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Slow Cooker Chicken Tortilla Soup (Dump-and-Go!)

Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6
Calories 355
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.
Calories: 355kcal
Course: Soup
Cuisine: Mexican
Keyword: Slow Cooker Chicken Tortilla Soup