The Ultimate Dump-and-Go Comfort Food
Busy day ahead? No worries. This Slow Cooker Chicken Tortilla Soup requires just five minutes of prep, and the rest is hands-off.
Toss in your ingredients, set the slow cooker, and let it work its magic.
When you’re ready to serve, top it off with crispy tortilla strips and any extra toppings you like.
Perfect for busy nights when you want a flavorful, satisfying meal without all the hassle.
For Slow Cooker Chicken Tortilla Soup
- Chicken – I use boneless, skinless chicken breasts or thighs. Both work well, depending on your preference for white or dark meat.
- Yellow Onion – Diced for flavor and a bit of texture in the soup.
- Black Beans – Drained and rinsed; adds heartiness and fiber.
- Corn – Fresh or frozen defrosted corn kernels for sweetness and texture.
- Diced Tomatoes – Standard canned tomatoes that add acidity and balance to the dish.
- Fire-Roasted Tomatoes with Green Chilis – For a smoky kick and a bit of heat.
- Ground Cumin – A key spice for that warm, earthy flavor.
- Garlic ùPowder – A savory depth of flavor to complement the other spices.
- Smoked Paprika – Adds a smoky, slightly spicy flavor.
- Chili Powder – Mild heat to balance the flavors without overwhelming the soup.
- Kosher Salt – To enhance and season the soup.
- Chicken Stock – The base of the soup for a rich and flavorful liquid.
For Crispy Tortilla Strips
- Corn Tortillas – Cut into strips; these become crispy when baked.
- Avocado Oil – Or any neutral oil for tossing the tortilla strips.
- Salt – A pinch to season the crispy strips.
For Serving
- Fresh Lime Juice – Adds a burst of freshness at the end.
- Optional Toppings – Guacamole, Cilantro, Avocado, Mexican Cheese Blend, Sour Cream, Sliced Jalapenos
Slow Cooker Chicken Tortilla Soup (Dump-and-Go!)
Looking for an easy dinner that practically makes itself? This Slow Cooker Chicken Tortilla Soup is packed with juicy chicken, vibrant veggies, and perfectly crispy tortilla strips.
Ingredients
- 1 ½ Ib boneless, skinless chicken breasts or thighs
- 1 small yellow onion, diced
- 1 can (15-ounce) black beans, drained and rinsed
- 1 ½ cups fresh or frozen corn kernels, thawed
- 1 can (15-ounce) diced tomatoes
- 1 can (15-ounce) diced fire-roasted tomatoes with green chilis (e.g., Rotel)
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp mild chili powder
- 1 tsp kosher salt
- 3 cups chicken stock
For Crispy Tortilla Strips:
- 4 corn tortillas, cut into thin strips
- 1 tbsp avocado oil (or another neutral oil)
- A pinch of salt
To Add at the End:
- 2 tbsp fresh lime juice
Optional Toppings:
- Easy Guacamole
- Cilantro, avocado, Mexican cheese blend, sour cream, sliced jalapenos
Instructions
- Prepare the Soup:In a 6-quart slow cooker, add the chicken, onion, beans, corn, diced tomatoes, fire-roasted tomatoes, cumin, garlic powder, smoked paprika, chili powder, salt, and chicken stock. Stir to combine.Cover and cook on high for 4-5 hours or low for 6-7 hours, until the chicken is fully cooked and shreds easily with a fork. Do not uncover during cooking.
- Make the Crispy Tortilla Strips (Optional):While the soup is cooking, preheat the oven to 400°F (200°C).Spread the tortilla strips on a rimmed baking sheet. Drizzle with avocado oil and sprinkle with a pinch of salt. Toss to coat the strips evenly.Bake for 8-10 minutes, tossing halfway through, until the strips are golden and crispy. Transfer to a paper towel-lined plate and let cool.
- Finish the Soup:Once the soup is ready, uncover the slow cooker. Remove the chicken and transfer it to a cutting board. Shred it with a fork or cut it into chunks.Return the shredded chicken to the slow cooker along with the lime juice. Stir to combine, and taste for seasoning. Adjust with more salt or lime juice if desired.
- Serve:Serve the soup with the crispy tortilla strips and any additional toppings you like, such as guacamole, cilantro, avocado, Mexican cheese blend, sour cream, and jalapenos.
Notes
- If you prefer to skip the crispy tortilla strips, simply serve the soup with store-bought tortilla chips instead.
- The nutrition information provided is based on using chicken breasts and avocado oil without any optional toppings.
- Can I use frozen chicken breasts for this recipe?
Yes! You can use frozen chicken breasts directly in the slow cooker. There’s no need to thaw them first. Just make sure they cook to an internal temperature of 165°F (74°C). - How can I make the soup spicier?
For a spicy kick, add some chopped jalapeños, either fresh or pickled. You can also toss in a pinch of cayenne pepper or use a can of spicy fire-roasted tomatoes. - Can I prepare the soup in advance and freeze it?
Yes, this soup is perfect for prepping ahead. Combine all ingredients (except the toppings) in a freezer-safe bag or container and freeze. When you’re ready, thaw overnight in the fridge and cook as directed. - What can I use if I don’t have tortilla strips?
No worries! You can substitute store-bought tortilla chips for the crispy strips, or simply skip them altogether if you’re short on time. The soup still tastes amazing! - Can I use canned beans instead of dried beans?
Absolutely! Canned black beans are a great substitute. Just make sure to drain and rinse them before adding them to the soup to reduce excess sodium.
