Craving comfort and big, bold flavors? This slow cooker version of chicken tortilla soup ticks both boxes. It’s a one-pot wonder that lets you toss in fresh ingredients, set the heat, and walk away. In just a few hours, you’ll come back to a spicy, savory, and soul-warming meal that’s ready to ladle straight into bowls.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional for extra smokiness)
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 cups chicken broth
- Salt and pepper, to taste
- 4 corn tortillas or tortilla chips (for serving)
- Optional toppings: avocado slices, shredded cheese, fresh cilantro, lime wedges, sour cream
Instructions
Begin by adding the chicken breasts, chopped onion, garlic, and spices (chili powder, cumin, and smoked paprika) directly into your slow cooker. Give the mixture a gentle stir to coat the chicken. Next, pour in the diced tomatoes with green chilies, black beans, corn, and chicken broth. Season lightly with salt and pepper.
Cover the slow cooker and cook on low for about 6 to 7 hours or on high for about 3 to 4 hours. Once the chicken is fork-tender, carefully remove it from the slow cooker, shred it using two forks, and return the shredded chicken to the pot. Taste and adjust the seasonings if needed.
When you’re ready to serve, ladle the soup into bowls and crumble a few tortilla chips (or sliced tortilla strips) over the top. Dress it up with your favorite garnishes like avocado slices, shredded cheese, chopped cilantro, fresh lime juice, or a dollop of sour cream.
This recipe is a wonderful way to feed family or friends with minimal fuss—toss everything in and let your slow cooker do the work. It’s easy to adjust for dietary needs: swap in vegetable broth and skip the chicken for a hearty vegetarian version, or play around with toppings like diced jalapeños for extra spice. Whether you’re seeking a cozy weeknight dinner or a crowd-pleasing party dish, this slow cooker chicken tortilla soup is guaranteed to bring warmth and satisfaction to your table.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
