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Crock Pot Chicken Tortilla Soup

As a busy woman, I am always looking for great crock pot recipes that can simmer while I am at work. It is important that they are quick and easy, because there is not always a lot of free time in the mornings. I love to prepare Mexican-inspired dishes at home, and my crock pot Chicken Tortilla Soup is a favorite. There is almost no prep involved in the dish – you can just throw all the ingredients in your slow cooker and go!

Crock Pot Chicken Tortilla Soup
Makes 4 servings


1 pound Chicken Breast Halves without Skin (cubed)
2 – 15 oz cans Black Beans (do not drain)
2 – 15 oz cans Stewed Tomatoes (canned)
1 Cup Salsa
14 1/2 Ounces Tomato Sauce
Chopped green chilies to taste
2 Cups Cheddar Cheese
Tortilla Chips for serving


1. Combine all ingredients in a slow cooker, except cheese and tortilla chips.
2. Cover. Cook on low 8 hours.
3. Add a handful of chips into each individual bowl and spoon soup on top.
4. Top with 1/4 cup cheese.

This recipe is wonderful because of its versatility. It can be easily adapted with your favorite vegetables or to be more or less spicy based on your preferences. One of my favorite additions is slices of avocado, which provides a creamy coolness that balances the spice. Add them to the top just before serving.

If you use reduced fat cheese and baked tortilla chips, this dish becomes a low-fat, healthy soup to serve for dinner. With tons of flavor and simple preparation, anyone can make it work. Pull that Crock Pot out of the cupboard and get cooking!