Name: Slow Cooker Chicken Tortilla Soup
Prep time: 15 min
Cook time: PT-492144H9M42S
Total time: 6 h 15 min
Cuisine: Mexican
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts; 1 can (15 ounces) black beans, drained and rinsed; 1 can (15 ounces) corn kernels, drained; 1 can (14.5 ounces) diced tomatoes; 1 can (10 ounces) diced tomatoes with green chilies; 1 small onion, diced; 3 cloves garlic, minced; 3 cups chicken broth; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1 tablespoon olive oil; Salt to taste; Black pepper to taste; Tortilla strips for serving; Fresh cilantro for garnish; Lime wedges for serving

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I love making this Slow Cooker Chicken Tortilla Soup when I want a comforting, flavorful meal with minimal effort. The slow cooker does all the work while I enjoy the rich blend of tender chicken, tomatoes, beans, and warm spices that create a deeply satisfying bowl of soup.

Why You’ll Love This Recipe

I appreciate how easy this recipe is to prepare. I simply add everything to the slow cooker and let it simmer into a hearty, comforting dish. I enjoy the balance of smoky spices, tender shredded chicken, and the slight crunch from tortilla toppings. I also find it perfect for meal prep because the flavors become even better the next day. It’s filling, cozy, and ideal for busy days when I want something homemade without standing over the stove. Slow Cooker Chicken Tortilla Soup

Ingredients

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

1 1/2 pounds boneless, skinless chicken breasts
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn kernels, drained
1 can (14.5 ounces) diced tomatoes
1 can (10 ounces) diced tomatoes with green chilies
1 small onion, diced
3 cloves garlic, minced
3 cups chicken broth
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt to taste
Black pepper to taste
1 tablespoon olive oil
Tortilla strips for serving
Fresh cilantro for garnish
Lime wedges for serving

Directions

I start by lightly coating the inside of my slow cooker with olive oil. I place the chicken breasts at the bottom, then add the black beans, corn, diced tomatoes, tomatoes with green chilies, onion, and garlic on top.

I pour in the chicken broth and sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper over everything. I give it a gentle stir to combine the ingredients.

I cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and tender. Once done, I remove the chicken breasts and shred them with two forks. I return the shredded chicken to the slow cooker and stir everything together.

When I’m ready to serve, I ladle the soup into bowls and top it with tortilla strips, fresh cilantro, and a squeeze of lime juice.

Servings and Timing

I find this recipe serves 6 people generously.

Preparation time: 15 minutes
Cooking time: 6–7 hours on low or 3–4 hours on high
Total time: approximately 6–7 hours 15 minutes Slow Cooker Chicken Tortilla Soup

Variations

I sometimes add diced bell peppers or jalapeños for extra flavor and mild heat. When I want a creamier texture, I stir in a small amount of cream cheese or heavy cream at the end of cooking. I also enjoy topping the soup with sliced avocado, shredded cheese, or a dollop of sour cream for added richness.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. I reheat it gently on the stovetop over medium heat or in the microwave until warmed through. For longer storage, I freeze it in portion-sized containers for up to 3 months and thaw it overnight in the refrigerator before reheating.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, I often use boneless, skinless chicken thighs when I want slightly richer flavor. I find they work just as well in the slow cooker.

Can I make this soup spicier?

Yes, I add extra chili powder, diced jalapeños, or a pinch of cayenne pepper when I want more heat.

Do I need to cook the chicken before adding it to the slow cooker?

No, I place the raw chicken directly into the slow cooker, and it cooks fully during the slow cooking process.

Can I make this recipe on the stovetop?

Yes, I simmer everything in a large pot for about 30–40 minutes, then shred the chicken and return it to the pot before serving.

What toppings go best with this soup?

I love using tortilla strips, fresh cilantro, lime juice, sliced avocado, shredded cheese, and sour cream to customize each bowl.

Conclusion

I love how this Slow Cooker Chicken Tortilla Soup delivers bold flavor with almost no effort. The tender shredded chicken, hearty beans, and warm spices create a comforting meal that I can rely on any time of year. It’s one of my favorite go-to recipes when I want something satisfying, simple, and full of flavor.