Comforting Slow Cooker Chicken Tortilla Soup Recipe to Warm You

Comfort meets convenience in this mouthwatering slow cooker chicken tortilla soup that promises to warm your soul.

Packed with tender chicken, vibrant vegetables, and a rich, zesty broth, this recipe delivers pure culinary satisfaction.

Every spoonful bursts with authentic Mexican-inspired flavors that dance across your palate.

The slow cooker works its magic, gently melding robust spices and fresh ingredients into a deeply satisfying meal.

Chunks of juicy chicken and colorful vegetables create a hearty texture that makes this soup truly irresistible.

Minimal prep and maximum flavor define this crowd-pleasing recipe that transforms ordinary ingredients into an extraordinary dining experience.

Ladle up a bowl and savor the warmth and comfort of this delicious soup.

Crockpot Tools to Master Chicken Tortilla Soup

• Slow Cooker: Essential for making this hearty soup with minimal effort.
• Two Forks: Perfect for easily shredding the cooked chicken.
• Measuring Spoons: Helps accurately add spices like cumin, chili powder, and salt.
• Cutting Board: Great for chopping cilantro and preparing any additional toppings.
• Wooden Spoon or Spatula: Ideal for stirring ingredients and combining everything smoothly.

How to Make Slow Cooker Chicken Tortilla Soup Easily

• Toss Everything Into the Slow Cooker

Dump all your chicken, beans, corn, tomatoes, and seasonings into the slow cooker. Give everything a quick mix to blend those amazing flavors together.

• Let the Magic Happen

Cover the slow cooker and let it work its wonder. Cooking on low takes about 6-8 hours, or choose high heat for 3-4 hours until the chicken becomes super tender.

• Shred and Enhance

Pull out the chicken and break it into delicious bite-sized pieces using two forks. Pop the shredded chicken back into the pot and stir it around.

• Final Flavor Boost

Squeeze in some zesty lime juice and sprinkle fresh cilantro. Serve this steaming soup with crispy tortilla strips and whatever toppings make your taste buds dance.

Spice and Garnish Ideas for Chicken Tortilla Soup

• Sauté onions and garlic before adding to slow cooker for deeper, richer taste profile.
• Let soup rest for 15 minutes after cooking to allow flavors to meld and thicken naturally.
• Replace chicken with black beans or plant-based protein for a vegetarian version that's equally delicious.
• Adjust chili powder and add diced jalapeños to create mild, medium, or fiery hot soup variations depending on personal heat preference.
• This soup freezes beautifully for up to 3 months, making it perfect for meal prep and busy weeknight dinners.

Serving Slow Cooker Chicken Tortilla Soup With Crunch

• Cozy Family Dinner Night: Gather around the table and make this soup the star of your evening meal, encouraging everyone to customize their bowl with favorite toppings.
• Fresh Fiesta Party Platter: Create a vibrant topping station with diced avocados, sour cream, shredded cheese, jalapeños, and crispy tortilla strips for a fun, interactive dining experience.
• Meal Prep Champion: Package individual portions in airtight containers for easy grab-and-go lunches throughout the week, perfect for busy professionals and students seeking delicious, nutritious meals.
• Comfort Food Upgrade: Pair this soup with warm cornbread or a crisp green salad to transform a simple dish into a satisfying and complete dinner that warms both body and soul.

Storage Tips for Slow Cooker Chicken Tortilla Soup

• Double the recipe and freeze extra portions in airtight containers for easy future meals. Perfect for busy weeknights when cooking time is limited.
• Store leftover soup in sealed containers for up to 4 days. The flavors will continue to develop and taste even more delicious the next day.
• Pour cooled soup into freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn and keep soup fresh for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Use individual meal-sized containers when storing. This allows quick grab-and-go lunches and prevents waste by keeping portions controlled and easily accessible.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Calories: 312 kcal

Servings: 6

What Goes Into Slow Cooker Chicken Tortilla Soup

• Chicken Breasts: Lean, tender meat that absorbs the soup's rich flavors perfectly; choose fresh, boneless cuts for easy shredding.
• Black Beans: Adds protein and creamy texture; opt for low-sodium canned beans for convenience.
• Chicken Broth: Creates the soup's foundational liquid; select low-sodium varieties for better flavor control.

• Corn: Brings sweet crunch and vibrant color; frozen or canned corn works wonderfully.
• Diced Tomatoes, Crushed Tomatoes: Provides tangy base and depth; look for fire-roasted varieties for extra flavor.
• Onion, Garlic: Builds aromatic foundation; fresh is best for maximum flavor punch.

• Cumin, Chili Powder, Paprika: Delivers authentic southwestern warmth and complexity; use fresh ground spices for most intense taste.
• Salt, Pepper: Enhances overall seasoning; adjust to personal preference.
• Lime Juice: Adds bright, zesty finish; fresh squeezed recommended.
• Cilantro: Optional herb that brings fresh, herbal notes; chop just before adding.

Hearty Slow Cooker Chicken Tortilla Soup Recipe

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4.7 from 16 reviews

• Total Time: 6 hours 10 minutes
• Yield: 7 1x

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Description

Hearty slow cooker chicken tortilla soup brings Mexican-inspired comfort straight to kitchen tables with robust flavors simmering all day. Tender chicken, zesty spices, and rich broth create a soul-warming meal you’ll crave on chilly evenings.

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Ingredients

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• 4 cups chicken broth
• 1 ½ lbs boneless, skinless chicken breasts (or thighs)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (14.5 oz) can diced tomatoes with green chilies (like Rotel)
• 1 (14.5 oz) can crushed tomatoes
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tbsp lime juice
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt (adjust to taste)
• ½ tsp smoked paprika (optional)
• ½ tsp black pepper
• ¼ cup fresh cilantro, chopped (optional)
• tortilla strips (for serving)
• avocado (for serving)
• shredded cheese (for serving)
• sour cream (for serving)
• jalapenos (for serving)

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Instructions

1. Assemble Base: Layer chicken breasts, black beans, corn, diced tomatoes, crushed tomatoes, chicken broth, onion, garlic, cumin, chili powder, paprika, salt, and pepper into the slow cooker, thoroughly mixing ingredients to ensure even distribution.
2. Slow Cooking Process: Secure lid and allow soup to simmer on low temperature for 6-8 hours or high temperature for 3-4 hours, ensuring chicken becomes supremely tender and flavors meld seamlessly.
3. Chicken Transformation: Carefully extract chicken from liquid, utilizing two forks to delicately shred meat into tender, bite-sized pieces, then reintegrate into the soup’s rich, aromatic base.
4. Final Enhancement: Brighten the soup’s profile by incorporating fresh lime juice and chopped cilantro, stirring gently to distribute flavors. Ladle into serving bowls and garnish with crisp tortilla strips and optional complementary toppings for a vibrant, satisfying meal.

Notes

• Ensure chicken breasts are fully cooked and easily shreddable by testing with two forks; overcooked chicken becomes dry and stringy.
• Add a splash of fresh lime juice at the end to brighten the soup’s overall taste and enhance the Mexican-inspired profile.
• Swap chicken with black beans or tofu for vegetarian version; adjust spices according to heat preference by modifying chili powder quantity.
• Crisp tortilla strips just before serving to maintain crunchiness and prevent sogginess, creating delightful contrast with the soup’s rich consistency.

• Prep Time: 10 minutes
• Cook Time: 6 hours
• Category: Lunch, Dinner, Appetizer
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 7
• Calories: 210
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 8 g
• Protein: 20 g
• Cholesterol: 60 mg