Slow Cooker Chicken Tortilla Soup
Published 1/10/2023
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Chicken tortilla soup has never been easier or more delicious! Throw everything in your crockpot and make our favorite slow cooker chicken tortilla soup.
The BEST Chicken Tortilla Soup
This 5-star slow cooker chicken tortilla soup has been a Fit Foodie fave for years, and so we decided to give her a little photo refresh — ain’t she preeeetty!? This is such a great soup for SO many reasons. You’ll absolutely love it 😀
Why you’ll love it!
It’s a set it and forget it, one-pot meal!
Serve a crowd, or freeze leftovers for later.
So many vegetables in every serving.
Chicken Tortilla Soup Ingredients
This chicken tortilla soup comes topped with crispy spicy tortilla strips. And don’t skip the toppings, obviously 😀 Here’s what you need:
- Crushed tomatoes
- Canned black beans
- Canned pinto beans
- Sweet corn
- Green chiles
- Bell peppers
- Yellow onion
- Garlic
- Chili powder
- Ground cumin
- Paprika
- Garlic powder
- Coarse salt
- Hot sauce
- Chicken broth
- Chicken breasts
- Greek yogurt
- Lime juice
spicy tortilla strips
- Corn tortillas
- Avocado oil
- Garlic powder
- Chili powder
- Paprika
- Ground cumin
- Kosher salt
Optional Toppings
- Fresh cilantro
- Chopped avocado
- Sour cream
- Shredded cheese
- Sliced jalapeños
Tutorial
How to Freeze Soup & Chili
Learn how to freeze soup and chili with this easy How to Freeze Soup tutorial. We’ll share all of our tips and tricks to perfect freezer soup.
How to Make Chicken Tortilla Soup
Canned Ingredients & Spices in Slow Cooker
Add the crushed tomatoes, black beans, pinto beans sweet corn, green chiles, bell peppers, onion, garlic, chili powder, cumin, paprika, garlic powder, salt, hot sauce, and broth to the slow cooker and stir to combine.
Submerge Chicken Breasts
Submerge the chicken breasts in the tomato broth and cover the slow cooker. Cook the soup for 3-3.5 hours on high or until the internal temperature of the chicken is 165ºF.
Prepare Tortilla Strips
Preheat oven to 400ºF and line baking sheet with parchment paper or spray it with non-stick cooking spray.
Thinly slice the tortillas into 2-3 inch long strips that are about 1/4 inch thick. Drizzle on oil and toss, and then season the strips with the garlic powder chili powder, paprika, cumin, and salt.
Bake the tortilla strips at 400ºF for 5 minutes. Toss and then put back in for 5-10 more minutes until golden brown.
Shred Chicken Breasts
Remove the chicken breast from the slow cooker and set aside 2 cups of the broth in a bowl to cool. Then shred the chicken and transfer the shredded chicken back into the slow cooker.
Whisk In Greek Yogurt
Add the Greek yogurt to the broth that has cooled off and whisk until smooth and there are no lumps. Pour the creamy broth into the slow cooker and stir.
Garnish & Enjoy!
Pour the lime juice into the slow cooker, stir and serve with fresh cilantro and the tortilla strips.
Latest Soup Recipes
Top Tips
Make it spicier: our recipe only calls for 2 tablespoons of hot sauce, but if you like things hot hot hot, feel free to up the hot sauce to 3 tablespoons (or more!).
Make it creamier: the 1/4 cup of Greek yogurt that this recipe calls for will give you a slightly creamy consistency. Feel free to increase this to 1/2 cup or use sour cream for an even creamier soup.
Choose your cut of chicken: if for whatever reason you don’t want to use chicken breasts, boneless thighs will also work. Just be mindful it may change the cook time. Make sure to cook the chicken to an internal temperature of 165ºF.
Check it out!
6 Crockpot Chicken Recipes
Looking for more crockpot chicken recipes? Look no further! Check out 6 similar recipes below. And for an added bonus, check out our Crockpot Freezer Meals post where we teach you how to turn all of these slow cooker recipes into freezer meals.
FAQs
Traditional chicken tortilla soup contains chicken, tomatoes, broth and is topped with fried tortilla strips. Our variation also contains corn and beans.
We thicken our chicken tortilla soup by adding Greek yogurt, which also gives it a creamy consistency. You can also use sour cream.
Storage
Store leftover chicken tortilla soup in an airtight container in the fridge for up to 5 days.
Freezer Instructions
- Let your soup cool completely.
- Then, transfer it into an airtight container or gallon-size plastic bag.
- Remove as much air as possible and seal.
- Freeze for up to 3 months.
Crockpot Chicken Tortilla Soup
Ingredients
- 28 oz. crushed tomatoes
- 15 oz. can black beans, drained and rinsed
- 15 oz. can pinto beans, drained and rinsed
- 2 cups sweet corn, canned or frozen
- 4.5 oz. green chiles
- 2 bell peppers, diced, any color
- 1 small yellow onion, minced
- 5 cloves garlic, minced
- 2 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 2 teaspoon coarse salt
- 2-3 tablespoons hot sauce, any kind
- 4 cups chicken broth
- 2 lbs. boneless, skinless chicken breasts
- 1/4 cup nonfat Greek yogurt*
- 1/4 cup lime juice, ~1 lime
Spicy Tortilla Strips
- 6 small corn tortillas
- 2 tablespoons avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
Optional Toppings
- Fresh cilantro
- Chopped avocado
- Sour cream
- Shredded cheese
- Sliced jalapeños
Instructions
- Add the crushed tomatoes, black beans, pinto beans sweet corn, green chiles, bell peppers, onion, garlic, chili powder, cumin, paprika, garlic powder, salt, hot sauce, and broth to the slow cooker and stir to combine.
- Submerge the chicken breasts in the tomato broth and cover the slow cooker. Cook the soup for 3-3.5 hours on high or until the internal temperature of the chicken is 165ºF.
- While the soup is cooking, prepare the tortilla strips.Preheat oven to 400ºF and line baking sheet with parchment paper or spray it with non-stick cooking spray.
- Thinly slice the tortillas into 2-3 inch long strips that are about 1/4 inch thick. Drizzle on oil and toss. Season the strips with the garlic powder chili powder, paprika, cumin, and salt. Toss again and spread them evenly over the baking sheet.
- Bake the tortilla strips at 400ºF for 5 minutes. Toss and then put back in for 5-10 more minutes until golden brown. Remove them from the oven and set aside.
- Remove the chicken breast from the slow cooker and set aside 2 cups of the broth in a bowl to cool.
- Shred the chicken and transfer the shredded chicken back into the slow cooker.
- Add the Greek yogurt to the 2 cups of broth that has cooled off and whisk the Greek yogurt into the broth until smooth and there are no lumps. Pour the creamy broth into the slow cooker and stir.
- Pour the lime juice into the slow cooker, stir and serve with fresh cilantro and the tortilla strips.
Tips & Notes
- If you want this soup to be spicy, use a spicy hot sauce and as much as you’d like.
- Feel free to add more Greek yogurt for a creamier soup. You can also use sour cream.
- This recipe was updated on January 10, 2023. Get the original recipe HERE.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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We loved this soup! I didn’t have all the ingredients listed. With a pivot we used diced tomatoes instead of crushed and Rotel instead of green chilis. Turned out great! Thanks!
This was so good! Both my teen and husband came home and said whatever I was cooking smelled good. They both asked for seconds and said I should add it to my list of favorites. I just used store bought tortilla chips and cooked it over low heat on the stove for a couple of hours.
Very easy and very good. The trick of letting the broth cool and then adding the Greek yogurt was new to me and worked really well. I did three tablespoons of hot sauce and the spice was just right. I did the tortilla strips in the air fryer for about 5 min and they came out nice and crunchy.
This was amazing. We used a 6qt crockpot and it was filled to the brim so make sure you prepare for leftovers! So much flavor packed in and the homemade tortilla strips were a fun topping to add.
I’m always on the hunt for slow cooker recipes due to our busy schedule and 99% of the time they are awful. So my family assumed this recipe would be the same – bland with a terrible texture. This was not the case at all – it was packed with flavour and even my picky 13 year old enjoyed it! So happy that we now have a delicious slow cooker recipe for some of our “rush the kids to practice “ days.
Just made this and it is delicious! I added 1/2 cup of yogurt for creaminess. Easy to make and great for our family now that we have a new little addition! Thanks!
Made this right before getting sick. Was such a relief having a big pot of soup ready to go. I love the flavour combination with the crunchy tortilla on top!
This soup is so good! We used plantain chips instead of tortilla. Definitely make this a lot during winter!
So delicious and easy to make! My husband loved it too and he is not usually a soup person. Thank you for another scrumptious recipe!
This was sooooo tasty!! Will definitely make this slow cooker meal more often! Makes it so easy when working a full day and come home and this is ready.😋