Chicken Tortilla Soup in the Crock Pot

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Course Dinner
Cuisine Mexican
Keyword Chicken Tortilla Soup, Chicken Tortilla Soup Crock Pot, Slow Cooker Chicken Tortilla Soup
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 376 kcal
Author Lauren


  • 1 1/2 cups yellow onion diced
  • 1 large clove garlic grated
  • 1 cup carrot diced
  • 1 small zucchini diced
  • 2 ears sweet corn cut off the cob {or 1 1/2 cups frozen corn}
  • 15 oz. black beans (1 can) drained and rinsed
  • 15 oz. cannellini beans (1 can) drained and rinsed
  • 15 oz. tomato sauce (1 can)
  • salt & pepper to taste
  • 1 tablespoon cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon oregano
  • 2 chicken breasts
  • 6 cups chicken stock
  • 5 corn tortillas cut into strips
  • toppings if desired: fresh cilantro, chips, sour cream, avocado, etc.
US Customary - Metric


  1. Place onion, garlic, carrot, zucchini, corn, beans, tomato sauce, chicken and spices into a large plastic food storage bag. Lay flat in freezer and store in the freezer for up to 3 months.
  2. To cook, defrost the bag of ingredients in fridge 24 hours prior.

  3. Pour ingredients into a crockpot with chicken stock. Cook on high 3-4 hours or until chicken is thoroughly cooked.
  4. Remove chicken, shred and return to pot with strips of corn tortillas. Cover and cook another 10 minutes.
  5. Ladle into bowls and serve with any desired toppings.
Nutrition Facts
Chicken Tortilla Soup in the Crock Pot
Amount Per Serving
Calories 376 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 31mg10%
Sodium 942mg41%
Potassium 1162mg33%
Carbohydrates 57g19%
Fiber 14g58%
Sugar 10g11%
Protein 27g54%
Vitamin A 4290IU86%
Vitamin C 16.1mg20%
Calcium 134mg13%
Iron 5.9mg33%
* Percent Daily Values are based on a 2000 calorie diet.