Slow Cooker Chicken Tortilla Soup

This chicken tortilla soup in the slow cooker is incredibly simple to prepare! Packed with chicken, black beans, corn, green chiles, and other tasty ingredients! It’s a healthy, hearty, and flavorful soup, perfect for a chilly evening!

Why You’ll Love Chicken Tortilla Soup
Simple to make – This chicken tortilla soup is incredibly easy to prepare, making it a perfect choice for busy weeknights or when you want a meal ready when you get home after work.

Healthy option – This soup is broth-based, so it’s naturally lower in fat since there’s no cream. It’s packed with protein from the chicken and beans. For an extra carb boost, pair it with tortillas or mix in some cooked rice into each bowl.

Adaptable – While this soup has a bit of spice, it’s easy to adjust if you prefer less heat. Simply opt for a mild red enchilada sauce and use a mild “American” chili powder, which is commonly available at most grocery stores.

Ingredients

• Onion, garlic – The base aromatics that bring the soup to life.
• Chicken breasts – You can also use chicken thighs for a richer flavor.
• Chili powder, cumin, coriander – A spice blend that infuses the soup with bold southwest/Mexican flavor.
• Green chiles, black beans, and corn – These ingredients add heartiness and a burst of southwest taste.
• Red enchilada sauce – A secret ingredient that elevates the flavor far beyond canned diced tomatoes!
• Low-sodium chicken broth – Opt for low-sodium broth to keep the soup from becoming too salty.
• Cilantro – Fresh cilantro brightens and enhances the soup’s overall flavor.
• Lime, avocado, tortilla chips, cheese – These toppings are optional but add a delicious finishing touch to the soup.

How to Make Chicken Tortilla Soup
This is a quick overview of the recipe with step-by-step instructions. You’ll find the full list of ingredients and detailed steps in the recipe card below.

Add ingredients to the slow cooker – Combine all the ingredients in a 6-quart slow cooker. Cover with the lid and cook on low for 6 hours or on high for 3-4 hours. Cooking times may vary depending on the size of the chicken breasts.

Cook the onions and garlic – Sauté them in a skillet on the stove or place them in a microwave-safe dish, cover with a lid, and microwave for 3-4 minutes, stirring every minute for even cooking.

Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the soup and give everything a good stir. Taste and adjust the seasoning if needed, then serve with your favorite toppings.

Make it vegetarian – Swap the chicken for an extra serving of beans, corn, and green chiles, and use vegetable broth to keep it meat-free.

Make it creamy – For a richer soup, stir in 4 ounces of cream cheese at room temperature.

Add tomatoes – If you prefer chunks of tomatoes in your soup, toss in a can of fire-roasted tomatoes.

Switch up the sauce – Try using green enchilada sauce instead of red for a different flavor twist.

Cheese options – Top your soup with crumbled queso fresco, cotija cheese, or go for shredded cheddar or monterey jack cheese.

Avocado – Add slices or chunks of creamy avocado for a boost of healthy fats.

Tortilla chips – Sprinkle crushed tortilla chips or crispy baked tortilla strips, like those used in a southwest chicken salad, for some crunch.

Lime wedges – A squeeze of fresh lime juice brings a burst of flavor and brightens up the soup!

Storage – Store the soup in an airtight container in the fridge, where it will stay fresh for up to 5 days.

Freezing – After the soup has cooled completely, transfer it to a freezer-safe bag or container. It will keep for up to 3 months when stored properly in the freezer.

Reheating – To reheat, defrost the soup in the fridge overnight. Then, warm it on the stovetop in a pot or saucepan over medium heat until heated through. Alternatively, you can reheat individual servings in the microwave.

Have you made this slow cooker chicken tortilla soup? I’d love to know what you think! Feel free to leave a rating and review below.

Slow Cooker Chicken Tortilla Soup

Recipe by Abdullah

Servings

6

servings

Prep time

15

minutes

Cooking time

4

hours 

15

minutes

Calories

259

kcal

This Slow Cooker Chicken Tortilla Soup couldn’t be easier to make! Loaded with chicken, black beans, corn, and all the toppings you could possibly want!

Ingredients

• 1 cup diced yellow onion

• 3 cloves garlic, grated or minced

• 1 pound boneless skinless chicken breasts

• 2 teaspoons chili powder

• 1 1/2 teaspoons ground cumin

• 1/2 teaspoon ground coriander

• 1 teaspoon kosher salt, or to taste

• Freshly ground black pepper, to taste

• 2 tablespoons chopped cilantro

• 4-ounce can diced green chiles

• 15-ounce can black beans, drained and rinsed

• 1 cup frozen corn

• 15 ounces red enchilada sauce

• 5 cups low sodium chicken broth

• Avocado, lime wedges, cilantro, tortilla chips, and cheese for toppings

Instructions:

• Saute the onion and garlic with a little olive oil in a skillet on the stove for 3-4 minutes. You can also put them in a microwave safe bowl and microwave for 3-4 minutes stirring every minute.
• Add the onions and garlic into the slow cooker along with the remaining ingredients and cover with the lid.
• Cook for approximately 3-4 hours on high or 5-6 hours on low. Remove the chicken from the slow cooker and shred it with two forks. Return it to the slow cooker and stir everything together. Serve the soup topped tortilla chips, cilantro, avocado slices, queso fresco or cheese of choice and lime wedges.