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–+ servings
A bowl of mexican chicken soup with avocado and tortilla chips.
4.74 from 86 votes

Crockpot Chicken Tortilla Soup

Chicken tortilla soup has never been easier! Throw everything in your crockpot and you've got dinner ready before you know it. 
Prep 30 minutes
Cook 3 hours 30 minutes
Total 4 hours
Fat 11
Carbs 49
Protein 38
Yield 8

Ingredients

  • 28 oz. crushed tomatoes
  • 15 oz. can black beans drained and rinsed
  • 15 oz. can pinto beans drained and rinsed
  • 2 cups sweet corn canned or frozen
  • 4.5 oz. green chiles
  • 2 bell peppers diced, any color
  • 1 small yellow onion minced
  • 5 cloves garlic minced
  • 2 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoon coarse salt
  • 2-3 tablespoons hot sauce any kind
  • 4 cups chicken broth
  • 2 lbs. boneless skinless chicken breasts
  • 1/4 cup nonfat Greek yogurt*
  • 1/4 cup lime juice ~1 lime

Spicy Tortilla Strips

Optional Toppings

  • Fresh cilantro
  • Chopped avocado
  • Sour cream
  • Shredded cheese
  • Sliced jalapeños

Instructions

  • Add the crushed tomatoes, black beans, pinto beans sweet corn, green chiles, bell peppers, onion, garlic, chili powder, cumin, paprika, garlic powder, salt, hot sauce, and broth to the slow cooker and stir to combine.
    A crock pot full of ingredients for crock pot tacos.
  • Submerge the chicken breasts in the tomato broth and cover the slow cooker. Cook the soup for 3-3.5 hours on high or until the internal temperature of the chicken is 165ºF.
    A crock pot filled with chicken and vegetables.
  • While the soup is cooking, prepare the tortilla strips.Preheat oven to 400ºF and line baking sheet with parchment paper or spray it with non-stick cooking spray.
  • Thinly slice the tortillas into 2-3 inch long strips that are about 1/4 inch thick. Drizzle on oil and toss. Season the strips with the garlic powder chili powder, paprika, cumin, and salt. Toss again and spread them evenly over the baking sheet.
  • Bake the tortilla strips at 400ºF for 5 minutes. Toss and then put back in for 5-10 more minutes until golden brown. Remove them from the oven and set aside.
  • Remove the chicken breast from the slow cooker and set aside 2 cups of the broth in a bowl to cool.
  • Shred the chicken and transfer the shredded chicken back into the slow cooker.
    Shredded chicken in a bowl next to a napkin.
  • Add the Greek yogurt to the 2 cups of broth that has cooled off and whisk the Greek yogurt into the broth until smooth and there are no lumps. Pour the creamy broth into the slow cooker and stir.
    A bowl of mexican chicken soup with a wooden spoon.
  • Pour the lime juice into the slow cooker, stir and serve with fresh cilantro and the tortilla strips.
    A bowl of mexican chicken soup with avocado and tortilla chips.

Tips & Notes

  • If you want this soup to be spicy, use a spicy hot sauce and as much as you’d like.
  • Feel free to add more Greek yogurt for a creamier soup. You can also use sour cream.
  • This recipe was updated on January 10, 2023. Get the original recipe HERE.

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Nutrition Facts

Calories: 430kcal | Carbohydrates: 49g | Protein: 38g | Fat: 11g | Fiber: 13g | Sugar: 10g