Crock Pot Chicken Tortilla Soup

Happy fall!  Time for pumpkins, chilly nights, football, and of course soup. Soup is my ultimate comfort food.  Crock Pot Chicken Tortilla Soup is definitely a keeper!

Crock Pot Chicken Tortilla Soup

The crock pot is my best friend this time of year. It’s quick with super easy clean up. The smell of this soup will knock your socks off when you walk in the door after a busy day!

Crock Pot Chicken Tortilla Soup

I topped my soup with some cheddar cheese, but you could easily add avocado, or dollop of Greek yogurt. Vegetarian? No problem skip the chicken and add a can of black beans!

Crock Pot Chicken Tortilla Soup

Recipe Adapted from Baked by Rachel.


  • 1 pound boneless chicken breast
  • 2 ears of corn, scrape kernels off of cob
  • 1 15 ounce can of diced tomatoes, drained, or dice up fresh
  • 5 cups low sodium chicken broth
  • 3/4 cup onion, diced
  • 3/4 cup green pepper, diced
  • 1 jalapeño pepper, diced, add more for spicy
  • 2 cloves garlic, minced
  • 1/4 teaspoon chili power
  • 1/4 teaspoon cumin
  • 3 tablespoons tomato paste
  • Salt and pepper to taste
  • Shredded cheese for topping
  • Tortilla chips (optional)


  1. In a crock pot add the first 12 ingredients. Cook on high for 4 hours or low for 8 hours.
  2. Remove chicken breasts from crock pot and shred with 2 forks. Return chicken to crock pot and gently stir.
  3. Ladle into serving bowls and top with shredded cheese and tortilla chips.


46 thoughts on “Crock Pot Chicken Tortilla Soup

  1. hi! this looks super yummy. I would love to try to make it this weekend. Is the chicken breast raw or already cooked before you add it into the crock pot?

    1. I would think a low simmer in a pot for a few hours would work. Or you could cook the chicken first, shred it and then cook in a pot for an hour so the flavors gather together.

  2. Just threw this in the crockpot! It’s my first time making soups like this. It looks really watery. Will it thicken up while it cooks? Smells good already either way! Thanks!!!

    1. Yes it will definitely thicken up while it cooks. After you shred the chicken it will absorb the extra liquids. Hope you enjoy the soup!

  3. How do you know what type of tomato or onion to use? I’m trying to eat healthier and cook more but the grocery store is so overwhelming and I never know which vegetable is used for what.

    1. I used canned petite diced tomatoes. You could use any tomato, I usually prefer vine ripened. For onions I like the sweet white onions. Hope this helped 🙂

  4. You could use a jar of your salsa to replace a few of those ingredients. That’s how I have done it and it turns out great. I have also overcooked the chicken and cut into chunks rather than shredded. Either way it’s yummy.

  5. sounds great but i wish you would publish the macros on this for those of us watching our calories,fat,fiber,protein,etc. per meal…thanks

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