Spring is kind of a strange time of year to be making soup, but I know at least some of you are still experiencing freakish January-style winter blizzards. Plus, this Slow Cooker Chicken Tortilla Soup is a clear broth soup, which actually makes it light enough to enjoy in warmer weather. Squeeze some lime on top, serve it with an ice cold margarita, and you won’t care what the weather is doing. Promise.
Like most slow cooker recipes, this Chicken Tortilla Soup is ridiculously easy and very forgiving, so it’s a great meal to prepare when you know you can’t give your full attention to the stove. If it goes a little longer than the prescribed cook time, it’s all good. Your meal won’t be ruined. This is a busy peoples’ soup.
Chicken to Soup Ratio
In true Budget Bytes style I used only ONE chicken breast for the entire batch of soup. I know it sounds crazy, but I promise there is so much else going on in this soup that you won’t feel like you’re missing out. Once that chicken gets shredded and mixed back in, it looks like a lot of meat, and I promise, it’s guaranteed to be more meat per serving than any soup you’d get out of a can. But hey, if your budget affords, you can always double the meat if that’s your style (no other adjustments needed).
It’s All About the Toppings!
The broth of this Slow Cooker Chicken Tortilla Soup is deliciously smoky, a little spicy (although that’s adjustable), and surprisingly light. But the toasted tortilla strips are what really make it, so don’t skip those! The toasty corn flavor really rounds out the soup and makes it special. A little squeeze of fresh lime juice on top also takes this soup to the next level!
Toppings are always fun, and I’ve included some of my fav’s in the pricing below, but the soup and tortilla strips on their own also stand strong! So, adjust to your liking and budget. :)
How to Store Chicken Tortilla Soup
After cooking your soup, make sure to divide it into single portions before refrigerating. This helps it cool down faster in the refrigerator, which will extend its lifespan. You can keep the chicken tortilla soup in the refrigerator for about 4-5 days, or you can freeze it for longer storage (about 3 months). Make sure to add your toppings fresh after reheating.
Love slow cooker recipes? Check out my full line up in the Slow Cooker Recipe Category.
Slow Cooker Chicken Tortilla Soup
Servings 6 about 1.5 cups eachIngredients
Soup
- 1 yellow onion ($0.32)
- 2 cloves garlic ($0.16)
- 3/4 lb. boneless, skinless chicken breast ($2.09)
- 1/2 Tbsp chili powder * ($0.15)
- 1/2 tsp ground cumin ($0.05)
- 1/2 tsp smoked paprika ($0.05)
- 1/4 tsp cayenne pepper (optional) ($0.02)
- freshly cracked black pepper ($0.03)
- 1 15oz. can fire roasted tomatoes ($1.00)
- 1 10oz. can diced tomatoes with green chiles ($0.49)
- 1 15oz. can black beans ($0.59)
- 1 cup frozen corn kernels ($0.38)
- 6 cups chicken broth** ($0.78)
Tortilla Crisps
- 8 6-inch corn tortillas ($0.75)
- 1 Tbsp cooking oil ($0.02)
- pinch salt ($0.02)
Optional Toppings
- 1 avocado ($1.50)
- 1/4 bunch cilantro ($0.22)
- 6 Tbsp sour cream ($0.48)
- 1 lime ($0.69)
Instructions
- Dice the onion and mince the garlic. Add the onion, garlic, chicken breast, chili powder, cumin, smoked paprika, cayenne, some freshly cracked pepper (about 10 cranks of a pepper mill), the fire roasted tomatoes (with juices), diced tomatoes with chiles (with juices), black beans (drained), corn, and chicken broth to the slow cooker.
- Give everything a brief stir, place the lid on the slow cooker, and cook on high for 4 hours, or low for 8 hours.
- After cooking on high for 4 hours or low for 8 hours, carefully remove the chicken breast, shred it with a fork, then return it to the soup.
- To make the tortilla crisps, preheat the oven to 400ºF. Stack the tortillas, then slice them into strips that are approximately 1/4-inch wide and 2 to 3-inches long. Place the strips in a bowl, drizzle with cooking oil, and a pinch of salt. Gently toss the strips until they’re completely coated in oil.
- Spread the oil coated tortilla strips over a baking sheet in a single layer, overlapping as little as possible. Bake them in the preheated oven for 10-15 minutes, stirring once every five minutes, or until they are deeply golden brown and crispy. The total cook time will depend on the size of your strips and how crowded they are on the baking sheet, so watch them closely and adjust the cook time as needed.
- To serve, ladle the soup into bowls, top with a handful of the tortilla crisps, some chopped cilantro, a few slices of avocado, and a dollop of sour cream. Squeeze a wedge of fresh lime over top just before eating.
See how we calculate recipe costs here.
Equipment
Notes
Nutrition
Scroll down for the step by step photos!
How to Make Chicken Tortilla Soup in a Slow Cooker – Step by Step Photos
To begin, dice one yellow onion and mince two cloves garlic Place the diced onion, minced garlic, and one 3/4 lb. chicken breast in a slow cooker (6 qt size). You can use more or less chicken without adjusting anything else in the recipe. Sprinkle 1/2 Tbsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp cayenne, and some freshly cracked pepper over top. You can leave the cayenne out if you want your soup mild, or if you’re using a spicier chili powder (every brand is a little different).
Also add 1 cup frozen corn kernels (no need to thaw), one 15 oz. can black beans (drained), one 15 oz. can fire roasted diced tomatoes (with juices), and one 10 oz. can of diced tomatoes with green chiles (with juices). The diced tomatoes with chiles are like Rotel tomatoes, but you can often find generic store brand versions as well. If you can’t find them at all, you can use two 15 oz. cans of fire roasted diced tomatoes, plus one 4 oz. can of diced green chiles.
Finally, add 6 cups chicken broth and give everything a brief stir. Place the lid on the slow cooker and cook on high for four hours, or low for eight hours.
While the soup is cooking, make the tortilla crisps. Preheat the oven to 400ºF. Stack the tortillas and cut them into strips, about 1/4-inch wide and 2 to 3-inches long.
Place the strips in a bowl, drizzle with 1 Tbsp cooking oil, and add a pinch of salt. Gently toss the tortilla strips until they’re completely coated in oil. Spread the oil coated tortilla strips out over a baking sheet in a single layer. Try to make them overlap as little as possible. The more they overlap the longer they’ll take to cook.
Bake the tortilla strips for 10-15 minutes, stirring every five minutes or so, or until they’re deeply golden brown and crispy. The cooking time can vary quite a bit depending on the size of the tortilla strips and how closely packed they are on the baking sheet, so watch them closely and adjust the cooking time as needed. Set the tortilla strips aside.
After 8 hours it will look like this. The chicken will be very tender and easy to shred at this point…
Carefully remove the chicken breast, shred it with two forks, then stir it back into the soup.
And the Slow Cooker Chicken Tortilla Soup is essentially finished at this point. It’s always a good idea to give it a taste and adjust the salt if needed. But the real magic happens when you plate it up…
After ladling the soup into your bowls, add a handful of the toasty tortilla crisps, and any additional toppings you like. Squeeze a wedge of fresh lime over top and enjoy!
This is DELICIOUS. Perfect for cinco de mayo. I made mine in my instantpot, using the slow cooker setting but I’m sure it would work fine in a pressure cooker, too. I added shredded cheese on top of the tortilla strips. Be careful with the strips bc they burn easily!! I used two chicken breasts, which was perfect.
Update: I just reheated some soup I had frozen. I didn’t have any more strips so I just pan-fried a corn tortilla and it was delicious! I didn’t burn it like I did the strips in the oven.
So I had everything to make this for dinner last night, but then it was too freakin’ hot for soup😑 So, I made a batch of Beth’s Taco Rice (except with quinoa instead of rice.) Then I combined it in a 9×13 pan with most of the soup ingredients (Rotel, diced tomatoes, a can of corn, a can of black beans, and frozen white beans in place of the chicken.) Mixed it all up, dumped it in the pan, topped with shredded cheese and sliced black olives, and popped it on the oven…it turned out super yummy! Thank you again for all of your creative and versatile recipes Beth!
Wow! That’s an awesome idea!
I sadly don’t have a crockpot big enough for this recipe. Any tips on how to cook this on the stovetop?
You can simmer it on low until the chicken is tender enough to shred. Usually that’s about 45 minutes or so. :)
Made this for dinner tonight and it was SO yummy and super easy to throw together! Two thumbs up!
This was one of the best tortilla soups I’ve made! It’s a great, easy recipe. I only had one frozen chicken breast and threw it in (in it’s frozen state) and it turned out perfectly. Thanks for the great recipe!
This soup is off the hook! I had picked up a little can of mild chilies thinking I needed them in addition to the two cans of diced so I threw them in too. I also used three medium sized chicken breast. I went with the Better than Bullion for the base on your suggestion. It’s a hearty soup and I served just the soup (with tortilla topping and shredded Mexican blend cheese) for dinner. I made no other adjustments. This soup just blew us away. Oh yum yum yum ! ! ! Thanks for a great recipe.
Do you have instructions for making in the Instant Pot?
No, I’m sorry, I haven’t tried this in the Instant Pot. You might try using the poultry setting. You basically just want to cook it long enough for the chicken to get tender and easily shreddable.
Does this freeze well?
Yes it does. :)
I am slap out of cumin AND smoked paprika, but I have an envelope of taco seasoning? Substitute?
Not sure if you have used it already but taco seasoning should work too! Only thing you should be careful sbout is the salt. Taco seasoning tends to be salty so you might want to use water instead of broth.
That could work, just use a low-sodium chicken broth or else you’ll have a very salty soup. :)
We eat soups four seasons so this is perfect timing ! Thank you !
This dish looks so yum! Would love to try it. Also your pictures are so pretty! <3
E || OH LA LATKES
Man do I love tortilla soup, this looks excellent!
Super easy and super tasty. I made it tonight but I goofed. I was pulling frozen chicken stock from the freezer and grabbed what I thought was uncooked chicken. Nope. 1/2 cooked turkey breast. Used it anyway. Couldn’t really taste the difference but it also makes me think that you could make this with pickings from a rotisserie chicken. This one’s a keeper!
If I were to make a vegetarian version of this would you just suggest doubling the beans to substitute the chicken? Love your site and app!
I’ve got a vegetarian recipe that I like that’s pretty similar to this, and I usually just use a single can of beans. I do add a zucchini to round it out (usually large, cut into half-inch chunks, added near the end of the cook time so it gets cooked through but remains firm – without the chicken, everything cooks pretty quickly, so I haven’t tried using a slow cooker before). I think the resulting soup is pretty well-balanced and tastes great, although it’s perhaps less filling than the chicken version. Eating it for a
meal usually requires either a side dish or a second bowl. I’d be worried that doubling the beans would alter the texture of the soup too much.
Hi Mary,
I made this by using veggie broth, leaving out the chicken, and doubling the beans, and it turned out great! So in answer to your question, yes.
Yes, you could do that or you could even add some cubed sweet potato. Sweet potato goes great with these flavors and will add more body to the soup.
Glad I came across this question, as I’m planning on making a vegetarian version did this tonight! I’m going to do the can of black beans, and then add some frozen great northern beans that I crock pots a while back. I’ll come back to leave feedback on how it turns out when doubling the beans☺️
OMG. I LOVE chicken tortilla soup. Can’t wait to make this recipe very soon!!! :-)