Easy Slow Cooker Chicken Tortilla Soup
Busy days call for simple, delicious meals, and this Slow Cooker Chicken Tortilla Soup is just that!
With just 5 minutes of prep, you can toss everything into your crockpot and let it do the work.
The result? A flavor-packed, hearty soup filled with tender chicken, black beans, fire-roasted tomatoes, and warm spices—all topped with crispy tortilla strips for the perfect crunch.
Serve it up with your favorite toppings like avocado, cheese, and sour cream for a comforting meal that’s just as easy as it is satisfying.
Whether you’re meal prepping or feeding a hungry family, this dump-and-go recipe is sure to be a new favorite!
For Chicken Tortilla Soup
- Chicken – Use boneless, skinless chicken breasts or thighs for a tender and juicy texture.
- Onion – A small yellow onion adds a savory depth to the soup.
- Black Beans – A can of black beans, drained and rinsed, provides protein and heartiness.
- Corn Kernels – Fresh or frozen (defrosted) corn adds a touch of sweetness and texture.
- Diced Tomatoes – A can of diced tomatoes gives the soup a rich, tomato-based flavor.
- Fire-Roasted Tomatoes with Green Chilies – Adds a smoky, slightly spicy kick to the broth.
- Chicken Stock – The base of the soup, providing a deep, flavorful broth.
For Seasoning
- Ground Cumin – Brings a warm, earthy flavor to the soup.
- Garlic Powder – Enhances the depth of flavor with a mild garlicky taste.
- Smoked Paprika – Adds a subtle smokiness that complements the roasted tomatoes.
- Mild Chili Powder – Gives a gentle heat without overpowering the dish.
- Kosher Salt – Balances and enhances all the flavors in the soup.
For Crispy Tortilla Strips (Optional)
- Corn Tortillas – Cut into thin strips to make the perfect crunchy topping.
- Avocado Oil – Helps the tortilla strips crisp up in the oven.
- Salt – Just a pinch to bring out the flavor in the crispy strips.
To Finish
- Fresh Lime Juice – A squeeze of lime brightens up the entire dish.
Optional Toppings
- Guacamole – Adds creaminess and extra flavor.
- Fresh Cilantro – Brings freshness and a hint of citrusy flavor.
- Avocado Slices – A buttery, delicious addition.
- Mexican Cheese Blend – A melty, cheesy topping that adds richness.
- Sour Cream – Balances the heat and adds a creamy texture.
- Sliced Jalapeño – For those who love an extra spicy kick!
Slow Cooker Chicken Tortilla Soup (Dump-and-Go!)
Notes
Ingredients
Soup Base
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 1 small yellow onion, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 ½ cups fresh or frozen corn kernels (defrosted if frozen)
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can fire-roasted diced tomatoes with green chilies (e.g., Rotel)
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon mild chili powder
- 1 teaspoon kosher salt
- 3 cups chicken stock
Crispy Tortilla Strips (Optional)
- 4 corn tortillas, cut into thin strips
- 1 tablespoon avocado oil (or other neutral oil)
- 1 pinch salt
To Finish
- 2 tablespoons fresh lime juice
Optional Toppings
- Guacamole
- Fresh cilantro
- Sliced avocado
- Mexican cheese blend
- Sour cream
- Sliced jalapeño
Instructions
1. Prepare the Soup
- In a 6-quart slow cooker, combine chicken, onion, black beans, corn, diced tomatoes, fire-roasted tomatoes, cumin, garlic powder, smoked paprika, chili powder, salt, and chicken stock. Stir to mix.
- Cover and cook:
- High setting: 4-5 hours
- Low setting: 6-7 hours
- Do not uncover during cooking.
2. Make Crispy Tortilla Strips (Optional)
- Preheat the oven to 400°F (200°C).
- Toss tortilla strips with oil and salt in a rimmed baking dish.
- Bake for 8-10 minutes, stirring halfway through, until golden and crispy.
- Transfer to a paper towel-lined plate and let cool.
3. Finish the Soup
- Once cooked, remove the chicken from the slow cooker and shred with two forks or cut into bite-sized pieces.
- Return shredded chicken to the slow cooker. Stir in fresh lime juice.
- Taste and adjust seasoning if needed.
4. Serve
- Ladle soup into bowls and top with crispy tortilla strips.
- Add any optional toppings of your choice.
- Store-bought tortilla chips can be used instead of homemade strips.
- Nutrition values are based on chicken breasts and avocado oil, without optional toppings.
- Check the full blog post for ingredient substitutions and modifications.
Nutrition
Calories: 355kcal | Carbohydrates: 39g | Protein: 35g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 784mg | Potassium: 1068mg | Fiber: 9g | Sugar: 7g | Vitamin A: 750IU | Vitamin C: 17mg | Calcium: 108mg | Iron: 4mg
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used in this recipe. However, chicken thighs have more dark meat and a higher fat content, which can yield juicier, more flavorful chicken.
2. How can I make the soup spicier?
To increase the heat, consider using hot varieties of diced tomatoes with green chilies (such as Rotel), adding a spicy taco seasoning packet, or incorporating cayenne pepper.
3. Can I add beans to this soup?
Yes, adding beans like black beans or pinto beans can enhance the heartiness of the soup. Simply drain and rinse a can of your preferred beans and add them to the slow cooker.
4. How can I thicken the soup if desired?
If you prefer a thicker consistency, you can add cream cheese or shredded cheese. Alternatively, make a cornstarch slurry by mixing one tablespoon of water with one tablespoon of cornstarch, then slowly stir it into the soup and let it thicken over a few minutes.
5. Can I use pre-cooked or rotisserie chicken?
Yes, using pre-cooked or rotisserie chicken is a convenient option. Simply shred the cooked chicken and add it to the slow cooker about an hour before serving to prevent it from becoming overly soft.
