Slow Cooker Chicken Tortilla Soup

If all goes well, it’ll be the last few weeks of soup season… but don’t you worry, I AM HERE FOR YOU.

After all, who doesn’t love a good chicken tortilla soup? Especially when it simmers away in your slow cooker while you work, do chores or run errands. The flavors meld and infuse together for hours without you having to do any work.

There’s a restaurant here in Chicago that serves the absolute best slow cooker chicken tortilla soup I’ve ever had. I can’t help but love how authentic and rich the broth is.

My version is a bit of a shortcut as we aren’t using dried ancho chiles and it’s made in the slow cooker; however, you’ll have to trust that you’re still going to love it.

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What do you need to make chicken tortilla soup?

This flavorful chicken tortilla soup recipe is filled with tender chicken, warming spices, and plenty of delicious toppings. Here’s everything you’ll need to make it:

• Chicken: I prefer boneless skinless chicken thighs because they give the soup more flavor and stay nice a juicy. You can also use chicken breats or bone-in chicken thighs, you’ll just need to get rid of the bones when shredding the chicken.
• Onion + Garlic: essential to any soup. That is all.
• Black beans: I love adding protein-packed black beans for wonderful texture and a boost of fiber.
• Fire-roasted crushed tomatoes: personally, I prefer good quality fire-roasted tomatoes because they’re much more flavorful than regular crushed tomatoes. I also recommend using canned crushed tomatoes vs diced.
• Sweet corn: feel free to use canned or frozen sweet corn.
• Chicken broth: I love using a low-sodium chicken broth because then you can control the sodium. Everyone’s salt preferences are different.
• Spices: I used a variety of spices in this recipe including ancho chili powder (or you can use regular or chipotle if you want it a little spicer), cumin, oregano, paprika and cayenne. Don’t forget the salt & pepper, too.
• To garnish: I love topping my bowl with tortilla strips or crushed tortilla chips, sour cream, shredded cheddar, avocado, cilantro & green onion.

Can I make it vegetarian?

Sure! Feel free to omit the chicken and add a second can of black beans to make a vegetarian tortilla soup. Then be sure to also use vegetable broth instead of chicken broth.

My favorite way to add flavor

I actually like to brown my chicken in the skillet before adding it to the slow cooker because it gives the soup extra flavor. Don’t worry, if you’re short on time, this isn’t an absolutely necessary step.

Choose your soup thickness

I prefer a thicker chicken tortilla soup, so if you like your more brothy feel free to add another cup or two of chicken broth!

How to make chicken tortilla soup on the stovetop

If you prefer to make this recipe on the stovetop, simply:

1. Brown the chicken, onions and garlic in a large pot with olive oil.
2. Slowly add in broth, crushed tomatoes, black beans, corn, spices and salt. Bring the soup to a boil, then reduce heat to medium low and simmer uncovered for 20-30 minutes.
3. Remove chicken, shred, then add back to the pot. Serve with all the fixins.

Storing & freezing tips

• To store: this healthy chicken tortilla soup will stay good in your fridge for about 5 days. Once the soup is completely cooled, just place it in an airtight container (or multiple, if you’d like to meal prep it) without the additional toppings and place it in the fridge. To reheat it, simply do so in the microwave with a microwave safe bowl, or feel free to reheat it on the stovetop. Add your toppings once you’re ready to serve!
• To freeze: yes, you can freeze this tortilla soup! Follow the instructions above, but instead of placing the soup in the refrigerator just put it in your freezer for up to 3 months. To reheat, simply thaw the soup overnight and reheat on the stovetop or in the microwave when you’re ready to eat.

More healthy slow cooker recipes to try

• Slow Cooker Black Bean Pumpkin Turkey Chili
• Vegan Slow Cooker Tofu Tikka Masala
• Amazing Slow Cooker Turkey Tacos
• Slow Cooker Black Bean Quinoa Pumpkin Chicken Chili
• Slow Cooker Thai Peanut Chicken with Sticky Coconut Purple Rice

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I hope you love this slow cooker chicken tortilla soup! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

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Slow Cooker Chicken Tortilla Soup

5 from 24 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

ServesServes 4 servings

The best healthy slow cooker chicken tortilla soup recipe loaded with fire-roasted tomatoes, tender chicken and savory spices. This easy chicken tortilla soup recipe is perfect for meal prep or family dinner and can easily be made on the stovetop too. Top with avocado, cheese, sour cream and crispy tortilla chips

Ingredients

• 1 tablespoon olive oil or avocado oil
• 1 pound boneless skinless chicken thighs
• 1 white or yellow onion, chopped
• 4 garlic cloves, minced
• 2 jalapeños, seeded and diced (or sub 1 can mild green chiles)
• 1 (28 ounce) can fire roasted crushed tomatoes (regular crushed tomatoes will also be fine)
• 1 (15 ounce) black beans, rinsed and drained
• 1 cup frozen sweet corn
• 5 cups low-sodium chicken broth*
• 2 teaspoons ancho chili powder (or use regular chili powder)
• 2 teaspoons cumin
• 1/2 teaspoon dried oregano
• ½ teaspoon paprika
• Optional: 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt, plus more to taste
• Freshly ground black pepper
• 2 small limes, juiced
• To garnish:
• Tortilla strips or crushed tortilla chips
• 1 large diced avocado
• Sour cream or plain greek yogurt
• Shredded monterey jack or cheddar cheese
• Cilantro
• Diced green onion

Instructions

• Add olive oil to a large skillet and place over medium high heat. Add in chicken thighs, sprinkle with a little salt and pepper and brown on each side; about for 2 minutes per side. You don’t need to cook them all the way, we’re just adding a little flavor to them. Transfer them to the bowl of a 6 quart or larger slow cooker.
• Next add onions, jalapeño and garlic to the hot pan and saute for 3-4 minutes or until onions are translucent, scraping up any brown bits as you go. Transfer to the slow cooker.
• Next add remaining ingredients to the slow cooker: crushed tomatoes, black beans, sweet corn, chicken broth, chili powder, cumin, oregano, paprika, cayenne pepper, salt and pepper. Stir to combine all ingredients. Cook on high for 3-4 hours or low for 6-7 hours. Once done, remove chicken with a slotted spoon and shred with two forks. Add back to slow cooker, then add juice from 2 small limes and stir to combine. Taste and adjust seasonings if necessary, you may need to add more salt.
• Once ready to serve, ladle into bowls and top with tortilla strips or chips, diced avocado, sour cream/greek yogurt, cheese, cilantro and a little green onion. The toppings really make this soup delicious! Serves 4-6. Enjoy!

Recipe Notes

*I like a thicker chicken tortilla soup, but if you like yours a little thinner, feel free to add in another cup or two of broth. You may need to add a little extra salt too.

Nutrition

Serving: 1serving (based on 4)Calories: 374calCarbohydrates: 40.4gProtein: 33.7gFat: 9.1gSaturated Fat: 1.7gFiber: 8.4gSugar: 8.4g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by Eat Love Eat