A Deliciously Tasty Slow Cooker Chicken Tortilla Soup Recipe

That autumn chill is back in the air, and it’s only going to get colder over the next few months. But I don’t mind one bit because that means it’s prime soup season. Even better, I get to break out my beloved slow cooker. Not that I don’t occasionally use it during the warmer months, but there’s just something about a big pot of slow cooked soup that takes that fall chill out of the bones.

Plus, slow cookers have so many benefits, I can’t say enough about them, (but I will further along in the article). If you don’t already have one, do yourself a favor and make the investment. If you do, dust it off and get ready to make this delicious slow cooker chicken tortilla soup recipe.

A Deliciously Tasty Slow Cooker Chicken Tortilla Soup Recipe

  • Prep Time: 20 minutes
  • Cook Time: 6–8 hours
  • Serves: 8


  • 1-1/2 pounds of chicken breast (boneless)
  • 1 package of frozen corn
  • 1 can or black beans (save half the liquid)
  • 1 large onion, finely chopped
  • 3 cloves of garlic, minced
  • 1/2 cup of fresh cilantro
  • 1 can of green chilies (4 ounces)
  • 1 can of whole, peeled tomatoes
  • 5 cups of chicken stock
  • 1 teaspoon of cumin
  • 1 bay leaf
  • 1 can of enchilada sauce
  • 1 teaspoon of chili powder
  • salt
  • sliced avocado
  • sour cream
  • lime
  • crushed tortilla chips


1. Place whole chicken breasts into the slow cooker, along with the tomatoes, green chilies, onions, garlic, and bay leaf.

2. Pour in the chicken stock, and add the chili powder, black beans, cumin, and a dash of salt. Mix well.

3. Add the corn and cilantro. Turn the cooker on low and put the lid on.

4. Cook for 6–8 hours (according to your preference).

5. Take the chicken out and shred it. Then put it back in the soup.

6. Remove the bay leaf, while taste testing. Add more salt or spices if needed.

7. Serve with avocado, sour cream, lime, and crushed chips on the side.


  • If you’d like to cut the cooking time, you can set the slower cooker on high to cut the time down to 3–4 hours.
  • If you can, use fresh, grilled corn. It will add a unique layer to the soup.
  • Feel free to substitute the chicken stock with vegetable stock or bone broth.

Nutrition Information

  • calories: 187
  • carbohydrates: 24 grams
  • protein: 18 grams
  • fat: 3 grams
  • cholesterol: 36 milligrams
  • sodium: 1140 milligrams
  • potassium: 691 milligrams
  • fiber: 6 grams
  • vitamin C: 24 milligrams
  • calcium: 59 milligrams
  • iron: 3 milligrams

How Long Will Slow Cooker Chicken Tortilla Soup Recipe Last?

This soup will last about 3–4 days in the refrigerator, in an airtight container. If you need to freeze it, the chicken tortilla soup will last up to 5 months. Be sure not to include any tortillas when you refrigerate or freeze, because they will break down and give the soup a gritty texture.

What Should You Serve With Slow Cooker Chicken Tortilla Soup

There are so many reasons to love chicken tortilla soup. It’s easy to make, undeniably delicious, filling, and nutritious. It can also be served with a host of tasty sides. Whether you’re in the mood for salad, bread, or something more substantial, we’ve got you covered.

1. Fish Tacos

Adding 2-3 fish tacos to your soup will totally turn your tortilla soup into a filling meal. Made with Tilapia, (or other white fish) you can add whatever toppings you like to these tasty treats.

2. Nachos

Take the spare tortillas that you’re using for the soup and use them to dip in a nice salsa. It’s the perfect side for chicken tortilla soup.

3. Mexican Rice

Simple and delicious, this rice is a spicy complement to soup. Full of flavor, Mexican rice is a great carbohydrate, that is sure to fill you up.

4. Polenta

This ground cornmeal fish is smooth and creamy. Serving it with the spicy soup is a nice way to cook down in between bites.

5. Mexican Cornbread

A spicy twist on a southern classic goes great with chicken tortilla soup. It’s moist and soft, yet the jalapenos give it a nice kick. It’s great for dipping too.

6. Guacamole

What list of Mexican sides would be complete without this mashed avocado? Its simple goodness can be served with tortillas or mixed right in with the soup for a delicious combination.

7. Roasted/Grilled Corn

Corn is delicious all on its own, but serving it with a nice Mexican soup, straight off the grill, is absolutely amazing. You can even consider using it in the soup to easily replace the frozen corn.

8. Cheese Quesadilla

These simple pockets can be served as is, or add your favorite fillings. This is a great side to serve when trying to get the kids to eat soup.

9. Black Beans And Rice

This classic Mexican dish is a great addition to your chicken tortilla soup recipe. Healthy and nutritious, you can make yours as spicy or mild as you like.

10. Dinner Rolls

If you’re not in the mood for anything spicy, you can’t beat a good old-fashioned dinner roll. They’re great on the side with some bread and butter, or to dip right in the soup.

What Are Some Reasons To Use A Slow Cooker?

Remember earlier when I was swooning over the glorious slow cooker. Well there were good reasons for it. While a stove top pot is always going to be great, there are times when it’s just not convenient. Also, using a slow cooker has some unique benefits.

  • A slow cooker is great to use during the summer, so you won’t heat up the house.
  • The slow cooker has the ability to tenderize even the toughest kinds of meat.
  • They make cooking easier. Just toss everything in and leave it to cook. Clean up is also super easy.
  • Less energy is used with a slow cooker than a traditional oven.
  • Slow cookers can make dishes healthier because there’s less oil involved and no frying.
  • You can make larger amounts of food.
  • It’s a valuable resource when there is no kitchen available. Whether you’re remodeling, camping, or tailgating.

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