If you’re looking to shake things up for Taco Tuesday, try this Mexican-inspired slow cooker chicken tortilla soup a try! Perfect for cold days and those wanting a hearty meal, it’s simple to make but bold on flavor.
I love making chicken tortilla soup whenever I can! A Mexican classic, it typically is made with shredded chicken and a tomato base, filled with plenty of vegetables and spices you might find in a taco, and topped off with crisp tortilla strips.
It’s the best spicy comfort food I’ve eaten yet! And I’m happy to report that not only is it simple to make at home, but this recipe rivals what you might find at an authentic Mexican restaurant.
My family LOVES this recipe as much as I do. We eat plenty of Mexican dishes and are known to have taco nights on the regular. So much so, that I started making my own homemade taco seasoning in bulk to have on hand when I make ground beef tacos.
As a busy mom, I know all about the joy of making an easy but nutritious meal, especially slow cooker recipes. They are always a favorite of mine!
I know I can simply add all the ingredients and let it work its magic during the day. I’m greeted with the delicious smell of dinner and all I have to do is open the lid and serve to enjoy!
If you want to make this recipe even easier (yes it’s possible!), you can use leftover chicken or even a cooked rotisserie chicken from the store. Combined with mostly canned ingredients, this slow cooker chicken tortilla soup will be a lifesaver for those really busy days.
To make this chicken tortilla soup in your slow cooker, here are the ingredients you’ll need:
- Chicken Breasts: You can either cook and then chop up your chicken breasts when the soup is ready or leave raw (or frozen) chicken breasts in the slow cooker all day. It will cook in the soup and then you can remove them, shred the chicken, and add it back into the soup before serving.
- Beans: For this recipe, I like to use canned black and pinto beans but feel free to swap them out for a different combination of your favorites.
- Corn: Corn not only adds some crunch but a hint of sweetness that pairs perfectly with the spice of this soup.
- Crushed Tomatoes: Using crushed tomatoes help blend them right into the broth, thickening it up a tad to make the soup slightly more stew-like.
- RO-TEL Tomatoes and Green Chiles: Important! This gives that much-needed mild spice and extra flavor to the chicken tortilla soup.
- Chicken Broth: Use a low sodium broth since you’ll be adding in more salt or feel free to swap for a vegetable-based broth instead.
- Seasonings: I like to use chili powder, cumin, and salt to add some bold flavor to the broth.
- Onion, Green Pepper, and Carrots: chop your vegetables and dice the onion into even and small bits so you don’t have to chomp on big pieces between bites.
What To Serve With This Soup
First and foremost, you’re going to need some tortilla chips! Traditionally, you place fried corn tortilla strips to top your soup. You can easily make these by cutting corn tortillas into strips, frying them in olive oil, and salting them. Of course, you can also buy them or even use tortilla chips to dip in your soup.
Since this soup is already fairly hearty on its own, I serve it with some light sides such as dinner rolls or a salad. This broccoli salad and black bean salad with corn both complement the soup nicely.
You can also serve up some white queso dip to stay on theme for taco night while you wait for your soup to finish simmering.
Frequently Asked Questions About Chicken Tortilla Soup
Whenever I share this recipe, I get many of the same questions. Here are a few of the most popular ones!
If you have a different question, feel free to leave it in the comments down below and I’ll answer you as soon as I can.
What toppings should I use for chicken tortilla soup?
You can put whatever you like on top of your soup! Here are some toppings my family and I enjoy:
- Crispy tortilla strips
- Fresh cilantro
- Cheddar cheese
- Sour cream
- Lime wedge
How can I store any leftover soup?
Place your soup in an airtight reusable container with none of the toppings (add them after you reheat the leftover soup). It will last in the fridge for 3-4 days.
Can I freeze this soup?
Yes! If you made a big batch, you can place your soup in an airtight container for up to 2 months. Dethaw it in the fridge when you’re ready to eat it and reheat it over the stove by bringing it to a boil.
Instead of the slow cooker, can I make this tortilla soup recipe on the stovetop?
If you don’t have a slow cooker or don’t have time to let it sit all day to simmer, you can make this recipe on the stove. To do so, combine all the ingredients in a pot and set it on the stove on medium-low to simmer for 2-3 hours as the broth gets more flavorful the longer it sits. The soup is ready when the vegetables have fully softened!
More Grandma-Approved Recipes to Try
If you enjoyed this recipe for chicken tortilla soup in a slow cooker, take a look at some of these other yummy recipes:
- The Best Classic Beef Chili Recipe
- Roasted Butternut Squash Soup
- Beef Enchilada Recipe With Cheese Sauce
- Black Bean Salad With Corn
- The Best White Queso Dip
What toppings do you like to put on your chicken tortilla soup? I love how everyone has their own favorite ways of customizing classic dishes. Let me know in the comments down below what you think of the recipe!
Chicken Tortilla Soup
- Large Pot or Slow Cooker
- Cutting Board
- chopping knife
- 4 chicken breasts, cooked & chopped**
- 15 oz. pinto beans (canned)
- 15 oz. black beans (canned)
- 15 oz. corn (canned)
- 28 oz. crushed tomatoes (canned)
- 10 oz. Rotel tomatoes & chilies (can)
- 32 oz. chicken broth
- 2 Tbsp. chili powder
- ½ tsp. cumin
- 1 tsp. salt
- 1 onion, chopped
- 1 green pepper, chopped
- 2 carrots, diced
- Combine all ingredients into a slow cooker and cook on low for 6-8 hours or high for 4-6 hours.
- Or, you can combine all ingredients on a pot on the stove and simmer on medium low for 2-3 hours, until vegetables are softened.