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Bowl of Crockpot Chicken Tomato Soup topped with crispy tortilla strips and fresh cilantro on a light surface

Crockpot Chicken Tomato Soup

This Crockpot Chicken Tomato Soup is a time-saving, easy chicken tomato soup recipe that delivers rich, homemade flavors without the hassle. Enjoy a hearty and comforting meal straight from your slow cooker, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cans chicken broth (14-1/2 ounces each)
  • 3 cups cubed cooked chicken
  • 2 cups frozen corn
  • 1 can tomato puree (10-3/4 ounces)
  • 1 can diced tomatoes and green chiles (10 ounces)
  • 1 large onion finely chopped
  • 2 garlic cloves minced
  • 1 bay leaf
  • 1–2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2–1 teaspoon chili powder
  • 1/8 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 4 white or yellow corn tortillas (6 inches), cut into 1/4-inch strips

Method
 

  1. Add all ingredients (except the tortillas) to a 5-quart slow cooker. Stir to combine.
  2. Set the slow cooker to low and cook for 4 hours.
  3. While the soup cooks, prepare the tortilla strips. Arrange them on an ungreased baking sheet and bake at 375°F for 10 minutes, flipping halfway through.
  4. Once the soup is ready, discard the bay leaf. Ladle into bowls and serve with baked tortilla strips for a crispy topping.

Notes

Cheat with rotisserie chicken: Save even more time by using pre-cooked chicken straight from the deli. Customize the heat level: Add more or less chili powder and cayenne to match your spice tolerance. Make it creamy: Stir in warmed milk during the last 15 minutes for a velvety texture. Store leftovers: Refrigerate for up to 4 days or freeze individual portions for up to 3 months. Reheat properly: Warm on the stovetop over medium heat, stirring occasionally, until hot.