Slow Cooker Chicken Tortilla Soup: Easy Comforting Recipe

September 26, 2026 by sfal0

Add chicken to a 5 to 7-quart slow cooker and arrange it evenly on the bottom.
Pour chicken broth, fire-roasted tomatoes, tomato sauce, and green chilies over the chicken.
Add diced onion, minced garlic, chili powder, cumin, paprika, salt, and black pepper. Stir gently to combine.
Cover and cook on low for about 6 hours until the chicken is fully cooked and tender.
Remove the chicken from the slow cooker and shred it using two forks.
Return the shredded chicken to the slow cooker and add black beans, corn, cilantro, and lime juice. Stir well.
Cook for an additional 10 to 15 minutes until all ingredients are heated through.
Serve warm with tortilla strips, cheese, avocado, sour cream, and extra cilantro if desired.

Chicken thighs create a richer flavor, but chicken breasts can be used for a leaner option.
Keep tortilla chips or tortilla strips separate until serving to maintain their crunch.
Adjust the spice level by adding jalapeños, hot sauce, or extra chili powder.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
The soup can be frozen for up to 3 months in freezer-safe containers.

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