Easy Crockpot Chicken Tortilla Soup


Let's Make...

A hearty, easy Crock Pot Chicken Tortilla Soup recipe! This soup has a healthy mix of corn, beans, and a flavorful broth that is topped off with crunchy tortillas and melty cheese.


– 1.5 lbs chicken breasts – 1 TBSP Olive Oil – 28 oz Canned Whole Tomatoes – 14.5 oz Chicken Broth – ½ cup Onion – 1 Red Bell Pepper – 1 tsp Cumin – 2 tsp Garlic Powder continued...


– 2 teaspoon Chili Powder – 1 tsp Oregano – 1 tsp Paprika – 1 cup Frozen Corn – 1.5 cup Black Beans – ½ teaspoon Salt – ½ teaspoon Pepper


In a large slow cooker, combine chicken and all the remaining ingredients. Break apart the tomatoes slightly. I usually crush them a bit before adding.

Add Ingredients to Crockpot



Cover and cook on low until chicken is cooked through and falling apart. This should be approximately 5 to 6 hours.



Remove chicken and shred with a fork or in a stand mixer with a paddle attachment. Add back into pot to warm up fully. Break apart any remaining large tomato chunks.

Shred & Mix


Serve soup in bowls and garnish as you like. There are lots of topping ideas for everyone in the post below!