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Crockpot Chicken Tortilla Soup served with sliced avocado and cilantro.

Easy Crockpot Chicken Tortilla Soup Recipe

Crockpot Chicken Tortilla Soup has always been a go-to in our household especially in the colder months. It’s easy to make, full of flavor, and completely different than most other soups out there. When I decided to share this recipe I wanted to make it as easy as possible so I chose to use the slow cooker. This could also be made in the Instant Pot and even a Dutch Oven.

Where is Chicken Tortilla Soup From?

Chicken Tortilla Soup, not surprisingly, comes from Mexico City. Traditionally it’s made with chicken stock, roasted tomatoes, and tortilla strips. Then the diner themselves has an array of options to top the soup. So, now we know where Tortilla Soup originated, let’s get to cooking our own!

How to make Slow Cooker Chicken Tortilla Soup

This Crockpot Chicken Tortilla Soup is so incredibly easy to make!

Start by dicing the onions, bell peppers, and jalapeño. Next in a large cast iron skillet over medium heat, melt the butter and add the diced veggies. Sauté the veggies until they’ve just started to soften then add the 1 tsp of salt and the minced garlic. Stir to combine and continue to sauté for another 2-3 minutes or until the garlic has become fragrant. Remove the skillet from the heat and transfer the veggies to the slow cooker.

Now that you have the sautéd veggies in the slow cooker, stir in the cumin, taco seasoning, chili powder, white pepper, and remaining salt. Stir the mixture to fully combine and add the Rotel and fire roasted tomatoes.

Next, pour in a drained can of white hominy and a can of rinsed black beans stirring to combine once again.

Lastly, lightly press two boneless skinless chicken breasts into the mixture just enough that about half of the chicken is covered. Pour in the chicken stock and top it all off with dried Mexican Oregano and Epazote.

Cover the slow cooker and cook on high for four hours or low for eight.

About 15-20 minutes before serving shred the chicken with two forks and pour in the heavy cream, stir to combine, replace the lid on the Crockpot and allow the mixture to heat back.

What Garnishes to use?

For this Crockpot Chicken Tortilla Soup Recipe theres all kinds of toppings and sides that would pair perfectly. I recommend getting as creative as you’d like with any recipe but I’ll share what we prefer.


Traditionally corn tortillas are cut into strips then fried to crispy perfection. I highly recommend trying this but it actually isnt how we personally prefer the tortillas. I like to simply cut the corn tortillas into strips and add them to my bowl as is. It adds a very different texture and flavor to the soup that I prefer.

I know what you might be thinking….but the crunch! WHERE’S THE CRUNCH?

I’ve got you covered!


I love adding tortilla chips to the tortilla soup just as I would in a white chicken chili or crackers to a bowl of chicken noodle soup. The texture, saltiness, and crunch adds a lot!


I personally like a freshly grated cheddar for this soup but many cheeses would work beautifully including Oaxaca and Cotija.


Beyond that there isn’t much else that I add except for fresh cilantro and sliced avocado. Some fresh squeezed lime juice would be great as well however I feel that the soup already has so much flavor that it isn’t necessary but you do you!

In Conclusion

I can’t wait for you to try this recipe out and let me know what you think in the comments. If you made any changes let us know of those as well!

If you like to try out different types of Instant Pot Recipes check out this recipe for Instant Pot Seafood Paella!

I appreciate you checking out Chicken Fried Kitchen and as usual…

Happy Cooking,


Easy Crockpot Chicken Tortilla Soup Recipe

5 from 1 vote
Recipe by Chicken Fried Kitchen Course: MainCuisine: MexicanDifficulty: Easy


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This easy crockpot chicken tortilla soup recipe will quickly be part of your wintery rotation. It’s beautiful, creamy, full of so much flavor!


  • 3 Tbsp 3 Salted Butter

  • 2 2 Red Bell Peppers – Diced

  • 1 1 Jalapeño – Diced

  • 1 1 Onion – Diced

  • 1 Tbsp 1 Minced Garlic

  • 2 tsp 2 Kosher Salt – Divided

  • 2 1/2 tsp 2 1/2 Cumin

  • 2 1/2 tsp 2 1/2 Chili Powder

  • 1 tsp 1 Ground White Pepper

  • 1 1 Packet Taco Seasoning

  • 14.5 Oz 14.5 Fire Roasted Tomatoes – Canned

  • 10 Oz 10 Fire Roasted Rotel – Canned

  • 15.5 Oz 15.5 White Hominy – Canned

  • 14.5 Oz 14.5 Black Beans – Canned, Drained, & Rinsed

  • 2 lb 2 Boneless Skinless Chicken Breasts – about 2 breasts

  • 4 Cups 4 Chicken Stock

  • 1 tsp 1 Epazote – Dried

  • 1 tsp 1 Mexican Oregano – Dried

  • 1 Cup 1 Heavy Cream

  • Toppings
  • Tortilla Strips

  • Freshly Shredded Cheese

  • Cilantro

  • Avocado

  • Tortilla Chips

  • Whatever your heart desires!


  • Melt butter in a large cast iron skillet over medium heat.
  • Add the diced veggies and sauté until they have began to soften and are becoming fragrant, about 10 minutes.
  • Stir in the minced garlic and 1 teaspoon of salt, sautéing for about another 2-3 minutes or until the garlic is fragrant.
  • Transfer the veggie mixture to the slow cooker insert.
  • Add the cumin, chili powder, white pepper, taco seasoning, and remaining salt. Stir to fully combine.
  • Pour in the cans of Rotel and Fire Roasted Tomatoes and stir to combine.
  • Drain and rinse the black beans then add them along with the can of hominy to the slow cooker. Stir once again to combine the mixture.
  • Press the chicken breasts into the mixture until they are covered about halfway the pour the chicken stock over the entire mixture.
  • Sprinkle the Epazote and Mexican Oregano over the top, place the lid on the slow cooker and cook for four hours on high or eight hours on low.
  • Once the cooking is complete, shred the chicken in the slow cooker using two forks.
  • About 15-20 minutes before serving pour in the heavy cream and allow the mixture to come back to temperature.
  • Serve and Enjoy!

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