Hearty & Easy Slow Cooker Chicken Tortilla Soup

Name: Slow Cooker Chicken Tortilla Soup
Prep time: 10 min
Cook time: 250 min
Total time: 260 min
Ingredients: 1 pound boneless and skinless chicken breasts; 1 pound boneless and skinless chicken thighs; 1 large sweet onion (finely diced); 2 medium carrots (diced); 2 celery stalks (diced); 1 red bell pepper (diced); 4 garlic cloves (minced); 2 tablespoons tomato paste; 14.5 ounces diced tomatoes ( with juices); 15 ounces red or black beans (drained and rinsed); 15 ounces white or pinto beans (drained and rinsed); 1½ cups frozen or canned corn (drained); 6 cups low-sodium chicken broth; 2 tablespoons taco seasoning; 1-1½ teaspoons fine sea salt (to taste); ½ teaspoon freshly ground black pepper; lime wedges; chopped fresh cilantro; diced avocado; plain Greek yogurt; shredded cheddar or Monterey Jack; sliced jalapeños; thinly sliced green onions

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Packed with veggies, fiber, and lots of shredded chicken, my Slow Cooker Chicken Tortilla Soup makes healthy eating so easy. Just add everything to the slow cooker and let time do the work. This is hands-off cooking at its best!

A slow cooker filled with chicken tortilla soup with corn and beans and a spoon.

For me, this soup is all about the toppings! It makes batch cooking so much more interesting as I can vary the toppings day to day and feel like I’m eating something new each time.

My favorite combo so far is some chopped avocado and a few thinly sliced jalapeños, which add a zingy freshness. When I make this for dinner for my family, I like to lay out a selection of options and let everyone customize their bowls. That way, I can guarantee my kids will all be happy, with zero complaints!

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

4 hrs 10 mins

A Few Key Ingredients

Below are the key ingredients you’ll need. Full quantities are in the recipe card further down the post.

ingredients to make slow cooker chicken tortilla soup.

Mixed vegetables: I pack a ton of veggies in here! Diced onions, carrots, celery, and bell peppers are all fresh and add varied texture. I also like to add frozen (or canned) corn and a can of diced tomatoes to give the soup a rich base. You can also add in a diced fresh chili pepper for added heat.

Canned beans: I add two cans of beans for different colors and flavors. I prefer white beans and kidney beans, but black beans, pinto beans, or even chickpeas all work great!

Chicken broth: Use a high-quality, low-sodium chicken broth, as it will really affect the soup’s richness. Homemade broth is perfect for this. Vegetable broth also works as a substitute.

Taco seasoning: Buy your favorite pre-mixed blend at the store or make homemade taco seasoning! It’s such an easy way to add a ton of flavor.

Toppings: Choose your own adventure here! Our favorite toppings are cilantro, cheese, diced avocado, yogurt (or sour cream), and some sliced jalapeños.

What to Serve with Chicken Tortilla Soup

Soup and salad are a classic pairing for a reason! Try dressing some mixed greens with my Avocado Ranch Salad Dressing for a simple, easy side.
Need a heartier option to keep you feeling full? Make some Jalapeño Skillet Cornbread or Cheesy Garlic Bread for dunking.
For even more veggies, my Mexican Street Corn and Roasted Broccolini are easy to whip up and always go down a treat.
Have a side of tortilla chips, a quick Pico de Gallo, and Avocado Salsa to complete this delicious Mexican meal.

How to Make Slow Cooker Chicken Tortilla Soup

Add the everything to the slow cooker:

Add the sweet onion, carrots, celery, bell pepper, garlic, tomato paste, tomatoes, beans, corn, chicken broth, and seasonings to the slow cooker. Stir well.

Add the chicken breasts and thighs to the broth, making sure they’re mostly submerged.

process shot to add in the veggies and beans in the slow cooker to make tortilla soup.

Slow cook on LOW or HIGH:

Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the vegetables are tender and the chicken is completely cooked through.

Shred the meat:

Transfer the chicken breasts and thighs to a cutting board. Shred the meat using two forks.

process shot to add in the chicken and broth to the slow cooker and shredding the chicken in the slow cooker in the soup.

Optional step – blend part of the soup:

For a slightly thicker, heartier broth, scoop about 1½ cups of beans, vegetables, and broth from the slow cooker into a blender. Blend until smooth, then stir it back into the soup. (This step is optional, so totally up to you)

Finish it off:

Return the shredded chicken to the slow cooker and stir everything together. Cover and cook for another 10 minutes to allow the chicken to absorb some of the broth.

Turn off the slow cooker and stir in the fresh lime juice and cilantro, if desired. Taste and adjust the salt, pepper, lime, or chili powder as needed. Serve with your desired toppings.

cooked chicken tortilla soup in the slow cooker.

Recipe Notes

Add a crispy tortilla strip topping: Slice corn tortillas into 1/2-inch-wide strips, lay them in a single layer on a baking sheet, and spray with avocado oil. Bake at 350F for 8-12 minutes, until lightly browned and crisp.

Make it smoky: Add 1-2 chipotles in adobo (from a can), chopped up, along with the other veggies.

Short on time? You can use shredded rotisserie chicken instead and cook this in a pot on the stove for 30-40 minutes until the veggies have softened.

Storage

Storage: Store leftover, cooled soup (without toppings) in an airtight container in the fridge for up to 3 days. It also freezes well for up to 3 months (thaw overnight in the fridge before reheating).
Reheating: Warm the soup in a pot on the stove over a medium-low heat, until warmed through. Alternatively, microwave individual portions until piping hot.

Questions I Get Asked a Lot

Are tortilla strips fried?

Usually, yes, the crispy tortilla strips found on tortilla soup have been fried (similar to tortilla chips). You can make them at home by frying in oil or by baking strips of lightly oiled tortillas until crunchy.

Can I thicken this soup?

Yes, you can either let it cook longer without the lid or do the optional step of blending some of the veggies, beans, and broth (which also gives it a slightly creamy texture).

Is it gluten-free?

Yes, this recipe is naturally gluten-free. The only thing to keep in mind is that some chicken broths and taco seasonings may contain gluten, so use certified gluten-free brands if needed.

Can I use different beans?

Absolutely. Black, red, pinto, and white beans all work well. Use whatever you have on hand, keeping the total amount about the same.

Can I put raw chicken in the slow cooker?

Yes. The chicken cooks right in the soup along with the broth and vegetables. Once it’s fully cooked and tender, remove it, shred it, and return it to the slow cooker.

More Cozy Soup Recipes

Thanks so much for being here and cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.