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  • Traci Hatchett

Crock Pot Spicy Chicken Tortilla Soup Recipe

This simple spicy chicken tortilla soup was a perfect meal for the snowy weekend that we had here in New England this past weekend. It is an easy dish to prepare, as it consists of a little chopping, sauteing and the rest is allowing the crock pot to do it's thing. And trust me, it's worth the wait!

For toppings, I added a little shredded Mexican cheese and pre-made, store bought tortilla strips.



  • 1 tablespoon olive oil

  • 1 onion chopped

  • 3 cloves garlic large, minced

  • 1 jalapeño diced and seeded

  • 2 teaspoons ground cumin

  • 2 teaspoons chili powder

  • 14 oz crushed tomatoes

  • 1 can Rotel chopped tomatoes

  • 4 cups chicken broth

  • 14.5 oz canned black beans drained and rinsed

  • 1 cup frozen corn

  • 2 chicken breasts

  • ¼ cup cilantro

  • Season with salt and black pepper to taste


  1. Cook onion, garlic and jalapeño in olive oil (until onions are translucent).

  2. Add to the bottom of a slow cooker.

  3. Add remaining ingredients to the slow cooker and cook on high for 4 hours. 

  4. 30 minutes before the soup is done, take chicken breasts out, shred the chicken and add back to the pot and cook for the remaining 30 minutes.



I served the soup with soft tortillas, tortilla chips and guacamole and had an old fashioned cocktail to complete the warmth of the meal.

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Stay warm,

Traci H. xoxoxoxo

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Jan 08

What a delightful and fulfilling dish. Excellent job, Tra!

Jan 08
Replying to

Thank you! I'm glad that you and the kids enjoyed! 💕

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