Easy Chicken Tortilla Soup Crock Pot Recipe for Busy Weeknights

A comforting, flavor-packed soup that’s effortlessly made in your crock pot. This chicken tortilla soup crock pot recipe brings together tender chicken, savory tomatoes, beans, and classic Mexican spices for a wholesome meal the whole family will love.

Why You’ll Love This Recipe

Hands-off prep: Simply combine ingredients in the slow cooker and let it simmer.
Versatile protein: Use shredded rotisserie chicken for speed or raw chicken breasts for an even simpler dump-and-go method.
Customizable heat: Adjust chili powder, cayenne, or green chiles to suit your palate.
Freezer-friendly: Makes a large batch perfect for meal prep or freezing for later.

Ingredients

Ingredients
1½ lb boneless, skinless chicken breasts (or 3 cups shredded rotisserie chicken)
4 cups low-sodium chicken broth
1 (28 oz) can crushed tomatoes
1 (10 oz) can red enchilada sauce
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 (4.5 oz) can diced green chiles
1 (15 oz) can black beans, drained and rinsed
1 cup fresh or frozen corn kernels
1 Tbsp chili powder
1 Tbsp ground cumin
1 tsp kosher salt (more to taste)
¼ tsp freshly ground black pepper
1 bay leaf
Juice of 1 lime

Optional toppings: avocado slices, chopped cilantro or green onions, tortilla strips or crushed chips, shredded cheese, sour cream, sliced jalapeños

🕒 Prep Time: 10 minutes | Cook Time: 30 minutes | ⏱️ Total Time: 40 minutes | 🍽️ Servings: 8

How to Make Chicken Tortilla Soup

Because I know all of you use a variety of different methods when making soups, I’m sharing how to make this chicken tortilla soup in the crock pot, your Instant Pot and on the stovetop!

Step-by-Step Instructions

Crock Pot Method

1.Combine all ingredients except lime juice in a 6-quart slow cooker.

2.Cook on High for 3–4 hours or Low for 6–8 hours.

3.Shred the chicken using two forks, return it to the crock pot, then stir in the lime juice.

4.Season with extra salt and pepper if needed.

Instant Pot Alternative

1.Sauté 1 Tbsp olive oil in the Instant Pot on Sauté mode. Cook onions 3–4 minutes until translucent, then add garlic for 1 minute.

2.Add remaining ingredients (excluding lime juice), secure the lid, and set to Soup mode for 7 minutes.

3.Allow a 12-minute natural pressure release, then quick-release any remaining pressure.

4.Shred chicken, stir in lime juice, and adjust seasoning.

Stovetop Option

1.Heat 1 Tbsp oil in a Dutch oven over medium-high heat. Sauté onions 3–4 minutes, then garlic 1 minute.

2.Add all ingredients except lime juice, bring to a boil, then reduce heat and simmer 30 minutes.

3.Shred chicken, stir in lime juice, and season to taste.

Storage & Make-Ahead Tips

Refrigerator: Store in an airtight container up to 5 days.
Freezer: Cool completely, then freeze in sealed containers for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Q: Can I use rotisserie chicken in the crock pot?
A: Yes! If you’re short on time, swap raw chicken breasts for 3 cups of shredded rotisserie chicken. Add it toward the end of cooking to warm through without overcooking.

Q: How spicy is this soup?
A: Mild to medium, depending on your enchilada sauce and green chiles. For extra heat, add a pinch of cayenne or use hot enchilada sauce.

Q: What else can I add?
A: Bell peppers, zucchini, or cooked rice make great additions. Feel free to customize with your favorite veggies.

Q: Can I make this in an Instant Pot?
A: Absolutely—follow the Instant Pot instructions above for a quick 7-minute pressure-cooked version.

Q: How should I reheat leftovers?
A: Gently warm on the stovetop over medium heat or microwave individual servings, stirring occasionally until heated through.

Enjoy your hearty, low-effort chicken tortilla soup crock pot dinner—perfect for meal prep or a cozy family meal!