If you’re looking for a cozy dish, my slow cooker chicken tortilla soup is just what you need. It’s warm and comforting, and brings a whole bunch of flavors to the table.
Solves busy weeknights with easy prep, minimal cleanup, affordable ingredients, and robust leftovers, avoiding long simmer times, complicated steps, and bland midweek meals.
I know how tricky it can be to make a soup that’s both satisfying and diabetes-friendly, especially when you’re short on time. This recipe takes just 10 minutes to prep and does the rest while you go about your day.
The slow cooker really works its magic here, making the chicken tender and the flavors come together beautifully as it simmers for six hours. You can customize it with your favorite toppings, too. It fits right into a busy schedule while packing in all that deliciousness.
If you’re in the mood for a great soup, give this a try! If you want something sweet to go with it, Greek Chicken Pie would be a lovely option.
Table of contents
Why You Will Love This Recipe
- Flavor-Packed The slow cooking method really allows the spices and ingredients to meld together, giving you a spicy, tangy, and savory soup that’s super satisfying.
- Customizable You can easily adjust the toppings and spices to fit your mood or what you have on hand, making it feel fresh every time.
- Time-Saving With just 10 minutes of prep time, you can set it and forget it, letting your slow cooker do all the work while you handle the rest of your day.
- Leftover-Friendly Any leftovers can be stored in the fridge for up to four days, so you can enjoy this comforting soup multiple times effortlessly.
Easy Slow Cooker Chicken Tortilla Soup
- Prep Time: 10 minutes
- Cool Time: N/A
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: soup
- Method: slow cooking
- Cuisine: Mexican
- Diet: gluten-free
Description
A hearty and flavorful slow cooker chicken tortilla soup that’s gluten-free and perfect for any occasion.
Ingredients
- 1 can (15 oz) petite diced tomatoes
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 can (14.5 oz) black beans, drained
- 10 oz frozen corn kernels
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 C (946 ml) chicken broth
- 2 boneless/skinless chicken breasts
- 1/2 C (15 g) fresh cilantro, chopped
- 2 limes, juiced
- tortilla chips, cheese, sour cream, avocado for serving
- 11/2 teaspoon ground cumin
- 11/2 teaspoon chili powder
- 21/2 teaspoons kosher salt
- 11/2 teaspoon oregano
- 1/41/2 teaspoon black pepper
- 1 bay leaf
Instructions
- Set Up Ingredients: Start by tossing all your ingredients into the slow cooker. You will want to see a colorful mix of veggies and spices. This step is all about layering flavors, so do not rush it. Be mindful to use enough seasonings to avoid a bland soup.
- Mix Everything Together: Give everything a good stir to combine the ingredients nicely. You should catch a whiff of the spices mingling with the chicken. This mixing helps ensure even cooking and flavor integration.
- Set Cooking Time: Cover the slow cooker and set it to cook for about six hours. Avoid peeking often as a lot of heat escapes every time you open the lid, which may prevent the chicken from becoming tender.
- Shred Chicken & Serve: Once the cooking time is up, take out the chicken and shred it. The chicken should easily fall apart when touched. If the soup feels a bit lacking in taste, adding some lime juice can brighten it up.
Notes
- Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Expert Tips: If the texture of the soup is too watery, consider adding a tablespoon of cornmeal during cooking to thicken the broth. If the chicken does not shred easily after cooking, continue to cook for an additional hour on low, checking for doneness. If the flavors seem lacking, boost the seasoning quantity or add more lime juice to elevate the dish. Prepping ingredients ahead of time can facilitate a quicker dinner setup.
- Reheating Instructions: Reheat on the stove over medium heat until warmed through, approximately 10-15 minutes, stirring occasionally.
- Serving Suggestions: Serve with a sprinkle of fresh cilantro and lime wedges. Accompany with additional tortilla chips on the side. Add a dollop of sour cream and slices of avocado for extra flavor.
- Recipe Variations: Swap black beans for pinto or kidney beans for a different flavor. Add corn tortillas instead of chips for a softer texture. Include diced bell peppers for added sweetness.
- Ingredient Notes: Look for a can of petite diced tomatoes without added sugars for the best results. Use a low-sodium version of red enchilada sauce if you are monitoring your sodium intake. Fresh minced garlic amplifies flavor; garlic powder can be used in a pinch. A good-quality low-sodium chicken broth is recommended, whether homemade or store-bought.
Nutrition
- Serving Size: 1 serving
- Calories: 348
- Sugar: 11g
- Sodium: 1274mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 33g
- Cholesterol: 71mg
Ingredient Notes
- Petite diced tomatoes: They add a nice depth and balance to the soup. Grab a can without added sugars for the best result.
- Red enchilada sauce: This gives a flavorful kick to the soup! Look for a low-sodium version if you’re watching your intake.
- Diced green chilies: For a subtle heat, these little guys are great! If you can’t find them, jalapeños can be a nice substitute.
- Black beans: They add protein and texture; drained and rinsed is the way to go for a cleaner flavor. Feel free to swap in pinto beans if you prefer.
- Frozen corn kernels: Sweet and tender, they round out the soup nicely. Fresh corn works too, just make sure it’s cut off the cob!
- Onion: Diced onion brings a classic base flavor to your soup. Go for yellow onions for sweetness or white for a sharper taste.
- Garlic: Fresh minced garlic really amplifies the soup’s flavor. If you’re in a pinch, garlic powder can kind of work in a hurry.
- Chicken broth: It’s the heart of the soup; a good-quality broth is key! Homemade or store-bought, just aim for low-sodium if you prefer.
- Ground cumin: Adds that warm and earthy flavor. If you’re out, you could try coriander, but it’ll tweak the flavor profile a bit.
- Chili powder: This is where the warmth comes from, so don’t skip it! You might catch some spice mixes in stores if you want to experiment.
- Dried oregano: It introduces a lovely herby note. If you have fresh on hand, that can brighten things up even more!
- Black pepper: Just a pinch helps round out the flavors. Freshly ground gives the best punch, but pre-ground will do just fine.
- Bay leaf: This little leaf is often dismissed but it adds a subtle background flavor worth including. Don’t forget to remove it before serving!
- Boneless/skinless chicken breasts: They cook beautifully in the slow cooker and shred nicely; thighs are a tasty alternative if you prefer dark meat.
- Fresh cilantro: This brightens the soup and adds a pop of freshness! Use parsley if cilantro’s not your thing (or if you’re in a cilantro-hating camp).
- Limes: The juice offers a bright, tangy lift to the soup. Fresh limes are always best if you can swing them, bottled just doesn’t cut it!
- Tortilla chips: Great for crunch and dunking! Go for a good quality brand, or if you’re feeling adventurous, make your own.
- Cheese: A handful of cheese on top adds creaminess and richness; shredded cheddar or a Mexican blend works nicely!
- Sour cream: This adds a cooling creaminess to balance the spices; Greek yogurt can work too if you want a lighter option.
- Avocado: Creamy avocado is the cherry on top! If you’ve got some fresh guacamole lying around, that’d totally rock as well!
Recipe Tips
- If the texture is too watery, consider adding a tablespoon of cornmeal while it cooks to thicken the soup.
- When the chicken isn’t shreddable, try cooking it for another hour on low and check for doneness afterward.
- If the flavors seem lacking, boosting the seasoning or drizzling in more lime juice can really brighten it up.
- For those busy nights, prepping the ingredients ahead of time can make getting dinner started a breeze.
- If you want to play with flavors, feel free to add veggies like bell peppers or zucchini for extra nutrition.
Serving Suggestions
Serve this slow cooker chicken tortilla soup with a sprinkle of fresh cilantro and lime wedges for added brightness. Accompany the soup with tortilla chips on the side for extra crunch, or add a dollop of sour cream and slices of avocado for creaminess.
Use this soup as a base for other Mexican-inspired dishes, such as enchiladas or tacos. It can also complement a simple salad or a side of grilled vegetables.
Consider garnishing the soup with a drizzle of hot sauce or your favorite salsa to enhance the flavor. A squeeze of lime juice right before serving adds freshness and zest.
Recipe variations
- You can use pinto or kidney beans instead of black beans for a unique twist on flavor.
- Add 1 teaspoon smoked paprika and ½ teaspoon cayenne pepper for a zesty kick.
- Either use corn tortillas for a different texture or stick with tortilla chips for crunch.
- If you want to scale this dish, use 1 can of beans and 2 cups of broth for smaller servings.
Save This Recipe!
How to Store?
To keep your slow cooker chicken tortilla soup fresh, follow these storage tips:
Refrigeration: Store in an airtight container in the refrigerator for up to 4 days. Keep it sealed tight for best results.
Freezing: Pack in a freezer bag, remove air, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat on the stovetop until warmed through or microwave in short intervals, stirring in between. Maintain safe temperature guidelines.
Other Recipes You’ll Love
- Green Goddess Pasta Salad
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- Spinach Feta-Stuffed Chicken with Sundried Tomato
If you enjoyed this slow cooker chicken tortilla soup or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
