Let’s Talk About This Bowl of Comfort
When I’m craving something cozy but full of bright flavor, I make my Slow Cooker Chicken Tortilla Soup. It’s the kind of meal that practically cooks itself, filling the kitchen with the smell of warm spices, tomatoes, and tender chicken. This version is everything you love about chicken tortilla soup easy simple to prep, hearty, and bursting with Southwest flavor.
The slow cooker makes this recipe a total lifesaver. I toss everything in before heading out for the day, and by dinner, I have a rich, savory soup topped with crunchy tortilla strips, avocado, and fresh lime. It’s my go-to for busy weeks when I still want a homemade meal that tastes like something special.
Recipe
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Slow Cooker Chicken Tortilla Soup
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A flavorful, easy slow cooker chicken tortilla soup made with tender shredded chicken, beans, corn, and smoky spices. Topped with crispy tortilla strips and fresh lime for the perfect cozy meal.
Ingredients
1 ½ lbs boneless, skinless chicken breasts or thighs
1 onion, chopped
3 cloves garlic, minced
1 (14 oz) can diced tomatoes with green chilies
1 cup corn (frozen or canned)
1 (15 oz) can black beans, rinsed
4 cups chicken broth
1 tbsp chili powder
1 tsp cumin
1 tsp paprika
½ tsp oregano
¼ tsp cayenne pepper
Salt and pepper to taste
Juice of 1 lime
Tortilla strips, avocado, cilantro, and cheese for topping
Instructions
- Add chicken, onion, garlic, tomatoes, corn, beans, broth, and spices to the slow cooker.
- Cover and cook on low for 6–7 hours or high for 3–4.
- Remove chicken, shred it, and return it to the soup.
- Stir in lime juice and adjust seasoning.
- Serve with tortilla strips, avocado, cilantro, and cheese.
Notes
Add jalapeños or chipotle for extra heat.
For creamy soup, stir in shredded cheese or a little cream at the end.
Great for meal prep freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: soup and dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6
- Sodium: 780
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 6
- Protein: 32
- Cholesterol: 75
Why I Love It (And You Will Too)
This soup has that perfect balance comforting and hearty, yet light enough to enjoy year-round. Here’s why I keep coming back to it:
- Effortless prep just chop, dump, and let it cook.
- Incredibly flavorful thanks to smoky spices and slow-simmered chicken.
- Perfect texture tender chicken, soft veggies, and crunchy tortilla topping.
- Customizable with beans, corn, or extra spice.
- Freezer-friendly and great for meal prep.
Whether you serve it with a side of rice or just a big squeeze of lime, this is one chicken tortilla soup crock pot recipe that never disappoints.
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What You’ll Need
The Essentials
- Chicken Breasts or Thighs: Boneless, skinless works best they shred easily after cooking.
- Onion and Garlic: Build that savory base flavor.
- Diced Tomatoes with Green Chilies: Add spice and brightness.
- Corn and Black Beans: For texture and heartiness.
- Chicken Broth: Keeps it light but flavorful.
- Taco Seasoning or Spices: Chili powder, cumin, paprika, oregano, and a pinch of cayenne.
- Lime Juice: For a burst of freshness at the end.
- Tortilla Strips: Crispy perfection on top.
Optional Add-Ins
- Jalapeños for heat.
- Bell Peppers for extra color.
- Avocado and Cilantro for garnish.
- Cheese or Sour Cream for creaminess.
Everything slow cooks together into a rich, zesty broth that feels like a warm hug with a little kick.
How I Make It
Step 1: Load the slow cooker.
I add chicken, onion, garlic, tomatoes, corn, black beans, broth, and spices right into the crockpot. No need to precook anything it all comes together beautifully as it simmers.
Step 2: Let it cook.
I cover and cook on low for 6–7 hours or high for 3–4. By the end, the chicken is fall-apart tender and the flavors have deepened into something magical.
Step 3: Shred the chicken.
I remove the chicken, shred it with two forks, and stir it back into the soup. It thickens slightly and soaks up all the flavor.
Step 4: Add finishing touches.
A squeeze of lime juice brightens everything up. I ladle the soup into bowls and top each with tortilla strips, avocado, cilantro, and a little cheese.
The result? A bowl of cozy, spicy, tangy perfection. It’s just as comforting as slow cooker chicken noodle soup, but with a Southwestern twist that makes every bite exciting.
If you love easy slow cooker recipes like this one, try my hearty Slow Cooker Beef Stew or the crowd-pleasing Slow Cooker Beef Enchilada Casserole. You’ll also love my Slow Cooker Cowboy Casserole and classic Slow Cooker Pot Roast for more comforting favorites.
Make It Your Way
This soup is so flexible you can tweak it however you like.
- Creamy Version: Stir in a little cream or shredded cheese at the end.
- Spicy Kick: Add extra jalapeños or a dash of chipotle powder.
- Low-Carb: Skip the tortilla strips and top with avocado and cheese.
- Vegetarian: Swap chicken for more beans or quinoa.
- Meal Prep Ready: Freeze in portions for quick lunches.
Each version is just as comforting and full of that classic chicken tortilla flavor.
Before You Go
This Slow Cooker Chicken Tortilla Soup has been one of my most-requested recipes for years. It’s simple, reliable, and full of flavor. The kind of meal that makes everyone come back for seconds.
Make it once, and it’ll become a regular on your menu. And if you love slow cooker comfort food, try my Slow Cooker Beef and Broccoli, Crockpot Salsa Chicken, or the crowd-favorite Crockpot Buffalo Chicken Dip.
