Slow Cooker Chicken Tortilla Soup
Today, I’m sharing a cozy favorite—Slow-Cooker Chicken Tortilla Soup. With tender chicken, crispy tortilla strips, and a blend of spices, it’s the perfect meal for busy weeknights or cozy weekends. The warming blend of spices and textures will make everyone ask for seconds.Let’s spice up your dinner with this easy Tex-Mex soup!
This Slow Cooker Chicken Tortilla Soup isn’t just a delicious bowl of warmth; it’s a game-changer for busy days when you crave a homemade meal without the fuss. It’s a versatile dish that can be enjoyed year-round. Whether it’s a chilly winter night or a warm summer evening, this soup fits right in. With a slow cooker, this recipe becomes incredibly easy, allowing you to set it and forget it until mealtime.
Why you’ll love this Chicken Tortilla Soup:
A Family Favorite Comfort Food
I absolutely love the comforting flavors in this Slow-Cooker Chicken Tortilla Soup. The rich, savory broth combined with the tender chicken and the crunch of the tortilla strips creates a delicious contrast. It’s the kind of dish that brings warmth and satisfaction with every spoonful, making it a favorite in my household.
Ingredients Needed for Slow Cooker Chicken Tortilla Soup
- Chicken: Boneless, skinless chicken thighs or breasts work best. After slow cooking, they become tender and easy to shred.
- Diced Tomatoes: Canned with their juices, they add a tangy and sweet flavor.
- Black Beans: Drained and rinsed, these add protein and a creamy texture.
- Corn Kernels: Drained, they bring a touch of sweetness and a lovely texture.
- Onion: Diced for a savory base flavor.
- Jalapeño Pepper: Adds a bit of heat. Adjust the amount to your taste.
- Taco Seasoning: Provides a mix of spices that give the soup its signature flavor.
- Chicken Broth: The base of the soup, adding richness and depth.
- Tortilla Strips: For the topping, they add a satisfying crunch.
- Optional Toppings: Sliced avocado, chopped fresh cilantro, shredded cheese, and sour cream for extra flavor and texture.
How to make Slow Cooker Chicken Tortilla Soup:
**For more detailed instructions, please refer to the printable recipe card below.**
Place the chicken, diced tomatoes (with their juice), black beans, canned corn, diced onion, and jalapeño in the slow cooker.
Pour in the chicken broth and taco seasoning.Give everything a quick stir to combine.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and easy to shred.
Remove the chicken and shred it using two forks.
Mix the chicken back into the soup.
Top with tortilla strips and serve.
Variations
- Vegetarian:
- Replace the chicken with more beans or vegetables like zucchini and bell peppers.
- Spicy:
- Add more jalapeños or a dash of hot sauce for extra heat.
- Creamy:
- Stir in a cup of heavy cream or coconut milk for a richer texture.
- Smoky:
- Use smoked paprika or chipotle peppers in adobo sauce for a smoky flavor.
- Seafood Twist:
- Substitute the chicken with shrimp or fish, adjusting the cooking time accordingly.
Serving Suggestions
- With Rice
- Serve the soup over a bed of fluffy white or brown rice to make it more filling.
- Topped with Guacamole
- Add a generous spoonful of guacamole on top for extra creaminess and flavor.
- With a Side of Cornbread
- Pair the soup with warm cornbread for a deliciously complementary side.
- As a Taco Filling
- Use the shredded chicken and some broth as a filling for soft tacos.
- With Fresh Lime Wedges
- Serve with lime wedges on the side for a fresh, tangy burst of flavor.
Storage and Freezing
- How should I store Chicken Tortilla Soup?
Store leftover soup in an airtight container in the refrigerator for up to 4 days. - Can I freeze this Chicken Tortilla Soup?
Yes, freeze the soup in individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. - How do I reheat Chicken Tortilla Soup?
Reheat in a saucepan over medium heat until warmed through. You can also microwave individual servings.
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Tips & Tricks
- Chicken Choice: You can use boneless, skinless chicken breasts or thighs, based on your preference. Thighs tend to be more flavorful and won’t dry out as easily during slow cooking.
- Taco Seasoning: If you prefer a stronger flavor, use 2 taco seasoning packets. For extra heat, consider adding a pinch of cayenne pepper or red pepper flakes.
- Toppings: Get creative with toppings! Along with avocado and cilantro, you can add diced red onion, a squeeze of lime juice, or even a dollop of Greek yogurt for a tangy twist.
Corn Variations: While the recipe uses canned corn for convenience, you can also use fresh or frozen corn kernels. If using frozen corn, you don’t need to thaw it before adding it to the slow cooker. - Cooking Times: Slow cooker cooking times can vary based on the brand and size of the slow cooker, as well as the thickness of the chicken. Check the chicken’s internal temperature to ensure it’s fully cooked (165°F or 74°C).
- Taco Seasoning: If you’re watching your sodium intake, consider using a low-sodium or homemade taco seasoning mix. I used this.
- Consistency: If you prefer a thicker soup, you can blend a portion of the soup using an immersion blender or regular blender before adding the shredded chicken back in.
Recommended
Side Dish Recipes
FAQ
Slow Cooker Chicken Tortilla Soup
Equipment
- Slow Cooker
Ingredients
- 1 pound boneless skinless chicken thighs or breasts
- 1 15 oz can diced tomatoes 15 oz
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can sweet corn drained
- 1 onion diced
- 1 jalapeño pepper seeds removed and finely chopped (adjust to taste)
- 3 tbsp of taco seasoning or 30g packet
- 4 cups chicken broth
- 1 cup Tortilla strips
Optional Toppings
- sliced avocado, chopped fresh cilantro, shredded cheese, sour cream
Instructions
- Place the chicken, diced tomatoes (with their juice), black beans, canned corn, diced onion, and Jalapeno in the slow cooker.
- Pour in the chicken broth and taco seasoning.
- Give everything a quick stir to combine.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and easy to shred.
- Remove the chicken, shred it using two forks, and mix it back into the soup.
- Top with tortilla strips and serve.
- You can top each bowl with sliced avocado, a sprinkle fresh cilantro, shredded cheese, or a dollop of sour cream.
Notes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
