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close up of 5-ingredient chicken tortilla soup topped with avocado slices and sour cream and with a silver spoon.
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5-Ingredient Chicken Tortilla Soup (Crock Pot, Instant Pot, or Stove Top)

Thrown together in less than 5 minutes, this crock pot tortilla soup is a hearty soup recipe that tastes so good on a busy weeknight. Topped with shredded cheese, avocado, and tortilla chips, this 5-ingredient chicken tortilla soup is an easy Mexican soup your family will love!
Course Soup
Cuisine Mexican
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6 servings
Calories 195kcal
Author Lyndsey

Equipment

  • Slow Cooker or Crock Pot

Ingredients

  • 1 quart chicken broth
  • 1 pound chicken breast
  • 1 28 oz. can diced tomatoes
  • 1 15 oz. can black beans
  • 1 packet taco seasoning

Instructions

  • Combine all ingredients in the slow cooker and cook for 3-4 hours on low.  After 2-3 hours, pull out the chicken and shred it.  Return the chicken to the crock pot and cook for one more hour.
    1 quart chicken broth, 1 pound chicken breast, 1 28 oz. can diced tomatoes, 1 15 oz. can black beans, 1 packet taco seasoning
  • Serve with your favorite toppings.

Notes

This recipe was updated in September 2023 to reduce the amount of ingredients, making it a simpler recipe.
To make the original enchilada recipe, add 1 small onion, 10 ounces of frozen corn, and 1 10-oz can of enchilada sauce.
Make it milder or spicier:  If you want a more mild soup reduce the spices or use a mild enchilada sauce. To make it spicy, add in some cayenne.
Meatless:  Leave out the meat and add chickpeas and sweet potato along with vegetable broth to make a meatless vegan and vegetarian version.
Storage:  Store in an airtight container for up to 4 days in the refrigerator. To freeze, allow soup to cool in the fridge and then store in freezer-safe containers for up to 3 months.
Slow Cooker Model:  I tested this recipe in a 6-quart slow cooker.
Reheat in a saucepan over medium heat until heated through. You can also microwave it.
Freezer Directions: Allow soup to cool in the refrigerator then transfer to a freezer-safe container and freeze for up to 3 months.
Topping Ideas:  My favorite toppings for this soup are tortilla chips, cheese, and avocado or guacamole. You can also add Fritos, jalapeños, onions, scallions, cilantro, or sour cream.

Nutrition

Serving: 1serving | Calories: 195kcal | Carbohydrates: 17.3g | Protein: 24.9g | Fat: 3.2g