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This Slow Cooker Chicken Tortilla Soup is hearty, flavorful, and so simple to make! You just toss in the ingredients, let the slow cooker work its magic, and dinner is ready. Packed with tender shredded chicken, beans, fire-roasted veggies, and plenty of spice, it’s the ultimate cozy bowl for busy weeknights!
I’ve always loved a good bowl of chicken tortilla soup; it’s one of those recipes I never get tired of! The rich broth, the tender chicken, and all the fun toppings make it feel comforting and fresh at the same time. I even have a delicious stovetop version of chicken tortilla soup on the blog, but I wanted to create one that’s even easier for busy nights.
This slow cooker version delivers exactly that. You add everything in, set the timer, and a few hours later dinner is ready without any fuss! The chicken cooks until it’s fall-apart tender, and the spices and veggies blend into a flavorful base. My family loves to top their bowls off with crunchy tortilla strips and creamy avocado on top!
Chicken Tortilla Soup Ingredients
- Chicken Breasts: Cook until tender and shred easily into the broth.
- Fire-Roasted Tomatoes: Add smoky depth and flavor that tastes like you cooked from scratch.
- Tomatoes with Green Chiles: Bring a touch of heat and brightness.
- Black Beans: Make the soup hearty and protein-packed!
- Corn: Fire-roasted corn adds sweetness and charred flavor. I like to use frozen corn, and there is no need to thaw!
- Onion & Garlic: Classic aromatics that build flavor as the soup cooks.
- Chicken Broth: Use low sodium chicken broth so you can control the salt level.
- Spices: Chili powder, cumin, smoked paprika, salt, and pepper create that perfect Tex-Mex flavor base. For ease, you can use taco seasoning!
- Lime Juice: Brightens and balances the soup at the very end!
- Toppings: Totally your choice, but I like to top mine off with crispy tortilla strips, shredded cheese, and avocado. You can also use fresh cilantro, sour cream, or even some sliced jalapeños for added spice!
Variations and Substitutions
- Swap chicken breasts for thighs: Chicken thighs are a great option since they stay juicy during the long cooking process.
- Use pinto beans instead of black beans: Pinto beans give the soup a creamy texture while still adding plenty of protein and fiber. They’re a great option if that’s what you already have in your pantry.
- Add extra veggies: Zucchini, bell peppers, or even spinach can be stirred in for more nutrients and flavor. Just add them toward the last hour of cooking so they don’t get too soft.
- Spice it up: For a smoky kick, stir in a pinch of cayenne pepper. It’s an easy way to adjust the heat level to your taste.
- Make it creamy: Stir in ½ cup heavy cream, half-and-half, or coconut cream at the end of cooking. This gives the broth a silky texture!
How To Make The Best Crockpot Chicken Tortilla Soup
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Combine Ingredients in the Crock Pot
At the bottom of your slow cooker, place the chicken breasts. Pour in the fire-roasted tomatoes, tomatoes with green chiles, black beans, frozen corn, diced onion, garlic, and chicken broth. Sprinkle black pepper, salt, cumin, smoked paprika, and chili powder all over.
Stir to combine the ingredients, but try to keep the chicken at the bottom.
Step 2 | Cook & Shred Chicken
Cover and cook for 6-8 hours on low, or 3-4 hours on high, or until the chicken is cooked through and shreds easily.
Once cooked, take out the chicken and place it on a cutting board. Using two forks, shred into small pieces. Add shredded chicken back into the soup and stir to combine.
Step 3 | Adjust & Serve
Squeeze 1 lime juice into the soup, stirring to brighten up the flavor. Taste and adjust the seasoning; you may need additional salt or another squeeze of lime.
Spoon hot soup into bowls, top with tortilla strips and any other toppings you would like: cheese, sour cream, avocado, or jalapeños.
Recipe Tips
- Layer the chicken on the bottom. Placing the chicken under the other ingredients ensures it cooks evenly and absorbs maximum flavor. It also makes shredding easier once it’s tender and fully cooked.
- Taste before serving. Slow cooker soups can mellow out during cooking, so check the flavor right before serving. You may find it needs a touch more salt or an extra squeeze of lime.
- Shred the chicken while it’s warm. It’s much easier to pull apart right after cooking because the fibers separate cleanly. If you wait until it cools, the chicken can become tougher and harder to shred.
- Don’t skip toppings. Tortilla strips, avocado, cheese, or sour cream take this soup to a whole new level! The toppings add crunch, creaminess, and color, making each bowl feel like it came straight from a restaurant.
Recipe FAQs
Yes! Simply skip the shredding step and stir in about 3 cups of shredded rotisserie chicken in the last 30 minutes of cooking; allow to heat through and serve.
The soup has a mild heat from the green chiles and chili powder. If you want the soup spicier, you could add a diced jalapeño or a pinch of cayenne as it cooks. You could also add hot sauce to every single bowl.
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Storage
Storage: Place any leftover soup in an airtight container and refrigerate for up to 4 days. You can reheat your soup on the stove or in the microwave until hot.
Freeze: Once the soup has completely cooled, you may place it in freezer-safe containers or bags for up to 3 months. When you are ready, thaw in the refrigerator overnight or heat in a pot. Add fresh toppings once heated.
What to Serve with Chicken Tortilla Soup
Slow cooker chicken tortilla soup is hearty enough to be the main course, but a few sides make it even better! Try serving it with warm cornbread muffins, a crisp cucumber avocado salad, Mexican street corn coleslaw, or any of my Mexican-inspired dishes.
If you love rice in your soup, I recommend spooning cooked rice into each individual bowl. This keeps the rice from puffing up and becoming mushy.
For toppings, go all out with tortilla strips, shredded cheese, diced avocado, sour cream, jalapeños, and plenty of lime wedges so everyone can customize their bowl.
Other Recipes to Try
- Minestrone Soup Recipe
- Caldo Gallego
- Hamburger Vegetable Soup
- Mexican Street Corn Soup
- Zuppa Toscana
- White Chicken Chili
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Slow Cooker Chicken Tortilla Soup
Ingredients
- 1½ pounds boneless skinless chicken breasts
- 1 14.5 oz can fire-roasted diced tomatoes
- 1 10 oz can diced tomatoes with green chiles
- 1 15 oz can black beans, drained and rinsed
- 1 cup frozen fire-roasted corn, no need to thaw
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- Juice of 1 lime
- Optional toppings: Store-bought tortilla strips, shredded cheese, diced avocado, chopped cilantro, sour cream, sliced jalapeños, extra lime wedges
Instructions
- At the bottom of your slow cooker, place the chicken breasts. Pour in the fire-roasted tomatoes, tomatoes with green chiles, black beans, frozen corn, diced onion, garlic, and chicken broth. Sprinkle black pepper, salt, cumin, smoked paprika, and chili powder all over.
- Stir to combine the ingredients, but try to keep the chicken at the bottom.
- Cover and cook for 6-8 hours on low, or 3-4 hours on high, or until the chicken is cooked through and shreds easily.
- Once cooked, take out the chicken and place it on a cutting board. Using two forks, shred into small pieces. Add shredded chicken back into the soup and stir to combine.
- Squeeze 1 lime juice into the soup, stirring to brighten up the flavor. Taste and adjust the seasoning; you may need additional salt or another squeeze of lime.
- Spoon hot soup into bowls, top with tortilla strips and any other toppings you would like: cheese, sour cream, avocado, or jalapenos.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Notes
- Storage: Place any leftover soup in an airtight container and refrigerate for up to 4 days. You can reheat your soup on the stove or in the microwave until hot.
- Freeze: Once the soup has completely cooled, you may place it in freezer-safe containers or bags for up to 3 months. When you are ready, thaw in the refrigerator overnight or heat in a pot. Add fresh toppings once heated.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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