Slow-Cooker Chicken Tortilla Soup Recipe

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Carla Published: January 20, 2021 Modified: May 31, 2021

How To Make Slow-Cooker Chicken Tortilla Soup

Chicken tortilla soup is made with slow-cooked chicken breasts, corn, and beans in a tomato base. Topped with tortillas for a perfect Mexican-inspired bowl!

Preparation: 10 minutes
Cooking: 6 hours
Total: 6 hours 10 minutes



  • 1lbchicken breasts or tenderloins,boneless skinless, frozen or refrigerated
  • 15oztomatoes,(1 can) diced
  • 10ozgood-quality mild enchilada sauce,(1 can)
  • 1medium onion,chopped
  • 4ozgreen chile peppers,(1 can) chopped
  • 10ozfrozen corn,(1 package) or 1 can of whole-kernel corn, drained
  • 15ozblack beans,(1 can) drained, optional
  • 2garlic cloves,minced
  • 3cupschicken broth
  • 1cupwater
  • 1tspcumin
  • ½tspchili powder
  • ½tspchipotle powder,optional
  • 1tbsplime juice,optional
  • 1bay leaf
  • 2tbspfresh cilantro,chopped

For the Homemade Tortilla Crisps:

  • 3corn tortillas
  • 2-3tbspolive oil

For Optional Garnishes:

  • avocado slices
  • mexican or cheddar cheese,shredded
  • limes
  • tomatoes,chopped
  • soft tortillas,you can place these in the bottom of the bowls, and ladle the soup on top if you’d like


Slow-cooker Method:

  1. Place all soup ingredients (chicken through cilantro) in a large crockpot and stir briefly to combine. Cover, and cook on Low setting for about 6 to 8 hours or on High setting for about 3 to 4 hours. Anywhere from 15 to 60 minutes beforehand, remove the chicken breasts. Let cool briefly, then shred and return to soup.

  2. To serve, ladle soup into individual bowls, and add desired garnishes.

To Make Homemade Tortilla Strips:

  1. Use a knife or pizza cutter, cut a few corn tortillas into small strips (as pictured above).

Skillet Method:

  1. Heat oil in a skillet over medium heat. Test to see if the oil is ready by dripping a drop or two of water in the skillet. (No sound – too cool. Splatter – too hot. Sizzle – perfect!)

  2. Once it’s ready, add in the tortilla strips. Stir or flip every 20 to 30 seconds until they have begun to turn slightly golden. Remove and place on paper towels to drain and dry. Season with salt or other seasonings.

Oven Method:

  1. Preheat oven to 400 degrees F. Lay out tortilla strips on a greased cookie sheet, and brush with olive oil. (Optional: season with salt or other seasonings.)

  2. Bake the tortilla strips for about 5 minutes, then give a quick stir and/or flip. Bake for about 5 minutes more or until they are crispy and golden.


  • Calories: 479.05kcal
  • Fat: 15.01g
  • Saturated Fat: 3.12g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 7.89g
  • Polyunsaturated Fat: 2.83g
  • Carbohydrates: 61.11g
  • Fiber: 13.90g
  • Sugar: 9.33g
  • Protein: 29.49g
  • Cholesterol: 38.99mg
  • Sodium: 497.90mg
  • Calcium: 112.73mg
  • Potassium: 1459.83mg
  • Iron: 4.68mg
  • Vitamin A: 55.78µg
  • Vitamin C: 43.50mg
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