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chicken tortilla soup in a bowl

Slow Cooker Chicken Tortilla Soup

The best healthy Slow Cooker Mexican Chicken Tortilla Soup recipe loaded with fire-roasted tomatoes, tender chicken and savory spices. This easy 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.
Course Dairy Free, Gluten Free, Lunch, Nut Free, Soup
Cuisine Mexican
Keyword chicken tortilla soup, easy, slow cooker, slow cooker chicken tortilla soup
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 servings
Calories 374 kcal
Author Monique Volz of AmbitiousKitchen.com


  • 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) can BUSH’S® 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


  1. 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.
  2. 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.
  3. 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.
  4. 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 Facts
Slow Cooker Chicken Tortilla Soup
Amount Per Serving (1 serving (based on 4))
Calories 374 Calories from Fat 82
% Daily Value*
Fat 9.1g14%
Saturated Fat 1.7g11%
Carbohydrates 40.4g13%
Fiber 8.4g35%
Sugar 8.4g9%
Protein 33.7g67%
* Percent Daily Values are based on a 2000 calorie diet.