The best Crock Pot Chicken Tortilla Soup that takes only 15 minutes to prepare. Made with tender shredded chicken, black beans, sweet corn, and fresh zucchini, this vegetable-forward tortilla soup is healthy, flavorful, and perfect for busy weeknights.
Soups made from pantry staples are a lifesaver, and crock pot recipes are especially convenient — you set it and forget it. Tortilla soup has Mexican roots and can be made with a chicken-broth or tomato base. Typical ingredients include beans, corn, tomatoes, and jalapeño. After simmering, it’s finished with garnishes like shredded cheese, cilantro, and avocado.
Why This Recipe Works
1. This version of chicken tortilla soup cooks in the crock pot for just 2–3 hours, and only 15 minutes of hands-on prep.
2. It uses a chicken broth base and precooked rotisserie chicken, making it a fast, family-friendly weeknight meal.
3. It’s light and nutritious: zucchini adds plant-based nutrients while black beans and corn contribute fiber and texture, and plenty of bold flavor.
Ingredients You’ll Need
Simple, wholesome ingredients make this soup easy. Using cooked shredded chicken — such as a rotisserie chicken — saves time and adds flavor. One fresh jalapeño brings brightness; remove the seeds if you prefer milder heat.
Step-by-Step Recipe Instructions
1. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Finely chop the jalapeño, onion, and garlic and sauté 2–3 minutes until fragrant.
2. Add the diced, unpeeled zucchini and sauté another 2–3 minutes until slightly softened. Remove from heat and set aside.
3. Rinse and drain the canned black beans and corn. In the crock pot, combine chicken broth, diced tomatoes, tomato sauce, black beans, and corn.
4. Stir in the shredded rotisserie chicken, sautéed vegetables, ground cumin, oregano, salt, and pepper. Mix well.
5. Cover and cook on low for 2–3 hours. When finished, stir and serve with your favorite garnishes.
Expert Tips and FAQs
- Storing & Freezing – Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely, transfer to freezer-safe containers or gallon zip-top bags (leave space for expansion), and freeze for 3–4 months. Thaw in the refrigerator overnight and reheat on the stove or in the microwave.
- Stove Top Version – Make this soup in a large pot or Dutch oven instead of the crock pot. Combine ingredients and simmer covered on medium-low for 2–3 hours.
- Flavored Olive Oil – Using a flavored olive oil (for example, garlic-infused) adds extra depth when sautéing the vegetables.
- Zucchini – Keep the skin on zucchini; it holds nutrients and texture.
- Meatless Option – Omit the chicken for a satisfying vegetarian tortilla soup.
Garnishes and Toppings
Finish the soup with crunchy and creamy toppings. Popular choices include:
- Tortilla chips
- Shredded cheese
- Cilantro
- Avocado
- Sour cream
- Fresh diced tomatoes
More Soup Ideas
If you love soup, try other comforting recipes like roasted tomato basil, chili, egg drop, or hearty vegetable and black bean soup. These are great for colder days or when you need an easy, filling meal.
Crock Pot Chicken Tortilla Soup
A flavorful, vegetable-forward tortilla soup made with shredded chicken, black beans, corn, and zucchini. Ready in about 3 hours with 15 minutes of prep.
Equipment
- Crockpot
Ingredients
- 1 rotisserie chicken, shredded
- 28 ounces chicken broth
- 28 ounces diced tomatoes
- 28 ounces tomato sauce
- 1 can black beans, drained and rinsed
- 1 can corn, drained and rinsed
- 1 Tablespoon olive oil
- 1 onion, chopped
- 1 jalapeño, seeded and chopped (optional seeds for more heat)
- 3 garlic cloves
- 2 zucchini, unpeeled and diced
- 1 Tablespoon oregano
- 2 Tablespoons ground cumin
- 1 teaspoon salt
- ½ teaspoon ground pepper
Instructions
- Pour 1 tablespoon olive oil into a skillet and heat. Finely chop the jalapeño, onion, and garlic and sauté for 2–3 minutes.
- Add the diced zucchini and sauté another 2–3 minutes until softened. Remove from heat.
- Rinse and drain the black beans and corn.
- Add chicken broth, diced tomatoes, tomato sauce, black beans, and corn to the crock pot.
- Stir in shredded chicken, sautéed vegetables, cumin, oregano, salt, and pepper. Combine well.
- Cover and cook on low for 2–3 hours. Stir and garnish before serving.
Notes
Expert Tips
- Storing & Freezing: Refrigerate up to 4 days or freeze up to 3–4 months. Thaw in the refrigerator overnight before reheating.
- Stove Top Version: Simmer in a large pot or Dutch oven covered on medium-low for 2–3 hours.
- Zucchini: Keep the skin on for nutrients and texture.
- Meatless Option: Omit the chicken to make a vegetarian tortilla soup.
Nutrition
Carbohydrates: 22 g |
Protein: 39 g |
Fat: 13 g
Update Notes: This post was originally published in November 2014 and was updated with new step-by-step instructions, photos, and tips in February 2020.