A cozy, comforting and oh so easy Slow Cooker Chicken Tortilla Soup will satisfy even the biggest appetites. With the warm spices of any Tex-Mex dish this dish will have your home smelling heavenly.
Naturally, a dish like this hits harder in those colder months. It's perfect for any Game Day celebration, weeknight supper or weekend special.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: equipment
- More Tex-Mex recipes I think you'll love
- How to store leftovers
- Mel's recipe testing notes
- Melanie Cagle
- Easy Slow Cooker Chicken Tortilla Soup
- 💬 Comments
What makes this recipe so yummy
- Set-it-and-forget-it - it's so easy to put together in the morning.
- Bold, Tex-Mex flavors, perfect for any spice-lover.
- Freezer-friendly or meal prep option as it tastes better with age.
- Kid-friendly or spice-adjustable.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
Hint: hold the fried tortilla strips to sprinkle on the individual servings, that way any leftovers can be stored without them being soggy.
Recipe variations and substitute ideas
Following is a list of variations and alternate ideas for substitutes that you could play with in this recipe:
- Taco Seasoning - use two packs of taco seasoning instead of the other seasonings to make things easier.
- Enchilada Sauce - add some for more bold flavors.
- Low Sodium Chicken Broth - to lighten up the level of salt.
- Chicken - I like to shred chicken breasts, but you could use chicken thighs, or even toss in a rotisserie chicken later in the recipe.
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Necessary gear: equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I used my 7 quart Crock Pot for this recipe, and a large 12" skillet. You'll find links to these items in the recipe card below.
More Tex-Mex recipes I think you'll love
How to store leftovers
Store the leftover chicken tortilla soup in an airtight container in the refrigerator for up to 4 days.
It freezes very well, so store in a freezer safe container and freeze for up to 3 months.
Mel's recipe testing notes
This is one of those recipes that tastes better the next day. It's perfect for meal prep.
Avoid soggy toppings by only sprinkling as serving.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
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Easy Slow Cooker Chicken Tortilla Soup
Video
Equipment
Ingredients
- 2 Each Chicken Breasts
- 2 (10 Ounce) Cans Tomatoes and Chilies
- 1 Each Yellow Onion diced
- 4 Cloves Garlic minced
- 1 (15 Ounce) Can Whole Kernel Corn drained and rinsed
- 1 (15 Ounce) Can Black Beans drained and rinsed
- 4 Cups Chicken Broth
- 1 teaspoon Ground Cumin
- 2 teaspoons Smoked Chipotle Chili Powder
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 6 Each Corn Tortillas
- ¼ Cup Vegetable Oil for frying
Instructions
- Add all ingredients to the slow cooker.2 Each Chicken Breasts, 2 (10 Ounce) Cans Tomatoes and Chilies, 1 Each Yellow Onion, 4 Cloves Garlic, 1 (15 Ounce) Can Whole Kernel Corn, 1 (15 Ounce) Can Black Beans, 1 teaspoon Ground Cumin, 2 teaspoons Smoked Chipotle Chili Powder, 1 teaspoon Dried Oregano, 1 teaspoon Salt, ½ teaspoon Black Pepper
- Pour over the chicken broth.4 Cups Chicken Broth
- Give a light stir, then cover and cook for 6-8 hours on low. (Or 4-6 hours on high).
- Take two forks and shred the chicken breasts.
- Cut the corn tortillas into strips and lightly fry for a few minutes until golden. Sprinkle on top with your favorite toppings when serving.6 Each Corn Tortillas, ¼ Cup Vegetable Oil
Notes
Nutrition
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