Slow Cooker Chicken Tortilla Soup – Cozy, Zesty, Comforting, and Perfectly Simple

There is nothing quite like coming home to the warm, comforting aroma of Slow Cooker Chicken Tortilla Soup simmering away all day. It’s cozy, hearty, full of bold flavors, and one of those meals that manages to be both incredibly satisfying and wonderfully easy. A true dump-and-go masterpiece.

Chicken tortilla soup is one of those timeless comfort foods — rich tomato broth, tender shredded chicken, sweet corn, smoky spices, and black beans all coming together in perfect harmony. It’s the kind of soup that warms you from the inside out and feels just as appropriate on a chilly winter evening as it does on a rainy spring afternoon. And because it uses the slow cooker, the flavors meld beautifully without any extra effort. You simply toss in the ingredients, walk away, and come back later to something delicious.

This soup has roots in Mexican home cooking, where versions of “sopa de tortilla” have been enjoyed for generations. The classic elements — tomatoes, broth, chiles, tender chicken, fried tortilla strips — have evolved into countless variations across both Mexican and Tex-Mex kitchens. What remains the same is the heart of the dish: warmth, depth, and that irresistible contrast between savory soup and crispy tortilla strips.

In this recipe, the slow cooker does all the heavy lifting. Chicken breasts slowly poach in a broth filled with tomatoes, garlic, onion, cumin, and a touch of chili powder. By the time it’s done, the chicken shreds effortlessly, absorbing all the flavors of the broth. Corn and black beans add heartiness, fresh lime adds brightness, and cilantro brings everything to life. And of course — the toppings. Tortilla strips, avocado, cheese, sour cream, jalapeños… give me all of them.

Let’s make a big cozy pot of the easiest, most flavorful Slow Cooker Chicken Tortilla Soup.

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Ingredients

Soup Base:

• 1 ½ lbs boneless skinless chicken breasts
• 1 can (14.5 oz) diced tomatoes
• 1 can (10 oz) diced tomatoes with green chiles (Rotel-style)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen or canned corn
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon oregano
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper

Finishing:

• Juice of 1 lime
• ¼ cup fresh cilantro, chopped

Toppings:

• Crispy tortilla strips
• Avocado slices
• Shredded cheese
• Sour cream
• Jalapeños
• Fresh cilantro
• Lime wedges

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Instructions

Load the Slow Cooker

1. Place chicken breasts in the bottom of the slow cooker.
2. Add tomatoes, Rotel, black beans, corn, onion, garlic, spices, and chicken broth.
3. Stir gently to combine.

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Cook

4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

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Shred the Chicken

5. Remove chicken and shred with two forks.
6. Return shredded chicken to the slow cooker.

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Finish the Soup

7. Stir in lime juice and fresh cilantro.
8. Taste and adjust seasoning if needed.

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Serve

9. Ladle into bowls and pile on all your favorite toppings — tortilla strips, cheese, avocado, sour cream, jalapeños, cilantro, lime — the works.

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Tips & Tricks

• Add depth: A splash of enchilada sauce or tomato paste boosts richness.
• Don’t skip the lime: It brightens and balances the whole soup.
• Prefer thicker soup? Add an extra can of beans or reduce broth.
• For spicy soup: Add chipotle peppers in adobo or extra chili powder.
• Use thighs for extra tenderness: Chicken thighs stay incredibly juicy.

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Variations

• Creamy Chicken Tortilla Soup: Stir in ½ cup heavy cream or 4 oz cream cheese at the end.
• Veggie Tortilla Soup: Add bell peppers, zucchini, or mushrooms.
• Chipotle Tortilla Soup: Add 1 chopped chipotle pepper in adobo.
• Low-Carb Version: Skip beans and corn, add extra chicken and zucchini.
• Instant Pot Version: Cook 10 minutes on high, quick release, then shred chicken.

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Serving Suggestions

• With tortilla chips or strips
• Side of warm cornbread
• Over Mexican rice
• With fresh salad
• Paired with quesadillas or tamales

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Storage

• Refrigerator: Keeps 4 days
• Freezer: Up to 3 months
• Reheat: Gently in pot or microwave, adding broth if needed

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FAQ

Can I use frozen chicken?
Yes — cook on HIGH 4–5 hours or LOW 7–8 hours.

Can I skip the beans?
Absolutely — adjust to your preference.

Can I make it creamier?
Stir in cream cheese or heavy cream at the end.

Do I have to shred the chicken?
No — you can cube it instead, but shredded gives the best texture.

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History / Fun Facts

Chicken tortilla soup is inspired by traditional Mexican “sopa de tortilla,” which features chiles, tomatoes, broth, and crisp tortillas. The slow cooker variation is a Tex-Mex twist, transforming a classic into a simple, hands-off family meal beloved across the U.S.