What’s better than coming home after a busy day to a fragrant, flavorful soup that’s ready to be served? This slow cooker chicken tortilla soup is a game-changer.
Packed with tender chicken, spicy tomatoes, and zesty seasonings, this soup is the ultimate comfort food. The best part? It cooks itself while you go about your day—just toss everything in the slow cooker, and let the magic happen.
You’ll love the vibrant combination of spices and tender chicken, topped with crispy tortilla strips and a dollop of sour cream. Whether you’re looking for a quick weeknight meal or something to share with friends and family, this soup is sure to be a hit.
Why You’ll Love This Slow Cooker Chicken Tortilla Soup
This chicken tortilla soup is everything you want in a hearty dish, with the added bonus of being incredibly easy to make. Here’s why it’s a favorite:
- Full of Flavor – With a mix of tomatoes, chicken, and bold spices like cumin, chili powder, and garlic, the flavor is rich and comforting.
- Minimal Prep – Simply toss everything into the slow cooker, and let it cook while you do other things. No need to hover over the stove.
- Versatile Toppings – Add your favorite toppings like cheese, avocado, cilantro, and crisp tortilla strips for extra texture and flavor.
- Perfect for Meal Prep – Make a big batch and store it in the fridge for easy leftovers or meal prep.
It’s the kind of dish that’s as flavorful as it is easy, and it’s guaranteed to satisfy your cravings.
Key Ingredients for Slow Cooker Chicken Tortilla Soup
This soup is made with a handful of simple ingredients that come together to create a flavorful and satisfying meal:
- Chicken Breasts or Thighs – Boneless, skinless chicken works best. You can also use bone-in chicken for extra flavor.
- Canned Tomatoes – Crushed or diced tomatoes provide the base of the soup, adding richness and a bit of acidity.
- Black Beans and Corn – These add texture and heartiness to the soup, making it a complete meal.
- Chicken Broth – For the savory base that pulls all the flavors together.
- Spices – Chili powder, cumin, and garlic powder give the soup that signature warmth and depth.
- Lime Juice – A little lime juice at the end brightens up the flavors and adds a refreshing kick.
These ingredients combine to create a comforting, flavorful soup that’s the perfect balance of spicy, savory, and fresh.
How to Make Slow Cooker Chicken Tortilla Soup
Making this chicken tortilla soup is simple, and your slow cooker does all the hard work. Here’s how to do it:
- Prepare the Ingredients – Place the chicken breasts, tomatoes, black beans, corn, onions, and garlic into the slow cooker. Add in the spices, chicken broth, and a squeeze of lime juice.
- Cook the Soup – Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Shred the Chicken – Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the soup and stir everything together.
- Add the Toppings – Serve the soup hot, topped with crispy tortilla strips, sour cream, avocado, and a sprinkle of cilantro.
In less than 30 minutes of prep time, you’ll have a hearty, satisfying soup that’s sure to become a regular in your recipe rotation.
What to Serve with Slow Cooker Chicken Tortilla Soup
Pair this flavorful soup with a variety of sides or toppings to make it a complete meal:
| Side Dish | Why It Works |
|---|---|
| Tortilla Chips | Crunchy and perfect for dipping in the soup. |
| Mexican Rice | A flavorful side that soaks up the broth nicely. |
| Guacamole | Creamy and cool, balancing the spice of the soup. |
| Grilled Cheese | A crispy, melty sandwich pairs well with this soup. |
| Crispy Tortilla Strips | Adds a crispy texture that complements the soft soup. |
How to Store and Reheat Slow Cooker Chicken Tortilla Soup
This soup is great for leftovers, and you can store it for later meals or meal prep. Here’s how to store and reheat:
How to Store Leftovers
- Let the soup cool completely before transferring it to an airtight container.
- It will stay fresh in the fridge for up to 3 days.
How to Reheat
- Stovetop: Reheat the soup in a pot over low heat, stirring occasionally. Add extra chicken broth or water if it thickens too much.
- Microwave: Reheat in 1-minute intervals, stirring in between, until heated through.
- Slow Cooker: If you have leftovers, you can reheat in the slow cooker on low for 1-2 hours.
Tips for the Best Slow Cooker Chicken Tortilla Soup
To make this soup even better, here are a few tips to keep in mind:
- Use bone-in chicken for extra flavor, then shred it after it’s cooked.
- Add extra toppings like shredded cheese, cilantro, or lime wedges to bring in some brightness and texture.
- Adjust the heat level by adding more or less chili powder and jalapeños.
- Don’t skip the lime juice at the end—it adds an essential pop of flavor.
Frequently Asked Questions
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts or thighs. Just add an extra hour or so of cooking time if using frozen chicken, and make sure it reaches an internal temperature of 165°F (74°C).
2. Can I make this soup spicier?
Absolutely! If you want more heat, you can add jalapeños, hot sauce, or extra chili powder to the soup. Just be sure to taste as you go!
3. Can I make this dish ahead of time?
Yes, this soup stores beautifully in the fridge and even tastes better the next day as the flavors meld. Just reheat it when ready to serve.
4. How can I make this recipe vegetarian?
To make this soup vegetarian, swap the chicken for tofu, tempeh, or extra beans. You can also use vegetable broth instead of chicken broth.
5. How do I make this soup thicker?
To thicken the soup, you can mash some of the beans directly in the slow cooker or add a cornstarch slurry (cornstarch mixed with water) during the last 30 minutes of cooking.
This slow cooker chicken tortilla soup is the ultimate comfort food, combining bold flavors with ease of preparation. Whether you’re cooking for the family or prepping for the week, this soup will be a hit every time. Enjoy a bowl of this hearty soup packed with spicy, savory goodness!
Slow Cooker Chicken Tortilla Soup
Equipment
- Slow Cooker For slow cooking the soup
- Large Pot For sautéing vegetables
- Wooden Spoon For stirring
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 can crushed tomatoes 14.5 oz can
- 1 can black beans drained and rinsed
- 1 can corn drained
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt adjust to taste
- 1 teaspoon black pepper freshly ground
Instructions
- Place the chicken breasts, tomatoes, black beans, corn, onion, garlic, and spices into the slow cooker. Add the chicken broth and stir well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender.
- Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the soup and stir well.
- Serve the soup hot, topped with crispy tortilla strips, sour cream, avocado slices, and fresh cilantro. Optionally, add a squeeze of lime juice for extra freshness.
Notes
- For added flavor, garnish with **cheese**, **sliced jalapeños**, or **lime wedges**.
- This soup can be stored in the fridge for **up to 3 days** or frozen for **up to 3 months**.
- Make it vegetarian by swapping the chicken for **tofu** or **beans** and using vegetable broth.
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