Slow Cooker Chicken Tortilla Soup


This Slow Cooker Chicken Tortilla Soup is a staple recipe! It’s unbelievably easy to prepare, we are talking 15 minutes prep, and it’s incredibly delicious!

Slow Cooker Chicken Tortilla Soup | Cooking Classy

I made this soup, multiplied by three, to serve to family I had staying last week over the holiday.

It was the night before Thanksgiving and that morning I knew I needed something quick and easy to serve everyone because I was starting the Thanksgiving cooking that day.


I’m happy to say everyone loved it, of course myself included!

Slow Cooker Chicken Tortilla Soup | Cooking Classy

Want to see how easy this soup recipe is? Watch the video!

This slow cooker soup such an incredibly hearty, feel good soup.

If you opt to leave out the cheese, sour cream and chips you’d also have one amazingly healthy dinner (but doesn’t that just sound crazy to leave out all the good stuff?).

Slow Cooker Chicken Tortilla Soup | Cooking Classy

I’m pretty sure I will be making this soup at least once every other week during this cold season and I have the feeling you’ll want to too!

Slow Cooker Chicken Tortilla Soup | Cooking Classy


Slow Cooker Chicken Tortilla Soup

4.67 from 18 votes

A staple recipe! So flavorful, so hearty and so comforting! Perfect for chilly days. Just be sure to load on those toppings!

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 5
Calories: 361 kcal


  • 2 1/2 (14.5 oz) cans low-sodium chicken broth (4 1/2 cups)
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 1/4 cups finely chopped yellow onion
  • 3 cloves garlic , minced
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • 3/4 tsp paprika
  • 1/2 tsp ground coriander
  • Salt and freshly ground black pepper , to taste
  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 1 Tbsp fresh lime juice
  • 1/4 cup chopped fresh cilantro

For serving:

  • Tortilla strips or tortilla chips
  • Shredded cheddar or monterey jack cheese
  • Diced avocado , diced roma tomatoes, sour cream (optional)


  1. Pour chicken broth and diced tomatoes into a slow cooker. Add onion, garlic, chili powder, cumin, paprika, coriander and season with salt and pepper to taste. Add chicken breasts then cover with lid and cook on LOW heat 6 hours, or until chicken is cooked through.
  2. Remove chicken and shred, then return to slow cooker along with black beans, corn, cilantro and lime juice, stir. Allow to cook until heated through.
  3. Serve warm with tortilla strips and cheese and other optional ingredients.
  4. Recipe source: Cooking Classy
Nutrition Facts
Slow Cooker Chicken Tortilla Soup
Amount Per Serving
Calories 361 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 87mg 29%
Sodium 464mg 19%
Potassium 1409mg 40%
Total Carbohydrates 37g 12%
Dietary Fiber 9g 36%
Sugars 5g
Protein 41g 82%
Vitamin A 18.5%
Vitamin C 24.3%
Calcium 9.5%
Iron 24.9%
* Percent Daily Values are based on a 2000 calorie diet.


  • OMG! This soup looks amazing. I’m so making it for my fam soon! December 2, 2014 at 5:16am Reply

  • Averie @ Averie Cooks: You have SO many amazing soup recipes and that’s great that everyone wants them and they’re so popular for you – you make them all gorgeous, that’s why! Love the avocado in this! December 2, 2014 at 5:32am Reply

    • Jaclyn: Thanks Averie! December 2, 2014 at 4:58pm Reply

      • Sheila: Would you happen to know how many calories this might be or how many weight watchers points this is August 29, 2017 at 11:38am Reply

  • Julie @ Lovely Little Kitchen: I’m not surprised your soups are so popular – they always look fantastic! Love that this one can be made in the slow cooker. Perfect! December 2, 2014 at 8:14am Reply

    • Jaclyn: Thanks Julie! December 2, 2014 at 4:57pm Reply

  • Leslie: I want to try this soup so bad! I tried it in a restaurant but I wasn’t happy, it was too salty. December 2, 2014 at 1:58pm Reply

  • Laura (Tutti Dolci): It’s rainy and I’d love a cozy bowl of soup – I love these flavors! December 2, 2014 at 3:02pm Reply

  • Stacey: This looks so good!! YUM. Can’t wait to try it! December 2, 2014 at 4:07pm Reply

  • Sarah @ Bonjoursucre: Yum! That looks so delicious and flavorsome! December 2, 2014 at 7:19pm Reply

  • ATasteOfMadness: I really need a slow cooker! This looks so good! December 3, 2014 at 5:32am Reply

  • Anne: This proves that I need to get myself a slowcooker! The soup looks amazing.

    Can I make this easily without a slowcooker, just keep it on low heat in a cast iron pot for 6 hours? December 3, 2014 at 5:45am Reply

    • Michelle: The way I make it is by just cooking the chicken in a separate pan and then shedding it. Then I put the onions and I also add a green bell pepper with a little oil to roast in a big pot. After that I add all the other ingredients. It’s always done within 15 minutes! I love this recipe!!! March 26, 2016 at 2:57pm Reply

    • Amy: No cast iron. The acid from the tomato may damage your seasoned iron. February 24, 2018 at 11:19am Reply

  • Kathryn: I made this last night and it was delicious. Perfect for the rainy CA evening we had last night. Thanks again for sharing all your delicious recipes. :) December 3, 2014 at 10:37am Reply

  • Kelsey @ Snacking Squirrel: time to pull out my slow cooker. what a fabulous soup with fresh flavours and beautiful colours! December 3, 2014 at 2:20pm Reply

  • Erica J: I just have to tell you that I love all your recipes. I honestly have lost count of how many of them I have made, from all categories. I can’t remember a single one that I didn’t enjoy. Thank you! Happy Holidays to you! December 3, 2014 at 9:53pm Reply

    • Jaclyn: I’m seriously so happy to hear that Erica! Thanks so much for letting me know! And Happy Holidays to you!! December 4, 2014 at 10:27am Reply

  • Deborah: You always have the best soup recipes, and this one is no exception. It looks amazing!! December 9, 2014 at 11:06am Reply

    • Jaclyn: Thanks Deborah! December 9, 2014 at 2:58pm Reply

  • Sandra: Can I put the chicken in frozen? December 29, 2014 at 5:41am Reply

    • Jaclyn: I don’t know how food safe it is but I do that with recipes on occasion, I think as long as you make sure the chicken is cooked through you should be okay. December 29, 2014 at 8:17pm Reply

  • Lacey: It was a good thing that my husband tried this soup before we served it to company! I followed all instructions and ingredients, and after 6-7 hours in the crock pot and then having a taste, it tasted extremely bland. We added a half pack of taco seasoning and a dash of the ingredient spices before guests arrived and it turned out good- our company really enjoyed it! Will make again but will either double the spices or add the taco seasoning earlier on. January 1, 2015 at 11:47am Reply

    • Nancy: Lacey…..I thought the exact same thing…Very, very bland. Before freezing the remainder we added at least a double amount of seasonings. That make it much better! September 1, 2015 at 12:32pm Reply

      • Kathleen Benson: I just made it and found the same thing…very bland. I am afraid my kids will not eat it. I will try adding more spices. February 7, 2016 at 7:58pm Reply

      • Cindy: Add Enchilada sauce to taste-really makes it better! November 20, 2016 at 5:43pm Reply

      • Lucy: I added a small can of Rotel gives it a zip December 22, 2017 at 8:00am Reply

    • Chelsy: I made this soup, followed the steps exactly. Served it at a party and was told it was very bland! It looked and smelled amazing I didn’t try it before serving it! I wish I had! December 5, 2016 at 9:26am Reply

      • Jaclyn: For more flavor try doubling the spices or adding in a little enchilada sauce. You can also use bone on chicken thighs (and cook 8 hours on low) instead for more flavor. December 5, 2016 at 5:19pm Reply

  • Nancy: this looks amazing! Making today. Does the corn need to be thawed before I add to the crockpot? Thanks Jaclyn! January 3, 2015 at 7:32am Reply

    • Jaclyn: No just toss it in frozen. I hope you love it! January 3, 2015 at 1:05pm Reply

  • Tracey: Saw this recipe on facebook and we had been wanting to try tortilla soup. We made it the other day and it was amazing! Going to be a new favourite in our house! January 4, 2015 at 11:59am Reply

  • Christine: Just made the soup and it seems to be lacking flavor.. Any suggestions? January 4, 2015 at 3:45pm Reply

    • Jaclyn: I’d just up the spices a bit, since you are the second one to mention it I upped them in the recipe by 1/3. You can add more cilantro, more lime, and possibly more salt if it was under seasoned. Hopefully something there helps! January 4, 2015 at 7:35pm Reply

      • Christine: I added some Cayenne and a bit more salt and pepper.. It was better maybe a can of diced green chilies next time… January 5, 2015 at 7:03am Reply

        • Jaclyn: I’ve also used the diced tomatoes with green chilis in this. January 5, 2015 at 10:14am Reply

          • Patty Peterson: I used diced tomatoes with chillis and a small can of chopped chillis. I also cooked on stovetop in less than an hour. It was delicious. January 3, 2018 at 5:06pm

        • Laurie: I added enchilada sauce and green chilis. Also added fire roasted tomatoes. April 10, 2018 at 10:55am Reply

  • Julie Balai: Any idea of the calorie count? January 6, 2015 at 9:20am Reply

  • monica mendoza: AMAZING!….made it to exact measurements…well except i decreased cumin by 1/2 tsp ( i don’t like cumin to overpower my food). my hubby gave it a 5 star… “its the best tortilla soup i’ve had”….this is a keeper! January 6, 2015 at 7:00pm Reply

  • Tomika: Cooking THIS Tomorrow DO I HAVE To US Frozen Corn Forgot To Get it January 9, 2015 at 7:17pm Reply

    • Jaclyn: No you’d be just fine to leave it out, sometimes I make this without the black beans and corn. January 9, 2015 at 8:48pm Reply

  • Lisa: What can I substiute for corriander? I can’t find it in my area :( January 11, 2015 at 1:10am Reply

    • Jaclyn: You should be fine to omit it since it’s not a significant amount. Just be sure to serve it with cilantro though. January 15, 2015 at 9:13pm Reply

  • Megan: How long after stirring in the black beans, corn, etcetera do you serve the dish? The beans and corn don’t get cooked at all? January 12, 2015 at 9:31am Reply

    • Jaclyn: Just until they’re heated through which will probably only take about 1 – 2 minutes. January 13, 2015 at 10:03pm Reply

  • Madi: Is it possible to cook it on HIGH for a shorter amount of time? January 13, 2015 at 3:38pm Reply

    • Jaclyn: Yes that should be fine. January 13, 2015 at 9:33pm Reply

      • Rach: This looks great! Going to try it later today. Any recommendations of about how long may be good if cooking on High? On High will be the best option for me. June 15, 2016 at 9:42am Reply

        • Jaclyn: Probably about 3 hours. Hope you love it! June 15, 2016 at 11:43am Reply

        • La: How long did it take when cooking on high heat? Thanks! January 12, 2017 at 1:28pm Reply

  • Sharon Hansen: I’ve heard for years how good tortilla soup is but this is the first recipe that I’ve seen that I wanted to make! I love the colors and the variety. I’ll be going to the store tomorrow to get what I don’t already have on hand. Yum! Can’t wait! Thanks for sharing. January 25, 2015 at 6:07pm Reply

  • Stacy: This recipe looks great. About how many chicken breasts did you use? Thanks! January 27, 2015 at 11:23am Reply

    • Jaclyn: I always just prefer to list the weight as they can vary so greatly in size, but 1 1/2 lbs is generally about 3 – 4 medium chicken breasts. January 29, 2015 at 9:21pm Reply

  • connie: Yummy January 28, 2015 at 7:24pm Reply

  • Maryellen: Hi, would you happen to know the approx serving size? January 28, 2015 at 8:54pm Reply

    • Jaclyn: Sorry I didn’t measure, I always just go off an estimate according to what my family eats. January 28, 2015 at 10:36pm Reply

  • Karen: This chicken soup sounds like a winner and may compete with Max and Erma’s chicken tortilla soup! February 1, 2015 at 3:35pm Reply

  • Victoria: This looks like so delicious, but I am 9 weeks pregnant and very much in the throes of morning sickness. It looks like it would agree with me, but I’m nervous about cumin and coriander being too strong a flavor. Spicy is fine, but individual flavors can make me sick. Can you tell me if you can pick out those flavors when the soup is done? If they blend and mellow, I think it’s fine, I’m just nervous about being able to taste them too much! Should I just omit them? Any input or other suggestions would be much appreciated! February 2, 2015 at 11:45am Reply

    • Jaclyn: You can definitely just omit them if you are worried about it, it’s better to leave it out because once added you can’t go back. The cumin is pretty noticeable, not strong but you can taste it’s there. You could try adding a little to one serving near the end and if you don’t like it then don’t add it to the rest. Hope you like it though and good luck with pregnancy, I know just how you feel! Everything made me sick when I was pregnant the second time around. February 5, 2015 at 7:04pm Reply

  • Ciara: Can you add the chicken breast frozen or do they need to be thawed first? February 3, 2015 at 1:05pm Reply

    • Jaclyn: I recommend thawing them first, although people do throw them in frozen all the time. I’m just not sure if it’s the safest health-wise. I really need to look into it more. February 5, 2015 at 6:10pm Reply

  • Sarah: Making this right now!! Can’t wait to taste it!! February 15, 2015 at 9:36am Reply

  • Sarah: We made this a few weeks ago and it was delish! I made it on a day we were all off, so the 6 hour cook time was fine.
    I want to make this on a work day… But it would be in the crockpot for 8-9 hours by the time we get home from school/work.
    Is that ok? Or will it screw up the recipe if it’s heated for that long? February 18, 2015 at 1:13pm Reply

    • Jaclyn: It should be okay for 8 hours the chicken will just shred up more, if that makes sense. It doesn’t hold together as well by 8 as it does at 6. February 23, 2015 at 7:06pm Reply

    • Elaine: i put my crock pot on a timer when i’m gone for a long day – for six hours I would have it come on at noon, then off at six assuming I’m home close to 6pm… May 2, 2015 at 7:14am Reply

  • Linda: I made this wonderful recipe and we loved it. I topped the soup with sour cream, mozz. cheese and doritos nacho cheese chips. Absolutely the best chicken tortilla soup I’ve ever had.
    Thanks for the recipe. March 1, 2015 at 11:18am Reply

  • Shelby Hill: Can you not put all of the ingredients at one time, for the full six hours? Or does it ruin them?
    Shelby. March 3, 2015 at 9:32am Reply

    • Jaclyn: I wouldn’t recommend it because the beans will get mushy and so forth. April 4, 2015 at 3:41pm Reply

  • Whitney: Can I use a rotisserie chicken instead of raw chicken breast? If so how would you do it? March 7, 2015 at 11:18am Reply

    • Jaclyn: If using a rotisserie chicken I would probably just make it on the stove top and let the veggies, spices, broth simmer 20 minutes then I’d add in the chicken and remainder at the end. Hope you love it! March 8, 2015 at 4:27pm Reply

  • Tiffany: Does anyone know if you drain the beans or add with juice in the can? March 15, 2015 at 4:59pm Reply

    • Jaclyn: Drain them and rinse them off in a strainer/colander first. March 16, 2015 at 10:03am Reply

  • Judie: Always on the lookout for dairy free meals for our daughter who is lactose intolerant. This looks GOOD. Planning on trying it today. Thank you. April 24, 2015 at 7:12am Reply

  • Ashley: What size crock pot did you use? May 27, 2015 at 10:41am Reply

    • Jaclyn: I usually use a 5 or 6 quart crock pot. May 27, 2015 at 6:10pm Reply

  • Kate: Made this last night (yes, in the middle of summer) and it was AWESOME. Even my three-year old loved it! Thanks for a great recipe….keep ’em coming. July 8, 2015 at 8:31am Reply

    • Jaclyn: I’m glad your family liked this soup Kate! Thanks for your review! July 8, 2015 at 11:48pm Reply

  • Amber: This soup was absolutely delicious! && so easy!!!!! Is it possible to freeze my leftovers? I’d hate to waste any of this amazingness! Thanks in advance! August 11, 2015 at 10:10pm Reply

    • Jaclyn: I think it should freeze fine. I’m so glad you liked it! August 12, 2015 at 11:27am Reply

  • Margie: will try September 20, 2015 at 8:29pm Reply

  • Carolina: I just made this recipe and it is Delicioso!
    I added 2 ingredients for MY taste buds. 2 tsp of Chicken buillon and 4 Chipotle peppers. It’s sooooo good! My mother in law asked for more ;)
    Thank you September 22, 2015 at 5:44pm Reply

  • Amy Hines: I’m making this for the weekend. Thanks! October 8, 2015 at 9:00pm Reply

  • keary: I made this tonight and it was awesome! I made a couple of changes: reduced chicken broth to 2 cans, added 1 can of Rotel, and 1 can of red enchilada sauce. Some said it didn’t have enough flavor. Be sure to serve it with a little shredded cheese and sour cream to add to the flavor. October 15, 2015 at 6:35pm Reply

  • God Bless the Crockpot | My 3 Favorite Crockpot Recipes | Nomi Photography: […] SLOW COOKER CHICKEN TORTILLA SOUP Now this recipe I base around Cooking Classy’s soup on her BLOG. I’ll make it exactly like she does & then add chopped up zucchini to give it more […] October 16, 2015 at 1:13pm Reply

  • Tonia: I just finished making this soup. I followed the recipe exactly! It is very bland and gross! Don’t waste your time! October 18, 2015 at 3:50pm Reply

  • LUCYG: This is very similar to how I make chicken tortilla soup on the stove top, only I add more veggies … diced zucchini, shredded cabbage, etc. I looooove it! I was wondering how to translate it to crockpot cooking, so thank you VERY much. For the people complaining it’s bland, I am bewildered. Taste the darn soup before you serve it, and if it’s too bland, add more seasonings. How hard is that? October 22, 2015 at 7:27pm Reply

  • Eric g: Made this for a family of 1st time chicken tortilla soupers…and fit was great! Damn it was perfect November 19, 2015 at 7:16pm Reply

  • eliane: Hi, I was wondering if I can add the beans and corn together with the chicken and let it cook for 6 hours?
    I want to get home and the soup is ready!
    Thanks! November 21, 2015 at 11:09am Reply

    • Jaclyn: I don’t recommend it because they’ll soften to mush basically. November 21, 2015 at 4:44pm Reply

  • Natalie: This was delicious, in my opinion, it had plenty of flavor, it just needed some heat. I added some green chilies and you could add a pinch of cayenne to add some flavor and heat. I didn’t add cayenne because of my children, but I am going to next time! Will make again, thanks for the recipe! November 21, 2015 at 5:28pm Reply

  • Kelly S: This soup was amazing!! Thanks for posting, I am going to try more of your recipes. November 29, 2015 at 11:42am Reply

    • Jaclyn: I’m so glad you liked it Kelly! November 29, 2015 at 5:11pm Reply

  • Lindsey E: Just made this last night and OMG yum! I posted the photo on facebook and the requests for the recipe came pouring in from all my friends!!

    Any nutritional information?? I cant seem to locate it on this page. November 30, 2015 at 11:50am Reply

  • kelly: I’ve made this soup many times, and I add kidney beans and red, green and yellow bell peppers. It’s very hearty and my family loves it! December 3, 2015 at 4:37am Reply

  • Yolanda D.: This looks delicious! I don’t have a slow cooker, can you share the stove version? December 8, 2015 at 1:07pm Reply

  • kate: how many does this serve? December 19, 2015 at 5:58pm Reply

  • Sue K.: I made this tonite for dinner. Kicked it up a notch by adding some cayenne pepper. Cooked it stove top also. Added a good sized dollop of homemade quacamole on top. My new favoite soup!! January 3, 2016 at 3:41pm Reply

  • Andrea: I have made this soup several times now and it is delicious. I can’t understand how some people can say it is bland. So weird! Anyway, one thing I noticed is that my chicken breasts were a little dry after 6 hours. Also, I am always home when I make it. Do you have a recommendation of how long this will take to cook on high? I am always paranoid about undercooking chicken. January 10, 2016 at 9:17am Reply

    • Sabrina: I had it on high today in the crockpot for about 3 hrs u also stay home that’s why I had it on high January 17, 2016 at 7:19pm Reply

  • AM: I added some chicken bouillon as it was bland. I added about 1 teaspoon, but it is definitely up to your taste. January 10, 2016 at 10:54am Reply

  • De: This was unpalletable. Perhaps the chilli pepper is stronger here in AU but it overpowered everything else. What a waste January 14, 2016 at 10:54pm Reply

  • Sabrina: Omg!! This was so good I made it for the first time today and it was AWESOME!!! Thanks for the recipe! January 17, 2016 at 7:17pm Reply

  • Wanda: I’m salivating right now! This soup looks amazing….definitely making it this week!

    Thank you! January 18, 2016 at 10:48am Reply

  • Shane birkey: I’m wanting to make this tonight. Have you ever made it in a pressure cooker? January 25, 2016 at 9:53am Reply

  • Nikki: I’m making this right now and my picking eating 11 year old just said, “wow, that smells good!” Keeping my fingers crossed that he loves it…I know I will. February 3, 2016 at 4:41pm Reply

  • Heather: I LOVE this recipe. It’s so easy and really delicious. I didn’t even like Chicken Tortilla Soup until I tried this and now I make it on a regular basis. Thank you so much for sharing this! February 19, 2016 at 5:43pm Reply

    • Jaclyn: I’m so glad you’ve enjoyed this recipe Heather! February 20, 2016 at 10:34pm Reply

  • Stacy: Do you have the nutritional info/calorie count for this recipe? February 23, 2016 at 7:41am Reply

  • Marie: Do you have to pound the chicken breast down before putting in the crackpot? March 6, 2016 at 2:44am Reply

  • Jodi Strunk: LOVE this soup. Thank you! I am cooking it again tonight, could I speed up the time on this? I was seeing if I could put it on high heat and cook for 4 hours instead of low heat to 6 hours. What do you think? Thank you again! March 31, 2016 at 4:36pm Reply

    • Jaclyn: Yes I think it could be done on high, maybe about 3 hours then I’d check it. April 1, 2016 at 10:09am Reply

    • Andrea: I make this soup often and have started making it stove top. It takes only about 45 minutes total cook time. I also started using boneless skinless chicken thighs instead of chicken breast because the breast seems so dry to me. Also, for me, an extra dash of each of the seasonings makes it even better. March 11, 2017 at 9:14am Reply

  • Jodi: Your cans of chicken broth come out 3.5 cups not 4.5. So my ? Is there a mistake. April 13, 2016 at 1:19pm Reply

    • Jaclyn: There’s generally 1 3/4 cups chicken broth in one 14.5 oz can. So it’s maybe just a tbsp or two under the 4 1/2 cups. April 13, 2016 at 5:43pm Reply

  • Kat: I’ve made this soup half a dozen times already, my family including two preschoolers love it! Wonderful recipe. I make it without chips or cheese to keep it truly healthy. It’s so easy and very tasty. Thank you so much! May 19, 2016 at 10:26am Reply

    • Jaclyn: I’m so happy to hear your family likes it Kat! Thanks for your comment! May 19, 2016 at 11:20am Reply

  • Renee: I made this soup last week and was so sad when it was finished. Best soup ever!! Love this recipe! May 30, 2016 at 8:14am Reply

  • Allison: Hi Jaclyn! Put this beauty in the crock pot this afternoon, finished work and came home to a nice, wonderfully hearty soup! It’s super filling and rich. This is going to be my lunch for the next week. It serves so many and it’s going to be amazing in the Fall.

    Thank you for sharing! <3 August 8, 2016 at 7:45pm Reply

    • Jaclyn: Thanks Allison! I’m glad it was enjoyed! August 18, 2016 at 4:23pm Reply

  • Anita S.: Hi…have you ever used a Whole/Roaster chicken in place of the Chicken Breasts?
    If so cooking time?
    Thanks September 23, 2016 at 9:18am Reply

    • Jaclyn: I haven’t for this recipe. Has anyone else tried it? September 23, 2016 at 11:28am Reply

    • Anita S.: Jaclyn
      I’ll try it…maybe cut up the chicken?
      When I do it ~I’ll get back to you and let you know . September 23, 2016 at 9:02pm Reply

      • Jaclyn: Yes I’d definitely cut it in portions. September 24, 2016 at 10:17pm Reply

  • Jessica: Tried making this today, and it was very good! I’m found it to be a little on the bland side for my tastes, but added more seasonings and some red enchilada sauce, and it was very good. Realized I had canned cream-style corn instead of regular, so I rinsed that and used it with no problems. Served over rice instead of using tortilla chips, to make it go a little farther. Made two lunches and two dinners for my husband and I that way. Will definitely make again!! September 26, 2016 at 3:31pm Reply

    • Jaclyn: Great suggestions! Thanks Jessica! September 27, 2016 at 2:30pm Reply

  • Caitlin: Hi Jaclyn,

    Quick question for ya. I absolutely love this soup and I’m going to make it this week, but I want to see if I can make it creamy. I know you have another recipe that is a creamy version, but could you give me some tips on the best way you think I could make this particular recipe creamy?

    Thanks and keep up the great work! All of your recipes are amazing! October 16, 2016 at 12:45pm Reply

    • Jaclyn: I would add well softened cream cheese, I do that for a stove-top version I’ve started making lately. Heavy cream would also be good but I’d reduce the broth a little. November 22, 2016 at 9:54pm Reply

  • Carie Albrecht: I made this today. While tasting I felt like it was missing something. I added two tablespoons of tomato paste and it seems to help round it out a little bit. (an ingredient in another tortilla soup recipe that I have). Other than that this soup is easy to make and tastes good! October 17, 2016 at 3:23pm Reply

  • Jillian: I made your soup tonight and it was so easy and so delicious! I am watching the carbs so I threw a bunch of julienned zucchini in my bowl, some cheese and topped it with plain greek yogurt. The super picky family loved it too! Thanks for sharing! October 17, 2016 at 7:48pm Reply

    • Jaclyn: Glad you liked it Jillian! October 18, 2016 at 10:48am Reply

  • Maria Beal: I saw this recipe and went to the store to buy all the ingredients. Simply delicious, very easy to cook, I love it. October 21, 2016 at 7:47am Reply

    • Jaclyn: I’m happy to hear you liked it! Thanks for your review Maria! October 21, 2016 at 12:14pm Reply

  • Rachel: I love how college-friendly this is! I put everything in the pot and went to class for a few hours, and the apartment smelled AMAZING when I came home. It’s easy, cheap, and one of the best soups I’ve ever had.

    I when I taste-tested it, I did think it need just a touch more seasoning, but I served it with homemade, spicy tortilla strips, which balanced it out. All three roommates are already asking when I’m going to make it again. October 21, 2016 at 3:46pm Reply

  • Renee O.: I’m working from home today. I had these ingredients on hand and tossed them in the crock pot. This will be the perfect meal to serve to my hungry crew before we rush out into the cold for my daughter’s band concert tonight. And Hubby will be happy with the delicious left overs he gets tomorrow! December 8, 2016 at 10:36am Reply

  • B: Hi!! I LOVE this soup! My neighbor made it for me when I was sick one day and I fell in love–thankfully she sent me to your site for the recipe. I am having THIRTY friends over this weekend for a Christmas party… I have my neighbors extra large crock pot (8.5qt), and two large ones (6qt) I’ll be making this in… Think I can double the recipe for each pot? Thanks in advance, Jaclyn!! December 15, 2016 at 5:50pm Reply

  • Tina Palmer: We absolutely LOVE this recipe… thanks for sharing! Quite by accident, the first time I made it I added 2T of chili powder… but the extra spice was not overwhelming at all. I also found that it freezes really well, so often I will make a double batch and then freeze some for meals later on. January 15, 2017 at 10:26am Reply

    • Jaclyn: Yes, my mom usually freezes all the soups I make for her to eat later as she is single and hates cooking for one. Always works well! January 31, 2017 at 11:46am Reply

  • Damaris: I love this soup! My husband don’t like soup that much a he was in love with this recipe. I definitely want to do this again. I added green chiles too. Thank you for sharing! March 11, 2017 at 8:26pm Reply

    • Jaclyn: I’m so glad you both liked it Damaris! Thanks for letting me know! March 13, 2017 at 11:58pm Reply

  • Carletts: The soup was DELICIOUS and a hit with my family. Very easy to make and I even doubled it for my family of 5. Thanks for sharing! March 13, 2017 at 4:30pm Reply

  • Frank: I’ve made this soup a couple times and it is amazing. However, for my tastes (and household), I’ve found doing a double-batch and adding in 6 diced serrano peppers and 2 diced habanero peppers adds a bit of spice without making it too hot for anyone (so anyone who likes the idea but doesn’t need to make *all* the food can cut that to 3 serranos and 1 habanero, or fewer if you like fewer). Regardless, this has become my wife’s favorite soup and she *loves* soup. May 8, 2017 at 12:11pm Reply

  • Stephanie: Can i subsitute the chicken breast with boneless skinless chicken thighs? August 28, 2017 at 2:34pm Reply

    • Andrea: That is what I use. The meat is less dry. October 24, 2017 at 12:18pm Reply

  • Marvin: I’m a truck driver all of these crockpot soups sounds great but I have a ricecooker in my truck can this be done in a ricecooker September 20, 2017 at 5:53pm Reply

  • Stephanie: Family loves this soup they couldn’t wait for me to make it again! October 23, 2017 at 2:26pm Reply

    • Jaclyn: So glad it is being enjoyed – thanks for the review! October 24, 2017 at 12:10pm Reply

  • Andrea: I made this again last night. I usually make a double batch and freeze 1/2 for another night. I make it stove top and it only takes about 45-50 minutes. I use boneless, skinless chicken thighs instead of breast. I find the chicken breast to be dry and I feel that the chicken thighs stay juicy. I also add an extra shake or two of each seasoning. Oh, and I use the petite diced tomatoes that have lime and cilantro included in addition to what is called for in the recipe (not instead of). I can’t wait to go home and eat another bowl! My husband is super picky and he LOVES this soup! October 24, 2017 at 12:24pm Reply

    • Jaclyn: So glad it’s a hit at your house Andrea! October 25, 2017 at 11:12am Reply

  • Ashley Najera: Can I use frozen chicken. Totally forgot to take it out from the freezer last nigh :( October 31, 2017 at 8:39am Reply

  • toya: This is the best recipe ever! I cant stop making it 🙊 Yum yum and did I say YUMMMM??? November 8, 2017 at 5:13pm Reply

    • Jaclyn: Thanks Toya! November 10, 2017 at 9:51am Reply

  • Julie: Do you rinse the beans? or use some of the juice? I’ve made a similar recipe before but could not locate it. So I am trying this one. November 9, 2017 at 1:07pm Reply

    • Julie: OH!! Just re-read directions. I’ve answered my own question. oops November 9, 2017 at 1:13pm Reply

  • Jenny: This is my first try and we have an hour to go with this week long cold I can’t kick the smells just have me sooo excited! I’m not eh best cook but super easy to follow along! Even making homemade tortilla strips! November 12, 2017 at 7:05pm Reply

    • Jaclyn: YUM! Thanks for commenting Jenny! November 13, 2017 at 11:55am Reply

  • Karla: I’m not sure if someone already asked this, but can you make this on the stovetop with already cooked chicken? If so, how long would it take? November 16, 2017 at 1:46pm Reply

  • Gina: My whole family loved it. Even our 4 yr old and 8 yr old. Will make again and again. It was easy and great. November 27, 2017 at 7:47pm Reply

    • Jaclyn: Thanks Gina! November 28, 2017 at 10:15am Reply

  • Tina: This is one of the BEST and easiest soups I have ever made! It is now a family favorite. Thanks so much for sharing it! December 29, 2017 at 12:52pm Reply

  • Mary Anderberg: I accidentally used tomatoes with green chiles, but the family LOVED it! Definitely a keeper. January 1, 2018 at 11:32am Reply

  • Christina: This is a good base recipe, but a little bland for me. I ended up taking some broth and pureeing it with canned chipotle peppers and adding it back in, along with some garlic powder. It helped! January 2, 2018 at 6:35pm Reply

  • Bree: The closest I’ve found to the delicious soup I had in cancun Mexico. I made it in a pot on the stove and doubled the recipe. January 2, 2018 at 6:45pm Reply

    • Jaclyn: So glad you can now enjoy it without traveling. :) January 4, 2018 at 12:56pm Reply

  • Becky: This soup is wonderful, my family loves it and asks for it often. February 2, 2018 at 4:52pm Reply

    • Jaclyn: So glad it is being enjoyed Becky! February 5, 2018 at 12:40pm Reply

  • Melissa: Love this – make it often. I also add seasoned baked tortilla strips as well as avocado, and leave out the cheese and sour cream. I make it like a regular crockpot recipe, I throw everything in from the start, and it still turns out great. Thank for posting. February 8, 2018 at 7:39am Reply

  • Melissa: Forgot to add – I use smoked paprika and some cayenne as well, that gives it a nice little kick! February 8, 2018 at 7:41am Reply

    • Jaclyn: Thanks for taking the time to leave such a nice review Meilissa! February 9, 2018 at 11:59am Reply

  • Brenda: Can you make this recipe in less time? February 19, 2018 at 12:30pm Reply

  • Lexi Hampton: I’ve made this recipe a ton and it never disappoints! So delicious and yummy! February 20, 2018 at 9:42am Reply

    • Jaclyn: So glad you enjoyed it Lexi! February 21, 2018 at 10:58am Reply

  • Savannah Daisy: Love this recipe! It is so easy and soooo good. I have made it several times. perfect for winter. March 4, 2018 at 7:34am Reply

    • Jaclyn: So glad you enjoy it! March 6, 2018 at 5:53pm Reply

  • McKenna: I love this recipe! I read through the comments before making it and some people said it was bland. I use the garlic/basil/oregano canned, diced tomatoes and my soup has never came out bland! I am curious about the calories and nutrients in this soup. If anyone knows, please share! March 12, 2018 at 12:55pm Reply

  • Melody: I love this soup recipe. And…dont leave out the lime, it makes all the difference. Since I like to add a little heat I added chopped jalapeno pepper To the condiment list. Thank you March 22, 2018 at 3:06pm Reply

  • Lisa: Do you by any chance have the nutritional information for this recipe? May 2, 2018 at 3:46pm Reply

    • Jaclyn: Hi Lisa – I just added them to the recipe. Thanks! May 2, 2018 at 3:56pm Reply

  • Elna: Good basic recipe! I see lots of comments about lack of flavor. The most important change to give it depth of flavor is to saute the onions till softened, but not brown (known as mirepoix), then add the garlic and spices and cook for 1-2 minutes before adding the tomatoes and stock. Of course this adds another step and takes 5-10 minutes, but in some of the newer slowcookers this can be done right in the pot. Otherwise this recipe takes less than 30 minutes on the stove top. Thanks for sharing the recipe! May 8, 2018 at 7:47am Reply

Add your comment:

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d