How to Make Slow Cooker Chicken Tortilla Soup That Everyone Loves

There’s something so comforting about a warm bowl of soup, especially when it’s packed with flavor and made with love. Today, I’m excited to share my Slow Cooker Chicken Tortilla Soup recipe that’s not only delicious but also incredibly easy to prepare. Perfect for those busy weeknights when you need quick family dinners, this soup is a true crowd-pleaser! Plus, it’s a fantastic way to use up those frozen chicken breasts sitting in your freezer. Let’s dive in!

Why You’ll Love This Recipe

• It’s a Crockpot Chicken Tortilla Soup that you can just dump and go!
• Perfect for cozy nights with the family.
• Loaded with wholesome ingredients that are easy to find.
• Customizable with your favorite toppings.
• Great for meal prep and leftovers!

Ingredients

To make this delightful Chicken Tortilla Soup Crock Pot recipe, you’ll need the following ingredients:

• 1 ½ lb boneless, skinless chicken breasts or thighs
• 1 small yellow onion, diced
• 1 can (15-ounce) black beans, drained and rinsed
• 1 ½ cups fresh or frozen corn kernels, thawed
• 1 can (15-ounce) diced tomatoes
• 1 can (15-ounce) diced fire-roasted tomatoes with green chilis (e.g., Rotel)
• 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
• 4 corn tortillas, cut into thin strips
• 1 tbsp avocado oil (or another neutral oil)
• A pinch of salt
• 2 tbsp fresh lime juice
• Easy Guacamole
• Cilantro, avocado, Mexican cheese blend, sour cream, sliced jalapenos

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Making this Crockpot Chicken Tortilla Soup is as easy as 1-2-3! Here’s how:

1. Prepare the Soup: In 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 chicken stock. Stir to combine. Cover and cook on high for 4-5 hours or low for 6-7 hours, until the chicken is fully cooked and shreds easily with a fork. Do not uncover during cooking.
2. Make the Crispy Tortilla Strips (Optional): While the soup is cooking, preheat the oven to 400°F (200°C). Spread the tortilla strips on a rimmed baking sheet. Drizzle with avocado oil and sprinkle with a pinch of salt. Toss to coat the strips evenly. Bake for 8-10 minutes, tossing halfway through, until the strips are golden and crispy. Transfer to a paper towel-lined plate and let cool.
3. Finish the Soup: Once the soup is ready, uncover the slow cooker. Remove the chicken and transfer it to a cutting board. Shred it with a fork or cut it into chunks. Return the shredded chicken to the slow cooker along with the lime juice. Stir to combine, and taste for seasoning. Adjust with more salt or lime juice if desired.
4. Serve: Serve the soup with the crispy tortilla strips and any additional toppings you like, such as Easy Guacamole, cilantro, avocado, Mexican cheese blend, sour cream, and jalapenos.

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your Chicken Tortilla Soup turns out perfectly every time:

• Feel free to add more veggies like bell peppers or zucchini for extra nutrition.
• If you like it spicy, add some diced jalapenos to the soup or top it with spicy salsa.
• For a creamier texture, stir in a dollop of sour cream or Greek yogurt just before serving.
• Use Soup Crocks for individual servings; they make for a lovely presentation!

How to Serve

This Slow Cooker Chicken Tortilla Soup is perfect for a cozy family dinner. I love to serve it with:

• Freshly made Easy Guacamole
• Chopped cilantro and avocado
• A sprinkle of Mexican cheese blend
• Crunchy tortilla strips for that delightful texture
• Sour cream and sliced jalapenos for an extra kick!

Make Ahead and Storage

This soup is fantastic for meal prep! You can make it ahead of time and store it in the fridge for up to 3 days. Just reheat it on the stove or in the microwave. If you want to freeze it, let it cool completely, then transfer it to an airtight container. It will keep well in the freezer for up to 3 months. Just thaw it overnight in the fridge before reheating.

So, whether you’re looking for 30-minute meals or just a comforting bowl of soup, this Slow Cooker Chicken Tortilla Soup is sure to become a family favorite. Enjoy every spoonful, and don’t forget to check out my other Delicious Soup Recipes for more inspiration!