Slow-Cooker Chicken Tortilla Soup Recipe for Weeknight Meals

This Crock Pot Chicken Tortilla Soup is ideal for cool fall and winter nights. It’s a true dump-and-go slow cooker meal: add the ingredients to the crock pot, let it cook, and finish with your favorite toppings.

After sharing an Instant Pot version, here is a slow cooker alternative for anyone who prefers the hands-off ease of a crock pot. This recipe requires very little prep—just add everything to the slow cooker and start it.

If you want a quicker finish, use pre-cooked chicken and reduce the cooking time. Crispy tortilla strips are optional; store-bought chips or chopped corn tortillas are fine shortcuts. Don’t forget toppings—they elevate the soup.

Below are the main ingredients and notes to help you make a flavorful, comforting chicken tortilla soup.

Ingredients for Crock Pot Chicken Tortilla Soup:

Boneless skinless chicken breasts or thighs: Use about 1.5 pounds of chicken breasts, tenders, or thighs. Breasts are leaner, thighs give more richness—both work well.

Yellow onion and fresh garlic: One medium yellow onion (chopped) and several cloves of minced garlic add depth and warmth to the broth.

Seasonings: Chili powder, ground cumin, paprika, dried oregano, and sea salt create the classic Tex‑Mex flavor. Adjust quantities to your taste.

Crushed tomatoes and chicken broth: A 28-oz can of crushed tomatoes plus about 2 cups of chicken broth form the soup base. Diced tomatoes or tomato sauce can substitute for crushed tomatoes if needed.

Diced green chiles: A 7-oz can of diced green chiles adds bright, mild heat. Use a spicy variety if you want a hotter soup.

Corn and black beans: Canned corn and black beans (drained) give texture, heartiness, and fiber to the soup.

Corn tortillas or chips: For homemade tortilla strips, slice corn tortillas and fry them, or simply serve with store-bought chips or chopped tortillas added to the pot.

For Serving:

Serve with diced avocado, shredded cheese, sour cream or Greek yogurt, fresh cilantro, sliced green onions, lime wedges, salsa, or hot sauce. These toppings brighten the bowl and add texture.

Optional Additions & Changes:

• Use 4–6 cups of cooked shredded chicken or rotisserie chicken instead of raw chicken.
• Add a chopped bell pepper for extra color and sweetness.
• Replace the individual seasonings with 2–3 tablespoons of taco seasoning for convenience.
• Increase garlic with extra fresh cloves or garlic powder for a stronger garlic flavor.
• Finish bowls with fresh lime juice for brightness.
• For more heat, add cayenne, crushed red pepper, jalapeños, or hot sauce to taste.
• Add vegetables such as carrots, zucchini, or green beans to bulk the soup up with extra nutrients.
• Omit the beans and corn if you prefer a legume-free version.

With the ingredients covered, here’s how to make the soup in your slow cooker.

How to Make Crock Pot Chicken Tortilla Soup:

Add all the soup ingredients to the crock pot. There’s no need to cut the chicken into pieces before cooking; it will be shredded afterward.

Stir everything so the seasonings and liquids are evenly distributed.

Cover and cook on High for 4 hours or Low for 6–8 hours. If using pre-cooked chicken, the High setting can be reduced to about 3 hours.

When the soup is done, remove the chicken to a cutting board and shred with two forks to your preferred size, then return the shredded chicken to the crock pot and stir.

If you want homemade tortilla strips, follow the frying instructions below. Serve the soup in bowls topped with tortilla strips or chips and your choice of shredded cheese, sour cream, cilantro, green onions, lime wedges, diced avocado, or other favorites.

This soup tastes even better the next day, making it excellent for meal prep.

Store leftovers in an airtight container in the refrigerator for up to 7 days, or freeze in double-bagged freezer bags for up to 3 months.

How to Fry Tortilla Strips:

Stack 6–8 corn tortillas and cut them into thin strips about 1/4″ to 1/2″ wide.

Heat about 1/4 cup high‑heat oil (avocado, canola, or vegetable) in a large nonstick skillet over medium-high heat until shimmering. Fry 4–6 strips at a time for 2–3 minutes per side, or until golden and crisp.

Drain the fried strips on a paper-towel-lined plate, then repeat with the remaining tortillas.

Serve the strips immediately in bowls or stir them into the whole pot. Fried strips are crispest when fresh, but leftover strips can be added to stored soup.

What to Serve with Chicken Tortilla Soup:

This soup pairs well with Spanish (Mexican) rice, refried beans, or nachos. For a lighter side, try a simple salad—broccoli salad, cucumber-tomato salad, or an avocado salad are all good options.

Nutrition Information:

Divided into six servings, the soup (without toppings or tortilla strips) is approximately 384 calories per serving, with about 5 g fat, 36 g carbohydrates, 7 g fiber, and 46 g protein. That gives roughly 29 g net carbs per serving (36 g carbs minus 7 g fiber).

This simple, healthy Crock Pot Chicken Tortilla Soup is an easy weeknight favorite and great for batch cooking. Make a big pot and enjoy leftovers for several days.

More Healthy Soups:

• Albondigas Soup
• Hearty Ground Turkey Soup with Vegetables
• Ground Turkey Taco Soup
• Immunity-Boosting Turmeric Chicken Soup

Tortillas in our soup forever and always!

Frequently Asked Questions:

What is Chicken Tortilla Soup made of?

Chicken tortilla soup typically includes chicken, chicken stock or broth, tomatoes (fresh or canned), seasonings like cumin and chili powder, onion, garlic, chiles, and fried or baked tortilla strips. Variations often add beans such as black beans or pinto beans.

How do you thicken Chicken Tortilla Soup?

To thicken the soup, use less liquid or add a thickening agent. Mix 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry and stir it in during the last hour of cooking. Alternatively, add 1–2 tablespoons of flour, gluten-free flour, or tapioca starch. For a creamy version, stir in 1/2 to 1 cup heavy cream or 4 ounces of cream cheese after cooking.