Slow Cooker Chicken Tortilla Soup

 I have been all about the comforting, healthy, and easy meals, like this Slow Cooker Chicken Tortilla Soup.  In the middle of winter, I just need warm comfort food like this.  Couldn't we all use a big bowl of this crock pot tortilla soup?! Not only is this soup comforting, but it is jam packed with vegetables unlike any other tortilla soup recipe!

This Slow Cooker Chicken Tortilla Soup is everything I love about soups - warm, filling, and lots of toppings!  I mean, what's soup without the toppings? I can't have chili without cheese, sour cream, green onions, and cornbread. I can't have chicken rice soup without crushed saltines. And I definitely can't have potato soup without bacon, shredded cheese, and green onions.

Why You'll Love This Recipe

• Easy - this recipe is super easy to put together - just roughly chop up some veggies and throw 'em all in the slow cooker!
• Slow Cooked All Day - the slow cooker does all of the work for you!
• Nutritious - this chicken tortilla soup is somewhat unlike other tortilla soups, in that it is JAM PACKED with vegetables! The veggies get pureed in with the broth for a luscious and flavorful broth that is simply perfect for tortilla soup.

Bone-in Skin-on Chicken Breasts - I like to use the bone-in and skin-on for this soup to add flavor to the soup. You can certainly use boneless and skinless chicken breasts if you'd prefer.

Vegetables - carrots, celery, medium onion, sweet potatoes are packed in this soup.

Spices - chili powder, cumin, paprika, and optional cayenne pepper.

Garlic - LOTS of garlic! This is a trick I learned on Instagram and wow - the flavor from the garlic is amazing.

Chicken Broth - this soup is thickened by puréing the vegetables, but still requires quite a bit of chicken broth!

Diced Green Chiles - I love the flavor that diced green chiles add to this soup!

Crushed Tomatoes - tomatoes add flavor, color, and acidity to the soup!

Toppings - I like topping this soup with fresh cilantro, avocado, crushed tortilla chips, and sour cream or Greek yogurt! Other ideas are diced green onion, a squeeze of fresh lime juice, hot sauce, and cheddar cheese.

Variations

Chicken Thighs - you can definitely use chicken thighs or boneless skinless chicken breasts instead of bone-in skin-on breasts if you prefer.

Diced Tomatoes - instead of crushed tomatoes, you can use diced or even whole tomatoes if you want, as they will be pureed regardless. You can also use fire-roasted tomatoes for additional flavor, which I have done a few times!

Homemade Tortilla Strips - you can fry up your own tortilla strips in oil instead of using tortilla chips.

Taco Seasoning - if you want a shortcut, you can just use a packet of taco seasoning instead of the individual spices. I have made this using Siete taco seasoning.

Low Sodium Chicken Broth - feel free to use low sodium broth or chicken bouillon and water in place of the chicken broth.

Corn - you can add 1-2 cups of frozen corn when you add the beans, if you'd like more texture.

Jalapeno - add 1-2 diced jalapeños to the soup for some spice!

Photo 1. To a large slow cooker, add the chicken, onion, bell pepper, carrots, celery, and sweet potato.

Photo 2. Top with the spices, crushed tomatoes, and garlic.

Photo 3. Add the broth.

Photo 4. Cover and cook on low for 6-8 hours or high for 4 hours.

Photo 5. Remove the chicken from the soup.

Photo 6. Transfer to a bowl, remove the skin and bones, and shred the chicken with two forks.

Photo 7. Without the chicken in the broth, puree using an immersion blender or transfer the soup to a blender and puree.

Photo 8. Add the beans and shredded chicken to the pureed soup and stir well to combine.

Expert Tips

Leftovers - Store leftovers in an airtight container in the refrigerator for 3-4 days.

Freeze - you can freeze the cooked soup in an airtight container or mason jar for up to 3 months.

Reheat - to reheat leftovers, you can microwave in a microwave-safe bowl or on the stovetop.

Recipe FAQS