Slow Cooker Chicken Tortilla Soup
Slow Cooker Chicken Tortilla Soup is one of those set-it-and-forget-it meals that makes busy days so much easier. With its hearty Tex-Mex flavor, it’s one of my favorites. Just throw everything into the crockpot in the morning and enjoy a warm, amazing dinner later!
Looking for more Crockpot Recipes? Try our Slow Cooker Crack Chicken, Slow Cooker Buffalo Chicken Dip, or Slow Cooker Chicken and Noodles.
SAVE THIS RECIPE FOR LATER!
You all know how much I love using Rotel in recipes! This has got to be on the easiest and best chicken tortilla soups I’ve ever made! I make this whenever I know I’m going to have a crazy day.
There’s something so satisfying about walking in the door and having dinner already done. This crock pot chicken tortilla soup has become my go-to comfort meal.
What you’ll love about this chicken tortilla soup recipe:
Recipe Ingredients for tortilla soup:
You’ll need the following ingredients to make this chicken and tortilla soup:
- Boneless, skinless chicken breasts
- Rotel diced tomatoes
- 1 Can of black beans
- Corn
- Medium onion
- Bell peppers
- Garlic
- Chicken broth
- Taco seasoning packet
- Ground cumin
- Chili powder
- Salt
- Black pepper
- Fresh lime juice
Ingredient Notes:
- Mild Rotel Tomatoes: These add the perfect amount of spice without being too hot for kids. If you can’t find Rotel, use regular diced tomatoes plus some green chilis.
- Chicken Breasts: They’ll shred perfectly after the long cooking time, no need to pre-cook.
- Lime Juice: Don’t skip this! It brightens the soup and makes every bite pop with so much flavor.
How to make Slow Cooker Chicken Tortilla Soup step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Place chicken breasts in slow cooker.
Step 2: Add Rotel tomatoes, black beans, corn, onion, bell pepper, garlic, chicken broth, taco seasoning, cumin, chili powder, salt and pepper to slow cooker. Stir to combine.
Step 3: Cover and cook on LOW 7 to 8 hours or HIGH 3 to 4 hours.
Step 4: Remove chicken and shred with two forks. Return shredded chicken to slow cooker.
Step 5: Stir in lime juice and cilantro.
Step 6: Taste and adjust seasoning as needed.
Step 7: Serve hot with tortilla chips, shredded cheese, sour cream, and fresh cilantro.
PRO TIP:
Don’t add the lime juice until the very end, cooking it for hours will make it bitter. Fresh lime juice at the end is what takes this from good to incredible.

Storage and Reheating:
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3-4 days.
Reheating: Reheat on the stove over medium heat or in the microwave until heated through.
Freezing: This chicken soup freezes well for up to 3 months. Store cooled soup in freezer-safe containers or bags, leaving room for expansion. Thaw overnight in the refrigerator before reheating.

Additions and Substitutions:
ADDITIONS:
- Vegetables: Add diced jalapeños for extra heat, or throw in some zucchini or carrots.
- Beans: Try pinto beans or kidney beans instead of black beans.
- Toppings: Avocado slices, crushed tortilla strips, or a dollop of Greek yogurt are all great additions.
- Texture: Crushed corn tortillas stirred in during the last hour make a great addition for thickening.
SUBSTITUTIONS:
- Chicken: Chicken thighs work great and stay even more tender.
- Rotel: Use regular diced tomatoes plus a can of diced green chiles if you can’t find Rotel.
- Taco Seasoning: Make your own with chili powder, cumin, paprika, and oregano.
- Tortillas: Serve with flour tortillas on the side for dipping instead of chips.
FAQs about this Slow Cooker Chicken Soup:
Can I cook this on high instead of low?
Yes! Cook on HIGH for 3 to 4 hours instead of 7 to 8 hours on low.
Why is my chicken tough?
If your chicken turns out stringy and dry, it’s likely been cooked too long. If it’s chewy and hard to shred, that usually means it’s undercooked. For the best results, follow the recommended cook times and check that the chicken reaches 165°F before shredding.
Can I add the toppings to the slow cooker?
Keep toppings separate, adding cheese or sour cream to the slow cooker will make them break down and get weird.
How spicy is this soup?
It’s pretty mild if using Mild Rotel. Add jalapeños or hot sauce if you want more heat.
What can I serve with this Chicken Tortilla Soup Crockpot?
This soup is filling enough on its own, but jalapeño cornbread or quesadillas make great sides. The kids love dipping tortilla chips right into their bowls.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Slow Cooker Tortilla Soup! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin

Slow Cooker Chicken Tortilla Soup
Equipment
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 (10 ounce) can Rotel diced tomatoes undrained
- 1 (15 ounce) can black beans drained and rinsed
- 1 (15 ounce) can corn drained
- 1 medium onion diced
- 1 bell pepper diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 (1 ounce) packet taco seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh lime juice
Instructions
- Place chicken breasts in slow cooker.
- Add Rotel tomatoes, black beans, corn, onion, bell pepper, garlic, chicken broth, taco seasoning, cumin, chili powder, salt and pepper to slow cooker. Stir to combine.
- Cover and cook on LOW 7-8 hours or HIGH 3-4 hours.
- Remove chicken and shred with two forks. Return shredded chicken to slow cooker.
- Stir in lime juice.
- Taste and adjust seasoning as needed.
- Serve hot with tortilla chips, shredded cheese, sour cream, and fresh cilantro.
Notes
Pro Tip:
Don’t add the lime juice until the very end – cooking it for hours will make it bitter. Fresh lime juice at the end is what takes this from good to incredible.Nutrition
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