You’ll love this Slow-Cooker Chicken Tortilla Soup recipe! Come home to the moist deliciousness of a warm, bubbly, delicious slow-cooked meal. So easy!
- 1 pound boneless, skinless chicken breasts or tenderloins (frozen or refrigerated)
- 1 (15 ounce) can diced tomatoes
- 1 (10 ounce) can good-quality mild enchilada sauce
- 1 medium onion, chopped
- 1 (4 ounce) can chopped green chile peppers
- 1 (10 oz.) package frozen corn (or 1 can of whole-kernel corn, drained)
- 1 (15 oz.) can black beans, drained (optional)
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup water
- 1 tsp. cumin
- 1/2 tsp. chili powder
- 1/2 tsp. chipotle powder (optional)
- 1 Tbsp. lime juice (optional)
- 1 bay leaf
- 2 Tbsp. fresh cilantro, chopped
Homemade Tortilla Crisps Ingredients
- 3 corn tortillas
- 2–3 Tbsp. olive oil
- avocado slices
- shredded Mexican or cheddar cheese
- chopped tomatoes
- soft tortillas (you can place these in the bottom of the bowls, and ladle the soup on top if you’d like!)
- Place all soup ingredients (chicken through cilantro) in a large crock pot and stir briefly to combine. Cover, and cook on “low” setting for 6 to 8 hours or on “high” setting for 3 to 4 hours. Anywhere from 15-60 minutes beforehand, remove the chicken breasts. Let cool briefly, then shred and return to soup.
- To serve, ladle soup into individual bowls, and add desired garnishes.
Homemade Tortilla Strips “How-To”:
- Use a knife or pizza cutter, cut a few corn tortillas into small strips (as pictured above).
- Heat oil in a skillet over medium heat. Test to see if the oil is ready by dripping a drop or two of water in the skillet. (No sound – too cool. Splatter – too hot. Sizzle – perfect!) Once it’s ready, add in the tortilla strips. Give them a stir or a flip every 20-30 seconds, until they have begun to turn slightly golden. Remove and place on paper towels to drain and dry. Season with salt or other seasonings.
- Preheat oven to 400F degrees. Lay out tortilla strips on a greased cookie sheet, and brush with olive oil. (Optional: season with salt or other seasonings.) Bake the tortilla strips for 5 minutes, then give them a quick stir and/or flip. Bake for 5 minutes more, or until they are crispy and golden.
i love your blog! i’m a college student, and i’ve been trying out all of your recipes! simple and delicious! can’t wait to try this one!
you know what? i find all of your optional ingredients and toppings to be ESSENTIAL. black beans, chipotle powder, lime juice? ALWAYS. avocado? must have it. lovely winter warmer, ali!
Yum… Love your soup, and I think it sounds great in the slow cooker. I can imagine the lovely smell in the house while this soup is simmering away!
OK, this one is a definite winner. I’m not much of a tortilla soup fan, but I think this recipe has made a convert of me. So easy that I felt guilty because of how great it tasted. And coming home to the smell of this bubbling away was fantastic!
I followed the recipe for the most part except doubling all the spices and substituting pintos for black beans (we’re anti-black bean in my house). I think the only thing I’ll change next time would be to saute the onion before throwing it in. They were a bit crunchy for our tastes.
Thanks for sharing. Methinks this one’s gonna be a fall/winter staple in our house!
This looks so good! I was actually already planning a chicken tortilla slow-cooker soup for tomorrow night! I don’t have the recipe in front of me, so I’m not sure how it compares, but after I make it I’ll check back and let you know. :) Your pictures are beautiful!
I just made this soup today and it was great! Thank you.
What size slow-cooker did you use? I just purchased a 3-quart one, will this fit or will I need to reduce the recipe?
How come this photo is exactly the same I found from a different source
Thanks for pointing it out. Those are my photos. Looks like the online magazine used them without permission, although their “source” points back to this post.
I just made this soup and love it! I’ve tried finding a copy cat recipe for Claim Jumpers tortilla soup and this is definitely the closest I’ve come to finding a recipe that really hit home as a great tortilla soup. I like it spicy, full of flavor, and a little creamy so I doubled the chili powder, added some salt, and added 1/4 c. heavy cream. All the garnishes went on top with a couple dashes of Chipotle Tobasco hot sauce…yum!!! Thanks for this recipe!!
THIS SOUP IS DELISH!!! I now have several family members and friends making it too!! I’ve changed it a little but non the less fabulous! Wish I knew the calories though…. YUMMY!
Amazing tortilla soup. Thanks!
Thanks, Gea, glad you liked it!
A while back I made this soup, and it was perfect. When I went to make it again, I got confused and used a similarly-named recipe from a different site – it just wasn’t the same! I was so glad to find this one again!
Question: I am cooking a meal for about 20 people. Would you suggest doubling or tripling this recipe? There will be a side dish as well.
Yay, so glad you found it! And I would recommend tripling the recipe, just to be safe. (And have leftovers!) ;)
Hi! I don’t have a slow cooker. Can you give me instructions on regular stovetop? Thank you!!
Hi Eddie! No worries, here is what we’d suggest:
First of all, we’d recommend either using a store-bought rotisserie chicken (that you shred), or doing half of this recipe (and shredding the chicken).
In a large dutch oven or pot, sauté your onion in some olive oil (or veg oil), for at least five minutes – you can sauté them longer if you want. Then add your garlic and sauté for one or two minutes more. Add the cumin and salt. Then add your chicken stock, pasilla peppers, green chiles, corn, tomatoes, black beans, and shredded chicken. Bring everything to a boil, then reduce to a simmer. Simmer for at least 15 minutes (and up to 45), depending on how thick or thin you like your soup.
We hope this helps and that you enjoy! :)
Wow! This is really good, and I should know, I live in the desert southwest! I used a roast chicken from the grocery store for the chicken and it was fab!