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Crock Pot Chicken Tortilla Soup

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Crock Pot Tortilla Soup is a delicious easy weeknight dinner. With no fancy ingredients and just a few minutes of prep, this slow cooker recipe is a keeper!

spoonful of crock pot tortilla soup d

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Slow cooker soups are the perfect way to get an easy dinner packed with flavor without a ton of time in the kitchen.

This easy crock pot chicken tortilla soup has just a touch of heat from Rotel (use the HOT for a kick of heat!) and is so satisfying thanks to the beans, corn, tomatoes and chicken.  

This tortilla soup is similar to chili but with a little south of the border flair. In addition to being an easy weeknight dinner recipe, it is also great for pot lucks, game day, or meal prep for the week!

Speaking of pot lucks, you might also enjoy my Spicy Slow Cooker Queso or Mexican Street Chips!

tortilla soup in slow cooker

Serve this soup piping hot with diced avocado, crispy tortilla strips (or tortilla chips!) and cheese and I guarantee the entire family will love it!  YUM!


full printable recipe at bottom of post

  •  tomato sauce
  • chicken broth
  • Rotel tomatoes & green chiles- variety determines how spicy the soup is
  • light kidney beans
  • dark kidney beans
  • corn
  • black beans
  • pinto beans
  • chicken breasts
  • taco seasoning packet
  • 1 Hidden Valley Ranch salad dressing packet

Step by step

This is a dump it and forget it recipe! Simple add your ingedients to the crock pot and let it work its magic! All you have to do once it is ready is shred the chicken and gather your toppings.

  1. Add all the ingredients to the crock pot.
  2. Cook on low for 8 hours or high for 4 hours.
  3. Shred the chicken either right in the slow cooker or remove to a bowl, shred, and return to soup and stir.
  4. Serve with your choice of toppings.
close up of tortilla soup in ladle


What kind of toppings can you serve with tortilla soup?

tortilla strips
tortilla chips
diced avocado
sour cream
Mexican cheese
queso fresco
sliced pepperoncinis
black olives
chopped cilantro
lime wedges for squeezing
diced jalapeño
diced bell pepper
green onion
shredded lettuce

How long is chicken tortilla soup good for?

Store this soup in an airtight container in the refrigerator up to 3 days.

Can I freeze this soup?

This is an excellent soup for freezing! Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then heat on the stove.

How do you thicken tortilla soup?

For a creamier soup, stir in a bit of cream cheese into the broth. To simply thicken the soup, stir together 3 tablespoons of chicken broth with 2 tablespoons of all-purpose flour and add to soup. Heat to a simmer for 3-4 minutes and soup will thicken.

white bowl of chicken tortilla soup

If you try this recipe, please comment and rate it below, I love hearing from you!

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close up of tortilla soup in ladle

Crock Pot Chicken Tortilla Soup

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5 from 1 review

  • Author: Melissa Riker
  • Total Time: 4 hours 5 minutes
  • Yield: 6 1x


Crock Pot Tortilla Soup is a delicious easy weeknight dinner. With no fancy ingredients and just a few minutes of prep, this slow cooker recipe is a keeper!


  • 28 oz. can tomato sauce
  • 2 cups chicken broth
  • 2 cans Rotel tomatoes & green chiles
  • 1 can light kidney beans, undrained
  • 1 can dark kidney beans, undrained
  • 1 can corn kernels (drained)
  • 1 can black beans, drained
  • 1 can pinto beans, undrained
  • 4 chicken breasts
  • 1 taco seasoning packet
  • 1 Hidden Valley Ranch salad dressing packet (just the dry powder)


  1. Place all items in your crock pot.
  2. Cook on low for 8 hours or high for 4 hours.
  3. Shred chicken in crock pot or remove to a large bowl, shred, and return to slow cooker.
  4. Serve over rice or with your choice of toppings.


Serve with choice of toppings: tortilla strips, tortilla chips, diced avocado, guacamole, sour cream, Mexican cheese, queso fresco, sliced pepperoncinis, black olives, chopped cilantro, lime wedges for squeezing, diced jalapeño, diced bell pepper, green onion, shredded lettuce

  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Category: soup
  • Method: slow cooker
  • Cuisine: American


  • Serving Size:
  • Calories: 289
  • Sugar: 7.6 g
  • Sodium: 1264.2 mg
  • Fat: 2.4 g
  • Carbohydrates: 47.3 g
  • Protein: 20.1 g
  • Cholesterol: 15.4 mg

This recipe was originally shared in September 2013 and updated with more information and new photos in August 2020.




Its easy! I will show you how.

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  1. YUM!! I just wish they sold Rotel in Canada. It would be a staple around here for sure. I’m sure I can fake it though just fine. 🙂 I’ve got to try this the next time we have good soup weather!

  2. This one is definitely going in the rotation! I love fall… soups are fun to make and tney make for wonderful leftovers!!

  3. YUM! I love chicken tortilla soup and I try to use the crock pot as much as possible. I’ll be sharing this recipe on FB, Twitter and Pinterest. Thank you for linking up to Wake Up Wednesdays!!

  4. Pingback: Weekly Rays of Sunshine #45 | Recipes and Ramblings with the Tumbleweed Contessa
  5. This looks so good! I do love a good crockpot meal in the fall. Thanks for sharing it at the Pinworthy Project Party. I’m featuring this.

  6. Omg I made this recipe a few days ago and just finished the last bowl. It is SUCH a great recipe. I will make this again and again. What I did was I purchased five large bone-in chicken breasts, removed the skins and browned in a frying pan with a little olive oil for about five minutes on med heat on each side. I then sliced a yellow onion very THICK (cuz it shrinks) and put the slices in the bottom of the crock pot that had a thin layer of EVOO on the bottom. On the bed of onion I piled on the chicken breasts. On high I let it cook for about 3-4 hours. After 3-4 hours (when it is tender) I took out the breasts, pulled the chicken from the bone (threw the bones away) and while warm-hot cut it all up and put it back in the crock pot and added all the other ingredients. I then cooked it for another hour or so on high to get it going and then turned the heat to low. You can simmer it for hours. I think a crucial ingredient to all of this is the toasted corn tortillas strips that you put on top of this soup along with a healthy dollop of sour cream and grated sharp cheddar cheese. This soup gets better with time and is a winner. I personally prefer it more “soupy” so I will add a little more tomato sauce and water but it was delicious as it was. Using the bone-in chicken breasts makes the chicken less dry. I am going to Facebook this recipe and encourage others to try this. It is that good. I also sprinkle some hot sauce on the top. Your family will love it. It is a great winter dish.

  7. I have a feeling this recipe would be a big hit at my new link party that went live today – Required Ingredient – since this week’s featured ingredient is chicken. I’m working on trying to use the crockpot more, and think a lot of people agree with me on this one. It also looks like a great alternative to using up leftover chicken rather than my fallback of chicken salad.

    I hope you’ll stop by and link it up at the party!

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