Why You’ll Love This Recipe

Slow-Cooker Chicken Tortilla Soup is a vibrant, easy-to-make dish packed with tender chicken, hearty beans, and sweet corn simmered in a flavorful, spicy tomato broth. Finished with crispy tortilla strips and fresh toppings, it’s a crowd-pleaser that’s perfect for busy days or casual gatherings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breastschicken brothdiced tomatoes with green chiliesblack beans (rinsed and drained)corn kernels (fresh, frozen, or canned)oniongarlic cloveschili powderground cuminpaprikasaltblack peppercorn tortillasolive oiloptional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges

directions

Slow-Cooker Chicken Tortilla Soup 10 Slow-Cooker Chicken Tortilla Soup is a vibrant, easy-to-make dish packed with tender chicken, hearty beans, and sweet corn simmered in a flavorful, spicy tomato broth. Finished with crispy tortilla strips and fresh toppings, it’s a crowd-pleaser that’s perfect for busy days or casual gatherings.

Place chicken breasts in the bottom of your slow cooker.

Add diced tomatoes with green chilies, black beans, corn, chopped onion, minced garlic, chicken broth, chili powder, cumin, paprika, salt, and pepper.

Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.

Remove the chicken, shred it with two forks, and return it to the slow cooker.

Stir everything together and let it warm through for another 10 minutes.

Meanwhile, preheat the oven to 375°F (190°C).

Cut corn tortillas into thin strips, toss with olive oil, and bake for 10-12 minutes until crispy.

Serve the soup hot, topped with crispy tortilla strips and your favorite toppings.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 10 minutes
Cooking time: 6-7 hours on low or 3-4 hours on high
Tortilla crisping time: 10-12 minutes
Total time: 6 hours 15 minutes (low) or 3 hours 25 minutes (high)

Variations

Use rotisserie chicken for an even quicker version.
Add jalapeños for extra heat.
Swap black beans for pinto beans if preferred.
Mix in a handful of spinach right before serving for added greens.

storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheat gently over medium heat on the stovetop or in the microwave until hot.
Freeze for up to 3 months; thaw in the refrigerator before reheating.

FAQs

Can I use chicken thighs instead of breasts?
Yes, chicken thighs are delicious and stay very tender.

Is it spicy?
It has a mild kick, but you can adjust the spice level to your liking.

Can I skip baking the tortillas?
Yes, you can use store-bought tortilla chips if preferred.

Can I make it dairy-free?
Absolutely, just omit cheese and sour cream toppings.

Can I make it vegetarian?
Yes, leave out the chicken and use vegetable broth, adding extra beans or vegetables.

Do I need to sauté anything beforehand?
No, everything goes straight into the slow cooker.

Can I cook it overnight?
It’s best cooked during the day to avoid overcooking.

Can I double the recipe?
Yes, just make sure your slow cooker is large enough.

What’s the best way to shred the chicken?
Use two forks or a hand mixer on low speed for quick shredding.

What cheese works best for topping?
Cheddar, Monterey Jack, or a Mexican blend are all great options.

Conclusion

Slow-Cooker Chicken Tortilla Soup is a fuss-free, flavorful meal that brings bold, comforting flavors to your table with minimal effort. Whether you’re feeding a crowd or meal-prepping for the week, this delicious soup is a guaranteed hit—don’t forget the toppings!