Tortilla soup got its roots in mexican cusine, and people been eating it for a really long time even way back. It started out super simple, just some tomatoes, chili pepers and broken up tortillas all cooked in a pot, but now its loved everywhere. You can taste history in every spoonful, like your abuela made it on a chilly night.
Life is getting busier by the second, and most of us dont have hours to stand over the stove. That’s why slow cookers are so handy. You just toss in some good ingredients, set the timer and walk away. While you’re at work or running erronds, the soup cooks itself and fills your house with amazing smells so dinner’s ready when you are.
This Slow-Cooker Chicken Tortilla Soup brings together tender chicken, colorful veggies and spices all cooked low and slow till the flavors meld. Its easy enough if you’ve never used a slow cooker, but you can also tweak it if you like more heat or extra veggies. Get ready for a cozy, comfy bowl of soup without the fuss.
What is Slow-Cooker Chicken Tortilla Soup?
Slow-Cooker Chicken Tortilla Soup is just a twist on classic tortilla soup, but made easy in your slow cooker. Traditional tortilla soup is a tomato-based broth with chili peppers and spices, topped with crunchy tortilla strips. In this version you let everything simmer together all day so the chicken gets super tender and all the flavors join up in one big tasty mix.
Inside you’ll find juicy chicken, bell peppers, corn, onions and beans, plus spices like cumin and chili powder. Cooking on low heats the broth slowly so it soaks up all the good stuff. And the best part is you dont have to watch it—just set it and forget it till dinner time.
Ingredients
To make Slow-Cooker Chicken Tortilla Soup, you’ll need:
- Protein: Chicken breasts or thighs (boneless, skinless).
- Vegtables: Bell peppers, tomatoes, onions, corn and black beans.
- Spices & Herbs: Cumin, chili powder, garlic and fresh cilantro.
- Other stuff: Chicken broth, tortillas for strips, plus cheese and avocado to top.
- Optional: Lime wedges, sour cream or sliced jalapeños for extra kick.
Recipe Directions
Preparation
First, chop your onions and bell peppers into bite-sized pieces. Slice the tortillas into thin strips. Cut the chicken into chunks or leave whole if you want it shreddable later.
Cooking
Layer the chicken in the slow cooker, then add all the chopped vegtables. Sprinkle in your spices and pour the chicken broth on top. Stir a bit so everything is covered. Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is fully cooked and soft.
Final Touch
When it’s done, shred the chicken with two forks or just chop it up in the pot. Stir in fresh cilantro and taste for salt. Serve hot with crispy tortilla strips, cheese and avocado on top. Squeeze a lime wedge over each bowl for bright flavor.
Tips for Perfecting Your Soup
- Fresh vs. frozen chicken: Fresh tastes best but frozen works too—just thaw it first.
- Spice level: Start with a little chili powder and add more if you want it hotter.
- Broth choice: Homemade broth makes it extra tasty, but store-bought is ok if you’re short on time.
- Vegan swap: Use chickpeas or tofu and vegetable broth instead of chicken.
Serving Suggestions
- Salads: A simple green or avocado salad goes great.
- Cornbread: Warm cornbread is perfect for dipping.
- Extra toppings: Lime wedges, cilantro and a dollop of sour cream make it look and taste better.
- Make ahead: Freeze leftovers in freezer-safe bags for up to 3 months.
Variations of Slow-Cooker Chicken Tortilla Soup
- Vegetarian: Swap chicken for lentils or extra beans, use veggie broth.
- Creamy: Blend in soaked cashews or a splash of cream at the end.
- Spicy: Add extra jalapeños or a pinch of cayenne pepper.
- Southwestern: Try pinto or kidney beans for a different taste.
Nutritional Information
- Calories: About 350 per serving.
- Protein: Around 25 grams from chicken and beans.
- Fiber: Beans and vegtables give you a good boost of fiber.
- Vitamins & Minerals: Vegtables provide essential nutrients for a balanced meal.
Frequently Asked Questions
- Can I make this ahead? Yes, you can cook it in advance and refrigerate it.
- How long in the fridge? It lasts 3–4 days in an airtight container.
- Freezer friendly? Sure, freeze for up to 3 months.
- How to boost flavor? Add fresh cilantro, lime juice or a few drops of hot sauce.
- Vegetarian option? Yep, just use plant-based protein and veggie broth.
Conclusion
Slow-Cooker Chicken Tortilla Soup is super flexible and perfect for busy days. Give this recipe a try and make it yours with your favorite toppings and spices. Enjoy a warm bowl of comfort any night of the week!
Slow-Cooker Chicken Tortilla Soup
Equipment
- 1 slow cooker
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can black beans 15 ounces, drained and rinsed
- 1 can corn 15 ounces, drained
- 1 can diced tomatoes with green chilies 14.5 ounces
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- to taste salt and pepper
- 1 tablespoon olive oil optional, for sautéing
- 1 cup tortilla strips for topping
- to taste fresh cilantro for garnish, optional
- to serve lime wedges optional
Instructions
- If desired, heat the olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic for about 2-3 minutes until softened, then transfer to the slow cooker.
- Place the chicken breasts in the slow cooker. Add the black beans, corn, diced tomatoes, chicken broth, chili powder, cumin, paprika, oregano, salt, and pepper. Stir gently to combine all the ingredients.
- Set the slow cooker on low for 6 hours or high for 3 hours, until the chicken is cooked through and easily shredded.
- About 15 minutes before serving, shred the chicken directly in the slow cooker using two forks, then give everything a good stir.
- To serve, ladle the soup into bowls and top with crispy tortilla strips, fresh cilantro, and a squeeze of lime if desired.
- For a spicier version, add jalapeños or a dash of hot sauce to the mix.
- You can top the soup with avocado, cheese, or sour cream for added richness.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
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