| | |

Crockpot Chicken Tortilla Soup

This post may contain affiliate links. Click to read our Disclosure Policy . Click to read our Privacy Policy

Follow us on Facebook for more recipes! Subscribe to our blog so you never miss a recipe.

Looking for a nice warm delicious soup with a bit of a kick during the cooler months?  Check out this delish Crockpot Chicken Tortilla Soup!

I just love using my crockpot all year round, especially in the winter to make soups. I feel like its my own personal assistant in the kitchen!

Check out all these slow cookers on sale! Some are 50-75% off!

Princess Michelle’s Crockpot Chicken Tortilla Soup


  • 1 pound frozen chicken
  • 1 15oz can of diced tomatoes
  • 1 16oz jar of mild salsa
  • 1/3 cup of chopped onions
  • 4 cups of chicken broth
  • 1 package (2 cups) of precooked spanish rice
  • 3-4 sprigs of chopped cilantro
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 tablespoon of diced jalapeños
  • 1/8 cup of lime juice
  • 1 (10 ounce) package frozen corn
  • 1 cup of chopped zucchini
  • Optional:
  • sliced avocado
  • shredded pepper jack cheese
  • crushed tortilla chips
  • sliced limes
  • sour cream


  1. Place chicken, tomatoes, salsa, and onions into a slow cooker.
  2. Pour in chicken broth, and season with cumin, salt, cilantro and pepper.
  3. Stir in corn, rice, jalapeños and chopped zucchini.
  4. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  5. Remove chicken breasts (if needed), shred and place back in crock pot.
  6. Serve and garnish with crushed tortilla chips, sour cream, shredded pepper jack cheese or avocados.

Did you make this recipe?

Please leave a comment if you love this recipe!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *