Name: Slow Cooker Chicken Tortilla Soup Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Mexican
Ingredients: 1 3/4 lbs boneless skinless chicken thighs, or chicken breasts (trimmed); 2 (14.5 oz cans) low-sodium chicken broth; 1 (14.5 oz) can fire roasted diced tomatoes; 1 (8 oz) can tomato sauce; 1 (4 oz) can chopped green chilies; 3/4 cups finely chopped yellow onion (rinsed under hot water); 1 Tbsp minced garlic (rinsed under hot water); 1 Tbsp chili powder; 2 tsp ground cumin; 1 tsp paprika (sweet or smoked); Salt and freshly ground black pepper, to taste; 1 (14.5 oz) can black beans (drained and rinsed); 1 1/2 cups frozen corn; 1/4 cup chopped fresh cilantro; Tortilla chips, crushed; Shredded cheddar or monterey jack cheese; Diced avocado, diced roma tomatoes, sour cream (optional)

Jump to Recipe

There’s truly nothing cozier than coming home to a bubbling, richly fragrant pot of Slow Cooker Chicken Tortilla Soup. Imagine tender shreds of chicken, bold Southwestern spices, and pops of sweet corn and black beans all swimming in a savory tomato broth—topped off with all your favorite crunchy, creamy garnishes. This dish is a weeknight lifesaver and a hearty crowd-pleaser, whether you’re tired after work or trying to impress a dinner party. With set-it-and-forget-it ease, you get restaurant-quality flavor and that soul-warming comfort only home-cooked soup can bring.

Slow Cooker Chicken Tortilla Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this soup lies in its colorful, straightforward ingredients—each one has a job to do. From the juicy chicken to the aromatic spices and vibrant veggies, you’ll taste the results of every addition. Nothing fussy, just pantry staples coming together for magic in a bowl.

Boneless, skinless chicken thighs: Thighs stay tender and juicy after hours of cooking, but chicken breasts work well if you prefer leaner meat.
Low-sodium chicken broth: This forms the base, keeping the soup light but letting the other flavors shine; low-sodium lets you control the seasoning.
Fire roasted diced tomatoes: They provide a subtle smokiness and a burst of tomato flavor, elevating the soup beyond basic.
Tomato sauce: Adds body and depth, giving the broth a comforting richness.
Chopped green chilies: For a gentle heat and a tangy, Southwestern flair; don’t worry, it’s not too spicy.
Finely chopped yellow onion: Rinsing the onion first makes it mellow, offering sweetness and backbone to the broth.
Minced garlic: Like the onions, rinsed for a gentler flavor that blends beautifully as the soup simmers.
Chili powder: This spice is essential; it provides warmth, earthiness, and a little color.
Ground cumin: For that signature Tex-Mex taste, cumin brings a nutty, complex aroma.
Paprika (sweet or smoked): Whether you use sweet or smoky paprika, it adds dimension and a subtle pop of color.
Salt and freshly ground black pepper: Always season to taste for the biggest flavor impact.
Black beans: Rinsed and drained, they bring fiber and heartiness while soaking up all that flavor.
Frozen corn: Sweet little bursts of color and texture are scattered throughout the soup—just toss it straight from the freezer.
Fresh cilantro: Chopped just before serving for freshness and a splash of green.
Tortilla chips: Crushed for the essential crunch that makes this soup a true tortilla soup.
Shredded cheddar or Monterey Jack cheese: Melts right into the soup’s heat for creamy, cheesy goodness.
Optional toppings: Diced avocado, roma tomatoes, and sour cream bring creaminess, brightness, and extra satisfaction.

How to Make Slow Cooker Chicken Tortilla Soup

Step 1: Layer the Chicken

Start by placing your boneless, skinless chicken thighs (or breasts) directly into the bottom of your slow cooker. No precooking required here! The long, gentle simmer keeps the chicken moist and lets it soak up all the surrounding flavors, so this is as easy as “drop and go.”

Step 2: Build Your Broth and Flavor Base

Pour in the chicken broth, fire roasted diced tomatoes, tomato sauce, and chopped green chilies over the chicken. Next, scatter in the finely chopped onion and minced garlic; just give them a quick rinse under hot water if you want a sweeter, more mellow flavor. Add chili powder, ground cumin, paprika, and season the whole mixture with salt and freshly ground black pepper. Give it a gentle stir—at this stage, things already smell incredible!

Step 3: Let the Slow Cooker Work Its Magic

Cover the slow cooker and set it to low for about 6 hours. This hands-off approach means you can go enjoy your day, and as the hours pass, the kitchen will fill with mouthwatering aromas. By the end, the chicken will be soft enough to effortlessly shred with two forks.

Step 4: Finish with Beans, Corn, and Freshness

Once the chicken is thoroughly cooked, remove it from the slow cooker, shred it using two forks, and return it to the pot. Now it’s time to stir in the drained black beans, frozen corn, and chopped cilantro. If you like a zesty pop, add a squeeze of lime juice. Let everything warm through together, so the soup becomes rich, hearty, and perfectly balanced.

Step 5: Make It Your Own with Toppings

Ladle the Slow Cooker Chicken Tortilla Soup into bowls and get creative! Top each bowl with crushed tortilla chips for crunch, sprinkle with a generous handful of shredded cheese, and add anything else you love—chunks of avocado, juicy diced tomatoes, or cool dollops of sour cream. The layers of texture and flavor will make every spoonful exciting.

How to Serve Slow Cooker Chicken Tortilla Soup

Garnishes

This soup begs for toppings, which let you customize every bowl to your mood. Fresh cilantro adds a burst of color and flavor, while diced avocado and roma tomatoes bring creaminess and brightness. Don’t forget the sour cream and plenty of crunchy tortilla chips—each one plays a part in crafting the final, craveable bite of your Slow Cooker Chicken Tortilla Soup.

Side Dishes

Though it’s hearty enough to stand alone, pair your Slow Cooker Chicken Tortilla Soup with warm cornbread, a chopped salad, or even a scoop of Spanish rice on the side. If you’re entertaining, a platter of sliced jalapeños, lime wedges, and extra chips rounds everything out beautifully.

Creative Ways to Present

Jazz things up by serving the soup in bread bowls, or set out a DIY toppings bar so everyone can personalize their own bowl. For casual nights, bring the slow cooker table-side so guests can help themselves—and for parties, pour the soup into small mugs or cups for an easy-to-enjoy, hand-held appetizer.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Slow Cooker Chicken Tortilla Soup (lucky you!), let it cool to room temperature first. Then transfer it to an airtight container and refrigerate. It’ll stay fresh, flavorful, and ready for an easy lunch or second dinner for up to 4 days—just wait to add crunchy toppings until right before eating.

Freezing

This soup freezes like a dream. Once cooled, ladle it into freezer-safe containers or gallon bags, leaving an inch of headspace for expansion. Skip the tortilla chips or dairy garnishes until serving. Thawed gently, it delivers that “just made” taste weeks later, making Slow Cooker Chicken Tortilla Soup the ultimate meal-prep staple.

Reheating

To reheat, simply pour the desired portion into a saucepan and warm gently over medium heat, stirring now and then until it’s steaming. If you’re in a hurry, a microwave works too—just cover the bowl to prevent splatters. Top with fresh chips, cheese, and your favorite garnishes for bowl-after-bowl deliciousness.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Both work well in Slow Cooker Chicken Tortilla Soup. Chicken thighs stay extra tender during long cooking but breasts result in a leaner bite—choose your favorite, or use a mix for the best of both worlds.

What if I want to make it spicier?

To turn up the heat, add a chopped jalapeño or a few dashes of hot sauce right into the slow cooker with the other ingredients. You can also use spicier chili powder or smoked paprika for an added kick.

Can I make it vegetarian?

Yes! For a plant-based version, leave out the chicken and swap in more beans or your favorite meat substitute. Use vegetable broth in place of chicken broth, and load up on classic spices—it’ll still taste fantastic.

What’s the best way to crush tortilla chips for garnish?

Place your tortilla chips in a zip-top bag and gently crush them with your hands or a rolling pin. That way, you get a mix of big, crunchy pieces and smaller bits that soak up the broth just right.

What should I do if my soup turns out too thick or thin?

If your Slow Cooker Chicken Tortilla Soup is thicker than you like, simply stir in a little extra chicken broth or water until it’s your preferred consistency. If it’s too thin, let it simmer uncovered for a few minutes or add more beans, corn, or tomatoes to bulk it up.

Final Thoughts

If you’re looking for comfort in a bowl, Slow Cooker Chicken Tortilla Soup is your answer. It’s hearty, vibrant, and wonderfully hands-off—making it a recipe you’ll love pulling out again and again. Get your slow cooker ready, grab your favorite toppings, and savor some truly homemade warmth tonight!

Slow Cooker Chicken Tortilla Soup Recipe

★★★★★

4.8 from 16 reviews

Author: Sophie
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

A hearty and flavorful Slow Cooker Chicken Tortilla Soup that is easy to make and perfect for a comforting meal. This delicious soup is packed with tender chicken, beans, corn, and spices, topped with crunchy tortilla chips and creamy cheese.

Instructions

Add chicken to 5 to 7 quart slow cooker. Pour in chicken broth, diced tomatoes, tomato sauce, and green chilies. Add onion, garlic, chili powder, cumin, paprika, and season with salt and pepper to taste.
Cover 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 chips, cheese, and other optional ingredients.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooker
Cuisine: Mexican