Crockpot Chicken Tortilla Soup
I use my crockpot year-round because I find it SO convenient to throw a few ingredients together in the morning when I’m full of energy, then have a meal ready-to-eat whenever we’re ready for it, in the afternoon or evening…no matter how drained I’m feeling later or what the day happens to throw at me.
This soup is even surprisingly great during the hot Summer months when you want a warm meal, but definitely do not want to heat up the whole kitchen to cook it.
I also LOVE the delicious aroma that fills my home throughout the day when my crockpot is going! Something about it makes me feel like a multitasking pro! LOL
Our Crockpot Chicken Tortilla Soup recipe (as with most soup recipes) is very versatile! You can leave things out if you want, and always add “extras” or more of your favorite ingredients!
Soup always tastes better over the next few days after sitting in the fridge, so double or triple for future meals.
This soup freezes well, too! Stored in freezer safe containers it will last in your freezer for 2 months.
We’ve also hosted family parties where Tortilla Soup becomes a big “serve yourself bar” with ALL of our favorite toppings chopped-up and set out for our guests to enjoy! Fun and easy entertaining!
- 1-1/2 lbs. boneless, skinless chicken breasts
- 2 bell peppers, any color, diced
- 1 4-ounce jar diced green chilies, with juices
- 1 medium onion, diced
- 1 (28-ounce) jar fire-roasted crushed tomatoes, with juices
- 4 cups low-sodium chicken bone broth
- juice of 1 fresh lime
- 1/2 cup fresh cilantro leaves, chopped
- fresh cilantro leaves,
- shredded Mexican cheese blend,
- diced avocado
- fresh lime cut into wedges,
- chopped green onions
- crushed organic corn chips
Taco Seasoning Mix:
- 1/2 Tbsp chili powder
- 1/2 Tbsp smoked paprika
- 2 tsps cumin
- 2 tsps oregano
- 1 tsp sea salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
Whisk your taco seasonings together in a small mixing bowl.
Using your clean hands generously rub the taco seasoning all over the chicken.
Refrigerate chicken in a sealed container for 30 minutes.
Meanwhile, dice onions and bell peppers.
Next add your marinated chicken, bell peppers, onions, green chiles, and tomatoes into your crockpot as shown.
Pour in the broth and give it all a good stir.
Place the lid on and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. I really prefer cooking on LOW, for a longer amount of time so that the flavor can develop.
Once the time is up, remove your chicken onto a cutting board.
Shred chicken using two forks. Place your shredded meat back to the pot. Stir in your fresh lime juice and chopped cilantro.
Ladle soup into bowls and top with your choice of: diced avocado, cheese, crushed tortilla chips, cilantro, green onions, and fresh lime.
Kids LOVE to choose their own toppings.
Enjoy while hot!