There is something weird about making soup in the spring time of year, but I am sure that some of you are still experiencing freakish winter blizzards that resemble those experienced in January.

This slow cooker chicken tortilla soup is also a clear broth soup, which makes it light enough to be enjoyed in warmer weather even more.

If you squeeze some lime on top, and serve it with an ice cold margarita, you won’t even care how cold the outside is. It won’t matter what the weather has to say.

I believe that this chicken tortilla soup is a great recipe to prepare when you know you cannot give your full attention to the stove, because, like most slow cooker recipes, it’s extremely easy to make and very forgiving.

You won’t have to worry about your meal going wrong if it takes longer to cook than the specified time.

This soup is for people who are busy, so you don’t have to worry about it.The recipe is right below, read it and make it with Apronese now.

Ratio of Chicken to Soup

There is a lot going on in this soup, but it’s not so crazy as it might sound. I promise you that it’s not the same as the chicken breast you’re seeing in the picture, and there’s just as much other flavor going on in it that you will not feel like you’re missing out on anything.

In my opinion, the chicken will look like a lot of meat once it is shredded and mixed back in, and I assure you that it is guaranteed that there will be more meat per serving than any soup you’d find in a can.

In case your budget allows it, you can always double the meat if that is the style of yours (no other adjustments are needed), if it suits your budget.

It’s All About the Toppings

There is something deliciously smoky about the broth of this slow cooker chicken tortilla soup, just a little spicy (although it can be adjusted), and surprisingly light.

However, the toasted tortilla strips, which really make this soup, are what make it so special.

The toasty corn flavor of the soup is what makes it truly special, and you don’t want to miss out on them! Adding just a dash of lime juice on top really makes it stand out.

The choices of toppings are always an option, and I have included some of my favorite toppings in the pricing below, but in my opinion, the soup and tortilla strips alone make a wonderful meal. So, adapt it to your taste and your budget.

How to Store Chicken Tortilla Soup

The best way to prepare your soup after you have cooked it is to divide it into individual portions before you place it in the refrigerator. Keeping it in the refrigerator for about 4-5 days will help it cool down faster, which will help extend the lifespan of the soup.

The chicken tortilla soup can be kept in the refrigerator for about 4-5 days, or you can freeze it for about 3 months. Once reheated, make sure you add the toppings fresh.

Slow Cooker Chicken Tortilla Soup

There is nothing better than a simple recipe and the smoky, comforting, and savory flavor of this Slow Cooker Chicken Tortilla Soup, created with both simplicity and minimal effort.

Prep Time: 10 mins / Cook Time: 4 hrs / Total Time: 4 hrs 10 mins

Servings: 6 (about 1.5 cups each)



  • 1 yellow onion ($0.32)
  • 2 cloves garlic ($0.16)
  • 3/4 lb. boneless, skinless chicken breast ($2.09)
  • 1/2 Tbsp chili powder * ($0.15)
  • 1/2 tsp ground cumin ($0.05)
  • 1/2 tsp smoked paprika ($0.05)
  • 1/4 tsp cayenne pepper (optional) ($0.02)
  • freshly cracked black pepper ($0.03)
  • 1 15oz. can fire roasted tomatoes ($1.00)
  • 1 10oz. can diced tomatoes with green chiles ($0.49)
  • 1 15oz. can black beans ($0.59)
  • 1 cup frozen corn kernels ($0.38)
  • 6 cups chicken broth** ($0.78)

Tortilla Crisps

  • 8 6-inch corn tortillas ($0.75)
  • 1 Tbsp cooking oil ($0.02)
  • pinch salt ($0.02)

Optional Toppings

  • 1 avocado ($1.50)
  • 1/4 bunch cilantro ($0.22)
  • 6 Tbsp sour cream ($0.48)
  • 1 lime ($0.69)


  • It is very important that you dice the onion and mince the garlic before starting the meal. Then add the onion, garlic, chicken breast, chili powder, cumin, smoked paprika, cayenne, a pinch of freshly cracked pepper (about 10 turns of the pepper mill), the flame roasted tomatoes (with juices), the diced tomatoes with the chiles (with juices), the black beans (drained), and the chicken broth into the slow cooker.
  • Ensure that all the ingredients are thoroughly mixed, then place the lid on the slow cooker, and allow it to cook on high for four hours, or on low for eight hours.
  • The chicken breast will have been cooked for 4 hours on high or 8 hours on low. After the chicken breast has been removed carefully from the soup, shred with a fork, and then reintegrate into the soup.
  • When you prepare the tortilla crisps, preheat the oven to 400 degrees Fahrenheit. As soon as you stack the tortillas, slice them into thin strips approximately 1/4 inch wide and 2 to 3 inches long. Place the strips in a bowl, add a pinch of salt, and then drizzle with cooking oil. Mix the strips until they are completely coated in oil, and gently toss them again.
  • In a preheated oven, bake the tortilla strips in a single layer for 10 to 15 minutes, stirring once every five minutes, until they are deeply golden brown and crispy. Spread the strips across the baking sheet in a single layer and make sure they don’t overlap much. It is important to watch how long the strips cook as a whole and adjust the cooking time as needed according to the thickness of the strips and how crowded they are on the baking sheet.
  • If you would like to serve the soup, ladle the soup into bowls, top the soup with a handful of tortilla crisps, some chopped cilantro, a few slices of avocado and a dollop of the sour cream. Squeeze a wedge of fresh lime over the top before serving.

* It is a mild blend of spices and is not a pure red chile powder, but is a blend of different spices.
** When it came to making my broth, I used Better Than Bouillon. However, if you’re making your soup with a low sodium chicken broth, you may want to add a small amount of salt after the soup has been cooked.


Serving: 1.5 Cups ・ Calories: 369.12 kcal ・ Carbohydrates: 44.55 g ・ Protein: 22.75 g ・ Fat: 12.12 g ・ Sodium: 1601.85 mg ・ Fiber: 10.42 g

The nutritional values shown here are only estimates. Please see our nutrition disclaimer.


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How to Make Chicken Tortilla Soup in a Slow Cooker – Step by Step Photos

It is important to start by dice one onion and mince two cloves of garlic. Add the onion, garlic, and chicken breasts to a slow cooker (6 qt size).

If you want to make this dish more or less healthy, simply increase the chicken. To make this dish even more tasty, sprinkle 1/2 Tbsp chili powder, 1/2 Tbsp cumin, 1/2 Tbsp smoked paprika, 1/4 Tbsp cayenne on top and sprinkle it lightly with salt, pepper, and some freshly cracked pepper over it.

In the event that you would prefer a milder soup, or if you are using a chili powder that is more spicy than the cayenne powder, don’t worry about it (each brand has a little bit of kick to it).

It is also recommended that you add one cup of frozen corn kernels (drained), one 15 oz. can of black beans, one 15 oz. can of fire roasted diced tomatoes (with juices), and one 10 oz. can of diced tomatoes with green chiles (with juices) to this recipe.

When it comes to diced tomatoes with chile, there are many different brands available.

You may find the same type of tomatoes at stores as well. Alternatively, you can use two 15 oz. cans of fire roasted diced tomatoes, plus one 4 oz. can of diced green chile diced tomatoes if you cannot find these ones anywhere.

Lastly, add 6 cups of chicken broth and heat the chicken broth in the slow cooker for three to four hours, depending on your preference.

Replace the lid and cook the chicken on low for eight hours, or on high for four hours.

Stack the tortillas and cut them into strips, about 1/4 inch wide and about 2 to 3 inches long while the soup is cooking.

Preheat the oven to 400 degrees Fahrenheit. You can make tortilla crisps as soon as the soup is finished cooking.

In a bowl, place the strips, drizzle them with 1 tablespoon of olive oil, and season with salt. Toss the tortilla strips thoroughly until they are coated in oil.

Spread the strips out on a baking sheet in a single layer, ensuring that they don’t overlap too much. The more they overlap, the longer it will take to cook.

In a hot oven, cook the tortilla strips for 10 to 15 minutes, stirring every five minutes, until they are deep golden brown and crisp.

You will need to set aside the tortilla strips and watch them closely while they cook, because the cooking time can vary quite a bit depending on the size of the strips and their position on the baking sheet.

When the strips are done, place them aside and adjust the cooking time accordingly.

The chicken should have turned into a small piece of meat by the end of 8 hours. At this point, the chicken will be very tender and easy to shred.

After removing the chicken breast from the soup, shred it with two forks, then stir it back into the soup until it has dissolved completely.

In essence, the slow cooker chicken tortilla soup is finished at this point. These are always the best hours of a meal when you can eat it with a spoon. It’s always a good idea to taste it and adjust the salt as necessary.

Afterwards, ladle the soup into your bowls, and then top it with a handful of the crispy tortilla chips and any additional toppings you like before serving.

If you want to make it even more festive, squeeze a wedge of fresh lime on top, and have fun.

Apronese would love to know what you think about this chicken soup recipe. Each recipe will have its own character, and you can change it to suit your own taste. Remember to share this post with your friends.