Easy Crock Pot Chicken Tortilla Soup Recipe

The Soup That Makes Itself

Let me tell you about my favorite kitchen helper. It is my old crock pot. I just add things in the morning. Then, I go about my day. When I come home, dinner is ready. It feels like magic.

This chicken tortilla soup is perfect for that. You put the chicken in first. Then, you just pile everything else on top. The order does not really matter. I still laugh at that. My grandson once asked if we were making a soup mountain. We were! Does your family have a favorite “dump and go” meal?

A Little Story About Comfort

I first made this soup on a very rainy Tuesday. My neighbor was feeling sick. I wanted to bring her something warm. I had chicken and cans of beans and corn. So, I threw it all together.

She said the smell alone made her feel better. That is why this matters. Food is not just about eating. It is a warm hug for someone who needs it. Sharing a simple soup can be a big act of love.

Why The Toppings Matter

Now, listen to your grandma Lena. The soup is delicious alone. But the toppings are the fun part. They make the meal special. The cheese gets all melty. The tortilla strips add a happy crunch.

Fun fact: The crunchy strips on top are why it is called “tortilla” soup! Let everyone add their own. This is why it matters. It lets each person make their bowl just right. Do you like lots of cheese or lots of crunch?

The Easiest Shredding Trick

After cooking, you take the chicken out. It will be so tender. Use two forks to pull it apart. One fork to hold it, one to shred. It comes apart like a dream.

Here is my mini-anecdote. I used to shred it on a plate. One day, my fork slipped. Chicken flew everywhere! My dog was very happy. Now I shred it right in the bowl. Much less messy. What is your funniest kitchen mess story?

Make It Your Own

This soup is like a friendly base. You can change it. No black beans? Use pinto beans. Want more kick? Add a little chopped jalapeño. Love lime? A squeeze on top is perfect.

Cooking should not be scary. It should be playful. This recipe is very forgiving. That is its best secret. Doesn’t that smell amazing when you lift the lid? It is the smell of a good, easy day. I hope you try it and make it yours.

Ingredients:

Ingredient	Amount	Notes
boneless, skinless chicken breasts	1 pound
white onion	1 cup	diced
garlic	3 teaspoons	minced
diced tomatoes	1 (14 oz.) can	not drained
Rotel tomatoes with green chilies	1 (14.5 oz) can	not drained
low sodium chicken broth	4 cups
taco seasoning	1 packet
ground black pepper	1 teaspoon
black beans	1 (14.5 oz) can	drained and rinsed
whole-kernel corn	1 (14.5 oz) can	drained
cilantro	¼ cup
cheddar cheese	1 cup	shredded, for topping
crunchy tortilla strips	2 cups	for topping

My Cozy Chicken Tortilla Soup Story

Hello, my dear. Come sit. Let’s make my favorite easy soup. This recipe is like a warm hug. It reminds me of my grandson, Mateo. He always asks for it on rainy days. The best part is your slow cooker does most of the work. Doesn’t that sound nice? You just toss everything in. Then you can go play or read. I love how the smell fills the whole house. It makes everyone gather in the kitchen. I still laugh at that.

Here is how we make it together. Follow these simple steps. You will feel like a kitchen pro.

Step 1: First, take your chicken breasts. Place them right in the bottom of your slow cooker. Now, just pour everything else on top! Add the onion, garlic, and both cans of tomatoes. Then pour in the broth. Sprinkle the taco seasoning and pepper right over it all. (A hard-learned tip: Use low-sodium broth. The taco seasoning has plenty of salt already!)

Step 2: Next, add the black beans and corn. Give everything a very gentle stir. You just want to mix the seasonings into the broth. Don’t worry about the chicken. It will be perfect down there. Finally, sprinkle the cilantro on the very top. Put the lid on. Now you can walk away for hours. Isn’t that wonderful?

Step 3: After 4 hours on high, your kitchen will smell amazing. Carefully take the chicken out. Use two forks to pull it apart. It should shred so easily. This part is very satisfying. Then just stir all that tender chicken back into the hot soup. Quick quiz: What’s the best tool for shredding hot chicken? Share below!

Step 4: Ladle the hot soup into big bowls. Now for the fun part! Pile on shredded cheddar cheese. Then add a big handful of crunchy tortilla strips. The mix of hot soup and cool, crunchy topping is magic. I promise you will love it. Dinner is served, my dear.

Cook Time: 4 hours on high or 8 hours on low
Total Time: 4 hours 15 minutes
Yield: 6 big bowls
Category: Dinner, Soup

Three Fun Twists to Make It Yours

This soup is like a friendly base. You can change it up so easily. Here are three ideas I love. Try one next time you make it.

The Veggie Lover: Skip the chicken. Use two cans of beans instead. Maybe black beans and pinto beans. It becomes a hearty, meat-free feast.

The Heat Seeker: Use hot Rotel tomatoes. Add a diced jalapeño on top. You could even stir in a little hot sauce at the end. So good!

The Summer Garden: In summer, use fresh corn cut right off the cob. Add diced zucchini from the garden. It tastes like sunshine in a bowl.

Which one would you try first? Comment below! I love hearing your ideas.

How to Serve Your Masterpiece

This soup is a full meal. But I always like to add a little something. A simple side salad with lime dressing is perfect. You could also serve warm cornbread or buttered tortillas. For drinks, I have two favorites. A cold glass of horchata is so sweet and creamy. For the grown-ups, a light Mexican beer with a lime wedge is nice. The bubbles cut through the rich soup. Which would you choose tonight? I think I’d pick the horchata myself.

Keeping Your Soup Cozy for Later

Let’s talk about keeping your soup happy. Cool it completely before storing. I use shallow containers. This helps it cool faster and safer.

It will last 3-4 days in the fridge. For the freezer, use airtight bags or boxes. Leave a little space at the top. Soups expand when they freeze!

I once filled a jar too full. The lid popped right off in the freezer. What a messy surprise! Now I always leave room.

Reheat it gently on the stove. Add a splash of broth if it’s too thick. Batch cooking like this saves busy nights. It means a warm meal is always ready for you. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Soup Hiccups

Is your soup too thin? Let it cook uncovered for 30 minutes. The extra liquid will steam away. This makes the flavors stronger too.

Is it too spicy? Add a squeeze of fresh lime juice. A dollop of sour cream also helps. I remember when my grandson added too much chili powder. Lime juice saved the day!

Is the chicken dry? You might have cooked it too long. Try the shorter cook time next time. Fixing small problems builds your cooking confidence. It also makes your food taste just right for you. Which of these problems have you run into before?

Your Soup Questions, Answered

Q: Is this soup gluten-free? A: Check your taco seasoning packet. Some brands contain gluten. Use a certified gluten-free one if needed.

Q: Can I make it ahead? A: Yes! Follow the storage tips above. The flavors get even better the next day.

Q: What if I don’t have Rotel? A: Use another can of diced tomatoes. Add a small can of chopped green chiles.

Q: Can I double the recipe? A: Use a large 8-quart crock pot. Do not overfill your slow cooker.

Q: Any optional tips? A: A squeeze of fresh lime at the end is magic. *Fun fact: The acid brightens all the other flavors!* Which tip will you try first?

From My Kitchen to Yours

I hope you love this cozy soup. It always makes my kitchen smell wonderful. I think of family gathered around the table.

I would love to see your version. Did you add extra corn or a different cheese? Sharing our dishes connects us. Have you tried this recipe? Tag us on Pinterest! You can find me at @LenasCozyKitchen.

Thank you for cooking with me today. Happy cooking!

—Lena Morales.