Theres nothing quite like coming home to the warm, inviting aroma of Easy Chicken Tortilla Soup Recipe simmering in your slow cooker.
This Mexican-inspired dish combines tender shredded chicken, rich tomato broth, and a medley of vegetables and spices to create a comforting meal that is perfect for any season.
: Easy Chicken Tortilla Soup Recipe
Why Youll Love This Recipe
What makes this crockpot chicken tortilla soup special is its perfect balance of convenience and flavor. By using your slow cooker, youll get all the taste of a long-simmered soup without spending hours in the kitchen.
You will also like our amazing Chili recipe! The rich broth contains corn, tomatoes, and shredded chicken, topped with contrasting red and purple tortilla strips arranged artfully over a dollop of sour cream .
Ingredients
For the Soup:
1 rotisserie chicken, shredded
1 14.5 oz cans of diced fire-roasted tomatoes
1 15 oz can black beans, drained and rinsed
1 15 oz can corn, drained
1 small can of Diced Green Chilies
1 large onion, diced
2 bell peppers any color, chopped
3-4 cloves garlic, minced
2 tablespoons olive oil
1 quart of chicken broth
2 tablespoons tomato paste
1 jalapeño pepper, seeded and finely diced optional
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon smoked paprika
Salt and pepper to taste
A close-up, shallow focus shot of the soup highlights its detailed textures and ingredients. The image captures the crispy tortilla strips in sharp detail, showing their different colors and textures, while yellow corn kernels, diced tomatoes, and the rich broth create layers of depth beneath.
For Garnish:
Tortilla strips or crushed tortilla chips
Fresh cilantro, chopped
Diced avocado
Shredded Mexican cheese blend
Sour cream
Fresh lime wedges
Sliced jalapeños optional
This delicious chicken tortilla soup is so flavorful, easy to make, and packed with nutrient-rich veggies.
Instructions
Prep Your Ingredients Start by gathering and preparing all your ingredients. If using raw chicken breasts, youll add them whole to the slow cooker. If using raw chicken breasts, place them on top of the vegetables. Add the fire-roasted tomatoes, black beans, corn, and jalapeño if using. Set up a topping station with all the fixings and let everyone customize their bowl. Heres how I recommend building the perfect bowl:
Ladle the hot soup into bowls Add a generous handful of tortilla strips Sprinkle with shredded cheese it will melt beautifully on the hot soup Add diced avocado Top with a dollop of sour cream Garnish with fresh cilantro Serve with lime wedges on the side
An intimate overhead view of the Chicken Tortilla Soup showcases its layered garnishes. The soups amber broth is visible beneath colorful toppings of shredded yellow cheese, crispy tortilla strips in red and purple, and a generous dollop of sour cream.
Tips for the Best Slow-cooker Chicken Tortilla Soup
Using Rotisserie Chicken: If using rotisserie chicken, add it during the last 30 minutes of cooking. Make-Ahead Tips: This soup actually tastes better the next day! Store it in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Variations to Try
Vegetarian Version: Skip the chicken and double up on beans, adding pinto beans along with the black beans. Extra Vegetables: Feel free to add zucchini, carrots, or celery for additional nutrients and flavor.
Feel free to add zucchini, carrots, or celery for additional nutrients and flavor. If your slow cooker is on low, you can cook this soup for 6-8 hours. Food shouldnt be left out on the counter for more than 2 hours. If you want to read more about food safety please check out this website Will soup thicken in a slow cooker? If you want to thicken your soup your best bet is to make a cornstarch slurry or make a rue when cooking the veggies. Whether youre feeding a family on a busy weeknight or meal-prepping for the week ahead, this recipe is sure to become a regular in your rotation.
The combination of tender chicken, rich broth, and crispy tortilla strips creates a satisfying texture contrast that will have everyone coming back for seconds.
Remember, the key to making this the best slow-cooker chicken tortilla soup is in the garnishes – dont skimp on the toppings!
Each addition brings its own texture and flavor that transforms a simple soup into a memorable meal. Give this recipe a try, and Im confident that Easy Chicken Tortilla Soup Recipe will become one of your favorite comfort foods.
Easy Chicken Tortilla Soup Recipe Theres nothing quite like coming home to the warm, inviting aroma of homemade chicken tortilla soup simmering in your slow cooker. This Mexican-inspired dish combines tender shredded chicken, rich tomato broth, and a medley of vegetables and spices to create a comforting meal thats perfect for any season. Servings: 8 Calories: 53 kcal Author: Wendi Spraker Ingredients 1 rotisserie chicken shredded
2 tablespoons olive oil
1 large onion diced
2 bell peppers any color, chopped
3-4 cloves garlic minced
1 14.5 oz cans of diced fire-roasted tomatoes
1 15 oz can black beans, drained and rinsed
1 15 oz can corn, drained
1 can Rotel 15 oz
1 Chipotle in Adobo Sauce
2 tablespoons tomato paste
1 quart of chicken broth
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon smoked paprika
Salt and pepper to taste Instructions Prep Your Ingredients Start by gathering and preparing all your ingredients. If using raw chicken breasts, place them on top of the vegetables. Give everything a gentle stir to combine the ingredients without disturbing the chicken if using raw.
Cover your slow cooker and set it to LOW for 6-8 hours or HIGH for 3-4 hours. Adjust the seasonings to taste.
Pour a serving of soup into a bowl, garnish with jalapeño slices, sour cream, lime juice, tortilla strips, and cheese if you would like! If its too thin, let it simmer uncovered for 20-30 minutes to reduce, or add a tablespoon of tomato paste
For maximum flavor from your spices, add half at the beginning of cooking and the other half in the last 30 minutes – this creates layers of flavor
Make your own tortilla strips by cutting corn tortillas into thin strips, tossing with oil and salt, and baking at 375°F for 10-15 minutes until crispy – theyre much better than store-bought
Store toppings separately from the soup to prevent them from getting soggy. Avocado should always be cut fresh when serving to prevent browning
If you like a spicier soup, leave the seeds in the jalapeños or add a canned chipotle pepper in adobo sauce at the beginning of cooking Nutrition Nutrition Facts Easy Chicken Tortilla Soup Recipe Amount Per Serving Calories 53 Calories from Fat 36 % Daily Value* Fat 4g 6% Saturated Fat 1g 5% Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 43mg 2% Potassium 152mg 4% Carbohydrates 5g 2% Fiber 1g 4% Sugar 2g 2% Protein 1g 2% Vitamin A 1271IU 25% Vitamin C 40mg 48% Calcium 16mg 2% Iron 1mg 6% * Percent Daily Values are based on a 2000 calorie diet.
