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Simple Slow Cooker Chicken Tortilla Soup Recipe

This easy to make weeknight soup is a fresh take on Mexican that you can enjoy all Fall and Winter long! Loaded with shredded chicken, beans, and corn and topped with avocado and yummy crispy tortilla strips – this is a winning dish every time.

The best part? It is made in your slow-cooker, so you don’t even need to worry about stirring and mixing – throw it in, set it and let the magic happen my friends! That’s my kind of weeknight dinner, especially with school starting up again.

White bowls filled with chicken tortilla soup with toppings on a white plate next to it.

Ingredients

The ingredients for this soup are easy to round up (if you don’t already have most of them hiding in your pantry cupboards). Using lots of canned ingredients really helps to stretch your dollar and make this a family-friendly and cost effective way to feed everyone.

Chicken Breast

Now I prefer to use chicken breast when I make this recipe but you can always sub for chicken thighs or drumsticks if you find those on sale this week and want to use them instead (or if you prefer dark meat). Just be sure to cook the chicken to the recommended temperature of 165F.

Beans

The types of beans you use can also change based off your personal preference – I really love to use black beans in this recipe for the slight bite in texture as well as the meaty flavor they give. They really pick up on the spices and other ingredients used in the soup, and are one of my favorite things about this dish! With that, you can always sub kidney beans, navy beans or even chickpeas if you prefer.

Toppings

Here is where you can really have some fun and customize the soup for your own family. I serve mine with sliced avocado, crispy tortilla strips, cilantro and even a little dollop of sour cream. We have also done salsa and shredded cheddar cheese in the past, all of which are winning combos in our house!

Ingredients for chicken tortilla soup on marble counter.

Step-by-Step making of Chicken Tortilla Soup

  1. Arrange ingredients in your slow cooker (making sure chicken is on the bottom); Chicken, diced tomatoes, beans, corn, chicken broth, strained tomatoes, water, lime juice, spices, diced onions, and cilantro.
  2. Set slow cooker to high and be sure to give it a stir about once an hour to blend the ingredients.
  3. Check internal temperature of chicken (165F) after 3 hours and remove from the slow cooker to shred. Use two forks to pull the chicken apart and shred, place it back in the slow cooker and stir to combine.
  4. Set it to “keep warm” if you have the function (or set to low) while you prep your toppings.
  5. Serve hot and top the way you like it!

More Fall Comfort Foods

Yield: 6

Simple Slow Cooker Chicken Tortilla Soup Recipe

White bowl with chicken tortilla soup, topped with avocado and tortilla strips.

Easy slow cooker chicken tortilla soup recipe that is full of flavor and a perfect weeknight dish!

Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes

Ingredients

  • 2 medium chicken breasts (boneless/skinless)
  • 1 white onion, diced
  • 1 cup diced tomatoes (canned)
  • 1 can kernel corn
  • 1 can black beans (drained and rinsed)
  • 2 cups strained tomatoes
  • 1 chicken bouillon cube (or chicken broth concentrate)
  • 3 cups water
  • 2 teaspoons Kosher salt
  • 1 tablespoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup fresh cilantro - roughly chopped
  • 2 medium avocados, pitted and sliced
  • 1 package tortilla strips or corn chips

Instructions

  1. Pat dry chicken breast and place in the bottom of slow cooker.
  2. Add diced tomatoes, water, corn, beans, chicken broth, onions, strained tomatoes and 1/2 of the cilantro to the slow cooker.
  3. Set to high for 3 hours and stir every hour.
  4. Check chicken at the 3 hour mark (165F) and remove from the slow cooker to shred, Use two forks and gently pull at the chicken to shred it,
  5. Add chicken back to the slow cooker and give a stir. Set to keep warm while you get your toppings ready.
  6. Top with sliced avocados, tortilla strips and cilantro.

Nutrition Information:

Yield:

6

Serving Size:

1.5 cups

Amount Per Serving: Calories: 314Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 34mgSodium: 901mgCarbohydrates: 31gFiber: 12gSugar: 5gProtein: 20g

*Please note that nutritional values are not always 100% accurate and are to be used as a guide.

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