Slow Cooker Chicken Tortilla Soup

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I love a good slow cooker meal and this Crockpot Chicken Tortilla Soup recipe does not disappoint. It’s super easy to prepare (especially if you already have cooked chicken on hand). I like to cook a big batch of chicken and save it individual portions in my freezer so I am ready to go anytime I need cooked chicken for a casserole or soup.

Make this easy chicken tortilla soup in your crockpot or slowcooker.

If you are looking for a quick and easy way to cook your chicken, try this garlic chicken recipe. It’s easy and painless.

A picture showing the cover images for all three cookbooks written by Aileen Clark.

This crockpot chicken tortilla soup is one of those recipes that you throw together in the morning and it’s ready for you when you get home in the evening. If your slow cooker has an automated keep warm setting, this soup can sit for a good couple of hours until you’re ready to eat it.

Make this easy chicken tortilla soup in your crockpot or slowcooker.

You may also like: Crockpot Buffalo Chicken

Make this easy chicken tortilla soup in your crockpot or slowcooker.

Slow Cooker Chicken Tortilla Soup

Aileen Clark
A flavorful chicken tortilla soup simmered all day in the slow cooker and then topped with salty tortilla chips and shredded cheese. 
5 from 1 vote
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 813 kcal


  • 4 cups chicken stock
  • 1 cup water
  • 2 cups shredded chicken
  • 1 16.5 ounce can diced and fire roasted tomatoes with green chiles
  • 1 16.5 ounce can black beans rinsed and drained
  • 1 4 ounce can diced green chiles
  • 1 cup frozen corn
  • 1/2 cup diced red onion
  • 1 teaspoon oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bag tortilla chips
  • 1 cup shredded monterey jack cheese
  • 1/2 cup cilantro


  • Combine chicken stock, water, chicken, tomatoes, beans, green chiles, corn, onion, oregano, salt, and pepper to the bowl of your slow cooker.
  • Cover and cook on low for 6-8 hours.
  • Serve topped with tortilla chips, jack cheese, and cilantro


Calories: 813kcal
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