Chicken tortilla soup is warm and comforting—and now it’s easier than ever to make. This slow-cooker chicken tortilla soup recipe is the ultimate set-it-and-forget-it meal. It simmers away in the background until the chicken is tender enough to shred with a fork.
Like other Mexican-inspired soups, slow-cooker chicken tortilla soup is packed with spices and savory ingredients like fire-roasted tomatoes, black beans and corn. Topped off with crispy tortilla chips, a dollop of sour cream and a squeeze of lime, this homemade version might just make your weekly menu rotation.
Ingredients for Slow-Cooker Chicken Tortilla Soup
- Boneless skinless chicken breasts: Chicken breasts are our go-to choice for slow-cooker chicken tortilla soup. The meat stays juicy in the slow cooker’s gentle heat and is easy to shred once cooked.
- Chicken broth: Use homemade chicken broth, or pick up one of our Test Kitchen’s favorite chicken broth brands.
- Black beans: These beans have a rich, earthy flavor, and they hold their shape well when cooked. We drain and rinse the black beans to remove excess sodium.
- Fire-roasted diced tomatoes: Any diced tomato will work in this soup, but fire-roasted tomatoes add an extra dimension. They’ve been charred over an open flame, and they deepen the soup’s flavor with a subtle smokiness.
- Frozen corn: We use frozen corn for ease, but you can easily substitute fresh or canned corn.
- Spices: Chili powder, ground cumin, paprika, salt and pepper create a slightly spicy, smoky blend for this soup. We stir in minced cilantro just before serving to give the dish a fresh, herbaceous finish. (Don’t worry; you can substitute parsley if cilantro tastes like soap to you.)
- Soup toppings: Crushed tortilla chips are an essential component of tortilla soup! Top each bowl with chips and other fresh garnishes, like chopped avocado, sliced jalapenos and lime wedges.
Directions
Step 1: Brown the chicken
In a large skillet over medium heat, brown the chicken in oil. Transfer the chicken to a 3-quart slow cooker.
Editor’s Tip: If you don’t want to dirty an extra pan, you can skip this step (and the next one where we sweat the onions and garlic). The soup will turn out fine if you toss all the ingredients directly into the slow cooker. But this step does add a rich, caramelized flavor that gives complexity to the soup.
Step 2: Sweat the onions and garlic
Add the onion to the skillet. Cook and stir until tender, six to eight minutes. Add the garlic. Cook for one minute longer. Transfer the veggies to the slow cooker.
Step 3: Slow-cook the chicken tortilla soup
Stir in the chicken broth, black beans, diced tomatoes, corn, chili powder, cumin, paprika, salt and pepper. Cover and cook on low until the chicken is tender, four to five hours.
Step 4: Shred the chicken
Remove the chicken from the slow cooker. Using two forks, shred the chicken. Return the shredded chicken to the slow cooker. Stir in the cilantro.
Step 5: Top the bowls of soup
Spoon the slow-cooker tortilla soup into serving bowls. Sprinkle bowls with tortilla chips. Serve with chopped avocado, jalapeno wedges or lime wedges if desired.
Editor’s Tip: If you have time, feel free to make homemade tortilla chips. Simply cut corn tortillas into wedges or strips. Pan-fry the pieces in 350°F oil for two to three minutes per side. To make air-fryer tortilla chips, cook the corn tortillas for 8 to 10 minutes in a 350° air fryer.
Recipe Variations
- Add veggies: Include chopped vegetables like bell peppers, carrots, celery or zucchini to make a veggie-packed slow-cooker tortilla soup.
- Spice it up: Add heat with jalapeno peppers, chipotle pepper in adobo sauce or hot sauce. You can also increase the amount of chili powder for more spice without too much heat.
- Use a different bean: Feel free to swap in other canned beans, such as pinto beans or kidney beans.
- Make it in the pressure cooker: Turn to the pressure cooker for a quicker version. This pressure cooker chicken tortilla soup cooks in just 30 minutes (plus time to release the pressure).
- Make it on the stovetop: Use a stockpot instead of a skillet to brown the chicken. After the garlic cooks, add the remaining ingredients, and bring to a boil. Cover and reduce the heat to low. Simmer for 25 minutes. Remove the chicken from the pot, and shred and serve as directed.
How to Store Slow-Cooker Chicken Tortilla Soup
Let the soup cool completely, then store in an airtight container in the refrigerator for up to five days. Keep the soup free of toppings and garnishes (especially the tortilla chips!) for storing. Reheat chicken tortilla soup on the stovetop over medium heat until it reaches 165°, then top and serve.
Can you freeze slow-cooker chicken tortilla soup?
Yes, chicken tortilla soup freezes well as long as it’s free of toppings or garnishes. Let the soup cool completely, then freeze in freezer-safe containers for up to three months. We recommend freezing soup in individual portions so it’s easier to defrost. Thaw slow-cooker chicken tortilla soup in the fridge overnight. Then reheat as directed.
Slow-Cooker Chicken Tortilla Soup Tips
Can you use other kinds of chicken in slow-cooker chicken tortilla soup?
We use chicken breasts in this slow-cooker tortilla soup recipe, but chicken tenderloins or thighs also work. You can also use store-bought rotisserie chicken or any leftover chicken you have on hand. If using cooked chicken, add it only during the final hour or so of the total cook time.
What can you serve with slow-cooker chicken tortilla soup?
Garnish each serving of chicken tortilla soup with crumbled tortilla chips or tortilla strips, chopped avocado, jalapenos, shredded cheddar cheese, lime wedges and/or a dollop of sour cream. Slow-cooker tortilla soup is delicious with buttery cornbread on the side. You can also serve it with your favorite Mexican side dishes.
How do I thicken slow-cooker chicken tortilla soup?
If the soup turns out too thin, thicken it with cornstarch. Prepare a slurry by combining 1 tablespoon cornstarch with 1 tablespoon water. Whisk the mixture until a smooth paste forms. Then, add the slurry to the soup. Cover and slow-cook on high until thickened, about 30 minutes.
