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A bowl of tortilla soup topped with avocado slices, tortilla chips, corn, shredded chicken, and a dollop of sour cream, with a spoon resting on the bowl, set on a brown wooden surface.
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Crockpot Chicken Tortilla Soup with Greek Yogurt

Crockpot chicken tortilla soup that's thick, not watery. Made with shredded chicken, black beans, corn, enchilada sauce, and extra creamy with a cup of greek yogurt.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Dinner
Cuisine: Mexican
Keyword: creamy chicken tortilla soup, crockpot chicken tortilla soup, slow cooker chicken tortilla soup
Servings: 8 servings
Calories: 298kcal
Author: Ansley Beutler

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
US Customary - Metric

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

For a thicker, stew-like texture, use less broth.
Use corn tortillas and check your broth label to keep this gluten-free.

Nutrition

Calories: 298kcal | Carbohydrates: 32g | Protein: 31g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 928mg | Potassium: 732mg | Fiber: 6g | Sugar: 6g | Vitamin A: 564IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 3mg