Tortilla Soup Recipe for the Crock Pot Slow Cooker

Tortilla Soup in the Crock Pot Slow Cooker is the perfect simple dinner idea!
Course Soup
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8
Calories 121kcal
Author April Woods


  • 64 ounces 8 cups chicken stock (click here to learn how to make your own chicken stock)
  • 3 cans diced tomatoes 14.5 ounces each (not drained)
  • 1 tablespoon diced jalapeno
  • 1 can chopped green chiles 4.5 ounce (not drained)
  • 1/2 teaspoon ground red pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/2 cup loosely packed fresh cilantro
  • 2 tablespoons minced garlic
  • 12 corn tortillas hand ripped
  • 2 cans whole kernel corn 15 ounces each, drained
  • 2 cans black beans 15 ounces each, drained and rinsed
  • 2 cans dark red kidney beans 15 ounces each, drained and rinsed
  • optional: 2 large chicken breasts cooked and shredded (click here to learn how to always have healthy baked chicken breast on hand!)
  • garnishes: shredded Mexican blend cheese sour cream, tortilla chips


  • Add everything EXCEPT the corn, beans, and chicken to the slow cooker (I use a 7 quart crock pot). Stir ingredients and cook on low for 8 to 10 hours or high for 4 to 6 hours.
  • Blend soup with an immersion blender (or carefully transfer to your upright blender and pour back into the slow cooker), then stir in the corn, beans and chicken. Cook on low for an additional 30 minutes.
  • Serve with your choice of garnishes and enjoy!


Calories are automatically generated. For best results calculate based on your exact ingredients.


Calories: 121kcal