This recipe for Slow Cooker Chicken Tortilla Soup is easy to make and the perfect meal for a chilly fall or winter night. The rich and hearty soup is topped with homemade crispy baked tortilla strips, creamy avocado, fresh cilantro, and zesty lime. Healthy and DELISH!
Soup is definitely one of my favorite parts of winter! There is nothing like a bowl of cozy soup when the temps outside are frigid. At this time of year, I usually make a different type of hearty soup every week. I love this Slow Cooker Chicken Tortilla Soup because it’s super simple, so delicious, and everyone LOVES it, especially when served with ALL of the toppings!
Tammy’s Tips for Slow Cooker Chicken Tortilla Soup
Veggies – Sautéing the veggies before adding them to the slow cooker helps gives the soup an additional layer of flavor. If you are in a hurry, you can skip this step, but for the best flavor, I recommend taking the extra few minutes to give them a quick sauté.
Crispy Baked Tortilla Strips – No need to fry the tortilla strips to get them crispy. They come out perfectly crisp in the oven. You definitely should not skip these! The salty crunch is a must and after all, it is tortilla soup.
Shredding the Chicken – My new favorite way to shred chicken is with my mixer. Y’all! Game changer! So much easier than trying to shred the hot chicken with two forks. I learned this trick from Danielle Walker.
I did one breast at a time and just mixed until the meat was all shredded. I used my Kitchen Aid, but you can also use a hand mixer.
Toppings – One of the best parts of this soup is all the amazing toppings. Some of my faves are avocado, fresh cilantro, sour cream, and a squeeze of fresh lime juice. Queso fresco, sliced jalapeno, and green onion are also delish!
Freezer Friendly – I love freezing leftover soups and chili in individual servings for lunches. I use wide mouth mason jars.
Enjoy! Also, please leave me a comment below if you make this soup or if you have questions. I’d also love to see a pic so be sure to tag me on Instagram.
The Best Chicken Tortilla Soup
This recipe for Slow Cooker Chicken Tortilla Soup is easy to make and the perfect meal for a chilly fall or winter night. The rich and hearty soup is topped with homemade crispy baked tortilla chips, creamy avocado, fresh cilantro, and zesty lime. Healthy and DELISH!
- 1 tbsp avocado oil or olive oil
- 1 medium onion, chopped
- 1 red pepper, chopped
- 1 jalapeno, seeded and diced
- 2 medium red potatoes, diced
- 3 cloves garlic, minced
- 1 28 oz can of fire roasted tomatoes
- 1 15 oz can of low sodium black beans
- 1 cup frozen corn
- 4 cups chicken broth or stock
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp chipotle powder
- 1 1/2 lbs boneless, skinless chicken breasts
- salt and pepper to taste
- 3 corn tortillas, cut into strips
- avocado oil or olive oil for brushing tortilla strips
- optional toppings: avocado, cilantro, fresh lime, queso fresco, sliced jalapenos, green onion, sour cream
Heat 1 tablespoon of avocado or olive oil over medium heat in large pan. Add onion, jalapeno, red pepper, and potatoes. Saute for 5 minutes. Add garlic and continue sauteing for an additional 2 minutes.
Add all ingredients except tortilla strips to slow cooker. Cook on high 4-5 hours or low 6-8 hours.
Remove chicken and shred with two forks or use a mixer to shred. Return chicken to slow cooker and stir. Serve soup with tortilla strips and your favorite toppings. Enjoy!
For The Crispy Baked Tortilla Strips
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place tortilla strips on baking sheet and brush both sides with oil. Season with salt. Bake 5-10 minutes. Flip and bake for an additional 5-10 minutes.
We recommend using organic ingredients whenever possible.
Here are some other cozy soups you might enjoy!