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Slow Cooker Tortilla Soup

This Slow Cooker Tortilla Soup is a reader favorite that will quickly become your go-to weeknight dinner!

With minimal prep and zero fuss, you can set it and forget it while the slow cooker works its magic.

The result? A comforting, flavorful soup with juicy chicken, tender beans, and just the right amount of spice.

It’s simple, hearty, and, best of all, hands-off cooking at its finest.

Whether you’re craving something warm on a chilly night or need an easy meal to feed the family, this soup has you covered!

For Tortilla Soup

• Corn Tortillas – These add texture and crunch when fried into strips, making for a tasty topping in the soup.
• Olive Oil – Used to sauté the onion, garlic, and jalapeño for extra flavor.
• Onion – Adds depth and savory flavor to the base of the soup.
• Garlic – Enhances the overall flavor with a rich, aromatic taste.
• Jalapeño – Adds a mild heat and spice, which you can adjust by removing the seeds.
• Cumin – Brings a warm, earthy flavor that pairs perfectly with the other spices.
• Chili Powder – A key spice that adds a smoky, spicy element to the soup.
• Crushed Tomatoes – Forms the base of the soup, adding tangy and savory richness.
• Canned Diced Tomatoes with Chilies – Adds flavor, texture, and a bit more heat to the soup.
• Chicken Broth – Provides a savory liquid base, keeping the soup rich and comforting.
• Black Beans – Adds protein, fiber, and a creamy texture.
• Frozen Corn Kernels – Adds sweetness and texture to balance the spices.
• Boneless Skinless Chicken Breasts – The protein in the soup; it shreds easily and soaks up the flavors.
• Fresh Cilantro – A fresh garnish that brightens the soup with a burst of flavor.

For Crispy Tortillas

• Vegetable Oil – For frying the tortilla strips until they’re crisp and golden.
• Corn Tortillas – Cut into strips and fried for a crunchy topping.

Slow Cooker Tortilla Soup

Craving a cozy, flavorful meal with minimal effort? This Slow Cooker Tortilla Soup is your perfect solution! Just toss everything in the pot, let the slow cooker work its magic, and in a few hours, you'll have a hearty, delicious soup that's as easy to make as it is to enjoy.

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Course: Main Course

Cuisine: American, Mexican, Tex Mex

Keyword: Slow Cooker Tortilla Soup

Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 6 servings

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Ingredients:

• 6 small corn tortillas (6-inch), cut into ¼-inch strips
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 large garlic cloves, minced
• 1 jalapeño, diced and seeds removed
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 14 ounces crushed tomatoes
• 10 ounces canned diced tomatoes with chilies (such as Rotel)
• 4 cups chicken broth
• 15 ounces canned black beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 boneless, skinless chicken breasts
• ¼ cup fresh cilantro, chopped

 

Instructions:

1. Cook the Aromatics:
   • In a pan, heat olive oil over medium heat.
   • Add the chopped onion, minced garlic, and diced jalapeño, and cook until softened, about 3-4 minutes.
   • Once done, transfer them to the slow cooker.
2. Add the Ingredients to the Slow Cooker:
   • Add the remaining ingredients (excluding the tortillas and olive oil) to the slow cooker.
   • Cover and cook on high for 4 hours.
3. Shred the Chicken:
   • Once the chicken is cooked through, shred the chicken breasts and return them to the soup.
   • Stir to combine.
4. Prepare the Crispy Tortilla Strips:
   • Heat olive oil in a small pan over medium-high heat.
   • Fry the tortilla strips in small batches until they’re crisp and golden.
   • Remove them from the oil and drain on paper towels, seasoning them with a pinch of salt.
5. Serve the Soup:
   • Serve the soup hot, topped with the crispy tortilla strips and chopped cilantro for garnish.

 

Nutrition

Calories: 340 kcal | Carbohydrates: 46g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 783mg | Potassium: 1160mg | Fiber: 11g | Sugar: 5g | Vitamin A: 520 IU | Vitamin C: 31.1mg | Calcium: 113mg | Iron: 4.7mg

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1. Can I prepare the soup the night before?
   Yes, you can make the soup ahead of time! Simply add all the ingredients (except the tortillas and oil) to the slow cooker insert, cover, and store it in the fridge overnight. In the morning, just pop the insert into the slow cooker, and you’re all set for a hassle-free dinner!
2. Can I use frozen chicken breasts?
   You sure can! Frozen chicken breasts work great in this recipe. Just make sure they’re cooked all the way through before shredding. You may need to check that the internal temperature reaches 165°F (74°C) to ensure they’re fully cooked.
3. How can I adjust the spice level?
   If you want to turn up the heat, try adding more jalapeños or a few extra dashes of chili powder. If you’re looking for a milder version, simply reduce the amount of jalapeños or leave out the seeds for a gentler spice kick.
4. Can I add other veggies to the soup?
   Absolutely! This soup is a great base for adding more veggies. Consider tossing in some zucchini, spinach, or bell peppers for extra flavor and texture. Just chop them up and add them to the slow cooker with the rest of the ingredients.
5. How do I store leftovers?
   Leftovers can be stored in an airtight container in the fridge for 3-4 days. For longer storage, you can freeze the soup in freezer-safe containers for up to 2-3 months. Thaw it overnight in the fridge before reheating on the stove or in the microwave.

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