Slow Cooker Chicken Tortilla Soup is that kind of recipe that saves your sanity on a busy weekday. With just 5 minutes of prep (yes, you read that right), everything goes straight into your slow cooker—no sautéing, no juggling pans, no drama. This cozy bowl is loaded with juicy chicken, black beans, corn, and a double hit of tomatoes for that perfect, tangy kick.
It’s the kind of “dump-and-go” magic that makes your kitchen smell amazing and dinner feel effortless. The best part? Those crispy tortilla strips on top—no soggy bits here, friends! Whether you’re juggling kids, work, or both, this Slow Cooker Chicken Tortilla Soup brings all the flavor without the fuss. It’s hearty, vibrant, and guaranteed to hit the spot.
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What is Slow Cooker Chicken Tortilla Soup?
Slow Cooker Chicken Tortilla Soup is basically a warm hug in a bowl. Think of it as a cross between a Tex-Mex chili and a brothy, zesty soup that’s light but still deeply satisfying. Traditionally, it’s made with shredded chicken simmered slowly in a mix of tomatoes, chilis, corn, beans, and southwestern spices. The result? A flavorful broth infused with smoky paprika, garlic, and lime.
It’s topped with crispy tortilla strips for texture (or let’s be honest—store-bought tortilla chips when you’re short on time). You can make it mild for the kids or kick it up with jalapeños for grown-up spice lovers. This version keeps it wholesome with pantry staples, perfect for busy nights when you want comfort food without babysitting a pot.
For another soul-warming slow cooker favorite, check out my Slow Cooker Thai Curried Chicken Soup—it’s creamy, fragrant, and every bit as easy.
Reasons to Try Slow Cooker Chicken Tortilla Soup
If you’ve ever come home to that glorious smell of dinner already done, you’ll understand why this Slow Cooker Chicken Tortilla Soup deserves a permanent spot in your recipe rotation. First, it’s a true “dump-and-go” situation—just toss everything in and walk away. Second, it’s nutritious but doesn’t taste like “health food.” We’re talking high-protein chicken, fiber-rich beans, and loads of veggies swimming in a flavorful, spiced broth.
Third, it’s totally customizable—top it with avocado, cheese, or even a dollop of sour cream. Finally, it reheats beautifully for leftovers (hello, meal prep win!). If cozy, family-friendly dinners with zero stress sound good to you, this soup is your new secret weapon. You might also love my Creamy Turkey Gnocchi Soup for another easy comfort food night.
Ingredients Needed to Make Slow Cooker Chicken Tortilla Soup
- 1 ½ pounds 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
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can fire-roasted diced tomatoes with green chilis (like 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
- To add at the end: 2 tablespoons fresh lime juice
- Optional toppings: avocado, cilantro, shredded cheese, sour cream, sliced jalapeño
- Crispy Tortilla Strips (optional):
- 4 corn tortillas, cut into strips
- 1 tablespoon avocado oil
- Pinch of kosher salt
Instructions to Make Slow Cooker Chicken Tortilla Soup
Making this Slow Cooker Chicken Tortilla Soup is so simple, it almost feels like cheating—in the best possible way. Here’s a clear step-by-step guide that’ll take you from chopping board to cozy bowl of comfort with zero stress and all the flavor.
Step 1: Gather and Prep Your Ingredients
Before you start, set out all your ingredients on the counter. You’ll need chicken, beans, corn, tomatoes, seasonings, and chicken stock—nothing fancy, just good basics. Give the onion a quick dice, rinse your black beans, and if you’re using frozen corn, make sure it’s thawed.
This small bit of prep helps the rest of the recipe stay truly “dump-and-go.” Want more ideas for prepping ahead? Check out my Slow Cooker Chicken and Rice Soup — it’s another great example of how a few minutes of prep can turn into a weeknight win.
Step 2: Dump Everything Into the Slow Cooker
Now comes the easiest part of this Step-by-Step Slow Cooker Chicken Tortilla Soup guide — the “dump” moment.
To a 6-quart slow cooker, add your chicken breasts (or thighs if you prefer more flavor), diced onion, drained black beans, corn, diced tomatoes, fire-roasted tomatoes, and all your spices — cumin, garlic powder, smoked paprika, chili powder, and salt. Pour in the chicken stock and give it all a good stir.
This is the heart of every great slow cooker recipe: layering ingredients so they cook evenly and develop rich, blended flavor. For more “set it and forget it” comfort food inspiration, peek at my Slow Cooker Thai Curried Chicken Soup — same simplicity, just with a flavorful coconut twist.
Step 3: Cook Low and Slow
Cover the lid and choose your setting:
- High: 4 to 5 hours
- Low: 6 to 7 hours
Now—resist the temptation to lift the lid. Every time you peek, you lose valuable heat and add more cooking time. So walk away, go about your day, and let your slow cooker do its magic. When you come back, your kitchen will smell like a cozy Mexican restaurant on a chilly evening.
(If you’re new to slow cooking, you might enjoy reading my Slow Cooker Turkey and Rice Soup — it has a similar cooking process that’s perfect for learning the rhythm of “low and slow” meals.)
Step 4: Make the Crispy Tortilla Strips (Optional but Worth It)
While your soup simmers away, preheat your oven to 400°F (200°C). Stack up your corn tortillas, slice them into thin strips, then toss them on a baking sheet with a drizzle of avocado oil and a sprinkle of salt.
Bake for 8–10 minutes, flipping halfway through, until golden and crisp. These crunchy strips add the perfect contrast to the hearty soup — kind of like the croutons in tomato soup, but way better.
If you’d rather keep things simple, swap these for a handful of store-bought tortilla chips. You can even crumble them over your bowl for a satisfying crunch.
Need more crispy topping ideas? Try the baked crouton twist from my Cheesy Broccoli Rice Casserole for a fun variation.
Step 5: Shred the Chicken and Add the Finishing Touches
Once the cooking time is up, remove the chicken from the slow cooker and transfer it to a cutting board. It should be so tender that it falls apart with a fork. Shred it into bite-sized pieces and add it back to the soup.
Now, pour in your freshly squeezed lime juice and give the soup a good stir. That lime is what brightens everything up and ties the flavors together. Taste and adjust — maybe a pinch more salt, or a little extra lime if you like it tangy.
If you’re a fan of creamy soups, stir in a splash of half-and-half or a dollop of sour cream for richness. For a dairy-free option, this soup is already perfect as-is — or try my Vegan Rosemary Garlic White Bean Soup for another plant-based comfort bowl.
Step 6: Serve, Garnish, and Enjoy
Ladle the soup into bowls and top each one with your crispy tortilla strips, diced avocado, shredded cheese, fresh cilantro, or jalapeño slices if you like a kick.
Every spoonful is bursting with smoky, zesty flavor — the kind that makes you want seconds (and maybe thirds). Serve it with a side of Crock Pot Candied Yams for a touch of sweetness, or keep things light with a crisp green salad.
And there you have it — a Step-by-Step Slow Cooker Chicken Tortilla Soup that’s foolproof, flavorful, and family-approved. Whether it’s a chilly winter night or a busy school day, this one’s a keeper.
Pro Tip:
Leftovers taste even better the next day as the flavors deepen. For safe storage and reheating guidance, visit my Slow Cooker Chicken Pot Pie Soup post — it includes my favorite tips for keeping soups fresh and delicious all week long.
What to Serve with Slow Cooker Chicken Tortilla Soup
This soup is filling on its own, but it pairs perfectly with a few easy sides. Try it with a warm slice of Cheesy Broccoli Rice Casserole for a cozy meal, or a crisp green salad to balance the heat. If you’re hosting, set up a “toppings bar” with avocado, lime wedges, jalapeños, and sour cream so everyone can make their bowl just right. Cornbread or a batch of baked quesadillas also makes a fun and hearty side. And if you’re going full Tex-Mex night, a pitcher of sparkling lime agua fresca (or a margarita, no judgment) completes the vibe beautifully.
Key Tips for Making Slow Cooker Chicken Tortilla Soup
- Use thighs for richer flavor. Chicken thighs stay extra tender and juicy after long cooking.
- Add lime at the end. It keeps the flavor bright and fresh.
- Don’t skip the smoked paprika. That’s where the magic smoky depth comes from.
- Keep toppings simple. Avocado and tortilla strips add the best texture combo.
- Meal prep tip: Make a double batch and freeze half—it tastes even better next week.
For more hearty soup inspiration, my Slow Cooker Chicken and Rice Soup is another reader favorite.
Storage and Reheating Tips for Slow Cooker Chicken Tortilla Soup
Store leftovers in airtight containers in the fridge for up to 4 days. When reheating, warm gently on the stove over medium heat until hot. If the soup thickens in the fridge, add a splash of broth to loosen it up. For freezing, cool completely first, then store in freezer-safe bags for up to 3 months. Thaw overnight in the fridge and reheat as usual. Pro tip: keep tortilla strips separate—they’ll stay perfectly crispy.
FAQs
Can I make this in the Instant Pot?
Absolutely! Cook on manual high pressure for 15 minutes, then do a quick release.
Can I use rotisserie chicken?
Yes! Just reduce the cook time to 2 hours on low and add shredded chicken at the end.
Can I make it dairy-free?
It already is! Just skip cheese or sour cream toppings if you’re avoiding dairy.
Can I make it spicier?
Add a diced jalapeño or a dash of cayenne before cooking for an extra kick.
Final Thoughts
If you’re craving something easy, comforting, and family-approved, this Slow Cooker Chicken Tortilla Soup is a total keeper. It’s proof that “dump-and-go” dinners don’t have to be boring—just good, honest food that warms you from the inside out. From one busy mom to another, trust me: this one’s worth bookmarking (and repeating all winter long).
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Slow Cooker Chicken Tortilla Soup: Dump-and-Go Comfort Dinner
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Description
This easy slow cooker chicken tortilla soup is simple to make with basic pantry ingredients, is packed with juicy chicken, vibrant veggies, and hearty beans; topped with crispy tortilla strips (no soggy tortillas here!), and is a 5-minute prep, dump-and-go crockpot that’s bound to become a new family favorite.
Ingredients
- 1 ½ pounds 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 defrosted corn kernels
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can diced fire roasted tomatoes with green chilis (such as 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
- 4 corn tortillas, cut into thin strips
- 1 tablespoon avocado oil or other neutral flavored oil
- 1 pinch kosher salt
- 2 tablespoons fresh lime juice
Instructions
1. To a 6-quart slow cooker, add the chicken, onion, beans, corn, diced tomatoes, fire roasted tomatoes, cumin, garlic powder, smoked paprika, chili powder, salt, and stock, stirring to combine.
2. Cover and cook on high for 4-5 hours or on low for 6-7 hours, or until the chicken is cooked through and shreds easily with a fork. Do not uncover during this time.
3. While the soup is cooking, make the Crispy Tortilla Strips by preheating the oven to 400°F. Add the tortilla strips to a rimmed baking dish, along with the oil and a pinch of salt, tossing to combine.
4. Bake until the strips are golden and begin to crisp, about 8-10 minutes, tossing halfway through. Transfer to a paper towel lined plate and allow to cool.
5. When the soup is ready, uncover and remove the chicken to a cutting board. Shred with a fork or cut into chunks.
6. Add the chicken back to the slow cooker along with the lime juice, stirring to combine.
7. Taste and add additional salt or lime juice if desired.
8. Serve the soup with the Crispy Tortilla Strips, along with any toppings you like.
Notes
If you’d like to skip the crispy tortilla strips, simply serve the soup with store-bought tortilla chips.
Optional toppings include cilantro, avocado, Mexican cheese blend, sour cream, or sliced jalapeño.
