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A bowl of creamy soup with tortilla strips, sliced jalapeños, shredded cheese, black beans, tomatoes, and cilantro, with lime wedges and fresh cilantro on the side.

Chicken Tortilla Soup In A Slow Cooker

This simple dump and go slow cooker chicken tortilla soup is the perfect addition to your dinner table. Simple ingredients, big flavor, and very little hands on time.
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Prep Time: 12 minutes
Cook Time: 6 hours
Servings: 7 Servings
Author: Michelle

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

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.
Cuisine Mexican, Tex-Mex
Course Crockpot, Lunch/Dinner, Slow Cooker Recipes, Soup

Nutrition

Serving: 1.5Cups | Calories: 292kcal | Carbohydrates: 15g | Protein: 19g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 303mg | Potassium: 461mg | Fiber: 2g | Sugar: 2g | Vitamin A: 630IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 2mg