Slow cooker chicken tortilla soup takes just 10 minutes to prep and is light but hearty, flavorful and served with crispy tortilla strips for a great crunch.

We’ve been on a roll around here with the slow cooker recipes recently. I’ve got so many delicious ones to share with you over the next few weeks.

It’s so easy to just toss everything in and have dinner cooking away.

Slow cooker honey garlic chicken and slow cooker cream cheese chicken are two favorites – of mine and of so many readers. They are easy to prepare and require just a few ingredients.

Slow cooker chicken stew is so comforting during these cold months, and slow cooker bistro chicken thighs just feel cozy and special.

Today I’m excited to share with you another favorite with this slow cooker chicken tortilla soup.

This soup is so flavorful! We’ve got chicken, black beans, tomatoes and corn mixed in, plus the perfect mix of spices and some lime juice to really make it pop.

It’s light and brothy, but really tasty and filling. And it’s so pretty with all those colorful veggies.

Plus, it’s topped with crispy tortilla strips and oh my goodness, that crunch just gets me every time.

You’ll be digging in for spoonful after spoonful!

This soup has long been one of my restaurant favorites to order. And I promise, it’s really super easy to make at home.

And with it cooking in the slow cooker, it’s even more hands off! You just need about 10 minutes to get it prepped, then set it and forget it.

Plus, it works great as a quick and easy family dinner or as a game day soup to serve to a crowd! 

(If you want to make it stovetop, see this easy chicken tortilla soup.)

OK, let’s get cooking.

Now, I’ve got some notes and substitutions coming up on how to make chicken tortilla soup in the crock pot. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on slow cooker chicken tortilla soup:

• Chicken: You’ll want to use 2-3 boneless, skinless chicken breasts, depending on how large they are (and on how much chicken you want in your soup). You could also use boneless, skinless chicken thighs or a mix of breasts and thighs.
• Onion and pepper: I like to sauté the onion and jalapeño pepper, as well as the garlic briefly, before adding them to the slow cooker. It just takes a few minutes and gives a better flavor, I think. You could skip this step if you’re not very picky.
• Broth: I recommend low-sodium chicken broth so you can control the amount of sodium in the soup. A good quality broth is important to yield the best flavor.
• Corn: I use a can of corn, but frozen corn could be used here as well. You’ll need a heaping cup.
• Tomatoes: I like the petite diced tomatoes for this soup because of their size, but you could substitute regular diced tomatoes or choose fire-roasted diced tomatoes for some extra flavor.
• Lime juice: You’ll add some to cook with the soup and some at the end. This adds a big punch of freshness and a bit of acidity. I don’t recommend skipping it.

Also, the recipe includes how to make your own tortilla strips for the soup.

It’s just 2 ingredients – flour tortillas and salt – and super easy to do. Plus, they look pretty fancy and taste amazing.

They really take the soup over the top.

Oh, and you can also use corn tortillas, instead of flour ones, if you prefer. Or if you need to make this recipe gluten-free.

Of course, you could also just use store-bought tortilla chips if you’d rather. No judgement here.

And if you want to spice things up, keep reading for some topping ideas to give the soup a little extra oomph.

Cause you know how much I love toppings!

Also, this is a great way to let everyone individualize their soup bowl. You can set out your topping options in separate bowls and then let everyone customize their soup to their heart’s content.

Toppings for chicken tortilla soup:

• Shredded cheese, such as cheddar or Monterey Jack
• Chopped fresh cilantro
• Chopped chives
• Sliced or diced avocado
• Sour cream or Greek yogurt
• Pickled jalapeños
• Hot sauce

So many options, so much deliciousness!

You could also pair this soup with some cheesy cornbread muffins or some Mexican cornbread for a fun twist.

Lastly, let’s talk about what to do with any leftovers.

Tip: You’ll want to keep the tortilla strips and any toppings out of the soup for it to freeze and reheat the best. Same for refrigerating it; they’ll just get soggy sitting in the soup.

So there you have it. One of your favorite soups, made in the slow cooker, for a hands off meal that’ll warm you right up.

Perfect for the winter ahead.

Enjoy!

XO,

Kathryn

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Yield: 6 servings

Slow Cooker Chicken Tortilla Soup

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Slow cooker chicken tortilla soup takes just 10 minutes to prep and is light but hearty, flavorful and served with crispy tortilla strips for a great crunch.

Prep Time 10 minutes

Cook Time 5 hours

Total Time 5 hours 10 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large onion, chopped
• 1 jalapeño pepper, chopped (remove ribs and seeds for less heat)
• 2 cloves garlic, minced
• 1 1/2 lbs. boneless, skinless chicken breasts
• 5 cups low-sodium chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (15 oz.) can whole kernel corn, drained
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (15 oz.) petite diced tomatoes
• 2 tablespoons lime juice, divided
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin

For the tortilla strips:

• 2 (10-inch) flour tortillas (or use corn tortillas)
• 1/2 teaspoon kosher salt, plus more for seasoning

Optional toppings:

• Shredded cheese (such as cheddar or Monterey Jack), chopped fresh cilantro, sliced or diced avocado, sour cream or Greek yogurt, hot sauce, etc.

Instructions

1. Heat oil in a large skillet over medium heat. Add the onion and jalapeño pepper and cook for about 5 minutes, stirring frequently, until the onion is tender. Add the garlic and cook for an additional 30 seconds.
2. Add the chicken breasts to the slow cooker along with the chicken broth. Add salt and pepper. Add the onion mixture on top.
3. Add the corn, black beans, tomatoes, 1 tablespoon of the lime juice, chili powder and cumin. Stir well to combine.
4. Cook on low for 5-6 hours or on high for 2 1/2 to 3 hours.
5. Remove the chicken and shred with two forks. Return the chicken to the slow cooker and stir in. Add the remaining tablespoon of lime juice, cover and let the soup sit on warm while you make the tortilla strips.
6. To make the tortilla strips: Preheat the oven to 375. Line a baking sheet with foil and lightly spray with cooking spray.
7. Use a sharp knife and cut the tortillas into thin 1/2-inch by 3-inch strips. Place the strips in a single layer on the prepared baking sheet. Spray lightly with cooking spray and sprinkle with salt.
8. Bake at 375 for 15 minutes, until tortilla strips are crisp and lightly browned. Remove from the oven and set aside. 
9. Season the soup to taste with salt and pepper. Serve hot with tortilla strips and any additional desired toppings.

Notes

Chicken: You’ll want to use 2-3 boneless, skinless chicken breasts, depending on how large they are (and on how much chicken you want in your soup). You could also use boneless, skinless chicken thighs or a mix of breasts and thighs.

Onion and pepper: I like to sauté the onion and jalapeño pepper, as well as the garlic briefly, before adding them to the slow cooker. It just takes a few minutes and gives a better flavor, I think. You could skip this step if you’re not very picky.

Broth: I recommend low-sodium chicken broth so you can control the amount of sodium in the soup. A good quality broth is important to yield the best flavor.

Corn: I use a can of corn, but frozen corn could be used here as well. You’ll need a heaping cup.

Tomatoes: I like the petite diced tomatoes for this soup because of their size, but you could substitute regular diced tomatoes or choose fire-roasted diced tomatoes for some extra flavor.

Lime juice: You’ll add some to cook with the soup and some at the end. This adds a big punch of freshness and a bit of acidity. I don’t recommend skipping it.

Leftovers: Leftover soup can be stored, once cooled, in a covered container in the refrigerator for up to 5 days. Or freeze it for up to 4-5 months. (Tip: Store without any of the tortilla strips, which will just get soggy.)

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 438Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 104mgSodium: 650mgCarbohydrates: 27gFiber: 7gSugar: 5gProtein: 49g