Looking for a hearty, flavorful meal that practically cooks itself? This chicken tortilla soup slow cooker recipe is just what you need! After simmering all day, the rich broth, tender chicken, and fragrant Mexican spices create a comforting dish that’s ready when you walk through the door. For more slow-cooker favorites, try our chicken tenderloins, adobo chicken, Buffalo chicken dip, Marry Me chicken, or ranch chicken.
I’m not saying this is addictive, but I’ve made it three times this week! The blend of fire-roasted tomatoes, smoky spices, and tender shredded chicken makes this chicken tortilla soup both comforting and exciting. Plus, those crispy homemade tortilla strips add the perfect crunch! For more cozy soups, try our low-sodium chicken noodle soup or low-FODMAP chicken soup.
What makes this chicken tortilla soup recipe slow cooker version special is how the flavors develop and meld together during the slow cooking process. The chicken becomes incredibly tender, absorbing all those wonderful spices while adding richness to the broth. It's truly a dump-and-go recipe that delivers restaurant-quality results with minimal effort.
What You'll Love About This Recipe
- Effortless Preparation - Just 15 minutes of prep time, then your slow cooker does all the work!
- Deeply Developed Flavors - The low and slow cooking method allows all the spices and ingredients to create a complex, rich flavor profile
- Customizable Toppings - Everyone can personalize their bowl with their favorite garnishes, making it perfect for family dinners
Recipe Ingredients
This soup brings together pantry staples and fresh ingredients for an explosion of flavor:
- Boneless, skinless chicken
- Yellow onion
- Black beans
- Corn kernels
- Diced tomatoes
- Fire-roasted tomatoes with green chilies
- Warming spices (cumin, garlic powder, smoked paprika, chili powder)
- Chicken stock
- Corn tortillas
- Avocado oil
- Optional toppings (avocado, cheese, sour cream, cilantro)
Ingredient Notes
- Chicken - Both breasts and thighs work beautifully in this recipe. Thighs tend to stay more tender and juicy during the long cooking process, but breasts are leaner if that's your preference.
- Fire-Roasted Tomatoes with Green Chilies - This ingredient (like Rotel) adds incredible depth and a subtle heat to the soup. If you're sensitive to spice, you can substitute with regular fire-roasted tomatoes.
- Corn Tortillas - Fresh corn tortillas make the best crispy strips, but you can substitute store-bought tortilla chips if you're short on time.
How to Make Chicken Tortilla Soup Recipe Slow Cooker
This soup comes together with minimal effort! For the full detailed recipe, scroll to the printable recipe card. Here's a quick overview of the process:
- Layer ingredients in slow cooker - Place chicken at the bottom, then add onions, beans, corn, tomatoes, and seasonings.
- Add broth and cook - Pour in the chicken stock, cover, and cook on low for 6-8 hours or high for 4 hours.
- Shred chicken - About 30 minutes before serving, remove and shred the chicken, then return it to the soup.
- Make tortilla strips - While the soup finishes, fry corn tortilla strips until crispy and golden.
- Serve with toppings - Ladle soup into bowls and let everyone add their favorite toppings and tortilla strips.
Pro Tips
This recipe is my go-to for a quick dinner fix, and I've discovered some tricks to make it even better! For the most flavorful chicken tortilla soup recipe slow cooker version, sauté the onions and spices in a skillet before adding them to the slow cooker. This quick extra step deepens the flavor profile significantly.
Storage and Reheating
- Refrigerator Storage - Store cooled soup in airtight containers for up to 4 days in the refrigerator. Store the tortilla strips separately in a zip-top bag at room temperature.
- Freezer Storage - This soup freezes beautifully for up to 3 months! Portion into freezer-safe containers, leaving room for expansion. Thaw overnight in the refrigerator before reheating.
- Reheating - Warm soup gently on the stovetop over medium heat or microwave individual portions for 2-3 minutes, stirring halfway through. Always make fresh tortilla strips for the best texture.
Additions & Substitutions
Additions:
- Diced Bell Peppers - Add with the onions for extra color and vegetable goodness
- Jalapeños - Include diced fresh jalapeños for more heat
- Rice - Stir in cooked rice just before serving for a heartier meal
- Lime Juice - A splash of fresh lime juice brightens all the flavors
Substitutions:
- Vegetable Broth - Swap chicken stock for vegetable broth for a vegetarian version (also replace chicken with extra beans)
- Rotisserie Chicken - Use pre-cooked shredded rotisserie chicken added in the last 30 minutes for a shortcut
- Canned Corn - Substitute fresh or frozen corn with drained canned corn
- Pinto Beans - Use pinto beans instead of black beans for a different flavor profile
FAQs about this Chicken Tortilla Soup Recipe Slow Cooker
What seasonings go in tortilla soup?
Is it OK to put raw chicken in slow cooker?
What is the liquid in chicken soup called?
What Can I Serve with Chicken Tortilla Soup?
This hearty soup is practically a meal on its own, but it pairs beautifully with a simple green salad or Mexican cornbread for a complete dinner. The crispy tortilla strips and abundant toppings make each bowl a satisfying experience.
If you try this chicken tortilla soup recipe slow cooker version, I'd love to hear what you think! Drop a comment below and let me know your favorite toppings combination.
You May Also Like
- Gluten-Free Chicken Noodle Soup
- Low-Carb Chicken Noodle Soup
- Dairy-Free White Chicken Chili
- Low FODMAP White Chicken Chili
Chicken Tortilla Soup (Slow Cooker)
Equipment
- Slow Cooker
- Large Skillet
Ingredients
Soup Base
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 small yellow onion diced
- 15 oz black beans drained and rinsed
- 1.5 cups corn kernels fresh or frozen, defrosted
- 15 oz diced tomatoes
- 15 oz fire-roasted tomatoes with green chilies (such as Rotel)
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon mild chili powder
- 1 teaspoon kosher salt
- 3 cups chicken stock
Tortilla Strips
- 4 pieces corn tortillas cut into thin strips
- 1 tablespoon avocado oil or other neutral oil
- pinch salt
Instructions
- Place the chicken in the bottom of a 6-quart slow cooker.
- Add the diced onion, black beans, corn, tomatoes, fire-roasted tomatoes, and seasonings.
- Pour in the chicken stock and stir to combine.
- Cover and cook on low for 6-8 hours or high for 4 hours.
- Shred the chicken and return it to the slow cooker.
- Fry the tortilla strips in oil until crispy, then drain and season with salt.
Leave a Reply