Slow Cooker Chicken Tortilla Soup is a warm, robust, and hearty dish filled with tender shredded chicken, beans, corn, tomatoes, and vibrant spices. Finished with crisp tortilla strips and creamy avocado, it’s a satisfying and comforting meal that’s both easy to make and packed with bold Southwestern flavor.
Why You’ll Love This Recipe
This soup is a no-fuss, dump-and-go recipe that lets your slow cooker do all the work. It’s full of protein and fiber, rich in flavor, and completely customizable. Whether you want something spicy or mild, light or hearty, this chicken tortilla soup delivers. It’s perfect for meal prepping, feeding a crowd, or curling up with on a cold night.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1½ lbs boneless skinless chicken breasts or thighs
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes with green chiles (Rotel)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1½ teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 4 cups chicken broth
- Juice of 1 lime
- Tortilla strips or chips, for topping
- Optional toppings: diced avocado, shredded cheese, sour cream, chopped cilantro
Directions
Add the chicken, beans, corn, tomatoes, onion, garlic, and spices to the slow cooker. Pour in the chicken broth and stir to combine.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
Remove the chicken, shred it using two forks, then return it to the slow cooker.
Stir in the lime juice and adjust seasonings to taste.
Serve hot, topped with tortilla strips, avocado, cheese, sour cream, and cilantro as desired.
Servings and timing
Serves approximately 6.
Prep time: 10 minutes
Cook time: 6 hours on low or 3 hours on high
Total time: 3–6 hours depending on setting used
Variations
– Use shredded rotisserie chicken and reduce cooking time by half
– Add diced bell peppers or jalapeños for extra heat or color
– Substitute pinto beans or kidney beans for black beans
– Use fire-roasted tomatoes for a smokier flavor
– Stir in cooked rice or quinoa for a thicker, more filling soup
Storage / Reheating
Cool completely before storing. Keep leftovers in airtight containers in the refrigerator for up to 4 days.
Reheat on the stove over medium heat or in the microwave until hot.
Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make this on the stovetop instead?
Yes. Sauté the onion and garlic first, add other ingredients, and simmer for 30–40 minutes. Shred the chicken once tender.
Can I use frozen chicken?
Yes, but ensure it is fully submerged and increase cooking time slightly.
Is this soup spicy?
It’s mildly spicy from the chili powder and Rotel. For less heat, use plain diced tomatoes and reduce chili powder.
Can I use chicken thighs instead of breasts?
Yes, thighs are more flavorful and stay tender in long cooking times.
How do I make it creamier?
Stir in a splash of heavy cream or a spoonful of sour cream before serving.
What can I use instead of tortilla strips?
Crushed tortilla chips or even toasted pita chips work well.
Is this soup gluten-free?
Yes, as long as your broth and toppings are gluten-free.
Can I add other vegetables?
Absolutely—zucchini, carrots, or spinach can be added in the last hour of cooking.
How long does this soup last in the fridge?
Up to 4 days when stored properly in an airtight container.
Can I double the recipe?
Yes, as long as your slow cooker can accommodate the volume.
Conclusion
Slow Cooker Chicken Tortilla Soup is the perfect blend of bold flavor and comfort, ideal for any night of the week. With its simple prep and satisfying ingredients, it’s a crowd-pleaser that delivers warmth and nourishment in every bowl. Just top with your favorite garnishes and enjoy a meal that’s as delicious as it is effortless. Let me know when you’re ready for the next one!
Print
Slow Cooker Chicken Tortilla Soup
- Prep Time: 10 mins
- Cook Time: 6 hours
- Total Time: 6 hours 10 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Description
Slow Cooker Chicken Tortilla Soup is a flavorful and comforting Mexican-inspired soup loaded with tender shredded chicken, beans, corn, and zesty tomatoes. It’s slow-cooked to perfection and served with crispy tortilla strips and your favorite toppings.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn kernels (frozen or canned)
- 1 (15 oz) can diced tomatoes with green chilies
- 1 (15 oz) can crushed tomatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Juice of 1 lime
- Chopped fresh cilantro (for garnish)
- Crispy tortilla strips (for serving)
- Optional toppings: avocado, shredded cheese, sour cream, jalapeños
Instructions
- Place chicken breasts or thighs into the slow cooker.
- Add black beans, corn, diced tomatoes with chilies, crushed tomatoes, onion, garlic, chicken broth, cumin, chili powder, paprika, salt, and pepper.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and cooked through.
- Remove chicken, shred with two forks, and return to the slow cooker.
- Stir in lime juice and adjust seasoning if needed.
- Serve hot topped with crispy tortilla strips and desired toppings like avocado, cheese, sour cream, or jalapeños.
Notes
- Use fire-roasted tomatoes for extra smoky flavor.
- Make it spicier with additional chili powder or diced jalapeños.
- This soup freezes well—store in airtight containers for up to 3 months.
- Add cooked rice or quinoa for a heartier variation.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 6g
- Sodium: 690mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
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