This crockpot tortilla soup is a family favorite for us!  I have tried so many different recipes at restaurants and home.  This version is packed with chunky vegetables, chicken and all my favorite fresh toppings. it is a meal full of nutrition for the whole family or a crowd! This recipe makes a crockpot FULL of soup, so you may have dinner for tomorrow too. Thankfully soups are amazing on day 2


  • 1 1/2-2 pounds organic chicken thighs
  • 6 cups chicken broth
  • 14 oz jar diced tomatoes (fire-roasted is great!)
  • 2 cups pinto or black beans
  • 1 yellow squash diced
  • 1 zucchini squash diced
  • 2 carrots peeled and diced
  • 1 large yellow onion chopped
  • 1 cup or more salsa verde
  • 1 Tbsp chili powder
  • 1 1/2 tsp cumin
  • 1 tsp salt
  • 1 1/2 cup frozen organic corn


  1. Put all ingredients in your crockpot in the order listed except corn
  2. Cook on high 4-6 hours or low 8+ hours.
  3. The last 30 min of cooking add your frozen corn

After you have ladled your soup in bowls it’s time to garnish! The toppings on tortilla soup are key!


  • sliced avocado
  • shredded cheese
  • sliced fresh scallions or chopped cilantro
  • sour cream
  • tortilla chips
  • and a few squeezes of fresh lime
 Nutrition label below is indicated for the soup recipe without toppings