Chicken tortilla soup is the cozy, flavor-packed dinner you didn’t know you needed. This version is made effortlessly in a slow cooker, blending juicy shredded chicken, fire-roasted veggies, and Mexican spices into a rich, comforting broth. Whether you’ve had a long day or just want a hands-off dinner, this soup delivers warmth, depth, and ease—all in one bowl. The slow cooker does all the heavy lifting while you go about your day. Add a few crunchy toppings, and dinner feels downright gourmet.
Table of Contents
Why You’ll Love This Recipe
- Dump-and-go convenience: No need to sauté—just add everything to your slow cooker and let the flavors develop.
- Bold, comforting flavors: Cumin, garlic, roasted peppers, and chicken simmer to perfection.
- Customizable toppings: From tortilla chips to avocado, you can make every bowl your own.
- Freezer-friendly: Make a big batch and freeze leftovers for later.
- Kid-friendly: Easy to adjust spice levels for the whole family.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 1 cup roasted red peppers, chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 4 cups chicken broth
- Salt and pepper, to taste
- Optional toppings:
- Chopped cilantro
- Shredded cheese
- Avocado slices
- Lime wedges
- Crispy tortilla strips or chips
- Sour cream or Greek yogurt
Instructions
- Add ingredients: Place chicken, tomatoes, beans, corn, red peppers, garlic, cumin, and broth into your slow cooker. Season with salt and pepper.
- Cook: Cover and cook on low for 4–5 hours or until the chicken is tender and easily shredded.
- Shred chicken: Remove the chicken, shred it with two forks, and return it to the soup. Stir to combine.
- Simmer uncovered: Let the soup simmer for another 10–15 minutes to meld flavors.
- Taste & adjust: Add extra cumin, salt, or pepper if desired. Splash in lime juice for brightness.
- Serve: Ladle into bowls and top with your favorite garnishes.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 4–5 hours
- Total Time: 4 hours 15 minutes
- Servings: 4
- Calories: ~320 per serving
- Cuisine: Mexican
- Course: Main Course
Nutrition Facts (Per Serving – Estimate)
- Calories: 320
- Protein: 30g
- Fat: 8g
- Carbohydrates: 28g
- Fiber: 7g
- Sugar: 4g
- Sodium: 780mg
Tips & Variations
- Too spicy? Add a splash of cream or extra broth to mellow the heat.
- Thicker texture? Stir in a slurry of cornstarch and water before the final simmer.
- Missing ingredients? Canned green chiles, zucchini, or leftover rice all work well.
- Make it vegetarian: Skip the chicken and use extra beans and veggies.
- Freezer tip: Let soup cool completely before freezing in airtight containers for up to 3 months.
Slow Cooker Chicken Tortilla Soup
Ingredients
Equipment
Method
- Add chicken, tomatoes, beans, corn, peppers, garlic, cumin, and broth to slow cooker.
- Season with salt and pepper.
- Cook on low for 4–5 hours or high for 2–3 hours.
- Remove and shred chicken. Return it to the pot.
- Simmer uncovered for 10–15 minutes.
- Taste and adjust seasoning. Serve with toppings.
Notes
– Add lime juice before serving for extra brightness.
FAQs
Can I use rotisserie chicken instead?
Yes! Add it during the last 30 minutes of cooking to avoid over-drying.
How do I make it spicier?
Add diced jalapeños, chipotle in adobo, or a pinch of cayenne pepper.
Can I cook this on high?
Yes. Cook on high for 2–3 hours, then shred and simmer.
Conclusion
Chicken tortilla soup doesn’t have to mean a kitchen full of dishes or hours of prep. This slow cooker version proves that big flavor can come from simple, humble ingredients with barely any hands-on time. Customize it to your heart’s content, pile on the toppings, and enjoy a bowl that tastes like a warm hug. It’s comfort food made easy—and you’ll want to make it again and again.