Chicken Tortilla Soup Square 1 | 2 Cookin Mamas


This Crockpot Chicken Tortilla Soup is so easy and it's full of all the delicious flavors associated with Mexican dishes. Just start it in the morning before you leave the house and you've got an awesome tasting hot dinner waiting for you when you get home. And, if your kids are on all different time schedules, it's perfect for single servings too.

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 servings
Author Linda Warren


  • 4 chicken breasts, boneless & skinless
  • 1 teaspoon poultry seasoning
  • 1 teaspoon cumin
  • salt & pepper to taste
  • 1 onion, chopped
  • 2 Tablespoons minced garlic
  • 2-4 jalapenos, finely chopped
  • 1 red or green pepper, chopped
  • 14.5 oz can black beans, drained
  • 10 oz frozen package organic kernel corn, thawed
  • 1 small zucchini, diced
  • 14.5 oz can fire roasted diced tomatoes
  • 2 Tablespoons tomato paste
  • 6 cups low sodium chicken broth

Later additions

  • 2 limes, juiced + wedges for garnish
  • 1 cup fresh cilantro, chopped + additional for garnish


  • 1 cup jalapeno Monterey Jack cheese, shredded (plain Monterey or cheddar cheese can also be used)
  • 1 avocado, pitted & sliced
  • Sour cream
  • 1/4 onion, chopped
  • Tortilla chips, crumbled


  1. Season chicken breasts with poultry seasoning, cumin, salt and pepper. 
  2. Place everything up to and including the chicken broth into crockpot, making sure chicken is completely covered by the broth. 
  3. Cover and cook on high for 4-1/2 hours or on low for 8 hours.

  4. Remove chicken and shred then return to crockpot. 
  5. Stir in 2 limes, juiced and 1 cup cilantro. 

  6. Serve in individual bowls topped with shredded cheese, cilantro, chopped onion, avocado, sour cream, crushed tortilla chips and wedge of lime.