Our Family Favorite:
This Chicken Tortilla Soup is one of our family’s all-time favorites! It’s my go-to “I want something cozy but also don’t want to actually do anything” meal for fall or winter days. You can toss everything into the slow cooker in under 15 minutes and let it do its magic all day long. Bonus: your house will smell so amazing you’ll feel like you’ve tricked people into thinking you’ve been cooking for hours. (You haven’t. And that’s the beauty of it.)
EASY Slow Cooker Chicken Tortilla Soup Recipe
- Simple ingredients you probably already have in your kitchen (see? You’re basically halfway done already).
- Everything goes in one pot, which means minimal cleanup—bless.
- You can assemble it the night before, pop the crock in the slow cooker the next morning, and boom: dinner is handled. Easy peasy, soup-squeezy.
Ingredients
- Chicken:
Use defrosted or frozen — both work. If it’s frozen, you might need a little extra cooking time, but honestly, if you assemble the night before and let it sit in the fridge, it basically defrosts itself while soaking up all those yummy spices. Lazy cooking for the win. - Garlic:
Minced garlic adds the best flavor and aroma. You can use garlic powder in a pinch, but fresh is always the move. - Chicken Broth: Any broth works! Chicken, veggie, whatever you’ve got. I use Better Than Bouillon broth because it’s easy to store and has no MSG (and because I’m making healthy choices).
- Stewed Tomatoes:
Dump the whole can or jar in — liquids and all. They add a lovely sweetness and depth to the soup. - Salsa:
Use your favorite salsa. Seriously. You already love it, so you’re guaranteed to love it in this soup. (You’re welcome.) - Cumin:
A must-have for Southwest flavor. Don’t skip it unless you enjoy sadness. - Cilantro:
Ah…the great divider. Put it in if you love it, leave it out if you don’t. I’ve made this soup both ways and it’s fantastic either way, so follow your cilantro heart. - Corn:
Fresh, frozen, or canned — they all work. Adds color, texture, and a little sweetness. - Black Beans:
Great extra protein and perfect flavor pairing. Plus, beans make everything feel heartier. - Toppings (the fun part):
Tortilla chips (the lime ones are elite), shredded cheese, avocado/guacamole, Greek yogurt, or my personal favorite: homemade Sourdough Discard Tortilla Chips/Strips.
All ingredients listed below with exact amounts needed.
Putting Together the Chicken Tortilla Soup
Here we go — you’ve got this!
Slow Cooker
Steps:
Step 1:
Grab your slow cooker (4½–6 quart). Add everything except the toppings: frozen or defrosted chicken, garlic, chicken broth, stewed tomatoes, salsa, cumin, cilantro*, corn, and black beans.
Toppings wait until the end — tortilla chips do not enjoy slow-cooking.
Cilantro is optional.
Step 2:
Cover and cook:
- High: 4–6 hours
- Low: 8–10 hours
This means that for a 6pm dinner, I get this out at 8am, put the crock in the slow cooker base on low and it’s cooked by 5. No effort.
Finish up:
Steps:
Step 3:
Grab two forks and a cutting board. Fish the cooked chicken out of the slow cooker (politely but firmly), place it on the board, and shred it. I like mine thin and stringy; some of my family likes chunkier pieces, so I usually do a mix. Once everything’s shredded, return the chicken to the slow cooker and let it soak up all that flavor before serving.
Step 4:
Ladle the delicious, aromatic soup into bowls. Add your favorite toppings: tortilla chips, cheese, avocado or guacamole, Greek yogurt (a healthier stand-in for sour cream — and no, you won’t taste the difference, promise). Sometimes I squeeze a little lime juice on top for a bright citrus kick.
Step 5: Enjoy! Laugh! Have Fun with your family or friends you share this soup with.
Table Conversation Starter:
Describe your ideal cozy day – What would this look like, feel like, smell like?
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Tasty Chicken Tortilla Soup
Ingredients
Equipment
Method
- 1. Add Ingredients to Slow Cooker- Place chicken (frozen or defrosted), garlic, chicken broth, stewed tomatoes, salsa, cumin, cilantro (optional), corn, and black beans into a 4½–6 quart slow cooker. Do not add toppings yet.
- 2. Cook-Cover and cook on High for 4–6 hoursOR on Low for 8–10 hours.
- 3. Shred the Chicken- Remove cooked chicken from the slow cooker and place it on a cutting board. Use two forks to shred into thin or chunky pieces (your choice). Return shredded chicken to the slow cooker and stir to combine.
- 4. Serve- Ladle soup into bowls. Add desired toppings such as tortilla chips, shredded cheese, avocado or guacamole, and Greek yogurt. Optional: squeeze fresh lime juice over the top.
- 5. Enjoy-Serve hot and enjoy with family or friends.
- Optional conversation starter: Describe your ideal cozy day.
