Name: Slow Cooker Chicken Tortilla Soup
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Ingredients: 1.5 to 2 pounds boneless, skinless chicken breasts (or thighs); 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced (optional but adds sweetness); 1 can (15 ounces) black beans, rinsed and drained; 1 can (15 ounces) corn, drained (or 1.5 cups frozen corn); 1 can (14.5 ounces) fire-roasted diced tomatoes; 1 can (10 ounces) diced tomatoes with green chilies (like Rotel; choose mild or hot); 4 cups low-sodium chicken broth; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika (optional, but great for depth); 1/2 teaspoon dried oregano; 1/2 to 1 teaspoon kosher salt, to taste; 1/4 teaspoon black pepper; Juice of 1 lime (plus extra wedges for serving); Fresh cilantro, chopped, for topping; Tortilla strips or crushed tortilla chips, for serving; Optional toppings: sliced avocado, shredded cheese, sour cream or Greek yogurt, jalapeño, hot sauce

This is the kind of soup that makes the whole house smell inviting. It’s warm, hearty, and easy to pull together with simple pantry ingredients. Toss everything into a slow cooker in the morning, and you’ll have a comforting, bold-flavored dinner by evening.

The chicken turns tender, the spices bloom, and each bowl gets a little crunch from tortilla strips on top. It’s a reliable, fuss-free meal you’ll want on repeat.

What Makes This Special

This slow cooker chicken tortilla soup is all about big flavor with minimal effort. You’re building layers from tomatoes, chilies, spices, and a splash of lime, then finishing with fresh toppings.

It’s flexible enough for weeknights, game days, or feeding a crowd. The slow cooker does the heavy lifting, so you get depth of flavor without babysitting a pot.

Even better, it’s customizable. You can keep it mild or dial up the heat, use fresh or frozen corn, and choose your favorite toppings.

It freezes well, reheats beautifully, and tastes even better the next day.

What You’ll Need

1.5 to 2 pounds boneless, skinless chicken breasts (or thighs)
1 medium yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, diced (optional but adds sweetness)
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) corn, drained (or 1.5 cups frozen corn)
1 can (14.5 ounces) fire-roasted diced tomatoes
1 can (10 ounces) diced tomatoes with green chilies (like Rotel; choose mild or hot)
4 cups low-sodium chicken broth
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika (optional, but great for depth)
1/2 teaspoon dried oregano
1/2 to 1 teaspoon kosher salt, to taste
1/4 teaspoon black pepper
Juice of 1 lime (plus extra wedges for serving)
Fresh cilantro, chopped, for topping
Tortilla strips or crushed tortilla chips, for serving
Optional toppings: sliced avocado, shredded cheese, sour cream or Greek yogurt, jalapeño, hot sauce

How To Make Slow Cooker Chicken Tortilla Soup

Layer the base: Add onion, garlic, and bell pepper to the slow cooker. Pour in the black beans, corn, fire-roasted tomatoes, and the tomatoes with green chilies.
Season it well: Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to coat the veggies and beans with the spices.
Add chicken and broth: Nestle the chicken breasts (or thighs) into the mixture.
Pour in the chicken broth so everything is mostly submerged.
Cook low and slow: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and easily shreds.
Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Return the chicken to the slow cooker and stir.
Brighten the flavors: Stir in the lime juice. Taste and adjust salt, pepper, or chili powder as needed.
Serve and top: Ladle into bowls and finish with tortilla strips, cilantro, avocado, cheese, or a dollop of sour cream.
Add lime wedges on the side.

Overhead tasty top view of slow cooker chicken tortilla soup

Keeping It Fresh

For the best texture, add crunchy toppings right before serving. Store leftover soup without toppings in an airtight container in the fridge for up to 4 days. The flavors deepen over time, so day two is often even better.

To freeze, let the soup cool completely, then portion into freezer-safe containers.

Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave. Wait to add lime and fresh toppings until after reheating for the brightest taste.

Benefits of This Recipe

Hands-off cooking: Minimal prep and no babysitting.
The slow cooker does the work.
Balanced meal: Protein from chicken, fiber from beans, and veggies in every bowl.
Budget-friendly: Uses affordable pantry staples and stretches well for multiple meals.
Customizable heat: Keep it mild for kids or turn it up with hot chilies and jalapeños.
Great for meal prep: Easy to double, freezes well, and reheats like a dream.

Common Mistakes to Avoid

Under-seasoning: Slow cooker recipes need enough salt and spice to stay bold. Taste at the end and adjust.
Overcooking chicken: Even in a slow cooker, chicken can dry out if left too long. Aim for shreddable but juicy.
Skipping the lime: The acid wakes up the soup.
If you don’t have lime, add a splash of apple cider vinegar.
Adding dairy too early: If using sour cream or cheese, add at serving time to avoid curdling.
Soggy toppings: Keep tortilla strips and fresh garnishes off the soup until the bowl hits the table.

slow cooker chicken tortilla soup recipe

Variations You Can Try

Smoky chipotle: Stir in 1–2 teaspoons of minced chipotle in adobo for deep heat and smoke.
Green version: Swap the diced tomatoes and chilies for salsa verde, and add a can of hominy.
Creamy twist: Stir in 1/2 cup of heavy cream or coconut milk at the end for a velvety finish.
Vegetarian: Skip the chicken, use vegetable broth, and add an extra can of beans or diced sweet potato.
Thighs for extra richness: Chicken thighs hold up well and stay tender even after long cooking.
High-protein boost: Add 1/2 cup red lentils in the beginning; they’ll dissolve slightly and thicken the soup.
Grilled corn topping: Char corn in a skillet and sprinkle on top for extra flavor.

FAQ’s For Slow Cooker Chicken Tortilla Soup

Can I use frozen chicken?

For food safety, it’s best to thaw chicken before adding it to the slow cooker. If you must start from frozen, use the High setting and ensure the chicken reaches 165°F, but thawing overnight in the fridge is the safer option.

How can I make it spicier?

Add extra diced jalapeño, use hot diced tomatoes with chilies, or mix in chipotle in adobo. A little cayenne or hot sauce at the end also works.

Can I make this on the stovetop?

Yes. Sauté the onion, pepper, and garlic in a little oil. Add spices, then the tomatoes, beans, corn, broth, and chicken. Simmer 20–25 minutes, shred the chicken, and finish with lime.

What if I don’t have fire-roasted tomatoes?

Regular diced tomatoes are fine. If you want more depth, add an extra pinch of smoked paprika or a splash of liquid smoke.

How do I thicken the soup?

Let it simmer uncovered for 10–15 minutes after shredding the chicken, or mash some of the beans with a spoon. You can also stir in a small handful of crushed tortilla chips.

Can I prep this the night before?

Absolutely. Add everything except the broth and lime to a container and refrigerate. In the morning, transfer to the slow cooker, add broth, and start cooking. Add lime at the end.

Is it gluten-free?

The soup itself is typically gluten-free if you use certified GF broth and spices. Use gluten-free tortilla chips or strips for topping to keep the whole dish gluten-free.

Final Thoughts

Slow cooker chicken tortilla soup checks every box: easy, comforting, and full of bold, fresh flavor.

It’s a weeknight hero and a crowd-pleaser, with toppings that let everyone customize their bowl. Keep the ingredients on hand, and you’ve always got a satisfying dinner ready to go. Once you try it, it’ll earn a permanent spot in your rotation.