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Crockpot Chicken Tortilla Soup

This Crockpot Chicken Tortilla Soup is a cozy, smoky dish made with tender shredded chicken, diced tomatoes, and colorful bell peppers simmered slowly to develop deep flavors. Topped with crispy tortilla strips and fresh herbs, it offers a hearty, comforting texture with a vibrant appearance. The slow cooking process transforms simple ingredients into a fragrant, layered soup perfect for busy days.
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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 bonesless, skinless chicken breasts cut into 2-3 inch pieces
  • 1 can (14 oz) diced fire-roasted tomatoes adds smoky flavor
  • 4 corn tortillas corn tortillas torn into strips
  • 2 bell peppers roasted or fresh, chopped
  • 1 tsp ground cumin
  • 1 tbsp chili powder adjust for heat preference
  • 4 cups chicken broth low-sodium preferred
  • 2 limes lime juice freshly squeezed, added at the end

Equipment

  • Large slow cooker
  • Cutting board
  • Sharp knife
  • Ladle
  • Spoon

Method
 

  1. Begin by chopping your bell peppers into small, colorful pieces, and tear the tortillas into uneven strips to help them soften faster.
  2. Place the chicken pieces into the slow cooker, then add the diced tomatoes, chopped bell peppers, cumin, chili powder, and chicken broth.
  3. Gently stir everything together, ensuring the spices and vegetables are evenly distributed around the chicken. Cover with the lid and cook on low for 6-8 hours or high for 4-5 hours until the chicken is tender and shreds easily.
  4. Once cooked, carefully remove the chicken and shred it with two forks, then return the shredded chicken to the soup. Stir gently to combine.
  5. Add freshly squeezed lime juice to the soup, stirring well to brighten and balance the smoky flavors. Taste and adjust seasoning if needed.
  6. Ladle the hot soup into bowls, then garnish with chopped cilantro, shredded cheese, and crispy tortilla strips for texture.
  7. Serve immediately while steaming hot, with extra lime wedges and tortilla chips on the side for added crunch and zest.