Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup is a hearty, flavorful, and comforting soup that’s perfect for busy weeknights, meal prep, or cozy family dinners. Bursting with tender shredded chicken, beans, corn, and aromatic vegetables, this soup combines traditional Mexican flavors with the ease of a slow cooker. Topped with crispy tortilla strips, fresh avocado, cheese, and a squeeze of lime, it’s a meal that satisfies every craving.

This recipe is ideal for those who want a delicious, wholesome meal with minimal effort. The slow cooker allows the flavors to meld together beautifully, resulting in a rich, savory broth that’s infused with spices, tomatoes, and chicken. The best part is how simple it is—just combine the ingredients, set the slow cooker, and let it do the work while you go about your day.

Why I Love This Recipe

I love this recipe because it’s incredibly flavorful yet simple to prepare. The combination of tender chicken, savory broth, and crunchy tortilla toppings makes it both comforting and fun to eat. Plus, it’s customizable—you can adjust the spice level, add vegetables, or swap toppings to suit your taste.

Why This Is a Must-Try Dish

This soup is a must-try because it’s hearty, healthy, and perfect for any occasion. It’s a one-pot meal that satisfies everyone at the table, is great for leftovers, and makes a perfect freezer-friendly option. The combination of textures—from the creamy soup to crispy tortilla strips—makes it irresistible.

Recipe Overview

• Course: Soup / Main Dish
• Cuisine: Mexican / American
• Preparation Time: 15 minutes
• Cooking Time: 4–6 hours on low (or 2–3 hours on high)
• Total Time: 4–6 hours 15 minutes
• Servings: 6–8
• Calories: Approximately 300 calories per serving

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 1 tablespoon lime juice
• 6–8 corn tortillas, cut into strips
• Optional toppings: shredded cheese, avocado slices, fresh cilantro, sour cream, lime wedges

Cooking Directions

Prepare Soup in Slow Cooker
Combine chicken, vegetables, beans, corn, tomatoes, broth, and spices in a slow cooker. Cook until chicken is tender.

Shred Chicken
Remove chicken, shred, and return to the soup. Add lime juice.

Prepare Tortilla Strips
Bake or fry tortilla strips until crisp.

Serve
Ladle soup into bowls, top with crispy tortilla strips and your favorite toppings.

Step-by-Step Preparation Method

Step 1: Place chicken breasts in the bottom of a slow cooker. Add diced onion, minced garlic, diced tomatoes (with juice), black beans, corn, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.
Step 2: Cover and cook on low for 4–6 hours or high for 2–3 hours, until the chicken is fully cooked and tender.
Step 3: Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the soup and stir in lime juice.
Step 4: Preheat oven to 350°F (175°C). Cut corn tortillas into strips, place on a baking sheet, drizzle lightly with oil, and bake for 10–12 minutes until crispy. Alternatively, fry tortilla strips in oil until golden brown.
Step 5: Ladle soup into bowls. Top with crispy tortilla strips and optional toppings such as shredded cheese, avocado, cilantro, sour cream, or lime wedges.
Step 6: Serve hot and enjoy!

How to Serve

Serve Slow Cooker Chicken Tortilla Soup in bowls with plenty of toppings. Add extra lime wedges on the side, or serve with warm tortillas or crusty bread for a complete meal.

Recipe Tips

• Use boneless, skinless chicken thighs for extra flavor and juiciness.
• Adjust chili powder to make the soup spicier or milder.
• For thicker soup, remove a cup of broth and blend with an immersion blender before returning it to the pot.
• Make tortilla strips ahead of time and store in an airtight container for convenience.
• Add fresh cilantro just before serving to retain its bright flavor.

Variations

Spicy Version
Add diced jalapeños or a dash of cayenne pepper for a spicier kick.

Vegetarian Version
Replace chicken with extra beans, diced zucchini, or sweet potatoes. Use vegetable broth instead of chicken broth.

Cheesy Version
Stir in shredded cheddar or Monterey Jack cheese into the soup before serving for a creamy twist.

Slow Cooker Freezer Pack
Combine all ingredients (except tortillas and lime juice) in a freezer bag and freeze. Thaw overnight and cook in the slow cooker for 4–6 hours.

Taco Twist
Top with crushed tortilla chips, salsa, and a dollop of guacamole for a taco-inspired variation.

Freezing and Storage

Refrigeration
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing
Freeze soup (without tortilla strips) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop before serving.

Special Equipment Needed

• Slow cooker
• Knife and cutting board
• Forks for shredding chicken
• Baking sheet for tortilla strips (or skillet for frying)
• Ladle for serving

Conclusion

Slow Cooker Chicken Tortilla Soup is a comforting, flavorful, and easy-to-make meal that’s perfect for any day of the week. With tender chicken, hearty vegetables, and a savory, spiced broth, it’s a wholesome dish that’s full of Mexican-inspired flavors. Topped with crispy tortilla strips and fresh garnishes, this soup is sure to become a family favorite. Quick to assemble, freezer-friendly, and endlessly customizable, it’s a must-try recipe for anyone seeking a hearty, satisfying soup.