Easy Crockpot Shredded Chicken Tortilla Soup

5 from 1 vote
By Rachael DeVaux
Prep: 10 minutes
Cook: 4 hours
Total: 4 hours 10 minutes
Servings: 6 servings


  • 2 organic chicken breasts
  • 1 medium onion
  • 2 tbsp minced garlic
  • 1 tbsp olive oil
  • 1 can fire roasted tomatoes with green chilies
  • 1 can diced tomatoes no salt added
  • 1 cup frozen corn
  • 1.5 cartons organic low sodium chicken broth
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp ground pepper
  • 1 lime, juiced
  • 1 package white corn tortillas
  • 1/2 cup chopped cilantro
  • 1 avocado


  • Sauté diced onion and minced garlic in oil in a pan for 5-7 min, or until translucent.
  • Add onions to crockpot with remaining ingredients (excluding tortillas and avocado) and cook on high for 4 hours.
  • After about 3 1/2 hours, remove chicken breasts and use two forks to pull apart/shred on a plate.
  • Once completely shredded add back into crockpot along with 2 sliced tortillas (into 2-inch long, thin strips) to cook another 20 minutes.
  • Tortilla crisps: cut remaining tortillas into long strips, lay flat on baking sheet, spray with olive or avocado oil and season with sea salt & cumin. Toss together and spread out evenly. BROIL for 5-8 min on high, middle rack until starting to turn crispy.
  • Serve tortilla soup with tortilla crisps and sliced avocado.

Additional Info

Course: Soup

Welcome! I’m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! — xx Rachael

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