Crockpot Chicken Tortilla Soup

Are you as excited as I am to be heading into the Fall weather?? Well, I live in Houston, so my Fall right now is still about 90….but we’ll get there eventually, right???!

Since it IS Fall though, I have been slowly adding in some soups, stews, and chili’s to the menu each week. I am not going to let the heat outside hinder on my pumpkin, sweater wearing, soup making fun! Well, okay, I haven’t brought out the sweaters just yet, but the pumpkin and soups are in full swing!!

A few days ago, as I was heading out to the gym, I quickly threw the ingredients for this soup in my slow cooker and moved on with my day. By the time I had run my errands and come home, it was already late afternoon and the kids were coming home from school. I quickly shredded the chicken in my slow cooker, did a quick stir, and went back to homework duty. By the time dinner came around, this soup was ready to go and smelling amazing!! We added some cheese, sour cream, a few jalapenos, and served it with a tortilla. The entire family, including my kids, loved this and had seconds!!

I putĀ little to no effort into this, had plenty for leftovers the next night, and it was a great inexpensive dinner!!

With Fall/Winter months ahead, don’t pass this one up!

Crockpot Chicken Tortilla Soup


  • 28 oz. crushed tomatoes
  • 3 cups chicken broth
  • 3 tbsp. taco seasoning (orĀ 1 packet)
  • 16 oz. kidney beans, drained and rinsed
  • 15.5 oz. black beans, drained and rinsed
  • 11 oz. Mexicorn, drained
  • 1 lb boneless, skinless chicken breasts



  1. In the slow cooker, place chicken on bottom.
  2. Add the tomatoes, broth, taco seasoning, kidney beans, black beans, and corn.
  3. Place lid on top and cook low for 6-8 hours, or high for 4 hours.
  4. Once cooked, shred chicken using two forks, and stir soup to incorporate shredded chicken.
  5. Serve in bowls with cheese, sour cream, jalapenos, and any other topping desired!


Recipe adapted from: Wine and Glue

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