This slow cooker chicken tortilla soup recipe is filled with chicken, beans and veggies, all finished off with tortilla strips and a variety of toppings. The perfect hearty meal for a cold night!
My whole family loves soup, in fact, I have a slow cooker full of soup simmering away as I write this post! It’s finally starting to cool down a bit around here, which means soup is on the menu at least once a week. This slow cooker chicken tortilla soup is one of our favorites, all you need is 10 minutes to load up the slow cooker, then turn it on, go about your day, and dinner will be waiting for you when you get home.
How Do You Make Slow Cooker Tortilla Soup?
Let’s talk about the ingredients for this slow cooker chicken tortilla soup. We’ve got chicken breasts (throw ’em in whole!), onion, red bell pepper, corn, black beans, mild green chilies, chicken broth, tomatoes and spices. All you have to do is put everything in the slow cooker and walk away! When it’s time to eat, remove the chicken breasts from the soup and shred them, then return them to the pot. Add your favorite toppings such as tortilla strips, avocado, cheese and olives, then serve and enjoy.
Tips for slow cooker chicken tortilla soup
- To save time in the morning, you can chop your vegetables the night before, that way it takes just minutes to get everything in the crock pot in the morning.
- I typically use boneless skinless chicken breasts, but thighs also work well. I’ve also made this soup with cooked, crumbled ground beef.
- You can substitute pinto beans for black beans if you prefer.
- If you like things on the spicy side, use a can of hot green chilies instead of mild green chilies.
- I often use frozen corn because I always have it on hand, but fresh or canned corn will also work.
How long is chicken tortilla soup good for?
This soup will stay fresh in the refrigerator for up to 3 days. Tortilla soup is also a great candidate for the freezer. To freeze your soup, place it in freezer safe containers or resealable gallon sized freezer bags. Store in the freezer for up to 2 months. Thaw the soup in the fridge overnight, then reheat it on medium heat on the stove top. Add your toppings, then serve.
How do you thicken tortilla soup?
I find that with all the chicken and vegetables, this soup comes out plenty thick for my liking. If you prefer a thicker soup, you can mix 3 tablespoons of soup broth with 2 tablespoons of flour, then add the paste to the soup and bring it to a simmer. Cook for 3-4 minutes until soup is thickened. If you’re looking for a creamy soup, you can add some sour cream or cream cheese to the broth which will thicken it, as well as make the soup creamy.
Tortilla soup toppings
You can top this soup with a variety of your favorite Mexican ingredients. Tortilla strips are a must have, and I also like to put out an assortment of toppings so that everyone can customize their own bowl of soup.
- Pickled Jalapenos
- Shredded Cheese
- Diced Tomatoes
- Shredded Lettuce
- Sour Cream
- Sliced Olives
Once you try this tortilla soup, you’ll find yourself making it on repeat. It’s so simple, yet filled with plenty of bold flavors and textures. Your family is sure to love this one!
Other Recipes You’ll Love
- Stuffed Pepper Soup
- Farro Soup with Meatballs
- Tortellini Soup with Sausage
- Chicken and Wild Rice Soup
- Cabbage Roll Soup
Chicken Tortilla Soup Video
Slow Cooker Chicken Tortilla Soup
- 1/2 cup white onion diced
- 1/2 cup red bell pepper diced
- 1 cup frozen corn
- 1 15 ounce can black beans rinsed and drained
- 1 1/4 lbs boneless skinless chicken breasts
- 1 4 ounce can mild green chilies
- 1 8 ounce can tomato sauce
- 1 14.5 ounce can diced tomatoes do not drain
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 6 cups chicken broth
- 1 teaspoon kosher salt
- 2 tablespoons cilantro leaves chopped
- 1 cup tortilla strips or more if desired
- Toppings such as sour cream, avocado, olives and shredded cheese
- Place the onion, bell pepper, corn, black beans, chicken, chilies, tomato sauce, tomatoes, chili powder, cumin, garlic powder, chicken broth and salt into a slow cooker. Stir to combine.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Remove the chicken breasts from the pot and shred with two forks. Return the chicken to the pot.
- Stir in the chopped cilantro and ladle into bowls. Top with tortilla strips and any other toppings you desire. Serve immediately.
This post was originally published on September 19, 2017 and was updated on December 18, 2019 with new content.