Chicken Tortilla Soup: A Slow Cooker Fiesta in Every Bowl
When you crave something warm, zesty, and utterly comforting, few dishes satisfy like a bowl of Chicken Tortilla Soup. Inspired by Tex-Mex flavors, this slow-cooked version delivers a perfect medley of tender chicken, sweet corn, savory tomatoes, and a touch of spice—crowned with crunchy tortilla strips, creamy avocado, and fresh herbs for a multi-textured, flavor-packed meal.
Chicken Tortilla Soup has deep roots in Mexican and Southwestern American cooking, blending pantry staples with bold spices to create a dish that’s as satisfying as it is adaptable. Originally a way to use up leftover chicken and tortillas, it’s now a beloved staple in kitchens and restaurants alike. What makes this crockpot version so magical is the way the spices infuse into the broth over hours, creating a depth of flavor that’s hard to achieve on the stovetop.
With minimal prep and maximum payoff, this soup is perfect for weeknight dinners, meal prepping, or feeding a hungry crowd.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken | 1 lb (450g) |
| Chicken broth | 4 cups |
| Diced tomatoes (canned) | 1 can (14 oz) |
| Frozen corn | 1 cup |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Chili powder | 1 teaspoon |
| Cumin | 1 teaspoon |
| Salt and pepper | To taste |
| Tortilla strips | For topping |
| Avocado (sliced) | For topping |
| Fresh cilantro | For topping |
Ingredient Notes:
- Use chicken thighs for extra moisture and flavor, or chicken breasts for a leaner version.
- Add a can of black beans for extra protein and fiber.
- For a low-sodium option, choose reduced-salt broth and tomatoes.
Equipment Needed
- Crockpot / Slow Cooker: Perfect for tenderizing chicken and allowing spices to infuse the broth.
- Cutting board & knife: For prepping onions, garlic, and toppings.
- Forks: To shred the chicken after cooking.
- Ladle: For mess-free serving.
The slow cooker makes this dish nearly hands-off, transforming basic ingredients into something special with very little effort.
Step-by-Step Instructions
Begin by chopping the onion and mincing the garlic. Place the chicken in the crockpot, then add the onion, garlic, diced tomatoes, frozen corn, and spices—chili powder, cumin, salt, and pepper.
Pour in the chicken broth and stir everything gently to combine. Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken is cooked through and tender.
Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the soup and stir well.
Let the soup sit for a few minutes before serving to allow the flavors to meld.
Ladle the soup into bowls and garnish with crispy tortilla strips, creamy avocado slices, and fresh chopped cilantro.
Tips and Variations
Tips for Success:
- Shred the chicken while it’s warm for easiest handling.
- Toast tortilla strips in the oven for added crunch and flavor.
- Stir in a squeeze of lime juice before serving to brighten the flavors.
Flavor Variations:
- Add chipotle peppers in adobo sauce for a smoky, spicy twist.
- Stir in a bit of cream cheese or sour cream for a creamy version.
- Use fire-roasted tomatoes for extra depth.
Dietary Options:
- Dairy-Free: Naturally dairy-free unless cream or cheese toppings are added.
- Gluten-Free: This soup is naturally gluten-free; just ensure tortilla strips are made from corn tortillas.
- Vegan: Use vegetable broth, skip chicken, and add beans or tofu.
Serving Suggestions
Serve this soup in wide bowls to showcase the colorful toppings. Garnish each serving with tortilla strips for crunch, avocado for creaminess, and fresh cilantro for a pop of herbal brightness.
Pair it with a grilled cheese quesadilla, cheese toast, or a simple side of Mexican rice for a complete meal. A few lime wedges on the side let everyone add their own zesty touch.
If serving to guests, set up a topping bar with sour cream, lime wedges, jalapeños, shredded cheese, and tortilla chips for a fun and customizable presentation.
Pairings
The bold flavors and spicy notes of Chicken Tortilla Soup call for refreshing, balanced beverages:
- Mexican lagers like Corona or Modelo complement the spice with crisp refreshment.
- A chilled Margarita or Paloma adds citrusy zing that enhances the soup’s depth.
- For non-alcoholic options, try limeade, iced hibiscus tea (agua de jamaica), or sparkling water with a twist of lime.
These pairings cool the palate and let the layered flavors of the soup shine.
Storage and Reheating
Cool the soup fully before transferring to airtight containers. It keeps well in the refrigerator for up to 4 days.
To freeze, portion out the soup—minus toppings—and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat on the stovetop over medium heat or in the microwave in intervals, stirring occasionally. Add a splash of water or broth if it thickens.
Top with fresh garnishes just before serving for best texture.
Nutritional Information
Per serving (approx. 1½ cups, without toppings):
- Calories: 260
- Fat: 7g
- Carbohydrates: 20g
- Protein: 28g
- Fiber: 4g
- Sugar: 5g
- Sodium: 750mg
Allergens: None inherently, but confirm with specific brands of broth or toppings.
Nutrition information is automatically calculated, so should only be used as an approximation.
Conclusion
Chicken Tortilla Soup is a vibrant, bold, and nourishing meal that hits all the right notes—savory, spicy, creamy, and crunchy. It’s easy to make, endlessly customizable, and perfect for any night of the week.
We’d love to hear how you topped your bowl—avocado mountain, cilantro forest, or cheese volcano? Share your variations in the comments and tag us with your creations on social media!
Crockpot Chicken Tortilla Soup Recipe
6
servings10
minutes7
hours7
hours10
minutesIngredients
1 lb boneless, skinless chicken
4 cups chicken broth
1 can (14 oz) diced tomatoes
1 cup frozen corn
1 medium onion, chopped
2 garlic cloves, minced
1 tsp chili powder
1 tsp cumin
Salt and pepper to taste
Tortilla strips, avocado, cilantro (for topping)
Directions
- Add chicken, broth, tomatoes, corn, onion, garlic, and spices to crockpot.
- Cook on low for 6–7 hours or high for 3–4 hours.
- Remove and shred chicken, return to soup.
- Serve with tortilla strips, avocado, and cilantro.
Notes
- For spicier soup, add chili flakes or chipotle peppers during cooking.
