Crockpot Chicken Tortilla Soup
Dump-and-go crockpot chicken tortilla soup for busy USA weeknights—chicken, salsa, beans, and corn slow-cook until shreddable at 165°F. Finish with lime and crunchy tortilla strips for a hands-off Southwest dinner.
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 (16-ounce) jar salsa (medium)
- 1 (15-ounce) can black beans, rinsed
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes with green chiles
- 3 cups low-sodium chicken broth
- 1 packet (1 ounce) taco seasoning (or 2 tablespoons homemade)
- 1 teaspoon cumin
- Juice of 1 lime
- Toppings: tortilla strips, avocado, cheddar, cilantro, sour cream
🔧Kitchen Tools Needed
- Slow cooker
- Forks
- Instant-read thermometer
- Ladle
📝Instructions
- 1
Add chicken, salsa, beans, corn, tomatoes, broth, taco seasoning, and cumin to the slow cooker. Stir around the chicken.
- 2
Cook on Low 5–6 hours or High 2 1/2–3 1/2 hours until chicken reaches 165°F.
- 3
Shred chicken in the pot. Stir in lime juice. Taste salt (taco seasoning varies).
- 4
Serve with toppings. Keep toppings separate for leftovers.
- 5
Refrigerate within 2 hours up to 4 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 320
🏷️Recipe Tags
❓Frequently Asked Questions
Homemade taco seasoning?
Mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and a pinch of cayenne.
Frozen chicken?
Not recommended in a slow cooker for food safety—thaw in the fridge first.
Thicker soup?
Mash some beans or cook uncovered on High 20 minutes at the end.
Creamy version?
Stir in 4 ounces softened cream cheese after shredding; heat until melted and 165°F.
Instant Pot?
Pressure cook High 10 minutes, natural release 5 minutes; shred and finish with lime.
