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Crockpot Chicken Tortilla Soup

This crockpot chicken tortilla soup is a comforting, hearty dish made with tender shredded chicken simmered in a smoky, spicy tomato-based broth. Brightened with fresh lime and cilantro, it features a balance of rich flavors and fresh ingredients, finished with crunchy tortilla chips for texture. The slow-cooked soup offers a cozy, satisfying meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 4 pieces boneless chicken breasts preferably skinless and trimmed
  • 1 can diced tomatoes with juices
  • 4 cups chicken broth low-sodium preferred
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon cumin ground
  • 1 teaspoon chili powder
  • 1 bag tortilla chips crushed for topping
  • 1 bunch cilantro chopped, for garnish
  • 1 lime lime juiced, for brightness

Equipment

  • Crockpot
  • Knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Place the chicken breasts at the bottom of the crockpot, spreading them out evenly.
  2. Add the canned diced tomatoes (with juices), chopped onion, and minced garlic over the chicken.
  3. Sprinkle the cumin and chili powder evenly over the ingredients, then pour in the chicken broth.
  4. Cover the crockpot and set it to low. Let everything cook for 6-8 hours until the chicken is tender and easily shredded, and the flavors meld.
  5. Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the broth and stir well.
  6. Taste the soup and adjust seasoning if needed. Squeeze fresh lime juice into the broth for a bright, zesty kick.
  7. Ladle the hot soup into bowls, then top with crushed tortilla chips and chopped cilantro for crunch and freshness.
  8. Serve immediately while steaming hot, with extra lime wedges on the side for squeezing.