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Cozy Crockpot Chicken Tortilla Soup

crockpot chicken tortilla soup - featured image

A warm, hearty, and simple chicken tortilla soup made with just five ingredients in a slow cooker. Perfect for busy days and comforting meals.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken breasts
  • 1 can (14.5 oz) canned diced tomatoes with green chilies (e.g., Ro*Tel)
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder

Instructions

  1. Place 1.5 to 2 pounds of boneless, skinless chicken breasts at the bottom of your crockpot.
  2. Pour in one 14.5 oz can of diced tomatoes with green chilies.
  3. Add 4 cups of low-sodium chicken broth to the crockpot.
  4. Sprinkle 1 teaspoon of ground cumin and 1 teaspoon of garlic powder evenly over the ingredients.
  5. Gently stir the ingredients just enough to combine the spices without shredding the chicken.
  6. Cover the crockpot and cook on low for 6 to 8 hours (or on high for 3 to 4 hours).
  7. Remove the chicken breasts and shred them using two forks or chop finely.
  8. Return the shredded chicken to the crockpot and stir to combine.
  9. Let the soup simmer on low for another 15 minutes to let the flavors meld.
  10. Ladle into bowls and top with crunchy tortilla strips, fresh cilantro, shredded cheese, sour cream, and a squeeze of lime if desired.

Notes

If soup is too thick, add broth or water to loosen. If too thin, simmer uncovered for 10-15 minutes. Fresh spices improve flavor. Shredding chicken after cooking enhances texture and flavor absorption. Optional garnishes include tortilla strips, cilantro, shredded cheese, sour cream, and lime wedges. Can substitute chicken broth with vegetable broth for vegetarian version. Can add jalapeños or cayenne for extra heat.

Nutrition

Keywords: chicken tortilla soup, crockpot soup, slow cooker soup, easy chicken soup, 5 ingredient soup, comfort food, Mexican soup