Slow Cooker Chicken Tortilla Soup Recipe

This is chicken tortilla soup the most comforting meal that features incredible taste and all of that while doing work for you. Toss chicken breasts, diced tomatoes, green chilies, beans, corn, and spices into your slow cooker and await a dinner that will surely knock your off. Cook on low for 6-7 hours, shred chicken then stir in crushed tortillas chips to thicken the soup. Add sour cream, cheese, cilantro, and avocado for flavor. This comforting soup is ideal for when the days are busy, and it’s delicious and filling. Pair it with additional tortilla chips for another layer of crunch and dig in!

Read More About: Instant Pot Minestrone Soup

What is Tortilla Soup?

Tortilla soup is a warming, tasty tomato, bean, corn and spice soup: cumin, chili powder and so on. Most end with a scattering of fried tortilla strips or chips, absolutely necessary to crunchiness in this soup. 

Ingredients To Make Chicken Tortilla Soup

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 (4 ounce) can chopped green chile peppers
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• 2 tablespoons vegetable oil, or as needed

How To Make Chicken Tortilla Soup

Gather the Ingredients: 

Mix it all together to combine.

Make the Soup: 

Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chicken will be fully cooked with a fork.

Shred the Chicken: 

When the chicken is cooked, and add the shredded chicken back to the soup and stir to combine.

Add the Tortilla Chips: 

Stir in the broken tortilla chips for a thicker texture and flavor. Let them sit in the soup for a couple of minutes until they soften and thicken the broth.

Serve and Garnish: 

Spoon the soup into bowls and add toppings of your choice — sour cream, shredded cheese, fresh cilantro, slices of avocado and more tortilla chips for added crunch.

Chicken Tortilla Soup Tips:

Increase/Decrease:

• The Chili Powders and Green Chili as per spice level. You can replace jalapeño for heat, or reduce chili powder for a more mild flavor.

To make it even quicker:

• Use rotisserie chicken in place of the raw chicken breasts. You simply shred the chicken and throw it into the slow cooker in the last hour or so of cooking.

Make It Creamier:

• For a creamier soup, stir in some heavy cream or whole milk for finishing touches near the end.

Store Leftovers:

• This soup will hold in the refrigerator for 3 days or in the freezer for 3 months.

Why You’re Going to Love this Slow Cooker Chicken Tortilla Soup:

This slow cooker chicken tortilla soup is exactly what you need one of those busy, crazy nights you crave get it and forget it type of meal. It’s just big-bang flavor from the tomatoes, the beans and the spices, and there’s that wonderful textural element from the tortilla chips — perfect texture for bringing that good, old-fashioned tortilla soup thing. When you’re feeding a crowd or devouring bowl after bowl, it’s a hearty, comforting dish that’s sure to please everyone.