There’s something magical about a simmering pot of Slow Cooker Chicken Tortilla Soup filling the house with its warm, spicy aroma. Whether you’re chasing after toddlers, juggling work Zooms, or just trying to make it to bedtime without reheating frozen lasagna for the third night in a row—this one’s for you.
I’ve been making this hearty soup since my Texas days, where tortilla soup wasn’t just a meal—it was practically a religion. And now, even here in the bustling rhythm of New York, this recipe transports me back to quiet farm nights and handpicked produce. Let’s slow down, breathe in those smells, and get ready to fall in love with your slow cooker all over again.
Table of Contents
Table of Contents
Why You’ll Love This Slow Cooker Chicken Tortilla Soup
- Set-it-and-forget-it: Dump, stir, walk away. Your slow cooker handles the magic.
- Meal-prep champion: Leftovers reheat like a dream (and freeze well too).
- Customizable for picky eaters: Keep it mild or kick it up!
- Nutritious & hearty: Full of lean protein, veggies, and fiber.
Honestly? This soup has saved more than one weeknight meltdown in my house.
What Does Slow Cooker Chicken Tortilla Soup Taste Like?
Imagine a spicy, tangy tomato base loaded with tender shredded chicken, sweet corn, earthy black beans, and smoky spices. Top it with crispy tortilla strips and creamy avocado? You’re basically spooning joy.
It’s cozy and comforting with just enough zip to wake up your tastebuds—and if you’re like me, you’ll be licking the bowl and wishing for seconds (okay… thirds).
Ingredients You’ll Need for Slow Cooker Chicken Tortilla Soup
Let’s take a closer look at what goes into this soul-hugging bowl of comfort. For similar cozy soup recipes, you might also love Autumn Harvest Beef Stew or Easy Slow Cooker Vegetable Soup.
Main Ingredients:
- 1½ lbs chicken breasts or thighs – boneless, skinless. Thighs = richer flavor; breasts = leaner.
- 1 small yellow onion – diced.
- 1 can (15 oz) black beans – drained and rinsed.
- 1½ cups corn – fresh or frozen (just defrost if frozen).
- 1 can (15 oz) diced tomatoes.
- 1 can (15 oz) fire-roasted tomatoes with green chilis – like Rotel.
- Spices: 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp mild chili powder.
- 1 tsp kosher salt
- 3 cups chicken stock
Optional Crispy Tortilla Strips:
- 4 corn tortillas – cut into thin strips
- 1 tbsp avocado oil
- Pinch of salt
To Add at the End:
- 2 tbsp fresh lime juice – don’t skip this; it brightens everything.
Optional Toppings:
- Avocado, sour cream, cilantro, cheese, sliced jalapeños—or our go-to: Easy Guacamole.
How to Make Slow Cooker Chicken Tortilla Soup – Step by Step Guide
Making Slow Cooker Chicken Tortilla Soup is incredibly simple—but the results taste like you’ve been simmering on the stove all day. Below is your step-by-step guide, complete with helpful details and little tips I’ve picked up over the years in my kitchen.
Let’s break it down—from tossing in the first ingredients to that satisfying first spoonful.
Step 1: Gather and Prep Your Ingredients
Before you dive into slow cooking, it’s a good idea to get everything ready up front. Chop your onion, drain and rinse the black beans, and measure out your spices. This little bit of prep work makes the next step smooth as butter.
If you’re new to meal prep, you might enjoy my kitchen prep tips where I walk through how to streamline your slow cooking routine—even with little ones underfoot.
Step 2: Load Up the Slow Cooker
In your 6-quart slow cooker, add the following in this order:
- Boneless, skinless chicken (breasts or thighs)
- Diced yellow onion
- Black beans
- Corn (fresh or defrosted frozen)
- Diced tomatoes
- Fire-roasted tomatoes with green chilis (hello, flavor!)
- Ground cumin, garlic powder, smoked paprika, chili powder
- Kosher salt
- Chicken stock (pour it over last to help blend those flavors)
Give everything a gentle stir to combine. This step is where all the flavor layers start building—so don’t skip mixing, even if it looks like a big mess of ingredients. It’s the good kind of mess.
Looking for swaps? You can check out my ingredient substitution guide for tips like using chickpeas for a vegetarian version or adjusting spice levels for kids.
Step 3: Let It Simmer Low and Slow
Pop the lid on and set your slow cooker:
- Low heat for 6–7 hours, or
- High heat for 4–5 hours
The chicken will become perfectly tender and shred like a dream.
Important: Avoid lifting the lid while it cooks. I know it’s tempting (especially when the kitchen smells amazing by hour two), but keeping the lid closed helps maintain consistent temperature and moisture.
Step 4: Make Crispy Tortilla Strips (Optional but Worth It)
While your soup works its magic, this is the perfect time to prep a crunchy topping.
- Preheat your oven to 400°F
- Cut 4 corn tortillas into thin strips
- Toss them with 1 tbsp avocado oil and a pinch of kosher salt
- Spread them on a baking sheet in a single layer
- Bake for 8–10 minutes, flipping halfway, until golden and crisp
Let them cool on a paper towel-lined plate. If you’re short on time, store-bought tortilla chips are a great fallback (we all need shortcuts sometimes—no judgment!).
Want to explore more crunchy topping ideas? Check out my Easy Chicken Cauliflower Soup for inspiration on creative garnishes.
Step 5: Shred the Chicken
Once cooking time is up, carefully remove the chicken from the pot and place it on a cutting board.
Using two forks, shred the chicken into bite-sized pieces. It should be fall-apart tender. Add it right back into the slow cooker and stir to blend everything together.
You could also chop the chicken if you prefer chunkier bites—there’s no wrong way here.
Step 6: Add Fresh Lime Juice
Just before serving, stir in 2 tablespoons of fresh lime juice. This final touch adds a pop of brightness that wakes up all the deep, smoky flavors in the soup.
Taste and adjust seasoning here—sometimes I’ll sneak in an extra pinch of salt or a bit more lime juice, especially if I’ve used low-sodium broth.
Step 7: Serve and Top with Love
Ladle the soup into bowls and garnish with:
- Crispy tortilla strips
- Sliced avocado
- Cilantro
- A dollop of sour cream
- Shredded Mexican cheese
- Fresh jalapeños for some heat (if you dare)
This step is where everyone at the table can personalize their bowl. My kids love piling on cheese; I’m all about the avocado and extra lime.
And hey—if you have leftovers, you can serve them over rice or turn them into chicken taco night the next day. This soup plays well with others.
By following this step-by-step guide, your Slow Cooker Chicken Tortilla Soup will turn out perfectly every time. It’s cozy, crowd-pleasing, and 100% doable—even on your busiest days.
Want another spicy, comforting idea? Try my Slow Cooker Chicken Fajita Soup.
Tips and Tricks for Perfect Slow Cooker Chicken Tortilla Soup
- Go thigh-deep: Boneless thighs stay juicier and shred beautifully.
- Spice it up or down: Add jalapeños if you want heat; leave out chili powder for milder mouths.
- Make it creamy: Stir in a little sour cream or cream cheese before serving.
- Double the batch: Freeze half for a stress-free dinner next week.
- Tortilla shortcut: No time to bake? Crushed tortilla chips work in a pinch.
Storage & Freezing Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portioned containers for up to 3 months.
- Reheat: Gently on the stovetop or in the microwave. Add a splash of stock if it thickens.
I often freeze single servings of this so I have a quick lunch on busy writing days!
FAQs
Can I use rotisserie chicken instead?
Absolutely. Just reduce cook time by 1–2 hours and stir in shredded rotisserie chicken at the end.
Can I make this vegetarian?
Sure can! Swap the chicken for a drained can of chickpeas and use veggie stock.
Do I have to make the tortilla strips?
Nope. Crumble up some tortilla chips or skip entirely. It’s still delicious.
Conclusion
There’s a reason Slow Cooker Chicken Tortilla Soup is on repeat at my house—it checks all the boxes: easy, flavorful, comforting, and crowd-pleasing. Whether you’re feeding your crew on a chilly weeknight or prepping for game day, this soup is always a hit.
If you give it a try, I’d love to hear how it turned out. Tag me on Instagram or leave a review below. From my kitchen to yours—happy slow cooking, y’all.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Slow Cooker Chicken Tortilla Soup Recipe That’ll Warm Your Soul (And Save You Time)
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
Description
Hearty and flavorful slow cooker chicken tortilla soup loaded with beans, corn, tomatoes, spices, and topped with crispy tortilla strips.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts (or thighs)
- 1 small yellow onion, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 ½ cups fresh or frozen defrosted corn kernels
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can diced fire roasted tomatoes with green chilis (such as Rotel)
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon mild chili powder
- 1 teaspoon kosher salt
- 3 cups chicken stock
- 4 corn tortillas, cut into thin strips
- 1 tablespoon avocado oil or other neutral flavored oil
- 1 pinch kosher salt
- 2 tablespoons fresh lime juice
- Optional toppings: Easy Guacamole, cilantro, avocado, Mexican cheese blend, sour cream, sliced jalapeño
Instructions
1. To a 6-quart slow cooker, add the chicken, onion, beans, corn, diced tomatoes, fire roasted tomatoes, cumin, garlic powder, smoked paprika, chili powder, salt, and stock, stirring to combine.
2. Cover and cook on high for 4–5 hours or on low for 6–7 hours, or until the chicken is cooked through and shreds easily with a fork. Do not uncover during this time.
3. While the soup is cooking, make the Crispy Tortilla Strips by preheating the oven to 400°F. Add the tortilla strips to a rimmed baking dish, along with the oil and a pinch of salt, tossing to combine.
4. Bake until the strips are golden and begin to crisp, about 8–10 minutes, tossing halfway through. Transfer to a paper towel–lined plate and allow to cool.
5. When the soup is ready, uncover and remove the chicken to a cutting board. Shred with a fork or cut into chunks.
6. Add the chicken back to the slow cooker along with the lime juice, stirring to combine. Taste and add additional salt or lime juice if desired.
7. Serve the soup with the Crispy Tortilla Strips, along with any toppings you like.
Notes
Tortilla Strips: If you’d like to skip making the crispy tortilla strips, simply serve the soup with store-bought tortilla chips.
Optional Toppings: Cilantro, avocado, Mexican cheese blend, sour cream, sliced jalapeño.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: slow cooker chicken tortilla soup, crockpot chicken soup, tortilla soup
