Slow Cooker Chicken Tortilla Soup Recipe

Introduction

Slow Cooker Chicken Tortilla Soup is a hearty and flavorful dish perfect for cozy nights. Packed with tender chicken, beans, and spices, it’s easy to prepare and comforting to enjoy. This recipe brings a delightful blend of smoky and zesty flavors in every spoonful.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, finely diced
• 1 poblano pepper (or jalapeno), diced
• 3 cloves garlic, finely chopped
• 2 (14 ounce) cans fire roasted diced tomatoes
• 1 (15 ounce) can corn kernels, drained
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can garbanzo beans, drained
• 1 (4 ounce) can diced green chilies (optional)
• 2 large chicken breasts
• 4 cups vegetable stock (or substitute chicken broth or water)
• 2 teaspoons kosher salt (more to taste)
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 teaspoons lime juice
• Tortilla strips, for serving
• Sliced avocado, for garnish
• Cilantro, for garnish
• Shredded cheese, for garnish
• Lime slices, for garnish
• Green onions, sliced, for garnish
• Sliced jalapeños, for garnish
• Sour cream, for serving

Instructions

1. Step 1: In a large skillet over medium heat, heat the olive oil and sauté the diced onion, poblano pepper, and garlic until they are translucent and fragrant.
2. Step 2: Transfer the sautéed vegetables to the slow cooker along with the canned diced tomatoes, corn, black beans, garbanzo beans, canned green chilies (if using), and the chicken breasts.
3. Step 3: Pour in the vegetable stock (or broth or water) until the ingredients are covered.
4. Step 4: Stir in the kosher salt, cumin, chili powder, smoked paprika, and dried oregano until evenly combined.
5. Step 5: Cover the slow cooker and cook on low for 8 hours or on high for 4 hours.
6. Step 6: Before serving, remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the soup.
7. Step 7: Stir in the lime juice, then taste and adjust the seasoning if needed.
8. Step 8: Serve the soup topped with tortilla strips or broken tortilla chips for crunch, along with avocado, cilantro, shredded cheese, lime slices, green onions, jalapeños, and sour cream as desired.

Tips & Variations

• Use boneless, skinless chicken thighs instead of breasts for juicier meat.
• For extra heat, add more jalapeños or a dash of cayenne pepper.
• Leftover soup tastes great with a squeeze of fresh lime just before serving to brighten the flavors.
• Substitute vegetable stock with chicken broth for a richer taste.
• If you prefer a thicker soup, blend a portion of the soup before adding the shredded chicken back in.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until heated through. Tortilla strips are best served fresh, so add them just before serving rather than storing them with the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in advance?

Yes, this soup actually tastes better the next day as the flavors develop. Prepare it a day ahead and refrigerate, then reheat before serving.

Can I freeze the leftovers?

Absolutely. Cool the soup completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly before eating.

Slow Cooker Chicken Tortilla Soup Recipe

Print Recipe

★★★★★

4.5 from 140 reviews

This Slow Cooker Chicken Tortilla Soup is a hearty and flavorful meal perfect for cozy days. It features tender chicken breasts simmered with a medley of fire-roasted tomatoes, beans, corn, and aromatic spices in a slow cooker, resulting in a rich, savory broth. Topped with crunchy tortilla strips, creamy avocado, fresh cilantro, and a squeeze of lime, this soup offers a perfect balance of textures and vibrant Mexican-inspired flavors.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 8 hours (low) or 4 hours (high)
• Total Time: 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Sauté Base

• 1 tablespoon olive oil
• 1 large onion, finely diced
• 1 poblano pepper (or jalapeño)
• 3 cloves garlic, finely chopped

Soup Ingredients

• 2 (14 ounce) cans fire roasted diced tomatoes
• 1 (15 ounce) can corn kernels, drained
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can garbanzo beans, drained
• 1 (4 ounce) can diced green chilies (optional)
• 2 large chicken breasts
• 4 cups vegetable stock (or chicken broth/water)

Spices & Seasonings

• 2 teaspoons kosher salt (more to taste)
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 teaspoons lime juice

Toppings and Garnishes

• Tortilla strips or broken tortilla chips
• Sliced avocado
• Fresh cilantro
• Shredded cheese (such as cheddar or Monterey Jack)
• Lime slices
• Green onions, sliced
• Sliced jalapeños
• Sour cream

Instructions

1. Sauté Aromatics: In a large skillet over medium heat, heat the olive oil. Add the finely diced onion, chopped poblano pepper, and garlic. Cook, stirring frequently, until the onions become translucent and the mixture is fragrant, about 5-7 minutes.
2. Add Ingredients to Slow Cooker: Transfer the sautéed aromatics to the slow cooker. Add the fire-roasted diced tomatoes, drained corn kernels, black beans, garbanzo beans, diced green chilies if using, and the whole chicken breasts.
3. Add Liquid: Pour in enough vegetable stock (or substitute with chicken broth or water) to cover the ingredients in the slow cooker.
4. Season the Soup: Stir in the kosher salt, ground cumin, chili powder, smoked paprika, and dried oregano, ensuring the spices are evenly distributed.
5. Slow Cook: Cover the slow cooker with the lid and cook on low for 8 hours or on high for 4 hours, until the chicken is thoroughly cooked and tender.
6. Shred Chicken: Before serving, remove the chicken breasts from the slow cooker. Shred them using two forks, then return the shredded chicken to the soup and stir to combine.
7. Add Lime Juice and Adjust Seasonings: Stir in fresh lime juice. Taste the soup and adjust salt or spices as desired.
8. Serve and Garnish: Ladle the soup into bowls and serve topped with crunchy tortilla strips or broken tortilla chips, sliced avocado, shredded cheese, fresh cilantro, lime slices, green onions, jalapeños, and a dollop of sour cream for extra flavor and texture.

Notes

• For spicier soup, use jalapeños instead of poblano peppers or add more diced green chilies.
• If you prefer a thicker soup, use less vegetable stock or shred some of the beans before adding to the slow cooker.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat well.
• Feel free to substitute chicken breasts with thighs for more flavor and moisture.
• This soup can be made in a stovetop pot if a slow cooker is unavailable; simmer on low for 1.5 to 2 hours until chicken is cooked through.

Keywords: chicken tortilla soup, slow cooker recipes, Mexican soup, hearty chicken soup, fire roasted tomatoes, bean soup, easy slow cooker meals