There’s nothing quite like coming home to the warm, inviting aroma of Easy Chicken Tortilla Soup Recipe simmering in your slow cooker.
This Mexican-inspired dish combines tender shredded chicken, rich tomato broth, and a medley of vegetables and spices to create a comforting meal that is perfect for any season.
Read more: Easy Chicken Tortilla Soup RecipeWhy You’ll Love This Recipe
What makes this crockpot chicken tortilla soup special is its perfect balance of convenience and flavor. By using your slow cooker, you’ll get all the taste of a long-simmered soup without spending hours in the kitchen.
You will also like our amazing Chili recipe! This soup is hearty and perfect for a cold winter day.
Ingredients
For the Soup:
- 1 rotisserie chicken, shredded
- 1 (14.5 oz) cans of diced fire-roasted tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 small can of Diced Green Chilies
- 1 large onion, diced
- 2 bell peppers (any color), chopped
- 3-4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 quart of chicken broth
- 2 tablespoons tomato paste
- 1 jalapeño pepper, seeded and finely diced (optional)
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For Garnish:
- Tortilla strips or crushed tortilla chips
- Fresh cilantro, chopped
- Diced avocado
- Shredded Mexican cheese blend
- Sour cream
- Fresh lime wedges
- Sliced jalapeños (optional)
Instructions
- Prep Your Ingredients Start by gathering and preparing all your ingredients. This step is crucial for a smooth cooking process. If you’re using a rotisserie chicken, shred it now and set it aside. If using raw chicken breasts, you’ll add them whole to the slow cooker.
- Layer Your Slow Cooker Begin by adding the olive oil to the bottom of your slow cooker. Layer in the diced onion, bell peppers, and garlic. If using raw chicken breasts, place them on top of the vegetables. Add the fire-roasted tomatoes, black beans, corn, and jalapeño (if using).
- Add Seasonings and Broth Sprinkle in the cumin, chili powder, smoked paprika, and oregano. Pour in the chicken broth and add the tomato paste. Give everything a gentle stir to combine the ingredients without disturbing the chicken (if using raw).
- Set It and Forget It Cover your slow cooker and set it to LOW for 6-8 hours or HIGH for 3-4 hours. The soup is ready when the chicken is fully cooked and tender enough to shred easily (if using raw chicken).
- Final Steps If you used raw chicken, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the pot. If you’re using rotisserie chicken, add it now. Stir in the lime juice and adjust the seasonings to taste.
Serving Your Soup
The beauty of Easy Chicken Tortilla Soup Recipe lies in its garnishes. Set up a topping station with all the fixings and let everyone customize their bowl. Here’s how I recommend building the perfect bowl:
- Ladle the hot soup into bowls
- Add a generous handful of tortilla strips
- Sprinkle with shredded cheese (it will melt beautifully on the hot soup)
- Add diced avocado
- Top with a dollop of sour cream
- Garnish with fresh cilantro
- Serve with lime wedges on the side
Tips for the Best Slow-cooker Chicken Tortilla Soup
- Using Rotisserie Chicken: If using rotisserie chicken, add it during the last 30 minutes of cooking. This prevents the chicken from becoming overcooked while still allowing it to absorb the soup’s flavors.
- Make Your Own Tortilla Strips: For extra-crispy tortilla strips, cut corn tortillas into thin strips, toss with oil and salt, and bake at 375°F for 10-15 minutes until crispy.
- Spice Level: Adjust the heat by adding or removing jalapeños, or by using mild or hot diced green chiles instead.
- Make-Ahead Tips: This soup actually tastes better the next day! Store it in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Variations to Try
- Vegetarian Version: Skip the chicken and double up on beans, adding pinto beans along with the black beans. Use vegetable broth instead of chicken broth.
- Extra Vegetables: Feel free to add zucchini, carrots, or celery for additional nutrients and flavor.
- Creamy Version: Stir in 1/2 cup of heavy cream or Mexican crema during the last 30 minutes of cooking for a richer soup.
Frequently Asked Questions
If your slow cooker is on low, you can cook this soup for 6-8 hours. Since we are using a rotisserie chicken here the low setting, is mostly warming things up and keeping them at a good temperature. I wouldn’t leave the slow cooker on and cooking the food for more than 8 hours at that temperature.
Food shouldn’t be left out on the counter for more than 2 hours. If you want to read more about food safety please check out this website
The answer is a bit complicated, generally what causes soups to thicken, is by things being added to the soup, or by the liquid in the soup reducing which only happens if the steam is allowed to escape. If you want to thicken your soup your best bet is to make a cornstarch slurry or make a rue when cooking the veggies.
The basic recipe for a cornstarch slurry is 1 part water to 1 part cornstarch. So if you have 1 tablespoon of cornstarch you will need 1 tablespoon of water.
The general rule for thickening soups is, 1 tablespoon of cornstarch per cup of liquid soup for a thin consistency, and 2 tablespoons of cornstarch per cup of liquid soup for a thicker consistency.
To add a cornstarch slurry, mix the cornstarch and water completely, then slowly add to soup whisking the whole time to prevent clumps. Let it cook for a few minutes before adding more if needed.
Watch Me Make This Recipe
This slow-cooker chicken tortilla soup is more than just a meal—it’s a warm hug in a bowl that combines the best of Mexican-inspired flavors with the convenience of modern cooking. Whether you’re feeding a family on a busy weeknight or meal-prepping for the week ahead, this recipe is sure to become a regular in your rotation.
The combination of tender chicken, rich broth, and crispy tortilla strips creates a satisfying texture contrast that will have everyone coming back for seconds.
Remember, the key to making this the best slow-cooker chicken tortilla soup is in the garnishes – don’t skimp on the toppings!
Each addition brings its own texture and flavor that transforms a simple soup into a memorable meal. Give this recipe a try, and I’m confident that Easy Chicken Tortilla Soup Recipe will become one of your favorite comfort foods.
Easy Chicken Tortilla Soup Recipe
Ingredients
- 1 rotisserie chicken shredded
- 2 tablespoons olive oil
- 1 large onion diced
- 2 bell peppers any color, chopped
- 3-4 cloves garlic minced
- 1 14.5 oz cans of diced fire-roasted tomatoes
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can corn, drained
- 1 can Rotel (15 oz)
- 1 Chipotle in Adobo Sauce
- 2 tablespoons tomato paste
- 1 quart of chicken broth
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Prep Your Ingredients Start by gathering and preparing all your ingredients. Dice your Onion, garlic, and chop your bell peppers If you're using a rotisserie chicken, shred it now and set aside. If using raw chicken breasts, you'll add them whole to the slow cooker.
- Begin by adding the olive oil to the bottom of your slow cooker—layer in the diced onion, bell peppers, and garlic. If using raw chicken breasts, place them on top of the vegetables. Add the fire-roasted tomatoes, black beans, corn, and green chilies.
- Sprinkle in the cumin, chili powder, smoked paprika, and oregano. Pour in the chicken broth and add the tomato paste. Give everything a gentle stir to combine the ingredients without disturbing the chicken (if using raw).
- Cover your slow cooker and set it to LOW for 6-8 hours or HIGH for 3-4 hours. The soup is ready when the chicken is fully cooked and tender enough to shred easily (if using raw chicken).
- If you used raw chicken, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the pot. If you're using rotisserie chicken, add it now. Adjust the seasonings to taste.
- Pour a serving of soup into a bowl, garnish with jalapeño slices, sour cream, lime juice, tortilla strips, and cheese if you would like!
Notes
- Must-have toppings for authentic flavor: Tortilla strips, shredded Mexican cheese, diced avocado, sour cream, fresh cilantro, and lime wedges
- Key tips: The soup tastes better the next day, can be frozen for up to 3 months, and the toppings are crucial for the right texture and flavor experience. For best results, set up a topping station and let everyone customize their bowl.
- To get the most flavor, briefly sauté the onions, garlic, and bell peppers in a pan before adding them to the slow cooker – this extra step develops deeper flavors
- If the soup is too thick, add more chicken broth. If it’s too thin, let it simmer uncovered for 20-30 minutes to reduce, or add a tablespoon of tomato paste
- For maximum flavor from your spices, add half at the beginning of cooking and the other half in the last 30 minutes – this creates layers of flavor
- Make your own tortilla strips by cutting corn tortillas into thin strips, tossing with oil and salt, and baking at 375°F for 10-15 minutes until crispy – they’re much better than store-bought
- Store toppings separately from the soup to prevent them from getting soggy. Avocado should always be cut fresh when serving to prevent browning
- If you like a spicier soup, leave the seeds in the jalapeños or add a canned chipotle pepper in adobo sauce at the beginning of cooking
