This Slow Cooker Chicken Tortilla Soup is an easy, hearty meal made with chicken, vegetables, black beans, corn, tomatoes, spices, and chicken broth. Everything is added directly to the slow cooker and allowed to simmer until the chicken is tender. Once the soup is ready, the chicken is shredded and added back to the pot.
The soup is finished with shredded cheddar or Mexican-blend cheese, crispy toasted tortilla strips, and fresh cilantro. It is a simple slow cooker dinner that works especially well when you want a warm and filling meal ready when it is time to eat.
Table of Contents
Why Make Slow Cooker Chicken Tortilla Soup?
The main advantage of this chicken tortilla soup is how easy it is to prepare. Most of the ingredients go directly into the slow cooker, so there is very little preparation before cooking.
The soup can be cooked on high for about 3 hours or on low for about 6 hours, depending on how much time you have. The chicken is then shredded before serving, making the final soup hearty and filling.
Slow Cooker Chicken Tortilla Soup Ingredients
Chicken
- 2 boneless, skinless chicken breasts, about 1 pound
Vegetables and Other Ingredients
- 1 can diced tomatoes
- 1 ¼ cups diced yellow onion
- 1 ½ cups corn
- 1 can black beans, rinsed
- 3 cloves garlic
- ¼ cup tomato paste
- 1 jalapeño pepper
- 4 cups chicken broth
Homemade Spice Blend
- 1 ½ teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon salt
- Freshly cracked black pepper
For Serving
- Corn tortillas
- Shredded cheddar cheese or Mexican-blend cheese
- Fresh cilantro
How to Make Slow Cooker Chicken Tortilla Soup
1. Add the Chicken to the Slow Cooker
Place the two boneless, skinless chicken breasts into the slow cooker. The chicken should be about one pound in total.
2. Add the Tomatoes and Vegetables
Add the diced tomatoes directly over the chicken. Then add the diced yellow onion and corn.
Charred frozen corn can be used for extra smoky flavor, but regular corn also works.
Add the rinsed black beans and three cloves of garlic.
3. Add Tomato Paste and Jalapeño
Add about ¼ cup of tomato paste, or approximately four tablespoons. The tomato paste adds richness to the soup.
Then add one jalapeño pepper for a little heat. The jalapeño will mellow as the soup cooks.
4. Add the Spices
Add the homemade spice mixture:
- Ground cumin
- Smoked paprika
- Dried oregano
- Salt
- Freshly cracked black pepper
Using individual spices allows the flavors to be adjusted through the spice combination rather than relying on a premade spice blend.
5. Pour in the Chicken Broth
Pour 4 cups of chicken broth into the slow cooker.
Use regular chicken broth rather than low-sodium broth for the fuller flavor used in this recipe.
6. Stir and Make Sure the Chicken Is Submerged
Give everything a good stir so the vegetables, spices, tomato paste, and broth are combined.
Make sure the chicken breasts are submerged in the broth and sauce before starting the slow cooker.
How Long to Cook Chicken Tortilla Soup in a Slow Cooker?
You have two cooking options:
- High: Cook for about 3 hours.
- Low: Cook for about 6 hours.
Cooking the soup on low allows everything to simmer gently, while the high setting is useful when you need the soup sooner.
How to Make Crispy Tortilla Strips
The crispy tortillas are an important finishing element of this chicken tortilla soup.
Use corn tortillas, preferably taco-size tortillas. Plan for about 2 tortillas per person. For a family of four, that means about eight tortillas.
Cut the Tortillas
Cut the tortillas in half. Stack them and cut them into small strips. Cutting several tortillas together makes the process easier.
Bake the Tortilla Strips
Place the tortilla strips in an oven at 375°F and bake until they become crispy.
Air Fryer Method
The tortilla strips can also be prepared in an air fryer.
Cook them at 375°F for approximately 7–10 minutes, until they are crispy.
Once prepared, the tortilla strips can be placed in an airtight container and kept ready for serving.
Shred the Chicken
When the soup has finished cooking, remove the chicken breasts from the slow cooker.
Use two forks to shred the chicken into bite-size pieces.
Return the shredded chicken to the soup and give everything a good stir.
The soup can then remain on the low setting until it is time to serve.
How to Serve Slow Cooker Chicken Tortilla Soup
Ladle the hot soup into bowls and finish each serving with your favorite toppings.
Add:
- Shredded cheddar cheese or Mexican-blend cheese
- Crispy tortilla strips
- Fresh cilantro
The combination of the warm soup, melted cheese, crispy tortillas, and fresh cilantro makes this a hearty and filling meal.
Slow Cooker Chicken Tortilla Soup Recipe Tips
Use Charred Corn for More Flavor
The video uses charred frozen corn because it adds additional flavor and smokiness. Regular corn can also be used.
Don’t Skimp on the Garlic
The garlic adds depth of flavor to the soup and becomes milder as it simmers.
Use Smoked Paprika
Smoked paprika gives the soup a smoky and earthy flavor that works well with the other spices.
Prepare the Tortillas Ahead
The crispy tortilla strips can be made before the soup is ready. Once they are crispy, store them in an airtight container so they are ready when you serve the soup.
Keep the Chicken Submerged
Before starting the slow cooker, make sure the chicken breasts are covered by the broth and sauce.
Frequently Asked Questions
Can I cook Chicken Tortilla Soup on high in a slow cooker?
Yes. According to the recipe, the soup can be cooked for about 3 hours on high.
Can I cook Chicken Tortilla Soup on low?
Yes. Cook it for about 6 hours on low for a slower simmer.
What kind of tortillas are used?
The recipe uses corn tortillas, preferably taco-size tortillas, which are cut into strips and toasted until crispy.
How do you make crispy tortilla strips?
Cut corn tortillas into small strips and bake them at 375°F until crispy. They can also be cooked in an air fryer at 375°F for about 7–10 minutes.
What cheese goes on Chicken Tortilla Soup?
The soup is topped with shredded cheddar cheese or a Mexican-blend cheese.
Final Thoughts
This Slow Cooker Chicken Tortilla Soup keeps the preparation simple by putting the chicken, vegetables, beans, spices, tomato paste, and broth directly into the slow cooker. After cooking, the chicken is shredded and returned to the soup.
For the final touch, serve it with shredded cheese, crispy tortilla strips, and fresh cilantro. The result is a warm, hearty, and filling chicken tortilla soup that is easy to prepare for a weeknight meal.
Recipe Video
This recipe is based on the “Slow Cooker Chicken Tortilla Soup” video from Entertaining With Beth. The video demonstrates the preparation, slow-cooking process, chicken shredding, and tortilla topping method described above.