Simple Slow Cooker Chicken Tortilla Soup (2025)

There’s this chain restaurant we go to sometimes (when we have a coupon), and they have this Chicken Tortilla Soup that I sometimes get instead of a salad.

It was so awesome, we all loved it, and I was determined to make it myself at home using my slow cooker!

This version tastes JUST like it! For reals. It’s SOOO good.

Key Takeaways

• Cook Time: High – 4 hours
• Main Ingredients: Boneless, skinless chicken thighs, onion, black beans, Rotel, garlic, and more
• Servings: 6
• Extras: Add corn, spinach, and other veggies for more texture and nutrition in your soup
• Tip: Make a cornstarch slurry to thicken your soup

Simple Slow Cooker Chicken Tortilla Soup

When you are in the mood for Mexican, but you also want something to warm you up on a cold day, this is what you need to make.

Shredded chicken and beans are so filling, and the broth comes out so flavorful after being in the crock pot.

It’s a great cold-weather soup, for sure. I just love using crushed-up tortilla chips to add a bit of crunch and saltiness.

And as usual, I made this as easy as I possibly could since I know that you are super busy.

Note that I use boneless skinless chicken thighs for this recipe. In my opinion, They just work better in soups. And they’re cheaper, so win-win, right?

But if you want to use chicken breasts, it will still turn out great. Use 1 1/2 to 2 boneless skinless chicken breasts if you want instead of the thighs.

Just plop most of the ingredients in, and you’re 95% of the way there. You’ll also need to whisk 1/4 cup of flour with 1 cup of the water and add it on top.

Add the other 4 cups of water. then cook on high for about 4 hours (or medium for 6, or low for 8). 

At this point, you get to make shredded chicken by stirring the ingredients in the crock pot, which is super easy after it’s been cooking for this long.

Now your chicken tortilla soup is ready to eat.

You could… or you take it up the next step. It only takes an extra 5 minutes and it’s SOOO worth it. In a small sauce pan, whisk 3 Tbsp of cornstarch with 1/4 cup of water.

Once it’s nicely mixed, add 1 cup of the liquid from the soup to the sauce pan and heat over medium heat.

Once it starts to bubble, it will thicken right up very quickly. Then add it back to the soup and mix it in well with a spoon or the whisk.

Serve with crushed tortilla chips, cilantro, and sour cream. Enjoy!

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Slow Cooker Chicken Tortilla Soup

This Slow Cooker Chicken Tortilla Soup Recipe is AMAZING. If you love Mexican food, this is your kind of soup! Can be made on the stove too!

Prep Time: 20 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 20 minutes minutes

Servings: 6

Author: Brittany Kline

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Ingredients

• 4 boneless skinless chicken thighs or 1 1/2 -2 boneless skinless chicken breasts
• 1/2 onion chopped
• 3/4 cup black beans rinsed (about half of a 15 oz can)
• 1/2 cup Rotel or diced tomatoes with chilis
• 2 cloves garlic minced or pressed
• 1 Tbsp chili powder
• 2 tsp cumin
• 1 Tbsp paprika
• 1 1/2 tsp salt
• Juice from 1 lime
• 4 chicken bouillon cubes + 4 cups water or 4 cups chicken broth
• 1/4 cup all-purpose flour + 1 cup water
• 3 Tbsp corn starch + 1/4 cup water
• Cilantro avocado, tortilla chips and sour cream as garnish.

Instructions

• Combine chicken, beans, diced tomatoes/chilis, lime juice, onion, garlic and spices in the slow cooker.
• Whisk flour with 1 cup of water and add to the slow cooker.
• Add the other 4 cups of water.
• Cook on high for 4 hours (or medium for 6, low for 8) *To cook on the stove top, add an additional half cup of water, and simmer for an hour over low heat.
• Shred chicken.
• In a small sauce pan, whisk 3 Tbsp of cornstarch with 1/4 cup of water.
• Once it's nicely mixed, add 1 cup of the liquid from the soup to the sauce pan and heat over medium heat. Once it starts to bubble, it will thicken right up very quickly.
• Add it back to the soup and mix it in well with a spoon or the whisk.
• Serve with crushed tortilla chips, cilantro, and sour cream.

Recipe Swaps

If you’re looking to customize this Chicken Tortilla Soup to better fit your taste or to work with what you have on hand, there are plenty of substitutions and additions that can freshen up the recipe!

The Meat

While this chicken tortilla soup recipe calls for boneless skinless chicken thighs, feel free to change it up.

The easiest swap if you want a leaner chicken cut is swapping the thighs with boneless, skinless chicken breasts

Turkey breasts or thighs are a great substitute for chicken, offering a similar texture and flavor profile.

For a vegetarian option, consider using tofu in place of chicken. Just pop it in with everything else.

I saw a trick where you freeze tofu to get a more meaty texture, and I can’t wait to try it. I would pop it in the air fryer and toss the tofu chunks into the soup afterward so they could get that crispy feel.

The Veggies

Corn is a fantastic addition to Chicken Tortilla Soup, giving it a sweet, crunchy pop.

You can add frozen or fresh corn directly to the soup about 30 minutes before it’s done cooking to maintain its crispness.

You could also add a can of sweet corn directly into the crock pot at the beginning, and the juice could replace some of the water/chicken broth.

Other vegetables, such as zucchini, bell peppers, or spinach, can also be added to your soup to introduce more colors, textures, and nutrients.

Simply chop them up and add them to the slow cooker with everything else at the beginning.

Serving It Up

Serving this soup can be an experience in itself because toppings can change for everybody.

Create a “soup bar” for family or guests with various toppings such as shredded cheese, diced avocado, sliced jalapeños, chopped green onions, and, of course, more crushed tortilla chips.

You could even make your own tortilla chips by cutting up and toasting tortilla strips on the stove or in the oven. You could use regular tortillas, corn tortillas, or even low-carb tortillas.

Then, put out some lime juice, hot sauce, and other sauces to add to your bowls for an extra zing!

Allowing everyone to customize their bowl makes the meal more interactive and personalized.

For a more filling meal, serve the soup over a bed of cooked rice or quinoa. This adds an extra layer of texture with a carb that soaks up the soup wonderfully.

Other Easy Slow Cooker Recipes

And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!

FAQs

How do I make chicken tortilla soup on the stovetop instead of the slow cooker?

To make chicken tortilla soup on the stovetop, follow these steps:

1. In a large pot, combine all ingredients except for 1/4 cup of water and the cornstarch.
2. Heat over medium heat for about an hour, stirring occasionally.
3. In a small saucepan, whisk 3 tbsp of cornstarch with 1/4 cup of water.
4. Add 1 cup of the liquid from the soup to the saucepan and heat over medium heat until it thickens.
5. Add this mixture back into the soup in the pot and stir well.
6. Serve with crispy tortilla strips, cilantro, and sour cream.

How do I spice up chicken tortilla soup?

To spice up chicken tortilla soup, you can add hot sauce, jalapenos, chili powder, cumin, or other spices to taste. You can also top the soup with shredded cheese and diced avocado for extra flavor.

What are good toppings for chicken tortilla soup?

Good toppings for chicken tortilla soup include crushed tortilla chips, cilantro, sour cream, shredded cheese, diced avocado, and lime wedges. You can also add hot sauce or other spices to taste.

How can I thicken this soup?

You can thicken this soup by whisking 3 tablespoons of cornstarch with 1/4 cup of water and adding it to the soup. Cook until the soup thickens, then continue with the recipe as directed.

Does this soup freeze, and how long does it last in the freezer?

Yes, this soup can be frozen in an airtight container for up to 3 months. To reheat, thaw and heat on the stove or in the microwave until warmed through.

Make sure the shredded chicken is fully broken up. That way, you won’t have a chunk of frozen chicken that takes longer to defrost.

Final Thoughts

This Chicken Tortilla Soup recipe stands as a testament to the versatility and warmth that a great soup can bring to the table.

With its easy prep and customizable ingredients, it’s a perfect meal for any occasion.

Whether served on its own with toppings or over a bed of rice, this soup is sure to be a hit with family and friends.

So, next time you have some chicken on hand, why not give this recipe a try? You won’t regret it!