Few dishes hit the comfort-food sweet spot like a big bowl of Slow Cooker Chicken Tortilla Soup. It’s everything you want on a chilly evening: hearty, warm, loaded with shredded chicken, simmered vegetables, bold spices, and the irresistible crunch of tortilla strips on top. This soup is comforting enough for winter nights yet light and fresh enough for year-round dinners.

Made entirely in the slow cooker, this recipe turns a handful of simple ingredients into a richly flavored Mexican-inspired soup with very little effort. The long, gentle simmering infuses every spoonful with depth: smoky spices, tangy tomatoes, sweet corn, tender chicken, and bright lime. It’s the kind of dinner the whole family devours — and it tastes even better the next day.

Why You’ll Love This Slow Cooker Chicken Tortilla Soup

1. True Set-It-and-Forget-It Cooking

Add everything to the slow cooker, walk away, and come back to a full meal.

2. Incredible Flavor with Minimal Effort

The long slow cook melds tomatoes, spices, vegetables, and chicken into a perfectly balanced broth.

3. Perfect Shredded Chicken Texture

The slow cooker turns chicken breasts into soft, pull-apart pieces ideal for hearty soups.

4. Customizable Heat Level

Keep it mild or spice it up — it’s entirely adjustable.

5. Healthy, Filling, and Balanced

Loaded with protein, vegetables, broth, and beans for nutritious comfort.

6. Amazing Meal Prep

It gets better as it sits, making it perfect for next-day lunches.

Ingredients Breakdown

Chicken

Boneless chicken breasts work perfectly, becoming tender enough to shred effortlessly. Thighs also work for a richer result.

Vegetables

• Tomatoes add tanginess
• Corn for sweetness
• Onion & garlic build base flavor
• Black beans add protein and body

Broth

Chicken broth keeps it flavorful without being heavy.

Spices

• Chili powder
• Cumin
• Paprika
• Oregano
• Salt & pepper
• Optional: cayenne or chipotle

Finishing Touches

• Lime juice
• Cilantro
• Cheese
• Avocado
• Tortilla strips

These toppings take the soup from delicious to unforgettable.

How to Make Slow Cooker Chicken Tortilla Soup

1. Add Everything to the Slow Cooker

Place chicken, canned tomatoes, beans, corn, onion, garlic, broth, and spices directly into the crockpot.

2. Slow Cook

Cook on:

• Low for 6–7 hours
• or High for 3–4 hours

The chicken should be tender and flavorful.

3. Shred the Chicken

Remove chicken breasts, shred with two forks, then return them to the pot.

4. Add Lime & Adjust Seasoning

A squeeze of lime brightens the whole soup.

5. Serve with Garnishes

Top with:

• Tortilla strips
• Cheese
• Cilantro
• Avocado
• Lime wedges

Slow Cooker Chicken Tortilla Soup

A warm, comforting, Mexican-inspired soup with shredded chicken, tomatoes, beans, corn, and spices slow-cooked to perfection.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American, Mexican

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

Soup

• 1.5 lbs chicken breasts
• 15 oz diced tomatoes canned
• 15 oz black beans drained and rinsed
• 1 cup corn frozen or canned
• 1 small onion diced
• 3 cloves garlic minced
• 4 cups chicken broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp oregano
• 1 tsp salt
• 0.5 tsp black pepper

Finishing

• 1 lime juiced
• tortilla strips for topping
• cilantro for garnish
• shredded cheese for topping
• avocado sliced

Equipment

• Slow cooker
• Cutting board
• Knife

Method

 

1. Add chicken, tomatoes, beans, corn, onion, garlic, broth, and spices to the slow cooker.
2. Stir gently and cook on Low for 6–7 hours or High for 3–4 hours.
3. Remove chicken, shred, and return to the soup.
4. Add lime juice and adjust seasonings.
5. Serve with tortilla strips, cheese, avocado, and cilantro.

Notes

Use fire-roasted tomatoes for extra flavor.

Tips & Tricks

Use Fire-Roasted Tomatoes

Adds smoky richness.

Add Heat

Try chipotle peppers, jalapeños, or cayenne.

Make It Creamy

Stir in a splash of cream or add a scoop of sour cream before serving.

Extra Protein

Add more chicken or black beans.

Thicker Soup

Blend 1 cup of the soup and stir back in.

Variations

Creamy Chicken Tortilla Soup

Add cream cheese or heavy cream.

Green Chicken Tortilla Soup

Use salsa verde instead of tomatoes.

Veggie Tortilla Soup

Skip the chicken, add zucchini or bell peppers.

Cheesy Tortilla Soup

Stir in cheddar or pepper jack cheese.

Serving Suggestions

Serve with:

• Fresh tortilla strips
• Lime wedges
• Sliced avocado
• Grated cheese
• Jalapeño slices
• Warm flour or corn tortillas

Pairs perfectly with salads, quesadillas, grilled corn, or chips and salsa.

Storage

• Refrigerator: 4 days
• Freezer: 3 months
• Reheat: Stovetop or microwave, stir well

Ingredients

Soup

• 1 ½ lbs chicken breasts
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp oregano
• 1 tsp salt
• ½ tsp black pepper

Finishing

• Juice of 1 lime
• Tortilla strips
• Cilantro
• Shredded cheese
• Avocado slices

Instructions

1. Add chicken, tomatoes, beans, corn, onion, garlic, broth, and spices to the slow cooker.
2. Stir gently to combine.
3. Cook on Low for 6–7 hours or High for 3–4 hours.
4. Remove chicken, shred with two forks, and return to soup.
5. Add lime juice and adjust seasonings.
6. Serve with tortilla strips, avocado, cheese, and cilantro.