There’s nothing quite like the comfort of a warm bowl of soup after a long day, and Slow Cooker Chicken Tortilla Soup is the ultimate way to bring flavor, warmth, and ease into your kitchen. Imagine coming home to a slow cooker filled with a hearty, savory soup that’s brimming with tender chicken, rich spices, and zesty toppings. It’s the kind of meal that wraps you up like a cozy blanket and satisfies your soul.
This recipe is perfect for busy weeknights, lazy weekends, or when you just want a low-effort meal that tastes like it took hours of work (spoiler: it did—but your slow cooker handled it!). Let’s dive into the details so you can make this simple yet flavorful soup for yourself and your loved ones.
Why You’ll Love Slow Cooker Chicken Tortilla Soup
Here’s why this soup will quickly become one of your go-to recipes:
- Effortless cooking: With the help of a slow cooker, you can set it and forget it.
- Packed with flavor: A blend of enchilada sauce, green chiles, and spices creates a rich and zesty base.
- Hearty and nutritious: Loaded with chicken, vegetables, and bold spices, this soup is as nourishing as it is delicious.
- Customizable toppings: Top it with tortilla strips, avocado, shredded cheese, or sour cream for a personalized touch.
- Great for meal prep: It reheats beautifully, making it perfect for leftovers or meal prepping for the week.
Ingredients for Slow Cooker Chicken Tortilla Soup
Here’s a list of the ingredients you’ll need to create this mouthwatering soup:
Main Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Cooked, shredded chicken | 1 pound | Use rotisserie chicken or leftovers. |
| Whole peeled tomatoes | 1 (15 oz) can, mashed | Adds richness to the soup base. |
| Enchilada sauce | 1 (10 oz) can | Provides a bold, zesty flavor. |
| Green chile peppers | 1 (4 oz) can, chopped | Adds a mild heat and tangy flavor. |
| Onion | 1 medium, chopped | Enhances the soup’s savory depth. |
| Garlic | 2 cloves, minced | Infuses the soup with aromatic flavor. |
| Water | 2 cups | Helps balance the soup’s consistency. |
| Chicken broth | 1 (14.5 oz) can | Adds a savory, flavorful base. |
| Frozen corn | 1 (10 oz) package | Adds a touch of sweetness and texture. |
| Corn tortillas | 7, cut into strips | Used for homemade tortilla strips. |
| Vegetable oil | 2 tablespoons | For frying the tortilla strips. |
Spices and Seasonings
| Ingredient | Quantity | Notes |
|---|---|---|
| Cumin | 1 teaspoon | Adds a warm, earthy flavor. |
| Chili powder | 1 teaspoon | Brings a smoky, slightly spicy kick. |
| Salt | 1 teaspoon | Enhances all the other flavors. |
| Black pepper | ¼ teaspoon | Balances the seasoning with mild heat. |
| Bay leaf | 1 | Adds a subtle depth of flavor. |
| Fresh cilantro | 1 tablespoon, chopped | For garnish and a fresh finish. |
Step-by-Step Instructions for Slow Cooker Chicken Tortilla Soup
1. Prepare Your Ingredients
Before you start, make sure to chop the onion, mince the garlic, shred the cooked chicken, and cut the tortillas into thin strips.
2. Assemble the Soup in the Slow Cooker
- In your slow cooker, combine the shredded chicken, mashed whole peeled tomatoes, enchilada sauce, green chile peppers, onion, and garlic.
- Pour in the water and chicken broth.
- Add the cumin, chili powder, salt, black pepper, and bay leaf. Stir everything together to combine.
3. Cook the Soup
- Cover the slow cooker with the lid and cook on low for 6-8 hours or high for 3-4 hours.
- During the last hour of cooking, stir in the frozen corn.
4. Make the Tortilla Strips
- Heat 2 tablespoons of vegetable oil in a skillet over medium heat.
- Add the tortilla strips in small batches and fry them until golden and crispy, about 1-2 minutes per side.
- Transfer the fried tortilla strips to a plate lined with paper towels to drain excess oil. Sprinkle with a pinch of salt while they’re still warm.
5. Final Touches
- Once the soup is done, remove the bay leaf and give it a taste. Adjust the seasoning as needed by adding more salt, pepper, or spices.
- Serve the soup hot and garnish with chopped cilantro and the crispy tortilla strips.
Topping Ideas for Slow Cooker Chicken Tortilla Soup
The best part about this soup is how customizable it is. Try these toppings to make your bowl even more delicious:
- Avocado slices: Adds creaminess and a fresh flavor.
- Shredded cheese: Cheddar, Monterey Jack, or a Mexican cheese blend work beautifully.
- Sour cream: For a tangy and creamy finish.
- Diced jalapeños: If you like extra heat.
- Lime wedges: A squeeze of lime juice brightens up the flavors.
Nutritional Information
Here’s a general breakdown of the nutritional values for one serving (based on six servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~250 |
| Protein | 20g |
| Total Fat | 8g |
| Carbohydrates | 22g |
| Fiber | 5g |
| Sodium | 780mg |
Note: Nutritional values may vary depending on the brands and quantities of ingredients used.
Tips for Perfect Slow Cooker Chicken Tortilla Soup
1. Use Rotisserie Chicken
If you’re short on time, shredded rotisserie chicken is a convenient option that adds flavor to your soup.
2. Adjust the Heat Level
For a spicier soup, use hot enchilada sauce, add diced jalapeños, or increase the chili powder. For a milder version, reduce the spices and use mild green chiles.
3. Blend for a Creamier Base
If you prefer a thicker, creamier soup, blend a portion of the soup (before adding the corn) and return it to the slow cooker.
4. Use Fresh Tortillas
Making your own crispy tortilla strips from fresh tortillas adds an authentic and delicious touch.
5. Double the Recipe
This soup freezes well, so consider doubling the recipe to have leftovers for later.
Serving Suggestions
This soup pairs perfectly with a variety of sides and accompaniments:
- Cornbread: Sweet and savory cornbread complements the bold flavors of the soup.
- Rice: Serve the soup over a bed of rice for an even heartier meal.
- Salad: A light green salad with a citrus vinaigrette is a refreshing side.
- Tortilla chips: Use them for dipping or as a crunchy topping.
Variations to Try
- Vegetarian Version: Swap the chicken for black beans or pinto beans and use vegetable broth instead of chicken broth.
- Creamy Tortilla Soup: Stir in coconut milk or cashew cream for a rich, dairy-free twist.
- Seafood Twist: Replace the chicken with cooked shrimp or crab meat for a coastal-inspired soup.
- Bean and Lentil Add-In: Add cooked lentils or extra beans for more fiber and protein.
Frequently Asked Questions
1. Can I make this soup on the stovetop instead of a slow cooker?
Yes! Simmer the ingredients in a large pot over medium-low heat for about 30-40 minutes, stirring occasionally.
2. Can I freeze leftover soup?
Absolutely. Let the soup cool completely, then store it in an airtight container or freezer bag for up to 3 months.
3. Can I use fresh tomatoes instead of canned?
Yes, you can use about 4-5 fresh tomatoes. Roast them for added flavor before mashing them.
4. How can I make this soup gluten-free?
Ensure your enchilada sauce and chicken broth are gluten-free, and use corn tortillas instead of flour tortillas for the strips.
5. Can I add beans to this soup?
Definitely! Black beans or pinto beans are great additions for extra protein and fiber.
6. What if I don’t have a slow cooker?
You can use an Instant Pot on the slow cooker setting or simmer the soup on your stovetop as mentioned earlier.
Final Thoughts: Try Slow Cooker Chicken Tortilla Soup Tonight!
Slow Cooker Chicken Tortilla Soup is everything you could want in a meal—flavorful, easy to make, and perfect for any occasion. With minimal effort and maximum payoff, this recipe is sure to become a staple in your home.
So, grab your slow cooker, gather your ingredients, and get ready to enjoy a bowl of hearty, delicious soup that will warm your heart and soul.
Slow Cooker Chicken Tortilla Soup: A Warm and Comforting Meal
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 6 servings
Description
Warm, hearty, and full of bold flavors, Slow Cooker Chicken Tortilla Soup is a comforting meal that’s as easy as it is delicious. Loaded with tender chicken, rich spices, and customizable toppings, it’s the perfect dish for busy weeknights, cozy weekends, or a crowd-pleasing dinner. Let your slow cooker do the work, and come home to a meal that feels like a hug in a bowl.
Ingredients
- Main Ingredients:
- 1 pound cooked, shredded chicken (rotisserie chicken works great)
- 1 (15 oz) can whole peeled tomatoes, mashed
- 1 (10 oz) can enchilada sauce
- 1 (4 oz) can green chile peppers, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups water
- 1 (14.5 oz) can chicken broth
- 1 (10 oz) package frozen corn
- 7 corn tortillas, cut into strips
- 2 tablespoons vegetable oil
- Spices and Seasonings:
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 bay leaf
- Optional Garnishes:
- 1 tablespoon fresh cilantro, chopped
- Avocado slices
- Shredded cheese (Cheddar or Monterey Jack)
- Sour cream
- Lime wedges
Instructions
- Prepare Your Ingredients:
- Chop the onion, mince the garlic, shred the chicken, and cut the tortillas into thin strips.
- Assemble the Soup in the Slow Cooker:
- Add the shredded chicken, mashed tomatoes, enchilada sauce, green chile peppers, onion, garlic, water, chicken broth, cumin, chili powder, salt, black pepper, and bay leaf to the slow cooker.
- Stir to combine all the ingredients.
- Cook the Soup:
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- During the last hour of cooking, stir in the frozen corn.
- Prepare the Tortilla Strips:
- Heat the vegetable oil in a skillet over medium heat.
- Fry the tortilla strips in small batches until golden and crispy, about 1-2 minutes per side.
- Transfer the strips to a paper towel-lined plate and sprinkle with a pinch of salt while warm.
- Finish and Serve:
- Once the soup is done, remove the bay leaf and taste to adjust seasoning as needed.
- Serve the soup hot, garnished with tortilla strips and your favorite toppings like cilantro, avocado slices, shredded cheese, sour cream, or lime wedges.
Notes
- Use rotisserie chicken for convenience and added flavor.
- Adjust the spice level by increasing or reducing the chili powder and green chiles.
- For a thicker soup, blend a portion of the soup and return it to the pot before adding the corn.
- Freshly fried tortilla strips add an authentic touch, but store-bought tortilla chips work in a pinch.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican-Inspired
