Slow Cooker Chicken Tortilla Soup

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Chicken tortilla soup has never been easier or more delicious! Throw everything in your crockpot and make our favorite slow cooker chicken tortilla soup.

The BEST Chicken Tortilla Soup

This 5-star slow cooker chicken tortilla soup has been a Fit Foodie fave for years, and so we decided to give her a little photo refresh — ain’t she preeeetty!? This is such a great soup for SO many reasons. You’ll absolutely love it ?

Ingredients for chicken tortilla soup in a slow cooker.

Chicken Tortilla Soup Ingredients

This chicken tortilla soup comes topped with crispy spicy tortilla strips. And don’t skip the toppings, obviously ? Here’s what you need:

Crushed tomatoes
Canned black beans
Canned pinto beans
Sweet corn
Green chiles
Bell peppers
Yellow onion
Garlic
Chili powder
Ground cumin
Paprika
Garlic powder
Coarse salt
Hot sauce
Chicken broth
Chicken breasts
Greek yogurt
Lime juice

spicy tortilla strips

Corn tortillas
Avocado oil
Garlic powder
Chili powder
Paprika
Ground cumin
Kosher salt

Optional Toppings

Fresh cilantro
Chopped avocado
Sour cream
Shredded cheese
Sliced jalapeños

Tutorial

How to Freeze Soup & Chili

Learn how to freeze soup and chili with this easy How to Freeze Soup tutorial. We’ll share all of our tips and tricks to perfect freezer soup.

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How to Make Chicken Tortilla Soup

Add the crushed tomatoes, black beans, pinto beans sweet corn, green chiles, bell peppers, onion, garlic, chili powder, cumin, paprika, garlic powder, salt, hot sauce, and broth to the slow cooker and stir to combine.

Submerge the chicken breasts in the tomato broth and cover the slow cooker. Cook the soup for 3-3.5 hours on high or until the internal temperature of the chicken is 165ºF.

Preheat oven to 400ºF and line baking sheet with parchment paper or spray it with non-stick cooking spray.

Thinly slice the tortillas into 2-3 inch long strips that are about 1/4 inch thick. Drizzle on oil and toss, and then season the strips with the garlic powder chili powder, paprika, cumin, and salt.

Bake the tortilla strips at 400ºF for 5 minutes. Toss and then put back in for 5-10 more minutes until golden brown.

Remove the chicken breast from the slow cooker and set aside 2 cups of the broth in a bowl to cool. Then shred the chicken and transfer the shredded chicken back into the slow cooker.

Add the Greek yogurt to the broth that has cooled off and whisk until smooth and there are no lumps. Pour the creamy broth into the slow cooker and stir.

Pour the lime juice into the slow cooker, stir and serve with fresh cilantro and the tortilla strips.

Top Tips

What is chicken tortilla soup made of?

Traditional chicken tortilla soup contains chicken, tomatoes, broth and is topped with fried tortilla strips. Our variation also contains corn and beans.

How do I thicken chicken tortilla soup?

We thicken our chicken tortilla soup by adding Greek yogurt, which also gives it a creamy consistency. You can also use sour cream.

Store leftover chicken tortilla soup in an airtight container in the fridge for up to 5 days.

Let your soup cool completely.
Then, transfer it into an airtight container or gallon-size plastic bag.
Remove as much air as possible and seal.
Freeze for up to 3 months.

28 oz. crushed tomatoes
15 oz. can black beans drained and rinsed
15 oz. can pinto beans drained and rinsed
2 cups sweet corn canned or frozen
4.5 oz. green chiles
2 bell peppers diced, any color
1 small yellow onion minced
5 cloves garlic minced
2 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
2 teaspoons garlic powder
2 teaspoon coarse salt
2-3 tablespoons hot sauce any kind
4 cups chicken broth
2 lbs. boneless skinless chicken breasts
1/4 cup nonfat Greek yogurt*
1/4 cup lime juice ~1 lime

Optional Toppings

Fresh cilantro
Chopped avocado
Sour cream
Shredded cheese
Sliced jalapeños

Add the crushed tomatoes, black beans, pinto beans sweet corn, green chiles, bell peppers, onion, garlic, chili powder, cumin, paprika, garlic powder, salt, hot sauce, and broth to the slow cooker and stir to combine.
Submerge the chicken breasts in the tomato broth and cover the slow cooker. Cook the soup for 3-3.5 hours on high or until the internal temperature of the chicken is 165ºF.
While the soup is cooking, prepare the tortilla strips.Preheat oven to 400ºF and line baking sheet with parchment paper or spray it with non-stick cooking spray.
Thinly slice the tortillas into 2-3 inch long strips that are about 1/4 inch thick. Drizzle on oil and toss. Season the strips with the garlic powder chili powder, paprika, cumin, and salt. Toss again and spread them evenly over the baking sheet.
Bake the tortilla strips at 400ºF for 5 minutes. Toss and then put back in for 5-10 more minutes until golden brown. Remove them from the oven and set aside.
Remove the chicken breast from the slow cooker and set aside 2 cups of the broth in a bowl to cool.
Shred the chicken and transfer the shredded chicken back into the slow cooker.
Add the Greek yogurt to the 2 cups of broth that has cooled off and whisk the Greek yogurt into the broth until smooth and there are no lumps. Pour the creamy broth into the slow cooker and stir.
Pour the lime juice into the slow cooker, stir and serve with fresh cilantro and the tortilla strips.

If you want this soup to be spicy, use a spicy hot sauce and as much as you’d like.
Feel free to add more Greek yogurt for a creamier soup. You can also use sour cream.
This recipe was updated on January 10, 2023. Get the original recipe HERE.

Calories: 430kcal Carbohydrates: 49g Protein: 38g Fat: 11g Fiber: 13g Sugar: 10g

About Emily Richter

Emily spent the first 10 years of her career in marketing and advertising roles and started side-hustling with Fit Foodie Finds in Fall of 2015. Em lives in Minneapolis with her husband and son, and manages FFF editorial operations as well as all things sponsorships and brand collaborations.

Slow Cooker Chicken Tortilla Soup originally appeared on FitFoodieFinds.com