Why You’ll Love This Recipe

Slow-Cooker Chicken Tortilla Soup is a hearty, flavorful dish packed with tender chicken, vibrant vegetables, and warm spices—all simmered to perfection in a crockpot. It’s an easy, hands-off meal that brings comforting Tex-Mex flavors to your table with minimal prep. Perfect for busy weeknights or cozy weekends, this soup is sure to become a family favorite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breastsoniongarlicbell peppercornblack beansdiced tomatoes with green chiliesfrozen cornchicken brothground cuminchili powderpaprikasaltblack pepperlime juicetortilla strips or crushed tortilla chipsfresh cilantroshredded cheesesour cream (optional)

directions

Place the chicken breasts at the bottom of your slow cooker.

Add chopped onion, minced garlic, diced bell pepper, corn, black beans, and diced tomatoes with green chilies.

Pour in the chicken broth and stir in the cumin, chili powder, paprika, salt, and pepper.

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.

Remove the chicken and shred it with two forks, then return it to the slow cooker.

Stir in fresh lime juice and adjust seasoning if needed.

Serve hot, topped with tortilla strips or crushed chips, shredded cheese, cilantro, and a dollop of sour cream if desired.

Servings and timing

This recipe serves 6-8 people.Preparation time: 15 minutesCooking time: 6-7 hours on low or 3-4 hours on highTotal time: 6.5 to 7.5 hours

Variations

Use rotisserie chicken for a quicker version.

Add diced jalapeños for extra heat.

Swap black beans for pinto or kidney beans.

Stir in a bit of cream cheese or heavy cream for a creamier texture.

Top with avocado slices or pickled onions for added freshness.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Freeze for up to 3 months in a freezer-safe container.Thaw overnight in the fridge and reheat on the stovetop or in the microwave until hot.

FAQs

Can I make this soup vegetarian?

Yes, simply omit the chicken and use vegetable broth. You can add extra beans or tofu for protein.

What type of chicken works best?

Boneless, skinless chicken breasts or thighs both work well.

Can I use canned corn instead of frozen?

Yes, just drain it before adding to the slow cooker.

Can I cook this on the stovetop?

Yes, simmer the ingredients in a large pot for about 30-40 minutes until the chicken is cooked, then shred and return it to the pot.

Is this soup spicy?

It has a mild kick, but you can adjust the spice level by adding or reducing chili powder or adding hot sauce.

What toppings go best with this soup?

Tortilla strips, shredded cheese, sour cream, avocado, lime wedges, and fresh cilantro are all great options.

Can I double the recipe?

Yes, just make sure your slow cooker has enough capacity.

Do I need to sauté the veggies first?

It’s not necessary, but sautéing the onion and garlic can add extra depth of flavor.

Can I use fresh tomatoes?

Yes, but you may want to add chopped green chilies separately.

Is this soup gluten-free?

Yes, just ensure your broth and tortilla chips are certified gluten-free.

Conclusion

Slow-Cooker Chicken Tortilla Soup is a deliciously easy way to enjoy bold, comforting flavors with minimal effort. With its rich broth, tender chicken, and zesty toppings, it’s a satisfying meal that’s as versatile as it is crowd-pleasing. Great for meal prep or a cozy night in, this recipe is sure to earn a spot in your regular rotation.