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Crock-Pot Chicken Tortilla Soup

You'll love how easy this crock-pot chicken tortilla soup is to make. Just a few simple ingredients in your slow cooker and dinner is served! Gluten-free and dairy-free. 
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Course: Main Course
Cuisine: American, Mexican
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6 servings
Calories: 629kcal
Author: Megan


  • 2.5 lbs chicken breasts or thighs (skinless and boneless)
  • 2 cups yellow onion (diced (about 1 onion))
  • 1 cup green bell pepper (diced (about 1 bell pepper))
  • 1 cup red bell pepper (diced (about 1 bell pepper))
  • 28 oz diced tomatoes (canned)
  • 15 oz black beans (canned, rinsed and drained)
  • 15 oz corn (canned)
  • 48 oz chicken stock (make sure it is gluten-free if need be)
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 lime (juiced)
  • 5 corn tortillas
  • 1 avocado (for serving)


  • Turn crock-pot to low setting. Add half of the onions and bell peppers to the bottom of the crockpot.
  • Place chicken on top of onions and peppers. Then add remaining ingredients except for the corn tortillas. You may need to add more chicken stock to reach the desired consistency of your soup.
  • Cover with lid and cook for 6 hours on low.
  • Shred chicken with a fork and serve with fresh avocados and tortilla strips.
  • To make the tortilla strips, preheat oven to 375F. Cut tortillas into strips. Spray a baking sheet with cooking spray. Place strips in a single layer on the baking sheet and then spray the tops lightly with cooking spray. Place in the oven and bake for 5-10 minutes, until strips are crispy.


Calories: 629kcal | Carbohydrates: 67g | Protein: 59g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 127mg | Sodium: 986mg | Potassium: 2030mg | Fiber: 15g | Sugar: 14g | Vitamin A: 1830IU | Vitamin C: 81.3mg | Calcium: 134mg | Iron: 6mg