Name: Slow Cooker Chicken Tortilla Soup Recipe
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: Mexican
Ingredients: 1 cup diced yellow onion; 3 cloves garlic (grated or minced); 1 pound boneless skinless chicken breasts; 2 teaspoons chili powder; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground coriander; 1 teaspoon kosher salt (or to taste); Freshly ground black pepper to taste; 2 tablespoons chopped cilantro; 4 ounce can diced green chiles; 15 ounce can black beans (drained and rinsed); 1 cup frozen corn; 15 ounces red enchilada sauce; 5 cups low sodium chicken broth; Avocado slices; Lime wedges; Additional chopped cilantro; Tortilla chips; Queso fresco or cheese of choice

Jump to Recipe

Introduction

This Slow Cooker Chicken Tortilla Soup is a comforting and flavorful meal perfect for busy days. Packed with tender chicken, spices, and fresh toppings, it’s easy to prepare and sure to satisfy your cravings.

The image shows a bowl of soup with a rich brown broth filled with shredded chicken, dark red beans, and yellow corn kernels scattered throughout. The soup is topped with fresh green cilantro pieces and three slices of light green avocado neatly placed on the upper right side of the bowl. The bowl is white and set against a white marbled surface. A silver spoon is partially submerged in the soup on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup diced yellow onion
3 cloves garlic (grated or minced)
1 pound boneless skinless chicken breasts
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 teaspoon kosher salt (or to taste)
Freshly ground black pepper to taste
2 tablespoons chopped cilantro
4 ounce can diced green chiles
15 ounce can black beans (drained and rinsed)
1 cup frozen corn
15 ounces red enchilada sauce
5 cups low sodium chicken broth
Avocado, lime wedges, cilantro, tortilla chips, cheese for toppings

Instructions

Step 1: Sauté the onion and garlic with a little olive oil in a skillet over medium heat for 3-4 minutes until softened. Alternatively, place them in a microwave-safe bowl and microwave for 3-4 minutes, stirring every minute.
Step 2: Add the sautéed onion and garlic to the slow cooker along with the chicken breasts, chili powder, cumin, coriander, salt, black pepper, cilantro, diced green chiles, black beans, frozen corn, enchilada sauce, and chicken broth. Stir to combine and cover with the lid.
Step 3: Cook on high for 3-4 hours or on low for 5-6 hours until the chicken is cooked through and tender.
Step 4: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir well to incorporate.
Step 5: Serve the soup hot topped with your choice of tortilla chips, fresh cilantro, avocado slices, cheese, and lime wedges.

Tips & Variations

For extra depth, toast the chili powder and cumin briefly before adding to the slow cooker.
Swap black beans for pinto beans or add kidney beans for a different texture.
Use rotisserie chicken to save time—add it during the last 30 minutes of cooking to warm through.
Add a dash of hot sauce or diced jalapeños for a spicier kick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until hot. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a rich reddish-brown soup containing shredded chicken, black beans, yellow corn, and small bits of onion, all mixed together in a brothy texture. On the top right edge of the bowl, there are three slices of avocado in light green with a smooth texture. Next to the avocado are two lime wedges with a bright yellow-green color. Small green chopped herbs are sprinkled lightly over the soup, adding a fresh touch. A silver spoon is resting inside the bowl on the left side, partially immersed in the soup. The bowl is placed on a white marbled surface, surrounded by smaller bowls: one with chopped cilantro, one with lime wedges, and one with light yellow tortilla chips. The overall presentation is colorful and fresh, with a mix of smooth and chunky textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a slow cooker?

Yes, you can simmer all ingredients in a large pot on the stove over low heat for about 1 hour, or until the chicken is cooked and tender. Shred the chicken and stir it back in before serving.

What toppings work best for Chicken Tortilla Soup?

Popular toppings include crunchy tortilla chips, sliced avocado, fresh cilantro, shredded cheese like queso fresco or cheddar, and a squeeze of fresh lime juice. Customize to your taste for added texture and flavor.