Slow Cooker Chicken Tortilla Soup Recipe

Introduction

This Slow Cooker Chicken Tortilla Soup is a comforting and flavorful meal that’s perfect for busy days. It combines tender chicken with beans, corn, and a zesty kick from jalapeño, all slow-cooked to perfection. Top it with crunchy tortilla strips and your favorite garnishes for a satisfying bowl.

Ingredients

• 1 pound boneless skinless chicken thighs or breasts
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can sweet corn, drained
• 1 onion, diced
• 1 jalapeño pepper, seeds removed and finely chopped (adjust to taste)
• 3 tbsp taco seasoning or 30g packet
• 4 cups chicken broth
• 1 cup tortilla strips
• Optional toppings: sliced avocado, chopped fresh cilantro, shredded cheese, sour cream

Instructions

1. Step 1: Place the chicken, diced tomatoes with their juice, black beans, corn, diced onion, and jalapeño in the slow cooker.
2. Step 2: Pour in the chicken broth and add the taco seasoning. Stir everything gently to combine.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easy to shred.
4. Step 4: Remove the chicken from the slow cooker and shred it with two forks.
5. Step 5: Return the shredded chicken to the soup and stir well.
6. Step 6: Serve topped with tortilla strips and your choice of optional toppings like avocado, cilantro, cheese, or sour cream.

Tips & Variations

• For homemade taco seasoning, mix 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried oregano, and ½ teaspoon salt.
• Adjust the jalapeño quantity if you prefer milder or spicier soup.
• Use chicken breasts for a leaner option, or thighs for more richness and tenderness.
• Add a squeeze of fresh lime juice before serving for a bright, fresh flavor.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. For longer storage, freeze the soup for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken directly in the slow cooker, but be sure to add extra cooking time to ensure the chicken is fully cooked through.

What can I use instead of tortilla strips?

If you don’t have tortilla strips, crushed tortilla chips or crushed corn chips make a great crunchy topping. You can also serve the soup with warm tortillas on the side.

Slow Cooker Chicken Tortilla Soup Recipe

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★★★★★

4.5 from 70 reviews

A hearty and flavorful Slow Cooker Chicken Tortilla Soup made with tender chicken, black beans, corn, tomatoes, and a blend of spices. This easy slow-cooker recipe delivers comforting Mexican-inspired flavors with minimal effort, perfect for a cozy weeknight meal.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 6-8 hours on low or 3-4 hours on high
• Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound boneless skinless chicken thighs or breasts
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can sweet corn, drained
• 1 onion, diced
• 1 jalapeño pepper, seeds removed and finely chopped (adjust to taste)
• 3 tbsp taco seasoning or 30g packet
• 4 cups chicken broth
• 1 cup tortilla strips

Optional Toppings

• Sliced avocado
• Chopped fresh cilantro
• Shredded cheese
• Sour cream

Homemade Taco Seasoning (Optional)

• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt

Instructions

1. Combine Ingredients: Place the chicken, diced tomatoes with their juice, black beans, canned corn, diced onion, and jalapeño in the slow cooker.
2. Add Broth and Seasoning: Pour in the chicken broth and add the taco seasoning on top. Stir everything quickly to combine all ingredients evenly.
3. Cook the Soup: Cover the slow cooker with the lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is fully cooked and tender enough to shred easily.
4. Shred Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup and stir to incorporate.
5. Serve with Toppings: Ladle the soup into bowls and top with tortilla strips. Add optional toppings such as sliced avocado, fresh cilantro, shredded cheese, or sour cream for extra flavor and texture.

Notes

• For a homemade taco seasoning blend, mix 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, and 1/2 teaspoon salt.
• You can adjust the jalapeño amount to control the heat of the soup.
• Use chicken thighs for juicier meat or breasts for leaner soup.
• Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

Keywords: chicken tortilla soup, slow cooker soup, easy dinner, Mexican soup, crockpot chicken, chicken bean soup