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Crockpot Chicken Tortilla Soup served with sliced avocado and cilantro.
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5 from 2 votes

Easy Crockpot Chicken Tortilla Soup Recipe

This easy crockpot chicken tortilla soup recipe will quickly be part of your wintery rotation. It's beautiful, creamy, full of so much flavor!
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Course: Main
Cuisine: Mexican
Servings: 10 servings
Calories: 349kcal
Author: Jeremy Klae

Ingredients

  • 3 tablespoon Salted Butter
  • 2 Red Bell Peppers - Diced
  • 1 Jalapeño - Diced
  • 1 Onion - Diced
  • 1 tablespoon Minced Garlic
  • 2 teaspoon Kosher Salt - Divided
  • 2 ½ teaspoon Cumin
  • 2 ½ teaspoon Chili Powder
  • 1 teaspoon Ground White Pepper
  • 1 Packet Taco Seasoning
  • 14.5 Oz Fire Roasted Tomatoes - Canned
  • 10 Oz Fire Roasted Rotel - Canned
  • 15.5 Oz White Hominy - Canned
  • 14.5 Oz Black Beans - Canned, Drained, and Rinsed
  • 2 lb Boneless Skinless Chicken Breasts - about 2 breasts
  • 4 Cups Chicken Stock
  • 1 teaspoon Epazote - Dried
  • 1 teaspoon Mexican Oregano - Dried
  • 1 Cup Heavy Cream

Toppings

  • Tortilla Strips
  • Freshly Shredded Cheese
  • Cilantro
  • Avocado
  • Tortilla Chips
  • Whatever your heart desires!

Instructions

  • 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!

Video

Notes

  • Try making your own Tortilla Strips. Traditionally, corn tortillas are cut into strips and then fried to crispy perfection. I highly recommend trying this, but it isn't how I prefer the tortillas. I like to 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.
  • If you must have the crunch, 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 add a lot!
  • I personally like a freshly grated cheddar for this soup, but many kinds of cheese would work beautifully, like Oaxaca, Cotija, or Chihuahua.
  • Be sure to have fresh cilantro, sliced avocado, and freshly squeezed lime juice. This can also add more flavor and color to the plating.

Nutrition

Calories: 349kcal | Carbohydrates: 24g | Protein: 27g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 1160mg | Potassium: 738mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1623IU | Vitamin C: 38mg | Calcium: 80mg | Iron: 3mg