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Easy Crockpot Chicken Tortilla Soup: Best One Pot Meal

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This crockpot chicken tortilla soup is a warm, filling, and forgiving weeknight hero that comes together with minimal effort. It delivers deep, rich flavor with simple pantry ingredients, and the secret blending step creates a velvety texture without any dairy.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breast or thighs
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 14.5 oz (410g) canned diced tomatoes, undrained (fire-roasted preferred)
  • 15 oz (425g) canned black beans, drained and rinsed
  • 15 oz (425g) canned corn, drained
  • 4 cups (960ml) low-sodium chicken broth
  • 1 chipotle pepper in adobo sauce, minced + 1 tablespoon adobo sauce
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • Juice of 1 lime (about 2 tablespoons)
  • Optional toppings: fresh cilantro, diced avocado, shredded cheese, sour cream, crushed tortilla chips, sliced jalapeño

Instructions

  1. Place the chicken in the bottom of the crockpot.
  2. Scatter the diced onion and minced garlic over the chicken.
  3. Pour in the undrained diced tomatoes, drained black beans, and drained corn. Spread evenly.
  4. Add the minced chipotle pepper and adobo sauce.
  5. Sprinkle cumin, chili powder, oregano, salt, and black pepper over everything. Do not stir.
  6. Pour the chicken broth over the top. Do not stir.
  7. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken shreds easily.
  8. Remove chicken to a cutting board and shred with two forks. (Alternatively, use a hand mixer on low in the pot.)
  9. Ladle about 1 cup of the soup broth with some beans into a blender and blend until smooth. Stir back into the crockpot. (Or use an immersion blender to pulse about a quarter of the soup.)
  10. Return shredded chicken to the pot and cook on low for another 10-15 minutes.
  11. Stir in lime juice just before serving.
  12. Taste and adjust seasoning as needed. Serve hot with desired toppings.

Notes

Do not skip the blending step—it gives the soup a creamy texture without dairy. Watch your salt; use low-sodium broth and adjust at the end. Shred chicken while warm for best results. Layer ingredients without stirring to prevent spice clumps and ensure moist chicken. The soup tastes even better the next day. For a vegetarian version, omit chicken and use vegetable broth with extra beans. For a spicier version, add a second chipotle pepper or a diced jalapeño. For a milder version, skip the chipotle and use smoked paprika. To thicken, blend more soup or cook uncovered. Add cooked rice or quinoa near the end. If no blender, mash beans with a fork.

Nutrition

Keywords: crockpot chicken tortilla soup, easy tortilla soup, slow cooker soup, chicken soup, one pot meal, weeknight dinner, gluten-free, dairy-free

Find it online: https://evabake.com/easy-crockpot-chicken-tortilla-soup-best-one-pot-meal/