Slow Cooker Chicken Tortilla Soup

December 2, 2014

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Slow Cooker Chicken Tortilla Soup is a staple recipe year round! It’s unbelievably easy to prepare —we are talking 15 minutes prep — and it has such a well seasoned, fresh and satisfying flavor.

Slow Cooker Chicken Tortilla Soup in a white bowl

Slow Cooker Chicken Tortilla Soup

This healthy chicken tortilla soup is a perfectly hearty, feel good soup. After a long work day, it’s just what you want to come home too!

I made this soup, multiplied by three, to serve to family I had staying last week over the holiday. It was the night before Thanksgiving and that morning I knew I needed something quick and easy to serve everyone because I was starting the Thanksgiving cooking that day.

I’m happy to say everyone loved it, of course myself included!

Close up of a ladle of Chicken Tortilla Soup

Watch How This Easy Soup Recipe is Made!

Healthy Chicken Tortilla Soup Ingredients

  • Low-sodium chicken broth
  • Canned diced tomatoes
  • Fresh onion and garlic
  • Spices – chili powder, cumin, paprika, coriander, S&P
  • Chicken breasts
  • Canned black beans
  • Frozen corn
  • Lime
  • Cilantro
  • Toppings – such as tortilla strips, cheese, sour cream, avocado

An overhead shot of Chicken Tortilla Soup in a white slow cooker

How to Make Slow Cooker Chicken Tortilla Soup

  • Pour chicken broth and diced tomatoes into a slow cooker.
  • Add onion, garlic and spices and chicken.
  •  Cook on LOW heat 6 hours, or until chicken is cooked through.
  • Shred chicken then return to slow cooker along with black beans, corn, cilantro and lime juice.
  • Allow to cook until heated through.
  • Serve with desired toppings.

Can I Cook the Chicken on High to Speed Things Up?

I recommend cooking on low heat for this recipe. This will result in tender chicken that’s easy to shred.

Can I Use Canned Corn Instead of Frozen?

Yes, just make sure to drain and rinse the corn before adding it to the slow cooker tortilla soup.

Chicken Tortilla Soup topped with cheese and sour cream

Tips for the Best Chicken Tortilla Soup

  • Be sure to finely chop the onion so it cooks through in time and is tender.
  • Try adding in canned tomatoes with mild green chilies.
  • Try it with a diced red bell pepper for another veggie.
  • Add a seeded diced jalapeno or two if you like some heat.
  • Make your own fried or baked tortilla strips if desired (instructions HERE, scroll down a little ways).

More Mexican Soup Recipes to Try:

More Easy Slow Cooker Recipes You’ll Love:

Chicken tortilla soup in a white bowl
4.65 from 39 votes

Slow Cooker Chicken Tortilla Soup

A flavorful, hearty and comforting Chicken Tortilla Soup made easy with the slow cooker! It's perfect for serving year round but it's especially satisfying on a chili day. Just be sure to load on those toppings!
Servings: 5 Servings
Prep15 minutes
Cook6 hours
Ready in: 6 hours 15 minutes

Ingredients

  • 4 1/2 cups low-sodium chicken broth
  • 1 (14.5 oz) can can petite diced tomatoes
  • 1 1/4 cups finely chopped yellow onion
  • 3 cloves garlic , minced
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • 3/4 tsp paprika
  • 1/2 tsp ground coriander
  • Salt and freshly ground black pepper , to taste
  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 1 Tbsp fresh lime juice
  • 1/4 cup chopped fresh cilantro

For serving:

  • Tortilla strips or tortilla chips
  • Shredded cheddar or monterey jack cheese
  • Diced avocado , diced roma tomatoes, sour cream (optional)

Instructions

  • Pour chicken broth and diced tomatoes into a slow cooker. Add onion, garlic, chili powder, cumin, paprika, coriander and season with salt and pepper to taste.
  • Add chicken breasts then cover with lid and cook on LOW heat 6 hours, or until chicken is cooked through.
  • Remove chicken and shred, then return to slow cooker along with black beans, corn, cilantro and lime juice, stir. Allow to cook until heated through.
  • Serve warm with tortilla strips and cheese and other optional ingredients.

Notes

  • Be sure to finely chop the onion so it cooks through in time and is tender.
  • Try adding in canned tomatoes with mild green chilies.
  • Try it with a diced red bell pepper for another veggie.
  • Add a seeded diced jalapeno or two if you like some heat.
  • Make your own fried or baked tortilla strips if desired (instructions HERE, scroll down a little ways).
  • Toppings not included in nutritional info.
Nutrition Facts
Slow Cooker Chicken Tortilla Soup
Amount Per Serving
Calories 388 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 87mg29%
Sodium 372mg16%
Potassium 1397mg40%
Carbohydrates 42g14%
Fiber 10g42%
Sugar 4g4%
Protein 43g86%
Vitamin A 845IU17%
Vitamin C 17.8mg22%
Calcium 88mg9%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.

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238 Comments

  • Ashley

    I am needing to double the recipe. Do you just multiple the ingredients by two? I see you said your tripled it, I’m just concerned if I double everything it won’t fit in my crockpot.

  • Tim Bruggeman

    I made this recipe, but substituted a whole rooster pheasant (from a hunting trip to South Dakota last year.)

    I did not follow “exactly” but very close to the recipe. I used a little more broth than stated, and a larger can of diced tomatoes (and I used the “Mexican flavored Rotel brand.)

    This is a very flavorful and easy, albeit time consuming soup! Delicious!!!

    • Andrea

      I cook the soup on the stove top instead, which is much faster. All in all, it takes about an hour total.

    • Tim Bruggeman

      Oh, and I added a bag of corn tortillas cut to half inch squares about the time you take the chicken out (or in my case the pheasant) to shred.

      The tortillas dissolve and thicken up the soup nicely.

  • Joyce

    So easy and so good. It’s definitely a keeper. I did add the tomatoes with chili’s and extra onions. Use avocado, sour cream, and cheese for toppers. Family and friends love it. It’ll be a winter staple in our home.

  • Sheri

    This is the easiest & tastiest chicken tortilla soup that you can make! I’ve made it 4 times & we love it. If you didnt like it the first time, try it again and make a few changes that you think youd like to change. I’m sure you’ll change your mind about liking it.

    • Jaclyn

      Jaclyn Bell

      If you prefer a thicker texture you can thicken with a few tablespoons of cornstarch mixed with water.

    • Tim Bruggeman

      I take a bag of 30 corn tortillas (Mission brand or whatever) and cut them into half inch squares and add them to the soup about the time you take the chicken out to shred it.

      They dissolve after a while and thicken the soup, and add some nice flavor.

  • Pam H.

    I make this in my instant pot to speed things up. I also start with cooking the chicken with a large jar of medium salsa to give the chicken extra flavor! Then I add more ingredients and include colorful bell peppers as an added veggie! This is always a big hit!

  • Jessica

    I love this recipe and come back to it for an easy dinner on busy nights time after time. I use a good quality chicken stock and don’t vary too much from the recipe. I use Rotel tomatoes and chilis. It’s easy to adjust the spices to your liking. I add crushed red pepper to my bowl to give it some heat. This makes a hearty soup even without any toppings at all, but some toppings we enjoy are: tortilla chips, cilantro, lime, avocado, cheddar cheese, or sour cream. This makes for a healthy, hearty meal that satisfies all!