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chicken tortilla soup

Slow Cooker Chicken Tortilla Soup

Everything goes in the slow cooker in the morning, chicken gets shredded when you get home, and dinner is on the table in ten minutes. Loaded with black beans, corn, Rotel, and warm spices — top it with cheese, sour cream, crushed tortilla chips, and avocado and it's a full meal that tastes like it took effort.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Course, Soup
Cuisine American, Mexican
Servings 6 servings

Ingredients
  

Meat & Protein

  • 1.5 lbs boneless skinless chicken breasts 2 to 3 breasts, placed in whole

Produce

  • 1 yellow onion diced
  • 4 garlic cloves minced
  • 1 lime juiced, plus wedges for serving
  • 0.25 cup fresh cilantro roughly chopped, stirred in at the end

Dairy

  • 1 cup shredded Mexican cheese blend for topping
  • 0.5 cup sour cream for topping

Pantry & Canned Goods

  • 1 can diced tomatoes with green chiles 10 oz, such as Rotel, undrained
  • 1 can black beans 15 oz, drained and rinsed
  • 1 can corn 15 oz, drained — or 1 cup frozen, thawed
  • 1 can tomato sauce 8 oz
  • 4 cups chicken broth low sodium
  • 2 cups tortilla chips crushed, for topping

Seasonings & Spices

  • 1.5 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 tsp crushed red pepper flakes optional, for heat

Instructions
 

  • Add the chicken breasts to the slow cooker whole — no cutting, no browning. Add the diced onion, minced garlic, Rotel, black beans, corn, tomato sauce, and chicken broth directly on top. Sprinkle in the chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and red pepper flakes if using. Stir everything together around the chicken.
  • Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the chicken is cooked through and shreds easily.
  • Remove the chicken breasts to a cutting board or bowl. Shred with two forks, then return the shredded chicken to the slow cooker. Stir in the lime juice and fresh cilantro.
  • Taste and adjust salt if needed. Ladle into bowls and top with shredded cheese, sour cream, crushed tortilla chips, and avocado if desired. Serve with lime wedges.

Notes

Chicken thighs work just as well as breasts here and stay slightly more tender. Use the same quantity.
For a creamier soup, stir in 4 oz of cream cheese or a splash of heavy cream after shredding the chicken. Let it melt into the soup for 10 minutes on the warm setting before serving.
This soup freezes perfectly. Cool completely, portion into airtight containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop with a splash of broth if it has thickened.
Keyword chicken tortilla soup, crockpot chicken tortilla soup, easy chicken soup, slow cooker chicken tortilla soup, slow cooker soup
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