Slow Cooker Chicken Tortilla Soup is an easy, dump and go soup recipe that the whole family will love!  It’s hearty, flavorful and it’s great for meal prep!

Chicken tortilla soup in a red bowl with chips and cilantro

**This recipe was originally published in December 2012.  I’ve added step by step photos and the text has been modified to be more informative.

I created this Slow Cooker Chicken Tortilla Soup recipe after a conversation with a few of my friends.  They told me that they prefer slow cooker recipes that didn’t require any prep on the stove top.  

I love preparing soups like my White Bean and Kale Soup and Vegetable Soup on the stove top or Instant Pot because browning builds so much more flavor, but dump and go recipes are so convenient!

We all need easier options, and this recipe is a big dose of easy.

Why you’ll love this recipe:

  • This chicken tortilla soup is hearty, flavorful and something the entire family will love.
  • This is the perfect set it and forget it recipe. Pop everything in the slow cooker and let it do the cooking for you.
  • There is minimal prep involved, and it may be done the night before so that all you have to do is dump everything in the slow cooker and go.
  • This soup is great for meal prep, and is freezer friendly!

Recipe ingredients

Despite the fact that there’s no browning involved, this soup has plenty of flavor thanks to homemade chicken stock, fire roasted diced tomatoes, and fresh lime juice.  

Chicken tortilla soup recipe ingredients

Ingredient notes

  • Chicken breast. I used skinless, boneless chicken breast, but you can use bone-in chicken breast or even skinless chicken thighs to add even more flavor.
  • Chicken stock. Homemade stock adds a ton of flavor and silky mouthfeel from collagen, so I highly recommend using my homemade chicken stock.
  • Diced tomatoes. For maximum flavor, use fire roasted diced tomatoes.
  • Lime juice. Fresh lime juice adds a big pop of flavor to this soup. Add it when the soup is done cooking, and serve additional lime wedges with the optional toppings.
  • Optional toppings. Top the soup with tortilla chips, grated cheese, sliced chilies, avocado and additional cilantro if desired.

How to make this recipe

This chicken tortilla soup recipe has very minimal prep, and some of it can be done in advance. 

Pro tip: Chop the onion and mince the garlic the night before, so that all you have to do in the morning is dump everything in the slow cooker, or make the entire recipe in advance for meal prep!

Slow cooker chicken tortilla soup recipe collage
  1. Place all ingredients except for the lime juice into the slow cooker and stir. Cook for 4 hours on low or 6 hours on high until chicken is cooked through.
  2. Remove the chicken from the slow cooker and shred or dice.
  3. Place the chicken back in the slow cooker and add the lime juice. Stir well to combine and adjust the seasoning as necessary.

FAQs

How do you make chicken tortilla soup from scratch?

Making homemade chicken tortilla soup is so easy in the slow cooker! Simply add all of the ingredients except lime juice to the slow cooker and cook 4 hours on low or 6 hours on high until chicken is cooked through. Shred the chicken, add the lime juice and serve with optional toppings!

What goes well with chicken tortilla soup?

Serve chicken tortilla soup with toppings such as tortilla chips, grated cheese, cilantro and avocado if desired, and serve with a simple side salad or cornbread.

Can I freeze chicken tortilla soup?

Chicken tortilla soup may be frozen without the optional toppings for up to 3 months.

Recipe notes

  • Pro tip: Chop the onion and mince the garlic the night before, so that all you have to do in the morning is dump everything in the slow cooker, or make the entire recipe in advance for meal prep!
  • Store soup in the refrigerator in an air tight container for up to 5 days or freeze for up to 3 months.
  • This soup can be customized very easily! Add chopped bell pepper or your favorite veggies, and substitute the poblano peppers with your favorite chilies.
Chicken tortilla soup in a bowl with lime wedges and a spoon

More dump and go slow cooker recipes you’ll love:

If you made this recipe I’d love to hear from you! Leave a comment and rating below, or snap a photo and tag me @flavorthemoments on Instagram!

Chicken tortilla soup in a red bowl with chips and cilantro

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup is an easy, dump and go soup recipe that the whole family will love!  It's hearty, flavorful and it's great for meal prep!
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Ingredients

  • 1 lb. skinless chicken breasts seasoned with salt and pepper (use bone-in breasts or thighs for more flavor)
  • 1 medium yellow onion
  • 2 cloves garlic minced
  • 1 1/2 cups corn thawed slightly if frozen
  • 14 ounces fire roasted diced tomatoes be sure to add the juice!
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • 4 cups homemade chicken broth use up to 2 more cups of stock or water if desired
  • 14 ounces black beans rinsed and drained
  • 2 poblano peppers chopped (substitute with jalapeno if desired)
  • 1 lime juiced
  • Optional toppings: tortilla chips, grated cheese, cilantro, lime wedges, sliced chilies or avocado grated cheese, cilantro, lime wedges, avocado, for garnish

Instructions 

  • Place all ingredients except for the lime juice into the slow cooker and stir. Cover and cook on low heat for 6 hours or high heat for 4 hours.
  • Remove chicken from the crock pot and shred, then place back in the soup.
  • Add the juice of 1 lime and season with salt and pepper, to taste.
    Slow cooker chicken tortilla soup recipe collage
  • Top the soup with your favorite toppings and enjoy!

Notes

  • Pro tip: Chop the onion and mince the garlic the night before, so that all you have to do in the morning is dump everything in the slow cooker, or make the entire recipe in advance for meal prep!
  • Store soup in the refrigerator in an air tight container for up to 5 days or freeze for up to 3 months.
  • This soup can be customized very easily! Add chopped bell pepper or your favorite veggies, and substitute the poblano peppers with your favorite chilies.

Nutrition

Calories: 263kcal, Carbohydrates: 25g, Protein: 24g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Cholesterol: 57mg, Sodium: 1103mg, Fiber: 7g, Sugar: 8g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

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