Crockpot Chicken Tortilla Soup with Greek Yogurt
This crockpot chicken tortilla soup is thick, creamy, and loaded with shredded chicken, black beans, corn, and fire-roasted tomatoes. Everything goes into the slow cooker with a jar of enchilada sauce, which handles all the seasoning. Greek yogurt makes it creamy without cream cheese, and corn tortillas melt right into the broth to thicken it. It's naturally gluten-free, feeds 8, and is a true dump-and-go dinner for busy weeknights.

Crockpot Season 🍂
Between school and after-school activities, I have very little time to prep dinner, and I don't want to walk in the door at 6:30 with nothing cooked. So I've been throwing something in the crockpot in the morning (or whenever I find a spare moment in the afternoon) so it's ready when we get back. That's the bar for every recipe in this crockpot series: dump it in, go about your day, and dinner's done when you are.

My whole family loved this one, husband and kids. My husband said it was exactly what he wanted now that it's starting to get cold and I expect it will be a go-to all winter long.

Ingredients & Notes
- Chicken breast - Boneless and skinless breasts get tender enough to shred right in the pot.
- Siete red enchilada sauce: This is the only seasoning in the soup, so the sauce matters. Siete is flavorful and made with ingredients I like using. Mild or hot both work!
- Fire-roasted tomatoes: Use the whole can, juices and all.
- Black beans and corn: Canned and drained.
- Low-sodium chicken broth: The enchilada sauce brings plenty of flavor, so low-sodium allows you to adjust the salt yourself.
- Greek yogurt: I use 5%. It makes the soup creamy without cream cheese, and you'll want extra for topping.
- Tortillas: Corn tortillas are my pick and keep the soup gluten-free, but flour works too. Don't swap in tortilla chips. I tried and they get soggy.
How to Make Chicken Tortilla Soup
You'll need a crockpot or slow cooker for this recipe.




Ansley's Tips
- If you plan to serve this to kids, I recommend a mild enchilada sauce.
- If you want a thicker soup, reduce the broth by half.
- My husband likes to add hot sauce on top for extra heat.
How to Store
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove over medium-low heat or in the microwave. Store the avocado, chips, and yogurt for topping separately and add them fresh to each bowl.
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Recipe

Crockpot Chicken Tortilla Soup with Greek Yogurt
Ingredients
- 1 ½ lbs boneless - skinless chicken breasts
- 1 onion - diced
- 3 cloves garlic - minced
- 14.5 oz fire-roasted diced tomatoes
- 15 oz can black beans - drained and rinsed
- 15 oz can corn - drained
- 15 oz red enchilada sauce - I used Siete brand, either mild or hot
- 4 cups low-sodium chicken broth
- 1 cup plain 5% Greek yogurt - plus more for serving
- 4 corn tortillas - cut into strips (flour tortillas also work)
For serving
- sliced avocado
- crushed tortilla chips
Instructions
- Add the chicken, onion, garlic, tomatoes, black beans, corn, enchilada sauce, and broth to a slow cooker. Cover and cook on LOW for 6 - 8 hours or HIGH for 3 - 4 hours, until the chicken shreds easily.1 ½ lbs boneless, 1 onion, 3 cloves garlic, 14.5 oz fire-roasted diced tomatoes, 15 oz can black beans, 15 oz can corn, 15 oz red enchilada sauce, 4 cups low-sodium chicken broth
- Shred the chicken with two forks, right in the slow cooker or on a cutting board before returning it to the pot.
- Temper the yogurt by stirring a few spoonfuls of hot broth into the yogurt in a small bowl, then stir the mixture into the soup.1 cup plain 5% Greek yogurt
- Stir in the tortilla strips. Cover and cook on LOW for 10–15 minutes, until the strips break down.4 corn tortillas
- Ladle into bowls and top with avocado, a dollop of greek yogurt, and crushed tortilla chips.sliced avocado, crushed tortilla chips
Notes
Use corn tortillas and check your broth label to keep this gluten-free.





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