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    Home » Recipes » Soups & Stews

    Crock Pot Chicken Tortilla Soup

    Published: Feb 17, 2020 · Modified: Mar 25, 2021 by Amanda Mason · 9 Comments

    Yield 8 people
    Cook 3 hours hours
    Prep 15 minutes minutes
    Jump to Recipe
    White bowl containing tortilla soup topped with shredded cheese, avocado and cilantro.
    Close up of chicken tortilla soup topped with cheese and avocado.
    White bowl containing chicken tortilla soup topped with cheese and avocado.
    White bowl containing tortilla soup with garnishes, spoonful containing soup.

    The best Crock Pot Chicken Tortilla Soup that only takes 15 minutes to prepare! Made with tender shredded chicken, black beans, sweet corn, and fresh zucchini, this vegetable based tortilla soup recipe is both healthy and delicious. Makes for the perfect weeknight meal everyone will love!

    White bowl containing tortilla soup topped with shredded cheese, avocado and cilantro.
    Jump to:
    • Why This Recipe Works
    • Ingredients You'll Need
    • Step-by-Step Recipe Instructions
    • Expert Tips and FAQs
    • Garnishes and Toppings
    • More Soup Recipes
    • Crock Pot Chicken Tortilla Soup
    • Expert Tips

    Soups that can be made with ingredients you already have in the pantry are simply the best. And let me tell you, crock pot soups make life so much easier because you just set it and forget it.

    Tortilla soup comes from Mexico and can be made with either a chicken broth or tomato base. It usually contains ingredients like back beans, corn, tomatoes, and jalapenos. It's cooked, then simmered and topped with garnishes like shredded cheese, cilantro, and avocado.

    Why This Recipe Works

    1. You'll love this version of chicken tortilla soup because it's ready to eat after only cooking for only 2-3 hours.

    2. Made with a chicken broth base and pre-cooked rotisserie chicken, this is the perfect family meal for any busy weeknight.

    3. This Tortilla Soup is healthy! This version is chicken broth based and is light and healthy. Don't let the word "healthy" turn you off; it still provides a TON of amazing flavor. I add fresh zucchini to this recipe because it's a good source of plant protein. The black beans and corn also provide a lot of fiber.

    Close up of a bowl of chicken tortilla soup topped with cheese, avocado, and cilantro.

    Ingredients You'll Need

    We're talking simple and healthy ingredients. Using cooked shredded chicken is a lifesaver and a timesaver. I always have at least 1 rotisserie chicken in my refrigerator because it's perfect for making recipes like my Instant Pot White Chicken Chili, Shredded Chicken Tacos, and this Chicken and Rice Casserole. I'm not big on spicy dishes, but I use one fresh jalapeno because it provides a lot of flavor. If you want a little kick, just add in some of the jalapeno seeds.

    olive oil, tomato sauce, chicken broth, canned tomatoes, black beans, corn, spices, zucchini and shredded chicken on counter.

    Step-by-Step Recipe Instructions

    Start by pouring 1 Tablespoon of olive oil into a skillet. Turn the heat to medium-high. Finely chop the jalapeno, onion, and garlic and saute for 2-3 minutes.

    Sauteing jalapeno, garlic and onion in a skillet.

    Next, add in the chopped fresh zucchini and saute for another 2-3 minutes or until the vegetables are softened. Remove the skillet from the heat and set aside.

    Sauteing fresh zucchini in a skillet.

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    Now it's time to get out the crock pot and start adding the ingredients. Open the can of black beans and corn and rinse and drain. Add the chicken broth, diced tomatoes, tomato sauce, black beans, and corn to the crock pot. Stir in the pre-cooked shredded chicken, sauteed vegetables, cumin, oregano, salt, and pepper.

    Chicken tortilla soup cooking in a crock pot.

    Stir to combine all the ingredients. Place the lid on the crock pot and cook on low for 2-3 hours. Once done, stir well and garnish with your favorite toppings.

    Ladle of shredded chicken tortilla soup.

    Expert Tips and FAQs

    • Storing & Freezing - Leftover soup stores extremely well. You can keep it in an airtight container in the refrigerator for up to 4 days. It also freezes really well. Here's how you do it:
      • Once the soup has completely cooled, pour it into a freezer safe container. Try to not overfill the container because it will expand as it freezes. Or, you can use a gallon ziplock bag.
      • The soup will last for 3-4 months in the freezer.
      • To thaw, place the frozen soup container or bag in the refrigerator and let it naturally and slowly thaw. It will take about 8-12 hours to completely thaw in the fridge. Then, warm it up in the microwave or on the stove top.
    • Stove Top Version - This tortilla soup can also easily be made on the stove top. I love pulling out my dutch oven and letting this soup cook. If you want to make a stove top version, follow the same directions listed above and instead of cooking in the crock pot, place all the ingredients in a large pot or dutch oven and let it cook on medium low heat covered for 2-3 hours.
    • Flavored Olive Oil - When sauteing vegetables, I always use a flavored olive oil. In this recipe, I use a garlic flavored extra virgin olive oil.
    • Zucchini - Never peel the zucchini. All the nutrients are in the green skin.
    • Meatless - Not in the mood for meat? Leave it out and make it a tortilla soup.
    White bowl containing tortilla soup with garnishes, spoonful containing soup.

    Garnishes and Toppings

    Top off this delicious soup with your favorite toppings! Here's some of my favorites:

    • tortilla chips
    • shredded cheese
    • cilantro
    • avocado
    • sour cream
    • fresh tomatoes
    Bowl containing tortilla soup containing topped with garnishes, tortilla chips on table.

    More Soup Recipes

    If you’re craving soup, here are some other delicious recipes you will love. My Roasted Tomato Basil Soup is creamy and delicious...perfect for the cooler weather. Misty's Chili is also a big hit in my family. You can make chili in many different ways and this version is super unique and tasty! If you like Chinese food then try my Egg Drop Recipe. I've saved a lot of money learning how to make this Chinese soup at home. Craving veggies?  Try my Autumn Vegetable Beef Soup. It full of nutrition and hearty!

    White bowl containing tortilla soup topped with shredded cheese, avocado and cilantro.

    Crock Pot Chicken Tortilla Soup

    The best Crock Pot Chicken Tortilla Soup! It only takes 15 minutes to prepare. Made with tender shredded chicken, black beans, sweet corn, and fresh zucchini, this step-by step vegetable based tortilla soup recipe is healthy and delicious.
    5 from 4 votes
    Print Pin Rate
    Course: dinner, Lunch
    Cuisine: Mexican
    Prep Time: 15 minutes minutes
    Cook Time: 3 hours hours
    Total Time: 3 hours hours 15 minutes minutes
    Servings: 8 people
    Calories: 347kcal
    Author: Amanda Mason

    Equipment

    • Crockpot

    Ingredients

    • 1 Rotisserie chicken, shredded
    • 28 ounces chicken broth
    • 28 ounces diced tomatoes
    • 28 ounces tomato sauce
    • 1 can black beans, drained and rinsed
    • 1 can corn, drained and rinsed
    • 1 Tablespoon olive oil
    • 1 onion, chopped
    • 1 jalapeno, seeded and chopped
    • 3 garlic cloves
    • 2 zucchini, unpeeled and diced
    • 1 Tablespoon oregano
    • 2 Tablespoons cumin, ground
    • 1 teaspoon salt
    • ½ teaspoon ground pepper

    Instructions

    • Pour 1 Tablespoon of olive oil into a skillet and heat. Finely chop the jalapeno, onion, and garlic and saute for 2-3 minutes.
    • Next, add in the chopped fresh zucchini and saute for another 2-3 minutes until the vegetables are softened. Remove the skillet from the heat and set aside.
    • Open the can of black beans and corn and rinse and drain.
    • Add the chicken broth, cans of diced tomatoes, tomato sauce, black beans, and corn to the crockpot.
    • Stir in the pre-cooked shredded chicken, sauteed vegetables, cumin, oregano, salt, and pepper. Stir to combine all the ingredients.
    • Place the lid on the crock pot and cook on low for 2-3 hours. Once done, stir well and garnish with your favorite toppings.

    Notes

    Expert Tips

    • Storing & Freezing - Leftover soup stores extremely well. You can keep it in an airtight container in the refrigerator for up to 4 days. It also freezes really well. Here's how you do it:
      • Once the soup has completely cooled, pour it into a freezer safe container. Try to not overfill the container because it will expand as it freezes. Or, you can use a gallon ziplock bag.
      • The soup will last for 3-4 months in the freezer.
      • To thaw, place the frozen soup container or bag in the refrigerator and let it naturally and slowly thaw. It will take about 8-12 hours to completely thaw in the fridge. Then, warm it up in the microwave or on the stove top.
    • Stove Top Version - This soup can also easily be made on the stove top. I love pulling out my dutch oven and letting this soup cook. If you want to make a stove top version, follow the same directions listed above and instead of cooking in the crock pot, place all the ingredients in a large pot or dutch oven and let it cook on medium low heat covered for 2-3 hours.
    • Flavored Olive Oil - When sauteing vegetables, I always use a flavored olive oil. In this recipe, I use a garlic flavored extra virgin olive oil.
    • Zucchini - Never peel the zucchini. All the nutrients are in the peelings.
    • Meatless - Not in the mood for meat, leave it out and make it a tortilla soup.

    WANT TO SAVE THIS RECIPE?

    Enter your email to receive this recipe, along with weekly food inspiration!

    Nutrition

    Calories: 347kcal | Carbohydrates: 22g | Protein: 39g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 115mg | Sodium: 1608mg | Potassium: 1239mg | Fiber: 6g | Sugar: 9g | Vitamin A: 741IU | Vitamin C: 35mg | Calcium: 113mg | Iron: 5mg
    Tried this Recipe? Pin it for Later!Mention @RecipesWorthRep or tag #RecipesWorthRepeating!

    Update Notes: This post was originally published in November 2014 but was re-published with updated step-by-step instructions, pictures, and tips in February 2020.

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    279 shares

    About Amanda Mason

    Hi! I'm Amanda, the founder and creator behind Recipes Worth Repeating! Simply put, I focus on creating delicious recipes for everyone. I offer variety. I offer convenience. I offer yumminess! And that's why people keep coming back. The recipes I create are absolutely worth repeating.

    Founded in 2012, Recipes Worth Repeating grew from people routinely asking me to email them the recipe for my latest dish. Recipe development comes naturally to me and I find cooking relaxing. Originally from Nashville, Tennessee, I developed a passion for cooking at an early age and I love to showcase a variety of recipes on my blog.Creating delicious new recipes, still photography, and video for Recipes Worth Repeating is the driving force behind what engages my readers to keep coming back for more recipes they will love.

    Reader Interactions

    Comments

      5 from 4 votes (1 rating without comment)

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      Recipe Rating




       

    1. Marcel

      March 15, 2020 at 2:17 pm

      Love it! Looks like a delicious soup recipe to me.

      Reply
    2. Scarlet | Family Focus Blog

      March 06, 2020 at 3:52 pm

      This tortilla soup recipe looks delicious and I love all the fresh fixings to go on top! Yum.

      Reply
      • Amanda Mason

        March 06, 2020 at 4:32 pm

        You are going to love it!! Let me know how it turns out!!

        Reply
    3. Bea Mtz

      February 29, 2020 at 9:27 pm

      5 stars
      Super easy! Delicious! Family loved it!

      Reply
      • Amanda Mason

        March 01, 2020 at 10:18 am

        Hi Bea! Yeah! I'm so glad your family loved it! I cant wait to hear what other recipes of mine you try!

        Reply
    4. Kushigalu

      February 18, 2020 at 4:41 pm

      5 stars
      Only 15 minutes for this delicious soup. Count me in. Yum!!

      Reply
      • Amanda Mason

        February 18, 2020 at 9:03 pm

        It's a huge timesaver!! Let me know how you like it!

        Reply
    5. Tami Price

      February 17, 2020 at 10:36 am

      5 stars
      I love Chicken Tortilla Soup! This recipe was no exception! It was absolutely delicious! I love the chunks of zucchini! Will be making again! Thanks so much for sharing!

      Reply
      • Amanda Mason

        February 17, 2020 at 10:43 am

        I'm so glad you loved it, Tami!! The zucchini is a nice touch, for sure!! It's my favorite part!! Thanks for letting me know it turned out great for you!

        Reply

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