Chicken tortilla soup has never been simpler or more satisfying. This easy slow cooker chicken tortilla soup comes together in a single pot — just add the ingredients to your crockpot and let them simmer until tender. The finished soup is savory and slightly spicy, finished with a squeeze of lime and crunchy homemade tortilla strips for texture.
The BEST Chicken Tortilla Soup
This highly rated slow cooker chicken tortilla soup has been a favorite for years. It’s a reliable, comforting dinner you can prep in about 30 minutes and walk away from. The recipe is flexible — it serves a crowd, freezes well, and packs a good portion of vegetables in every bowl.
Why you’ll love it
- Set it and forget it — minimal hands-on time.
- Makes enough to serve a group and to freeze for quick meals later.
- Full of vegetables and balanced protein from chicken and beans.
Ingredients
The soup is topped with crispy, spicy tortilla strips — don’t skip them. Below are the ingredients used in this version:
- 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 diced green chiles
- 2 bell peppers, diced
- 1 small yellow onion, minced
- 5 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons coarse salt (adjust to taste)
- 2–3 tablespoons hot sauce (to taste)
- 4 cups chicken broth
- 2 lbs boneless, skinless chicken breasts
- 1/4 cup nonfat Greek yogurt (or more for extra creaminess)
- 1/4 cup lime juice (about 1 lime)
Spicy Tortilla Strips
- 6 small corn tortillas
- 2 tablespoons avocado oil (or other neutral 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
How to Make Chicken Tortilla Soup
Canned Ingredients & Spices in the Slow Cooker
Combine the crushed tomatoes, black beans, pinto beans, sweet corn, green chiles, diced bell peppers, minced onion, garlic, chili powder, cumin, paprika, garlic powder, salt, hot sauce, and chicken broth in the slow cooker. Stir until everything is evenly mixed.
Submerge Chicken Breasts
Nestle the chicken breasts into the tomato-and-broth mixture so they are submerged. Cover and cook on high for 3 to 3.5 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
Prepare Tortilla Strips
While the soup cooks, preheat the oven to 400°F (200°C). Slice the tortillas into 2–3 inch long strips about 1/4 inch thick. Toss the strips with oil, then season with garlic powder, chili powder, paprika, cumin, and salt. Spread the strips in a single layer on a baking sheet and bake for 5 minutes, toss, then bake another 5–10 minutes until crisp and golden.
Shred Chicken Breasts
When the chicken is cooked, remove the breasts from the slow cooker. Reserve about 2 cups of hot broth in a bowl and allow it to cool slightly. Shred the chicken with two forks and return the shredded meat to the slow cooker.
Whisk in Greek Yogurt
Once the reserved broth has cooled enough that it won’t curdle the yogurt, whisk the Greek yogurt into the broth until smooth. Stir this creamy mixture into the slow cooker to add body and richness to the soup.
Garnish & Serve
Stir in the lime juice, taste and adjust seasoning, then ladle the soup into bowls. Top with fresh cilantro and a generous handful of crispy tortilla strips. Add avocado, sour cream, shredded cheese or jalapeños as desired.
Top Tips
- Adjust the heat: Increase hot sauce or use a spicier variety to make the soup hotter. Start modestly and taste before adding more.
- Make it creamier: The recipe uses 1/4 cup Greek yogurt for light creaminess. For richer texture, use 1/2 cup yogurt or substitute sour cream.
- Chicken options: Boneless, skinless chicken thighs can be used instead of breasts; cooking time may vary. Always cook to 165°F internal temperature.
- Make ahead: This soup reheats well and flavors often improve the next day.
FAQs
What is chicken tortilla soup made of?
Traditional chicken tortilla soup is made with chicken, tomatoes, broth, and is typically topped with fried tortilla strips. This version also includes corn and beans for extra texture and substance.
How do I thicken chicken tortilla soup?
This recipe thickens the soup by whisking Greek yogurt into reserved broth and adding it back to the pot. You can use sour cream instead, or increase the yogurt for a creamier finish.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 5 days. Keep tortilla strips separate to preserve their crispness.
Freezer Instructions
- Allow the soup to cool completely.
- Transfer to an airtight container or freezer-safe plastic bag, removing as much air as possible.
- Seal and freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating gently on the stove.
Nutrition (estimate)
Per serving (estimated): Calories 430, Carbohydrates 49 g, Protein 38 g, Fat 11 g, Fiber 13 g, Sugar 10 g. Nutrition values are approximate and should be used as a guideline.