Slow Cooker Chicken Tortilla Soup

There’s something incredibly comforting about a warm bowl of Slow Cooker Chicken Tortilla Soup, especially on a chilly winter evening. I remember the first time I made this recipe; I was looking for something hearty yet simple, something to warm both my stomach and my soul. As the aroma of tender chicken mingled with the spices, it transformed my kitchen into a cozy haven. My family gathered around, and we shared not just a meal but moments filled with laughter and stories. It became a go-to dish for family gatherings and chilly nights.

What truly makes this Slow Cooker Chicken Tortilla Soup special is its ease of preparation. You can toss everything into the slow cooker and let it do the work while you focus on more important things—like spending time with your loved ones or catching up on your favorite show. Each ingredient plays a vital role, from the savory chicken and zesty green chilies to the sweet corn and creamy toppings. It’s not just food; it’s a warm hug in a bowl.

As I ladle out the vibrant soup, topped with crispy tortilla chips and a sprinkle of cheese, I can’t help but feel grateful for recipes that share a slice of life. This one brings everyone together, making it perfect for casual dinners or celebrations alike. Trust me, once you try this soul-soothing soup, it’s bound to become a favorite in your household too.

Everything You Need for Slow Cooker Chicken Tortilla Soup

Gathering the right ingredients is essential for a flavorful dish, and this Slow Cooker Chicken Tortilla Soup is no exception. With a mix of savory and fresh ingredients, you’ll find that each component enhances the others beautifully. The star players include succulent chicken, low-sodium chicken broth, and vibrant vegetables. Together, they create a comforting harmony that is perfect for any occasion.

• 1 3/4 lbs boneless skinless chicken thighs or breasts: Tender and juicy, these are the base of the soup, providing protein and flavor.
• 2 (14.5 oz cans) low-sodium chicken broth: This adds depth and richness to the soup while keeping the sodium levels in check.
• 1 (14.5 oz) can fire-roasted diced tomatoes: Their smoky flavor elevates the soup and adds a beautiful color.
• 1 (8 oz) can tomato sauce: This adds a nice thickness to the broth while enhancing the overall tomato flavor.
• 1 (4 oz) can chopped green chilies: These bring a subtle kick and complement the other spices perfectly.
• 3/4 cups finely chopped yellow onion: Adds a sweet and savory base flavor; rinsing under hot water reduces the harsh bite.
• 1 Tbsp minced garlic: Essential for aroma and flavor, it adds depth to the soup; rinsing also helps to mellow the intensity.
• 1 Tbsp chili powder: The main spice that gives the soup its characteristic warmth and flavor.
• 2 tsp ground cumin: This spice adds an earthy aroma and depth to the overall flavor profile.
• 1 tsp paprika (sweet or smoked): Adds a beautiful color and a hint of sweetness or smokiness.
• Salt and freshly ground black pepper, to taste: Important for seasoning and enhancing all the flavors.
• 1 (14.5 oz) can black beans, drained and rinsed: Adds protein and creaminess; a great complement to the soup.
• 1 1/2 cups frozen corn: Sweet and crunchy, it adds texture and sweetness.
• 1/4 cup chopped fresh cilantro: Adds freshness and brightens up the flavors.
• Tortilla chips, crushed: For serving; they add a delightful crunch to each bowl.
• Shredded cheddar or monterey jack cheese: Adds creaminess and richness on top of the soup.
• Diced avocado, diced roma tomatoes, sour cream (optional): These toppings elevate the soup and allow for customization.

How to Prepare Slow Cooker Chicken Tortilla Soup

Preparing your Slow Cooker Chicken Tortilla Soup is a breeze! Just follow these steps, and you’ll have a delicious meal simmering away. After you gather your ingredients, it’s time to get started.

1. Begin by adding the chicken to your 5 to 7 quart slow cooker. Ensure that you spread it out evenly at the bottom so it cooks uniformly.
2. Pour in the chicken broth, ensuring it fully covers the chicken. This liquid will create the base for your soup.
3. Add the diced tomatoes, tomato sauce, and green chilies to the pot. This combination of ingredients will provide a rich, flavorful broth.
4. Next, toss in the yellow onion and minced garlic. These aromatics will infuse your soup with wonderful flavors as it cooks.
5. Sprinkle in the chili powder, ground cumin, and paprika. Don’t forget to season with salt and freshly ground black pepper to taste. Stir gently to combine everything.
6. Now, cover the slow cooker and set it to low heat. Allow the soup to cook for about 6 hours, or until the chicken is cooked through and tender.
7. Once the cooking time is up, carefully remove the chicken from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. This step is key for texture!
8. Return the shredded chicken back to the slow cooker. Add the black beans, corn, and chopped cilantro. Stir everything together and let it cook for an additional 10 to 15 minutes until heated through.
9. Finally, serve the soup warm, topped with crushed tortilla chips, cheese, and your choice of avocado, roma tomatoes, and sour cream if desired. Enjoy your bowl of comfort!

Tips and Tricks about Slow Cooker Chicken Tortilla Soup

Here are some tips and tricks to ensure your Slow Cooker Chicken Tortilla Soup turns out perfectly every time.

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Just reheat when you’re ready to enjoy!
• Freezing: Yes, you can freeze this soup! Allow it to cool completely, then store in freezer-safe containers for up to 3 months.
• Pairing: This soup pairs wonderfully with a fresh side salad or some crusty bread for a complete meal.
• Make it Spicy: For those who enjoy heat, add some diced jalapeños or a dash of hot sauce before serving.
• Alternate Toppings: Other delicious toppings include lime wedges, sliced radishes, or crispy fried onions.

Serving Ideas for Slow Cooker Chicken Tortilla Soup

When it comes to serving your Slow Cooker Chicken Tortilla Soup, the options are plentiful, and it’s all about making it a delightful experience.

• Casual Family Dinner: Serve it with a side of warm corn tortillas or a simple green salad for a cozy family meal.
• Game Day Treat: This soup is an excellent choice for game day gatherings. Set up a toppings bar with cheese, sour cream, and fresh cilantro so everyone can customize their bowls.
• Seasonal Serving: In winter, this soup is a delightful way to warm up. In summer, serve it chilled alongside a refreshing avocado salad.
• Leftover Lunch: Pack leftovers for lunch the next day; it’s a filling and satisfying option that heats up beautifully.
• Special Occasions: For festivities like birthdays or anniversaries, elevate your serving by including gourmet toppings like fancy cheeses or herbs.

FAQ

Conclusion

This Slow Cooker Chicken Tortilla Soup is not just a meal; it’s an experience that brings warmth and comfort to your table. With its rich flavors and easy preparation, it’s perfect for any occasion. I encourage you to give this recipe a try and enjoy the delightful moments it creates with your loved ones. After all, good food is meant to be shared, and this soup is sure to be a hit!

Slow Cooker Chicken Tortilla Soup

The ultimate comfort food, this Slow Cooker Chicken Tortilla Soup is hearty, flavorful, and perfect for chilly evenings. It’s an easy weeknight dinner that combines tender chicken, zesty green chilies, and savory spices, creating a warm hug in a bowl. Make it tonight for a family-friendly meal everyone will love!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 5 servings

Course: Dinner, Soups

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 3/4 lbs boneless skinless chicken thighs
• 2 (14.5 oz cans) low-sodium chicken broth
• 1 (14.5 oz) can fire roasted diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 (4 oz) can chopped green chilies
• 3/4 cups finely chopped yellow onion
• 1 Tbsp minced garlic
• 1 Tbsp chili powder
• 2 tsp ground cumin
• 1 tsp paprika
• Salt and freshly ground black pepper to taste
• 1 (14.5 oz) can black beans drained and rinsed
• 1 1/2 cups frozen corn
• 1/4 cup chopped fresh cilantro
• Tortilla chips crushed
• Shredded cheddar or monterey jack cheese
• Diced avocado
• diced roma tomatoes
• sour cream (optional)

Equipment

• Slow Cooker
• Cutting Board
• Wooden Spoon
• Chef's Knife
• Baking Sheet

Method

 

1. Add chicken to 5 to 7 quart slow cooker.
2. Pour in chicken broth, diced tomatoes, tomato sauce, and green chilies. Add onion, garlic, chili powder, cumin, paprika, and season with salt and pepper to taste.
3. Cover and cook on low heat for 6 hours, or until chicken is cooked through.
4. Remove chicken and shred, then return to slow cooker along with black beans, corn, cilantro and lime juice, stir. Allow to cook until heated through.
5. Serve warm with tortilla chips, cheese and other optional ingredients.

Notes

• Tip 1: Be sure to finely chop the onion so it cooks through in time and is tender.
• Tip 2: Try it with a diced red bell pepper for another veggie.
• Tip 3: Add a seeded diced jalapeño or two if you like some heat.
• Tip 4: Make your own fried or baked tortilla strips if desired.
• Tip 5: Toppings not included in nutritional info as these are optional and will vary.
• Tip 6: Recipe makes about 11 cups soup.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.