Slow Cooker Chicken Tortilla Soup
Made it? Rate this recipeChicken breasts slow cooked in a smoky tomato and chili broth with black beans, corn, and peppers, then shredded and served topped with crispy tortilla strips, avocado, sour cream, and cilantro.
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Step-by-Step Instructions
Load the Slow Cooker
Add the onion, bell pepper, jalapeno, garlic, both cans of tomatoes, black beans, corn, chicken broth, tomato paste, chili powder, cumin, smoked paprika, oregano, and salt to a 6-quart (5.7 L) slow cooker. Stir to combine, then nestle the chicken breasts into the liquid.
Chef's Tips
- ›Use canned black beans, which are already cooked and safe in a slow cooker.
- ›Use thawed chicken only; frozen chicken should never go into a slow cooker.
Slow Cook
Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken reaches 165°F (74°C) in the thickest part. Keep the lid closed during cooking.
Chef's Tips
- ›Make sure the chicken is fully submerged so it cooks evenly.
Bake the Tortilla Strips
About 20 minutes before serving, heat the oven to 400°F (200°C). Toss the tortilla strips with the oil and a pinch of salt, spread them on a baking sheet in a single layer, and bake for 8 to 12 minutes, stirring halfway, until golden and crisp.
Chef's Tips
- ›Thin strips crisp faster and more evenly.
- ›Watch them closely in the last few minutes; they go from golden to burnt quickly.
Shred the Chicken
Lift the chicken out, shred it with two forks, and return it to the soup. Stir in the lime juice and taste for salt.
Chef's Tips
- ›A squeeze of lime at the end brightens the smoky broth.
Top and Serve
Ladle the soup into bowls and top each with a handful of crispy tortilla strips, diced avocado, a spoonful of sour cream, and chopped cilantro. Serve with lime wedges.
Chef's Tips
- ›Add the tortilla strips just before eating so they stay crunchy.
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About This Recipe
What is this dish?
Chicken tortilla soup is a Mexican-inspired soup of chicken, tomatoes, beans, and chilies in a smoky broth, topped with crispy tortilla strips, avocado, and sour cream.
Why you'll love it
Everything goes into the slow cooker raw, and the toppings turn a simple soup into a filling, textured meal.
When to serve
Serve it for weeknight dinners, game days, or cold evenings. The toppings make it fun to serve as a build-your-own bowl.
Quick tips
Use canned beans and thawed chicken, bake fresh tortilla strips, and add the toppings right before eating.
Ingredient Highlights
Fire-Roasted Tomatoes
Fire-roasted tomatoes have a charred, smoky flavor that gives the broth depth without extra work.
Corn Tortilla Strips
Baked strips add crunch and a toasty corn flavor; they are easy to make from a few tortillas.
Black Beans
Canned black beans add protein and fiber and make the soup more filling.
Substitution Options
Chicken breasts can be replaced with boneless thighs or rotisserie chicken. Black beans can be swapped for pinto beans. Sour cream can be replaced with Greek yogurt, or left out for a dairy-free soup. Baked strips can be replaced with crushed tortilla chips. Fresh jalapeno can be replaced with a small can of green chiles.
Chef's Tips
Techniques that separate good from great
Thicken with Tortillas
For a thicker, more traditional soup, tear 2 extra corn tortillas into pieces and add them to the slow cooker at the start. They dissolve and give the broth body.
Char the Peppers
Char the bell pepper and jalapeno under the broiler before dicing for a smokier broth.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Slow cooker (6-quart / 5.7 L)
- Baking sheet
- Cutting board and knife
- Can opener
- Two forks
- Ladle
- Instant-read thermometer
Kitchen tools for this recipe
The equipment this recipe is cooked with.
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Quick Tips
- Fire-roasted tomatoes add a smoky depth. Regular diced tomatoes work, but add an extra 1/2 teaspoon smoked paprika.
- Keep the toppings separate until serving so the strips stay crisp and the avocado stays green.
- Chicken thighs can replace breasts and are more forgiving if the soup cooks a little longer.
Recipe Variations
Different ways to make this dish your own
Creamy Tortilla Soup
Stir in 4 oz (115 g) of cream cheese at the end until melted for a richer soup.
Chipotle Tortilla Soup
Add 1-2 minced chipotle peppers in adobo for a smokier, spicier broth.
Vegetarian Tortilla Soup
Skip the chicken, add a second can of beans and a diced zucchini, and use vegetable broth.
What to Serve With
Perfect pairings to complete the meal
Quesadillas
Cheese quesadillas cut into wedges for dipping.
Cornbread
A slice of cornbread or corn muffins on the side.
Topping Bar
Set out shredded cheese, sliced radishes, pickled jalapenos, and extra lime so everyone can customize.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store the soup in an airtight container for up to 4 days. Keep tortilla strips in an airtight container at room temperature for up to 3 days.
Freezer
Freeze the soup (without toppings) for up to 3 months.
Make-Ahead
Chop the onion, pepper, jalapeno, and garlic the night before. The tortilla strips can be baked a day ahead.
Reheating
Reheat in a saucepan over medium heat until steaming hot (165°F / 74°C). Add fresh toppings after reheating.
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