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White bowl containing tortilla soup topped with shredded cheese, avocado and cilantro.
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5 from 3 votes

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.
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: dinner, Lunch
Cuisine: Mexican
Servings: 8 people
Calories: 347kcal
Author: Amanda Mason


  • Crockpot


  • 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


  • 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.


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.


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