Name: Easy Slow Cooker Chicken Tortilla Soup
Prep time: 10 min
Cook time: PT-491857H27M54S
Total time: PT-491857H27M54S
Cuisine: Tex-Mex
Ingredients: 1.5 lb boneless, skinless chicken breasts or thighs; 1 medium onion, diced; 3 cloves garlic, minced; 1 (14.5 oz) can diced tomatoes; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can corn, drained; 4 cups chicken broth; 2 tbsp tomato paste; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp paprika; 1 tsp salt; 0.5 tsp black pepper; 1 tbsp olive oil; 2 tbsp fresh lime juice

I love making Easy Slow Cooker Chicken Tortilla Soup when I want a warm, flavorful meal that practically cooks itself. It’s hearty, comforting, and full of bold Tex-Mex flavors, with tender chicken and a rich, spiced broth that tastes even better the longer it cooks.

Why You’ll Love This Recipe

I like this recipe because it’s incredibly low-effort and perfect for busy days. Everything goes into the slow cooker, and by the end I have a deeply flavorful soup with minimal hands-on time. I also enjoy how customizable it is with toppings, so everyone can make their own bowl just right. Easy Slow Cooker Chicken Tortilla Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
onion
garlic
canned diced tomatoes
canned black beans
canned corn
chicken broth
tomato paste
chili powder
ground cumin
paprika
salt
black pepper
olive oil
lime juice

tortilla strips or crushed tortilla chips
shredded cheese
sour cream or Greek yogurt
fresh cilantro
avocado

Directions

I start by placing the chicken in the bottom of the slow cooker. I add the onion, garlic, diced tomatoes, black beans, corn, chicken broth, tomato paste, chili powder, cumin, paprika, salt, and black pepper.

I stir everything gently, cover, and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is very tender.

I remove the chicken, shred it with two forks, and return it to the slow cooker. I stir in fresh lime juice and adjust the seasoning if needed.

I serve the soup hot and top it with tortilla strips, shredded cheese, sour cream, cilantro, and avocado.

Servings and timing

I usually get about 6 servings from this recipe.
Preparation time: 10 minutes
Cooking time: 6 to 7 hours on low or 3 to 4 hours on high
Total time: about 6 to 7 hours

Variations

I sometimes add diced bell peppers or jalapeños for extra flavor and heat. When I want a smokier taste, I use smoked paprika or add a bit of chipotle powder. I also enjoy stirring in a handful of rice near the end for a heartier soup.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the soup on the stove or in the microwave until heated through. I also freeze it for up to 3 months and thaw overnight before reheating. Easy Slow Cooker Chicken Tortilla Soup

FAQs

Can I use frozen chicken?

I use frozen chicken often and add it directly to the slow cooker without thawing.

Is this soup spicy?

I find it mildly spiced, but I increase the chili powder or add hot sauce if I want more heat.

Can I make this soup on the stovetop?

I simmer everything in a large pot for about 30 to 35 minutes, then shred the chicken and finish as usual.

What can I use instead of black beans?

I substitute pinto beans or kidney beans depending on what I have.

Do tortilla strips get soggy?

I always add tortilla strips just before serving so they stay crunchy.

Conclusion

I keep Easy Slow Cooker Chicken Tortilla Soup in my meal rotation because it’s simple, comforting, and full of flavor. Every time I make it, it feels like a stress-free way to enjoy a warm, satisfying bowl of homemade soup.