Name: Slow Cooker Chicken Tortilla Soup
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Mexican
Ingredients: 1 lb chicken breast, boneless and skinless; 1 onion, chopped; 3 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes; 1 can (4 oz) green chilies, chopped; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) corn, drained; 4 cups chicken broth; 1 tablespoon chili powder; 1 teaspoon cumin; 1/2 teaspoon paprika; Salt and pepper, to taste; Juice of 1 lime; 1/4 cup fresh cilantro, chopped; Tortilla chips, for garnish; Shredded cheese, optional for garnish; Sour cream, optional for garnish

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A warm, hearty, and flavorful bowl of comfort, my slow cooker chicken tortilla soup is packed with tender chicken, beans, corn, and a mix of spices that make every bite satisfying. It’s the kind of recipe I turn to when I want something easy, filling, and full of flavor without spending all day in the kitchen.

Slow Cooker Chicken Tortilla Soup

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb chicken breast, boneless and skinless

1 onion, chopped

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

1 can (4 oz) green chilies, chopped

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

4 cups chicken broth

1 tablespoon chili powder

1 teaspoon cumin

½ teaspoon paprika

Salt and pepper, to taste

Juice of 1 lime

¼ cup fresh cilantro, chopped

Tortilla chips, for garnish

Shredded cheese, optional for garnish

Sour cream, optional for garnish

Directions

I place the chicken breasts at the bottom of my slow cooker.

I add the onion, garlic, tomatoes, green chilies, black beans, corn, and chicken broth on top.

I sprinkle in chili powder, cumin, paprika, salt, and pepper, then stir to mix everything well.

I cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender.

I take the chicken out and shred it with two forks.

I return the shredded chicken to the slow cooker, stir in lime juice and cilantro, and give it one last mix.

I serve it hot with tortilla chips, cheese, and sour cream.

Servings and Timing

This recipe makes about 6 servings. It takes me around 10 minutes to prep and 6-7 hours to cook on low (or 3-4 hours on high). Each serving is about 300 kcal.

Variations

I sometimes use chicken thighs for extra juiciness.

For more heat, I add jalapeños or extra chili powder.

I swap black beans for pinto beans when I want a change in flavor.

For a creamier soup, I stir in half a cup of heavy cream or cream cheese before serving.

If I want a thicker soup, I mash some of the beans before adding them in.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove over medium heat or in the microwave. This soup also freezes beautifully—up to 3 months in a freezer-safe container. I thaw it in the fridge overnight before reheating.

FAQs

How can I make this soup vegetarian?

I replace the chicken with more beans or diced vegetables like zucchini and bell peppers, and use vegetable broth instead of chicken broth.

Can I make this recipe on the stovetop?

Yes, I simmer everything in a large pot over medium heat for about 45 minutes, then shred the chicken and return it to the soup.

What toppings work best for chicken tortilla soup?

I love tortilla strips, shredded cheese, sour cream, avocado slices, and a sprinkle of extra cilantro.

Can I use frozen chicken in this recipe?

Yes, but I add an extra hour to the cook time on low. I always make sure the chicken reaches a safe internal temperature of 165°F.

How can I make it less spicy?

I reduce or skip the chili powder and choose mild green chilies instead of hot ones.

Conclusion

This slow cooker chicken tortilla soup is one of my go-to comfort meals—it’s flavorful, filling, and endlessly adaptable. I love that it’s a set-it-and-forget-it dish, and it never fails to impress at the dinner table. Whether I’m making it for a cozy night in or a casual get-together, it always hits the spot.

Recipe:

Slow Cooker Chicken Tortilla Soup

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Author: Cheryl
Total Time: 6 hours 10 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

A warm and hearty slow cooker chicken tortilla soup loaded with tender shredded chicken, beans, corn, tomatoes, green chilies, and bold spices, finished with fresh lime and cilantro for a comforting, flavorful meal.

Instructions

Place chicken breasts at the bottom of the slow cooker.
Add onion, garlic, diced tomatoes, green chilies, black beans, corn, and chicken broth.
Sprinkle in chili powder, cumin, paprika, salt, and pepper, then stir to combine.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender.
Remove chicken and shred with two forks.
Return shredded chicken to the slow cooker, stir in lime juice and cilantro.
Serve hot with tortilla chips, cheese, and sour cream if desired.