This Slow Cooker Chicken Tortilla Soup is hearty, cozy, and packed with flavor, thanks to the perfect mix of tender chicken, black beans, corn, and just the right blend of spices. It’s one of those recipes that’s so easy yet delivers big, bold flavors with almost no effort. Just toss everything into the slow cooker, let it do its thing, and come back to a warm, comforting meal that tastes like you spent hours in the kitchen. And let’s not forget the toppings—crispy tortilla strips, melty cheese, creamy avocado, and a squeeze of fresh lime make every bite irresistible!
Oriana’s Thoughts On The Recipe
Let me tell you, this Slow Cooker Chicken Tortilla Soup is a family favorite in my house! Every time I make it, my husband and kids go back for seconds (sometimes thirds!). It’s loaded with flavor, hearty, and oh-so comforting, which makes it perfect for those busy nights when you just need a warm, satisfying meal that everyone will love. Plus, it makes a big batch, so you can feed your family and still have extra to freeze for a busy day. It’s perfect for weeknights, super easy to customize, and guaranteed to be a hit at the dinner table. If you love simple, delicious, and comforting meals, this soup is a must-try!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Boneless, skinless chicken breast or thighs – Adds protein and makes the soup hearty. Thighs will be extra tender, while breasts are leaner.
- Onion – Brings depth of flavor and a hint of sweetness.
- Red bell pepper – Adds color, slight sweetness, and a fresh taste.
- Garlic cloves – Because garlic makes everything better! Adds warmth and richness.
- Chicken stock – The flavorful base that ties everything together.
- Tomato purée – Gives the soup a deep, rich tomato flavor.
- Canned black beans – Adds texture, fiber, and makes the soup extra filling.
- Canned diced tomatoes with green chilies – Provides a perfect balance of acidity and spice.
- Canned corn – A touch of sweetness that pairs beautifully with the other ingredients.
- Chili powder – Adds warmth and a little heat.
- Dried oregano – Brings a hint of earthiness.
- Ground cumin – A must for that classic Tex-Mex flavor!
- Ground chipotle pepper (optional) – Adds a smoky kick for spice lovers.
- Salt & black pepper – To enhance all the flavors.
- Freshly squeezed lime juice – A pop of brightness that wakes up all the flavors.
- Fresh cilantro leaves – Brings freshness and a hint of citrusy flavor.
Toppings:
- Shredded cheese (Colby Jack, Monterey Jack, or Pepper Jack) – Melts beautifully and adds richness.
- Quartered limes – A fresh squeeze of lime makes all the flavors pop!
- Cubed avocado – Creamy and delicious, balancing out the spice.
- Fresh cilantro – Adds a fresh, herby touch.
- Fried tortilla strips – The crispy, crunchy finishing touch that makes this soup extra special!
Food Allergy Swaps
- This recipe does not contain sesame or eggs, but always check labels for hidden allergens.
- Dairy-Free: Skip the cheese topping or use dairy-free cheese.
- Gluten-Free: Double-check that your tortilla strips and spices are gluten-free. Also, ensure canned diced tomatoes with green chilies and chicken stock are gluten-free, as some brands may have hidden gluten.
- Soy-Free: Instead of store-bought chicken stock (which may contain soy additives), use homemade chicken stock or an allergen-free brand.
Potential Recipe Challenges & Pro Tips
- Soup too thin: Pro Tip: If you prefer a thicker soup, you can mash some of the black beans before adding them to the slow cooker.
- Too spicy for the kids: Pro Tip: Omit the chipotle pepper and use mild diced tomatoes and green chilies. You can always add heat later with extra chili powder or hot sauce.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Dump All The Ingredients In The Slow Cooker
Place chicken into a 6-qt slow cooker. Stir in onion, bell pepper, garlic, chicken stock, tomato puree, black beans, diced tomatoes, corn, chili powder, oregano, cumin, salt and pepper. Mix to combine.
Step 2 – Cook
Cover and cook on low heat for 7-8 hours, or on high for 4 – 5 hours.
Step 3 – Shred The Chicken And Adjust The Seasoning
When the time is over, remove the chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer for another 5 minutes, then add lime juice and cilantro. Taste and adjust the seasoning, adding more salt and/or pepper to taste.
Step 4 – Serve
Keep warm or serve immediately with desired toppings.
Extra Recipe Tips For Success
- Adjust the spiciness: This soup is mildly spicy, my kids eat it without issue. However, feel free to adjust the amount of chili powder to make it less or more spicy.
- Shred the chicken easily: Use two forks, or better yet, a hand mixer to shred it effortlessly.
- For extra richness: Add a splash of heavy cream or a little shredded cheese before serving.
- Want more crunch: Double the tortilla strips and serve some on the side for dipping!
Variations & Additions
- Add Rice – Stir in cooked rice at the end for an extra hearty soup.
- Make It Creamy – Blend in a little sour cream or cream cheese.
- Extra Veggies – Throw in some zucchini, carrots, or even spinach for added nutrition.
Serving Suggestions
- With a Side of Warm Tortillas: Perfect for dipping!
- Over Rice: Turns it into a heartier meal.
- With a Crunchy Topping: Crispy tortilla strips are a must!
Storing and Freezing Instructions
Storing: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Let the soup cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove or microwave.
Frequently Asked Questions
Yes! Just add shredded rotisserie chicken during the last 30 minutes to warm it through.
Yes, cook on high for 3-4 hours instead of low for 6-8 hours.
Cut corn tortillas into thin strips, spray with oil, and bake at 375°F for about 10 minutes until crispy.
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Recipe Card
Slow Cooker Chicken Tortilla Soup
Equipment
Ingredients
- 2 lb (900 g) boneles, skinless chicken breast or thighs
- 1 medium onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 4 cups chicken stock
- 2 cups tomato puree
- 2 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies
- 1 (15 oz) can corn, drained and rinsed
- 3 teaspoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- ½ teaspoon ground chipotle pepper optinal for spiciness
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons freshly squeezed lime juice
- ⅓ cup chopped fresh cilantro leaves
Toppings:
- Shredded cheese – colby jack / monterey jack / pepper jack your choice
- Quartered limes
- Cubed avocado
- Cilantro
- Fry Tortilla Strips
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Place chicken into a 6-qt slow cooker. Stir in onion, bell pepper, garlic, chicken stock, tomato puree, black beans, diced tomatoes, corn, chili powder, oregano, cumin, salt and black pepper.
- Cover and cook on low heat for 7-8 hours or 4-5 hour on high heat.
- When the time is over, remove the chicken from the pot and shred it using two forks. Add shredded chicken back to the soup and simmer for another 5 minutes, then add lime juice and cilantro. Taste and adjust the seasoning, adding more salt and/or pepper to taste.
- Keep warn or serve immediately with desired toppings.
Video
- This recipe does not contain sesame or eggs, but always check labels for hidden allergens.
- Dairy-Free: Skip the cheese topping or use dairy-free cheese.
- Gluten-Free: Double-check that your tortilla strips and spices are gluten-free. Also, ensure canned diced tomatoes with green chilies and chicken stock are gluten-free, as some brands may have hidden gluten.
- Soy-Free: Instead of store-bought chicken stock (which may contain soy additives), use homemade chicken stock or an allergen-free brand.
- Soup too thin: Pro Tip: If you prefer a thicker soup, you can mash some of the black beans before adding them to the slow cooker.
- Too spicy for the kids: Pro Tip: Omit the chipotle pepper and use mild diced tomatoes and green chilies. You can always add heat later with extra chili powder or hot sauce.
- Adjust the spiciness: This soup is mildly spicy, my kids eat it without issue. However, feel free to adjust the amount of chili powder to make it less or more spicy.
- Shred the chicken easily: Use two forks, or better yet, a hand mixer to shred it effortlessly.
- For extra richness: Add a splash of heavy cream or a little shredded cheese before serving.
- Want more crunch: Double the tortilla strips and serve some on the side for dipping!
- Add Rice – Stir in cooked rice at the end for an extra hearty soup.
- Make It Creamy – Blend in a little sour cream or cream cheese.
- Extra Veggies – Throw in some zucchini, carrots, or even spinach for added nutrition.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This was so delicious. I made it for guests & they loved it as well. Super easy to make. I omitted the ground chipotle pepper because I do not like it. I also just bought a bag
of tortilla chips to serve with it. Topped it with shredded cheese.
Hello Cheryl! That sounds amazing! 😍 I’m so happy you and your guests loved it! Omitting the ground chipotle is a great way to adjust it to your taste, and serving it with tortilla chips and shredded cheese sounds absolutely delicious. I love how easy and customizable this recipe is! Thanks for sharing your experience, and happy cooking! 😊