Slow Cooker Chicken Tortilla Soup
This post may contain affiliate links. Read our disclosure policy.
Slow Cooker Chicken Tortilla Soup is made with tender chicken thighs, bright tomatoes and green chilies, a well spiced broth, plus corn and black beans to keep it hearty and filling. And the best part is how quick it is to prepare!
Slow Cooker Chicken Tortilla Soup
This healthy crockpot chicken tortilla soup is a perfectly hearty, feel good soup. After a tiring, busy day it’s just what you’ll look forward to coming home to!
The recipe has been revisited and improved recently for increased flavor. I also personally prefer it with chicken thighs now for the better texture (and also more flavor).
The prep for this crockpot soup couldn’t be easier, you simply layer and pour everything into a slow cooker without pre-cooking required. No chopping or searing meat first, or sautéing vegetables beforehand. It’s one of those lazy, throw it together and turn on the power dinner meals.
I love to load it up with toppings but even without them you’d still have a completely satisfying soup. Tasty toppings additions include all those classics – tortilla chips, cheese, sour cream, avocado or guacamole, cilantro, and some hot sauce if you want it spicy.
It’s also a highly adaptable soup. For recipe variations you can trade out vegetables for others, increase spices, try other chilies, and even use other types of protein (such as cooked ground beef or seared pieces of stew meat).
Start with this base recipe the first time around then after that change it up to your hearts content or using up what you have on hand.
Watch How This Easy Soup Recipe is Made!
Note that the recipe as been modified slightly from that in the video.
Healthy Chicken Tortilla Soup Ingredients
- Low-sodium chicken broth
- Canned fire roasted diced tomatoes and tomato sauce
- Canned green chilies
- Fresh onion and garlic
- Spices – chili powder, cumin, paprika, coriander, S&P
- Chicken thighs or chicken breasts
- Canned black beans
- Frozen corn
- Cilantro
- Desired toppings – such as tortilla chips or strips, Mexican cheese, sour cream, and avocado
How to Make Slow Cooker Chicken Tortilla Soup
- Layer chicken into slow cooker.
- Pour in chicken broth, diced tomatoes, tomato sauce and green chilies.
- Add onion, garlic and spices
- Cook on LOW heat 6 hours, or until chicken is cooked through.
- Shred chicken then return to slow cooker along with black beans, corn, and cilantro.
- Allow to cook until heated through.
- Serve with desired toppings.
Storage
Crockpot chicken tortilla soup should be stored in an airtight container in the fridge or freezer.
It will keep well in the fridge for up to 4 days or in the freezer for up to 3 months.
Reheating Tips
Larger portions of soup can be reheated on the stovetop in a saucepan or pot.
Individual servings can be reheated in the microwave in a microwave safe bowl. I recommend heating on 50% power for better quality chicken.
For food safety it is not recommend to reheat soup in a slow cooker.
If soup is frozen thaw it first in the fridge for a day then reheat.
Can I Cook the Soup on High to Speed Things Up?
High heat cooking can be used as well just note that the chicken may not be as tender. The cook time will be about 1/2 of that of low heat.
Can I Use Fresh or Canned Corn Instead of Frozen?
If using fresh corn just add at the beginning of cooking. If using canned drain before adding, add at the end of cooking.
Tips for the Best Chicken Tortilla Soup
- Be sure to finely chop the onion so it cooks through in time and is tender. Another option would be to great it (you’d only need about 1/3 cup grated).
- Try it with a diced red bell pepper for another veggie.
- Add a seeded diced jalapeno or two if you like some heat.
- Make your own fried or baked tortilla strips if desired (instructions HERE, scroll down a little ways).
More Mexican Soup Recipes to Try:
Follow Cooking Classy
Slow Cooker Chicken Tortilla Soup
Ingredients
- 1 3/4 lbs boneless skinless chicken thighs, or chicken breasts (trim thighs of excess fat)
- 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 to remove harsh bite
- 1 Tbsp minced garlic, rinsed under hot water to remove harsh bite
- 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
For serving (optional):
- Tortilla chips, crushed
- Shredded cheddar or monterey jack cheese
- Diced avocado , diced roma tomatoes, sour cream (optional)
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.
Notes
- Be sure to finely chop the onion so it cooks through in time and is tender.
- Try it with a diced red bell pepper for another veggie.
- Add a seeded diced jalapeno or two if you like some heat.
- Make your own fried or baked tortilla strips if desired (instructions HERE, scroll down a little ways).
- Toppings not included in nutritional info as these are optional and will vary.
- Recipe makes about 11 cups soup.