Why You’ll Love This Recipe

Slow-Cooker Chicken Tortilla Soup is a zesty, hearty dish that brings together tender shredded chicken, savory broth, beans, corn, and tomatoes—all topped with crispy tortilla strips. It’s the perfect set-it-and-forget-it meal, loaded with Tex-Mex flavors and comforting warmth. Ideal for busy days, it’s a family-friendly favorite that’s easy to customize.

ingredients

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

boneless, skinless chicken breastsoniongarlicblack beans (canned, drained)corn kernels (fresh, canned, or frozen)diced tomatoes with green chilieschicken brothground cuminchili powderpaprikaoreganofresh lime juicefresh cilantrocorn tortillasolive oilsaltblack pepper

directions

Place chicken breasts in the bottom of the slow cooker.

Add chopped onion, minced garlic, black beans, corn, diced tomatoes, chicken broth, cumin, chili powder, paprika, oregano, salt, and pepper.

Stir everything to combine, cover, and cook on low for 6-7 hours or on high for 3-4 hours.

Remove the chicken, shred with two forks, and return to the soup.

Stir in fresh lime juice and chopped cilantro.

To make tortilla strips, slice corn tortillas into thin strips, toss with a bit of olive oil, and bake at 375°F (190°C) for 10-12 minutes or until crispy.

Serve soup hot, topped with tortilla strips and your choice of garnishes.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 10 minutesCook time (low): 6-7 hours or (high): 3-4 hoursTopping prep time: 10-12 minutesTotal time: 6.5 to 7.5 hours (low) or 3.5 to 4.5 hours (high)

Variations

Use rotisserie chicken to cut down on cook time.

Add jalapeños or hot sauce for extra heat.

Stir in cooked rice or quinoa for added bulk.

Top with avocado, sour cream, shredded cheese, or diced red onions.

Use fire-roasted tomatoes for a smoky twist.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Soup can be frozen for up to 3 months; thaw overnight and reheat on the stovetop or in the microwave.Tortilla strips are best stored separately in an airtight container at room temperature.

FAQs

Can I use chicken thighs?

Yes, boneless, skinless chicken thighs work great and add extra flavor.

Is this soup spicy?

It’s mildly spicy; adjust with more or less chili powder or add hot sauce to taste.

Can I make this vegetarian?

Yes, omit the chicken and use vegetable broth—add extra beans or veggies for protein and texture.

Do I have to make my own tortilla strips?

No, store-bought tortilla chips or strips work just as well.

Can I use frozen chicken?

Yes, but increase the cooking time by 1-2 hours and ensure internal temperature reaches 165°F (74°C).

What can I serve with this soup?

Cornbread, a green salad, or Mexican rice all pair well.

Does the soup thicken as it sits?

Yes, slightly—just add more broth when reheating if needed.

Can I make this in an Instant Pot?

Yes, use the soup setting or pressure cook for 15 minutes, then shred the chicken and stir in fresh ingredients.

Is this soup gluten-free?

Yes, as long as the broth and seasonings are certified gluten-free.

Can I double the recipe?

Absolutely, just make sure your slow cooker is large enough to accommodate.

Conclusion

Slow-Cooker Chicken Tortilla Soup is the perfect no-fuss, flavor-packed meal for any night of the week. With tender chicken, a bold broth, and crunchy toppings, it’s a crowd-pleaser that’s easy to prep and even easier to love. Make it once, and it’ll earn a regular spot in your dinner rotation.