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Chicken tortilla soup with shredded chicken, black beans, corn, tomatoes, and crisp tortilla strips.
CookingPassion

Crockpot Chicken Tortilla Soup

Make crockpot chicken tortilla soup with chicken thighs, black beans, corn, and tomatoes. Finish with lime and crisp tortilla strips just before serving.
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Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ lb (680 g) boneless, skinless chicken thighs, fully thawed
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1 can (14.5 oz / 411 g) diced tomatoes with their juices
  • 1 can (4 oz / 113 g) mild diced green chiles
  • 4 cups (960 ml) low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon mild chili powder blend
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 cup (150 g) frozen corn, thawed
  • 2 tablespoons fresh lime juice
  • ¼ cup chopped cilantro, optional
  • Crisp tortilla strips, for serving

Equipment

  • 6-quart slow cooker
  • Instant-read thermometer
  • Two forks

Method
 

  1. Mix the soup base. Add the onion, garlic, diced tomatoes and their juices, green chiles, broth, cumin, chili powder, paprika, oregano, and pepper to the insert. Stir to distribute the seasonings.
  2. Add the chicken. Nestle the thawed chicken in the broth. Cover and start the cooker immediately. Do not put frozen chicken into the hot liquid to thaw during the cooking stage.
  3. Cook covered. Cook on LOW for about 4–5 hours or HIGH for 2½–3½ hours. Begin checking early enough to avoid overcooking. The chicken must reach 165°F (74°C) in the thickest parts and should shred easily.
  4. Shred and return. Transfer the cooked thighs to a clean plate and shred with two forks. Return the meat and any juices to the cooker. Skim surface fat if needed before adding the remaining ingredients.
  5. Heat the beans and corn. Stir in the drained black beans and thawed corn. Cover on HIGH for about 20–30 minutes, until both are thoroughly hot and the soup has returned to a steaming serving temperature.
  6. Finish each bowl. Stir the lime juice and optional cilantro into the soup. Taste for salt. Ladle into bowls and add tortilla strips immediately before serving, with avocado or yogurt if you like.

Notes

15 minutes prep; about 4–5 hours on LOW or 2½–3½ hours on HIGH, plus 20–30 minutes for the beans and corn. Timings vary by appliance; check doneness as described in the method. The card time uses the upper end of LOW cooking plus the finishing stage.
Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 90°F (32°C). Store at 40°F (4°C) or below for 3–4 days. Reheat on the stove or in the microwave to 165°F (74°C); do not reheat cold leftovers in the slow cooker.
Freeze the soup without tortilla strips, avocado, or dairy toppings for up to 3 months for best quality. Thaw in the refrigerator, reheat the liquid and solids thoroughly, and add fresh toppings afterward.