Dump-and-Go Crockpot Chicken Tortilla Soup That Feels Like Home
This Crockpot Chicken Tortilla Soup is one of those easy dinners that feels like a win every single time. It’s a little spicy, a little smoky, and full of flavor from just a handful of ingredients. It simply checks all the boxes: simple prep, rich flavor, and perfect for piling high with toppings. This one’s a staple in my Crockpot Chicken Recipes lineup, and once you try it, you’ll see why.

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Why You’ll Love This
- You don’t need to sauté a thing. Everything goes straight into the slow cooker.
- The flavors get better the longer it sits, so leftovers are gold.
- You can pile on toppings like avocado, chips, cheese, jalapeños, or keep it light with cilantro and lime.
- It freezes beautifully, making it great for meal prep.
Ingredient Notes
Boneless Skinless Chicken Breasts: These cook down beautifully in the Crockpot and shred easily after a few hours. If you prefer thighs, swap them in and they’ll be even juicier.
Black Beans: Make sure to rinse them well to avoid murky broth.
Fire-Roasted Diced Tomatoes: This adds a smoky base layer without needing extra spices.
Green Chilies: They give the soup a mild heat. I use a whole 10 oz can, but you can reduce if you’re sensitive to spice.

Quick Tips and Variations
- Make it creamier: Add a splash of cream cheese or blend a portion of the soup before stirring it back in.
- Bump up the heat: Add a chipotle pepper in adobo sauce before cooking.
- Make it vegetarian: Leave out the chicken and use a second can of beans or add diced zucchini and bell peppers.
- Double it for meal prep: This soup holds up well in the fridge and freezer. Store in portioned containers for quick grab-and-heat lunches.
Want to boost the flavor of your canned black beans before they go in the slow cooker? Check out these simple black bean seasoning ideas to take them from bland to bold.
Toppings and Serving Ideas
This soup is all about the toppings: layer on as much or as little as you like. I usually go with a mix of crispy tortilla strips, diced avocado, shredded cheese, fresh cilantro, and a squeeze of lime right before serving. If you’re feeling bold, add sliced jalapeños or a dollop of sour cream for extra richness.
You can serve it as-is for a lighter bowl, or spoon it over steamed rice or quinoa to make it heartier. Leftovers also work great as a base for taco bowls or even poured over roasted sweet potatoes.

More Crockpot Recipes
- Let the slow cooker do the work while you get on with your day. This Crockpot Thai Peanut Stew brings cozy comfort with chickpeas, sweet potatoes, and peanut butter. Serve it over rice and enjoy a warm, satisfying meal.
- This Crockpot Chicken Parmesan is one of those easy dinners that delivers every time. It’s simple to prep, slow-cooked in marinara, topped with melty cheese and golden breadcrumbs, and perfect for a cozy weeknight meal.
- This Crockpot Lemon Orzo Soup is a light, cozy, and make-ahead-friendly recipe that does most of the work for you. With tender chicken, soft orzo, and a splash of lemon, it’s an easy win for busy days when you want something warm and satisfying.
- These Crockpot Chicken Tacos use simple ingredients and turn out juicy and flavorful every time. This is the kind of recipe that makes weeknights easier. Serve with avocado, shredded lettuce, sour cream, or turn it into taco bowls with rice and beans.
- Making Indian food at home doesn’t have to mean extra effort. This Crockpot Butter Chicken is rich, creamy, and built for busy nights. It’s a slow cooker dinner that brings bold flavor with minimal prep.
Tried this Crockpot Chicken Tortilla Soup? Let me know how you topped yours -classic with chips and cheese, or fully loaded with avocado and jalapeños? And if you’re building a stash of dump-and-go dinner ideas, this one’s a must-add to your cozy weeknight lineup.

Equipment
Ingredients
- 2 chicken breasts boneless, skinless
- 1 15 oz can black beans drained and rinsed
- 1 14.5–15 oz can fire-roasted diced tomatoes
- 1 10 oz can diced green chilies (or two smaller cans)
- 1 cup corn frozen or canned, drained
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon lime juice
- ¼ cup cilantro plus extra for garnish
- ½ cup sour cream optional, for a creamier soup
Instructions
- Add the chicken, black beans, diced tomatoes, green chilies, corn, broth, and all seasonings to the Crockpot. Stir to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is cooked through and tender. Remove the chicken, shred it with two forks, and return it to the Crockpot.
- Stir in the lime juice, chopped cilantro, and sour cream if using. (If adding sour cream, turn off heat first to avoid curdling.)
- Serve hot, topped with crispy tortilla strips, shredded cheese, sliced jalapeños, diced avocado, and a dollop of sour cream.