Chicken Tortilla Soup in a Slow Cooker

This Slow Cooker Chicken Tortilla Soup is one of those soup recipes I come back to again and again when I want dinner to feel both comforting and effortless. Everything goes straight into the slow cooker, where the chicken simmers until perfectly tender. Then, at the end, all you have to do is shred it. Top each bowl off with cheddar cheese and crispy tortilla strips for a meal that always hits the spot.

Some of our other favorite Mexican dinners that are perfect for busy weeknights are my Healthy Chicken Tortilla Soup (which is even easier to make than this one!), Carne Asada Tacos, or these Grilled Chicken Fajitas!

Ingredients

• Boneless skinless chicken breasts: I like to use them because they shred easily into bite-sized pieces after cooking. For another hearty soup that uses bone-in, skin-on chicken breasts, try my Chicken Tortellini Soup. It’s fantastic!
• Frozen Charred Corn: I love this style of corn for a soup like this because it provides a nice smoky flavor. You can usually find it at Trader Joe’s. I also use it in my White Chicken Chili Recipe and my Mexican Corn Salad, too! But you can also swap it out for fresh corn if you prefer.
• Onion: Add the onion to the slow cooker with everything else and let it soften as it simmers.
• Canned Diced Tomatoes: I usually stick with plain diced tomatoes, but Rotel with green chiles or fire-roasted diced tomatoes both add extra flavor. If you go that route, you may want to skip the jalapeño called for in the recipe.
• Black Beans: Be sure to rinse them well in a fine mesh strainer. The canning liquid isn’t something you want in your soup.
• Garlic: I use 3 cloves of garlic for the best flavor, mincing them with a garlic press before adding them to the slow cooker.
• Spices: I prefer using individual spices rather than a generic packet of taco seasoning so I can have more control over the flavor. I like a blend of ground cumin, dried oregano, and smoked paprika (instead of regular paprika) to give this soup both warmth and depth.
• Jalapeño: This adds a nice kick, but it’s easy to leave out if heat isn’t your thing. You can also swap in about half a cup of green bell peppers for flavor without spice.
• Tomato Paste: Heightens the tomato flavor and gives the broth a richer, more developed taste, which the diced tomatoes alone can’t quite achieve.
• Chicken Broth: Unless you have dietary concerns, I recommend regular chicken broth over low-sodium; it will provide more flavor.
• Cheddar Cheese: I like using a Mexican blend for the topping because it melts well and complements the soup nicely.
• Corn Tortillas: Corn tortillas crisp up much better than flour tortillas. I usually plan for about two taco-size tortillas per person because the combination of melted cheese and crunchy tortilla strips is the best part, and you don’t want to skimp on them.
• Cilantro: A fresh sprinkle on top adds brightness right before serving.
• Avocado: Optional, but a great addition if you have it. It adds a creamy, cooling contrast to the heat from the jalapeño.

Set It and Forget It!

• The best part about this dinner is how easy it is! It’s hard to believe it’s so simple when you taste how complex the flavors are.
• There’s no active cooking involved (except toasting the tortillas). Which to save time, you could use unsalted tortilla chips.
• All you do is place everything in the slow cooker, and then pour the chicken broth on top. Once it’s done, shred the chicken, and that’s it!
• You can choose to simmer it on high for 4 hours or on low for 6 hours.

Should You Sauté the Onions First?

You don’t have to. The onions will soften and mellow as the soup cooks in the slow cooker, which works perfectly for this recipe. If you want a slightly sweeter, more developed onion flavor, sauté them until translucent and fragrant, then add them to the slow cooker; this step is optional.

Step #1: Add Everything to the Slow Cooker

• This really is a set-it-and-forget-it dinner.
• Add the chicken breasts, onion, garlic, corn, diced tomatoes, black beans, spices, salt, and pepper to the slow cooker, then stir in the chicken broth and tomato paste until everything is combined. Place the lid on, and that’s it.
• Set the slow cooker on high for 4 hours or low for 6 hours and let it do the work. There’s no active cooking involved, which makes this perfect for busy days.

Step #2: Toast the Tortilla Strips

• While the soup cooks, prepare the tortilla strips. Toast them in an air fryer at 375°F for 10 minutes, or spread them on a sheet pan and bake them in the oven at the same temperature for the same time.
• Let the tortilla strips cool completely, then store them in an airtight container at room temperature until ready to serve.
• To save even more time, unsalted tortilla chips work just fine here.

Step #3: Shred the Chicken

• Once the soup is done, remove the chicken breasts with tongs and shred them using two forks. Add the shredded chicken back into the slow cooker and give everything a gentle stir.
• If you cooked the soup on high, switch it to the lowest setting to keep it warm until you’re ready to serve.

Step #4: Serve and Garnish

• Ladle the soup into bowls, then add the cheddar cheese, followed by the toasted tortilla strips, fresh cilantro, and diced avocado if using.
• Dinner is ready whenever everyone else is!

Can I Thicken Chicken Tortilla Soup?

• This soup is meant to be more broth-based, but if you prefer it slightly thicker, there are a few natural ways to do it. Let the soup cook uncovered for a bit after shredding the chicken so it can reduce slightly, or mash a small portion of the beans and stir them back in to give the broth more body.
• If you’re in a hurry, a cornstarch slurry will work in a pinch, but I treat that as a last resort. It can change the texture of the soup, so I prefer the more natural methods whenever possible.

Substitutions and Variations

• Boneless, skinless chicken thighs can be used instead of chicken breasts if you prefer slightly richer meat that stays extra tender.
• Frozen regular corn works just fine if you cannot find frozen charred corn, though the charred version adds more depth.
• Pinto beans are the closest swap for black beans and provide a similar texture and heartiness in this slow-cooker chicken tortilla soup. Great northern beans or cannellini beans also work well if that’s what you have.
• A squeeze of fresh lime juice right before serving brightens the whole pot and works especially well with the black beans and chicken broth.
• Instead of cheese, you could also top this soup with a dollop of sour cream.

What Is the Difference Between Enchilada Soup and Tortilla Soup?

The main difference comes down to texture and flavor. Tortilla soup is broth-based, so it is lighter and more spoonable, while enchilada soup is usually thicker because it includes enchilada sauce in addition to broth.

How Long Does Chicken Tortilla Soup Keep?

• This soup keeps well in the refrigerator for 3-4 days and freezes nicely for up to one month. Let the soup cool completely, then transfer it to an airtight container before refrigerating or freezing.
• It also makes a great make-ahead lunch. Reheat individual portions in the microwave as needed, and store the tortilla strips separately at room temperature so they stay crisp.