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Slow Cooker Chicken Tortilla Soup
4.7 from 135 votes

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup combines boneless chicken thighs with tomatoes, chilies, beans, corn, and spices cooked gently over hours. The finished soup is hearty with tender shredded chicken and a balance of smoky and mild heat flavors. Toppings like crushed tortilla chips and cheese add texture and richness to this comforting, filling soup.

Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings: 5 Servings
Course: Soup
Cuisine: Mexican

Ingredients

  • 1 3/4 lbs chicken thigh or chicken breasts (trim thighs of excess fat, boneless skinless
  • 2 (14.5 oz cans) chicken broth low-sodium
  • 1 (14.5 oz) can diced tomatoes fire roasted
  • 1 (8 oz) can tomato sauce
  • 1 (4 oz) can green chili chopped
  • 3/4 cups finely chopped yellow onion rinsed under hot water to remove harsh bite
  • 1 Tbsp minced garlic rinsed under hot water to remove harsh bite
  • 1 Tbsp chili powder
  • 2 tsp cumin ground
  • 1 tsp paprika (sweet or smoked)
  • salt to taste, freshly ground
  • black pepper to taste, freshly ground
  • 1 (14.5 oz) can black beans drained and rinsed
  • 1 1/2 cups corn frozen
  • 1/4 cup cilantro chopped, fresh
For serving (optional):
  • tortilla chips crushed
  • cheddar cheese or Monterey Jack cheese, shredded
  • avocado diced roma tomatoes, sour cream (optional, diced

Instructions

    Cup of Yum
  1. Add chicken to 5 to 7 quart slow cooker.
  2. Pour in chicken broth, diced tomatoes, tomato sauce, and green chilies. Add onion, garlic, chili powder, cumin, paprika, and season with salt and pepper to taste.
  3. Cover and cook on low heat 6 hours, or until chicken is cooked through.
  4. Remove chicken and shred, then return to slow cooker along with black beans, corn, cilantro and lime juice, stir. Allow to cook until heated through.
  5. Serve warm with tortilla chips, cheese and other optional ingredients.

Notes

  • Finely dice onions to ensure tenderness after slow cooking.
  • Add diced red bell pepper or jalapenos to increase vegetable content or heat.
  • Make homemade baked or fried tortilla strips as toppings if desired.
  • Recipe yields about 11 cups; toppings are optional and not included in nutrition info.