1 Tbls. cumin 1 Tbls. Chili powder some garlic and a few shots of hot sauce tooo! Served with tortilla strips sourcream and chedder!

    28. 5 stars
      So DELICIOUS! This is easy to make soup. Perfect for beginner chefs. And it was so yummy. I made it exactly as written.

    29. 5 stars
      This soup is delicious and it has become our favorite.
      I prefer using homemade chicken bone broth.
      Thank you for the great recipe.
      We love it,
      Regina

      1. That’s amazing, Regina! Thank you so much for taking the time to leave a note. I bet it’s delicious with the homemade broth!

    30. 5 stars
      I was looking for an easy beginner instant pot recipe to try out with my new pot. I made this soup and it was delicious!!! For my first experience with an instant pot, this was a win!

    31. This soup is easy and delicious. My hubby cannot eat spicy and this was great. I made it awhile back and now I’m sharing it on my new blog (via a link back to your site of course). Thanks! Jennifer@Kitchen Copycat

    32. 5 stars
      I’ve made this several times on the stove top using rotisserie chicken and Rotel rather than diced tomatoes. It’s delicious, easy, and the whole family loves it!

      1. Hi Patty,
        We have lots of options to fit a variety of needs! We would be honored to have you try any of our recipes and hope you enjoy them if you do!

    33. 5 stars
      This recipe was so delicious!! My husband is really picky with chicken tortilla soup, and he said this was the best one he’d ever had!! So easy and flavorful without being to overpowering. Thank you!!

    34. 5 stars
      This is my favorite soup! So easy!!! It does change however by the canned tomatoes brand and salsa brand. I saw someone said it was bitter and I think they may have had a certain brand of tomatoes that made it that way. I use Hunts petite and chi chi salsa and I add yellow and orange fresh peppers cut up and better than bouillon chicken bouillon plus I use rotisserie chicken. This is such an awesome recipe!

    35. 5 stars
      Great recipe, super easy, and makes enough for 6 decent-sized bowls. I add an extra can of chicken broth to the crock pot and use raw chicken breasts. At serving time, I put about a cup of rice in the bottom of the bowl and ladle the soup over top (instead of using tortilla chips). I like to top with cilantro. I can portion out 6 bowls and immediately put the portioned left overs in the fridge for the next day.