Crockpot Chicken Tortilla Soup with Crispy Strips

Introduction

There’s something incredibly comforting about a warm bowl of soup simmered slowly to perfection. Crockpot Chicken Tortilla Soup with Crispy Strips is a dish that combines rich flavors of Mexican cuisine with the ease of slow cooking. Tender shredded chicken, fire-roasted tomatoes, hearty beans, sweet corn, and a blend of spices come together in a savory broth. Topped with golden, crispy tortilla strips, this soup is both satisfying and nourishing.

One of the best parts of this dish is its versatility—you can customize the spice level, add different toppings, or make it heartier with extra vegetables. Plus, the crockpot does most of the work for you, filling your home with irresistible aromas while you go about your day.

Why I Love This Recipe

I love this recipe because it strikes the perfect balance between comfort food and vibrant flavor. The slow cooking process allows all the ingredients to meld together beautifully, creating layers of flavor that deepen with each spoonful. The shredded chicken is juicy, the broth is rich, and the crispy tortilla strips add that perfect crunch.

This recipe is also a family favorite—it’s a crowd-pleaser that works equally well for a cozy family dinner or a casual gathering with friends. I especially enjoy how it can be easily customized; whether you’re a spice lover who adds extra jalapeños or someone who enjoys creamy toppings like sour cream and avocado, there’s room for everyone to make their bowl just right.

Why It’s a Must-Try Dish

This soup is a must-try for several reasons:

1. Effortless cooking – With minimal prep and the convenience of a crockpot, it’s ideal for busy days.
2. Nutritious and filling – Packed with lean protein, fiber, and wholesome ingredients, it’s both healthy and satisfying.
3. Bold, authentic flavors – Inspired by Mexican cuisine, it delivers warmth, spice, and zest in every bite.
4. Perfect for leftovers – It tastes even better the next day and freezes beautifully.
5. Family-friendly – It can be mild or spicy, making it suitable for kids and adults alike.

Recipe Details

• Course: Main Course, Soup
• Cuisine: Mexican / Tex-Mex
• Servings: 6 servings
• Prep Time: 15 minutes
• Cook Time: 6–8 hours (on Low) or 3–4 hours (on High)
• Total Time: 6–8 hours 15 minutes
• Calories: Approx. 310 calories per serving (without toppings)

Ingredients

For the Soup:

• 1 ½ lbs (about 3 chicken breasts) boneless, skinless chicken breasts
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (4 oz) diced green chiles
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup frozen or canned corn kernels
• 6 cups low-sodium chicken broth
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• Salt and black pepper, to taste
• Juice of 1 lime
• 2 tbsp fresh cilantro, chopped (optional)

For the Crispy Tortilla Strips:

• 6 small corn tortillas, cut into thin strips
• 2 tbsp olive oil (or cooking spray)
• ½ tsp salt

Optional Toppings:

• Shredded cheese (cheddar, Monterey Jack, or queso fresco)
• Avocado slices
• Sour cream or Greek yogurt
• Fresh cilantro
• Jalapeño slices
• Extra lime wedges

Directions

Step-by-Step Preparation

1. Prepare the Crockpot Base
   • Place chicken breasts into the crockpot.
   • Add diced onion, garlic, tomatoes, green chiles, beans, corn, chicken broth, and spices. Stir well.
2. Slow Cook the Soup
   • Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is tender and fully cooked.
3. Shred the Chicken
   • Remove chicken breasts, shred with two forks, and return the shredded chicken to the crockpot.
   • Stir in lime juice and cilantro (if using).
4. Make the Crispy Tortilla Strips
   • Preheat oven to 375°F (190°C).
   • Toss tortilla strips with olive oil and salt. Spread evenly on a baking sheet.
   • Bake for 12–15 minutes, flipping halfway, until golden and crispy.
5. Assemble and Serve
   • Ladle soup into bowls.
   • Top with crispy tortilla strips and your favorite garnishes.

How to Serve

Serve this soup hot, in deep bowls, with a generous topping of crispy tortilla strips. Set out a topping bar with shredded cheese, avocado, sour cream, jalapeños, and lime wedges so everyone can personalize their bowl. Pair it with warm cornbread, a fresh green salad, or Mexican rice for a complete meal.

Recipe Tips

• Use rotisserie chicken for a shortcut—just reduce cook time and add chicken toward the end.
• For a creamier soup, stir in ½ cup of heavy cream or cream cheese before serving.
• Adjust spice level by adding more chili powder, cayenne pepper, or jalapeños.
• To thicken the broth, mash some of the beans before adding.

Variations

1. Vegetarian Version – Omit chicken and use vegetable broth; add extra beans or roasted vegetables.
2. Spicy Kick – Add chipotle peppers in adobo sauce for smoky heat.
3. Cheesy Twist – Stir in shredded cheese at the end for a creamy, cheesy soup.
4. Grain Boost – Add cooked rice, quinoa, or barley for extra heartiness.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.
• Tortilla Strips: Best made fresh, but can be stored in an airtight container at room temperature for 2 days.

Special Equipment Needed

• Crockpot (slow cooker)
• Baking sheet (for tortilla strips)
• Mixing utensils and ladle

Conclusion

Crockpot Chicken Tortilla Soup with Crispy Strips is the kind of recipe that transforms a simple weeknight meal into a flavorful, comforting experience. It’s hearty yet healthy, customizable to every taste, and perfect for meal prep. Whether you’re craving something cozy for a rainy day or planning a fun family dinner, this soup delivers warmth and joy in every spoonful. Once you try it, it’s sure to become a staple in your kitchen.

Print Recipe

Crockpot Chicken Tortilla Soup with Crispy Strips

Author: Laura Bennett Cuisine: Mexican Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 8 hrs Total Time 8 hrs 15 mins

Servings: 6 Calories: Approx. 310 calories per serving

Description

There’s something incredibly comforting about a warm bowl of soup simmered slowly to perfection. Crockpot Chicken Tortilla Soup with Crispy Strips is a dish that combines rich flavors of Mexican cuisine with the ease of slow cooking.

Ingredients

Scale

1/2x 1x 2x 3x

For the Soup:

• 1 ½ lbs (about 3 chicken breasts)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz)
• 1 can (4 oz)
• 1 can (15 oz)
• 1 can (15 oz)
• 1 cup frozen or canned corn kernels
• 6 cups low-sodium chicken broth
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• Salt and black pepper, to taste
• 1 of Juice lime
• 2 tbsp fresh cilantro, chopped (optional)

For the Crispy Tortilla Strips:

• 6 small corn tortillas, cut into thin strips
• 2 tbsp olive oil (or cooking spray)
• ½ tsp salt

Optional Toppings:

• Shredded cheese (cheddar, Monterey Jack, or queso fresco)
• Avocado slices
• Sour cream or Greek yogurt
• Fresh cilantro
• Jalapeño slices
• Extra lime wedges

Instructions

1. Prepare the Crockpot Base: Place chicken breasts into the crockpot. Add diced onion, garlic, tomatoes, green chiles, beans, corn, chicken broth, and spices. Stir well.
2. Slow Cook the Soup: Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is tender and fully cooked.
3. Shred the Chicken: Remove chicken breasts, shred with two forks, and return the shredded chicken to the crockpot. Stir in lime juice and cilantro (if using).
4. Make the Crispy Tortilla Strips: Preheat oven to 375°F (190°C). Toss tortilla strips with olive oil and salt. Spread evenly on a baking sheet. Bake for 12–15 minutes, flipping halfway, until golden and crispy.
5. Assemble and Serve: Ladle soup into bowls. Top with crispy tortilla strips and your favorite garnishes.

Keywords: Crockpot Chicken Tortilla Soup with Crispy Strips