Slow Cooker Chicken Tortilla Soup
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If you’re tired of slow cooker soups that have no flavor or recipes that take way too much effort, then this one’s for you. This creamy Slow Cooker Chicken Tortilla Soup is an easy hands-off recipe that tastes like you’ve been slow-simmering it on the stove all day.
When I was testing this recipe, I was determined to make a Crockpot Chicken Tortilla Soup that was just as easy as the name suggests—dump-and-go, made with pantry staples, and only takes a few minutes of prep. Every ingredient in this recipe is here to add real flavor, so you don’t have to worry about this soup tasting like bland chicken and canned tomatoes.
At the end of the slow cooking time, you’re rewarded with a creamy, cozy bowl of soup that you’ll actually look forward to eating at the end of a long day.
I’ve also included instructions for homemade tortilla strips, but if you’re not feeling up for it, you can totally take the shortcut with tortilla chips or store-bought tortilla strips.
Why You’ll Love This Easy Chicken Tortilla Soup
- This is a “dump and go” recipe, meaning the ingredients can be added to the Crockpot and left for hands off cooking until the end.
- It’s a very inexpensive soup to make, using mostly pantry staples and flavorful chicken thighs. Each ingredient adds a layer of flavor, so you can be assured this won’t be bland!
- Very little prep work and hardly any vegetables to chop. A lot of the ingredients are ready to dump and go!
If you’re looking for more tasty Crockpot soups, check out my creamy Copycat Panera Broccoli Cheese Soup or my hearty Lasagna Soup!
Slow Cooker Chicken Tortilla Soup Ingredients
Full ingredient amounts and directions are listed on the recipe card at the bottom of the post.
For the Soup
- Boneless, skinless chicken thighs– I love chicken thighs for this recipe because they add a lot of flavor to the soup and hold up really well after shredding.
- Chili powder
- Ground cumin
- Salt and black pepper -I use a coarse Kosher salt, not table salt.
- Jalapeño – remove the seeds and the white membrane on the inside to reduce the spice.
- Onion – White or yellow will do the trick.
- Fresh garlic cloves – minced small.
- Canned black beans – drained and rinsed. Feel free to use pinto beans if that’s what you have on hand.
- Fire roasted diced tomatoes – canned with juice.
- Chicken broth – I use low-sodium chicken broth so I can control the salt myself. If you only have regular chicken broth, just add a pinch of salt before cooking, and then taste the soup when it’s finished and add more salt if needed.
- Heavy cream – optional, but I love making a creamy chicken tortilla soup. The cream will make the soup a little thicker and also cut the acidity of the tomatoes.
- Optional Toppings: sour cream, shredded cheese, fresh cilantro, diced avocado, sliced jalapenos, or diced chiles.
For the Crispy Tortilla Strips
- Corn tortillas – I use the 6” tortillas, white or yellow is fine.
- Olive oil– you can use avocado oil if you have that on hand instead!
- Coarse Kosher salt– for salting the strips at the end.
How To Make Chicken Tortilla Soup In a Slow Cooker
This soup is so simple to make. I’ve split the sections for how to make the actual soup and how to prepare the tortilla strips. Feel free to use premade tortilla strips or tortilla chips if you’re not up for making your own.
To Make The Soup
Step 1:
Spray the crock of your slow cooker with nonstick spray and add the chicken thighs. Add the spices and all remaining soup ingredients except the heavy cream.
Cover with the lid and cook on HIGH for 4-5 hours or on LOW for 6-8 hours until the chicken is cooked through and can be shredded.
Step 2:
Once the chicken is cooked, remove it from the Crockpot and place it in a bowl. Shred the chicken with two forks or meat claws.
Add the chicken back to the Crockpot.
Turn off the slow cooker and slowly stir in the heavy cream.
Ladle the soup into bowls and top with the crispy tortilla strips and toppings like sour cream, avocado, and fresh cilantro.
To Make The Tortilla Strips
Slice the tortillas into 3″ strips that are about ½” wide.
Heat olive oil in a skillet. Working in batches, add the strips in a single layer and fry over medium high heat for 2-4 minutes until golden brown.
Using a slotted spoon, scoop the tortilla strips onto a plate lined with paper towels. Repeat the frying process to use up all the tortillas.
Sprinkle with salt immediately after removing from the oil, and serve with the soup.
Substitutions & Variations
- Vegetable stock may be used in the place of chicken stock or broth.
- Add in extra vegetables like corn, diced bell peppers, or zucchini. This is great for using old fridge veggies or veggies in the garden.
- Sub a small (drained) can of green chiles for the jalapeno.
- The cream is optional, but it’s nice to add for folks who are sensitive to the acidity in tomatoes (like my husband). If you want the soup creamy, but dairy free, you can use the dairy free heavy cream or unsweetened canned coconut milk.
- For extra flavor, stir in 1 ½ tablespoons of my Homemade Taco Seasoning or a store bought packet of taco seasoning.
Tips & Tricks for the Best Crock Pot Chicken Tortilla Soup
- The chicken is cooked through when it reaches an internal temperature of 165°F on an instant-read meat thermometer.
- Drizzle the cream in slowly at the end so it doesn’t curdle.
- Stir and flip the tortilla strips while cooking so they brown and crisp evenly.
- The tortilla strips do not have to be homemade. Store-bought tortilla strips, tortilla chips, or even Fritos can be used for a tasty, crunchy topping.
How to Store Creamy Chicken Tortilla Soup
Leftover chicken tortilla soup can be stored in the fridge for up to 5 days. Allow it to cool fully and transfer to an airtight container before refrigerating.
Leftover soup can also be frozen for up to 2 months. Allow it to cool completely before placing it in the freezer. When you’re ready to reheat, let it thaw thoroughly in the refrigerator overnight.
How to Reheat Leftover Chicken Tortilla Soup
Reheat leftover soup in the microwave, on the stove, or in the Crockpot over low heat. Keeping the heat low helps prevent the cream from curdling (if you froze it with cream) and keeps the chicken from falling apart.
What to Serve with Chicken Tortilla Soup
Serve with crispy tortilla strips, shredded cheddar cheese, and a scoop of sour cream and fresh cilantro. I also like to serve a couple lime wedges on the side.
Other great pairings include:
- Warm flour tortillas
- Quesadillas, tacos, or taquitos
- Grilled Cheese Sandwiches
- Air Fryer Nachos
- Cornbread muffins or Homemade Garlic Bread
Recipe FAQs
This recipe is naturally gluten free, but just read the ingredient labels before adding them to the Crockpot to be sure.
Yes, but I recommend adding a little chicken bouillon to boost the flavor.
Yes! After the soup cools, transfer it to a container and freeze for up to two months. Let it thaw before reheating (it’s just easier) and then reheat on low in the slow cooker, or on the stovetop. You might need to add a splash of cream to make it creamy again.
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Chicken Tortilla Soup In A Slow Cooker
Equipment
- Slow Cooker, 7 to 8 quarts in size
Ingredients
Creamy Chicken Tortilla Soup
- 1 lb boneless skinless chicken thighs
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoons coarse Kosher salt
- 1/4 teaspoons ground black pepper
- 1 jalapeño, seeds removed and minced
- 1 cup 1/2 large white onion, diced small
- 3 cloves minced garlic
- 1 can black beans, drained and rinsed
- Two (14.5 oz each) cans fire roasted tomatoes with juice
- 3 cups chicken broth, low sodium
- 1/2 cup heavy cream
- Toppings: sour cream shredded cheddar cheese, cilantro, diced avocado, sliced jalapenos.
Crispy Tortilla Strips
- 6 (6") corn tortillas
- 4 tablespoons olive oil
- Coarse Kosher salt
Instructions
To Make the Soup:
- Spray the inside of your slow cooker with cooking spray, then add the chicken thighs. Sprinkle them with chili powder, cumin, salt, and pepper.
- Add everything EXCEPT the heavy cream to the slow cooker. Cover and cook on HIGH for 4–5 hours or on LOW for 6–8 hours, until the chicken is cooked through (165°F) and shreds easily.
- Once the chicken is done, take it out of the slow cooker and shred it in a bowl. Add the shredded chicken back to the soup.
- Turn off the slow cooker and slowly drizzle in the heavy cream. Stir to combine all the ingredients.
- Serve hot with crispy tortilla strips, and toppings like shredded cheddar cheese, sour cream, and fresh cilantro.
To Make the Tortilla Strips:
- Cut the tortillas in half, then slice into ½-inch wide strips.
- Next, heat 4 tablespoons of olive oil in a large (10–12") skillet over medium-high heat.
- Working in batches, fry the tortilla strips in a single layer for 2 to 4 minutes, stirring and flipping often, until they’re golden and crispy.
- Use a slotted spoon to transfer the strips to a paper towel-lined plate and sprinkle them with salt right away. Repeat the cooking process with the remaining strips of tortilla.
Notes
- You can use store-bought tortilla strips or tortilla chips instead of making your own.
- If you can’t find low sodium chicken broth, just add a pinch of salt instead and then taste the soup at the end before serving and add more if needed.
