Real Recipe: Crockpot Chicken Tortilla Soup

Was the end of the weekend, and thus the beginning of another school week. The big question at the end of the weekend always is “What am I going to eat for lunch this week?!”. What you don’t know is that I have come to despise bringing a sandwich for lunch every day. Actually, I refuse to. I live for leftovers for lunch (try saying that 5 times fast!). So late Sunday night the boyfriend and I decided to throw together a Chicken Tortilla Soup and let it cook in the crockpot overnight. And what a great idea it was!

Never have I ever made a soup in a crockpot (seems silly, as that’s what most people use it for!), so I wasn’t quite sure how it would turn out. After tasting this Chicken Tortilla Soup you are going to want to make it again, and again, and again (or at least try out another soup recipe because it was so good and so easy to make!).

Here’s my recipe for an easy, clean, delicious Chicken Tortilla Soup (in the crockpot of course!) – enjoy :)

Crockpot Chicken Tortilla Soup

Meal type Main Dish, Side Dish, Soup, Starter
Misc Freezable, Serve Hot
An easy, all-natural, delicious Chicken Tortilla Soup that you will definitely want to make over and over again!


  • 32fl oz Low Sodium Chicken Stock (preferably organic )
  • 2 Chicken Breasts (preferably organic, seared first)
  • 1 can Black Beans (preferably organic)
  • 1 Green Pepper (preferably organic, diced)
  • 1 Red Pepper (preferably organic, diced)
  • 11/2 cups Onion (diced)
  • 1 tablespoon Garlic (minced)
  • 1 cup Tomatoes (preferably organic, diced)
  • 1 Serrano pepper (minced)
  • 1 Fresno pepper (minced )
  • 1 Lime (zest and juice)
  • 1 1/2 teaspoon Tomato Paste
  • 2 tablespoons Olive Oil
  • Salt and pepper (to taste )
  • 1 1/2 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Thyme
  • Cilantro leaves (for garnish)
  • Avocado (for garnish)
  • Sour cream (for garnish)
  • Monterey Jack cheese (shredded, for garnish )
  • Corn tortillas (sliced into 1/2 inch strips and baked, for garnish)


Note: Jalepeno peppers can be substituted if you can't find Serrano or Fresno peppers

You can add the chicken in raw, but I recommend searing or grilling it first to lock in flavor and tenderness (and completely raw chicken in a crockpot kind of freaks me out!)

Recipe picture courtesy of (as my own camera was missing that day!)


Step 1
Combine the cumin, chili powder, garlic powder, onion powder, oregano, paprika, and thyme together in a bowl
Step 2
Rub half the seasoning mix on the chicken breasts. Sear or grill the chicken until the outside has a nice brown color. Set in bottom of the crock pot.
Step 3
Saute the onion, garlic, Serrano and Fresno chili peppers in the olive oil until fragrant, about 30 seconds. Add in the green and red bell peppers, sauté until soft. Stir in tomato paste. Add to crock pot.
Step 4
Pour in the chicken stock, black beans, tomatoes, and rest of seasonings. Zest the lime and squeeze juice into crockpot.
Step 5
Cook for 3-4 hours on high or 7-8 hours on low.
Step 6
When soup is done, take out any chicken breast pieces that have not fallen apart and shred. Add back to pot. Season with salt and pepper to taste.
Step 7
Serve with cilantro, avocado slices, cheese, and sour cream. Top with baked corn tortilla strips.
Step 8


Leave a Reply