You know those days when you’re juggling a million things and dinner feels like an impossible task? That’s exactly why I fell in love with this Slow Cooker Chicken Tortilla Soup. As a mom constantly racing between soccer practice and homework help, I need meals that practically cook themselves while packing serious flavor. This soup has become my secret weapon – just dump everything in the crockpot in the morning, and by dinnertime you’ve got this rich, comforting bowl of goodness waiting. The smell alone when you walk in the door? Absolute magic. Trust me, this isn’t just another bland slow cooker recipe – it’s got layers of flavor from the green chiles, taco seasoning, and that creamy cheese finish that makes everyone at my table go back for seconds.
Table of Contents
Table of Contents
Why You’ll Love This Slow Cooker Chicken Tortilla Soup
This soup checks all the boxes for busy home cooks like us. Here’s why it’s become my go-to recipe:
- Dump-and-go magic: Just toss everything in the slow cooker – no sautéing or extra pans to wash
- Hands-off cooking: Let the slow cooker do all the work while you tackle your day
- Flavor explosion: The combo of taco seasoning, green chiles, and creamy cheese creates layers of deliciousness
- Kid-approved: My picky eaters devour this (especially with extra cheese and chips for dipping)
- Leftover hero: Tastes even better the next day – if you’re lucky enough to have any left!
Ingredients for Slow Cooker Chicken Tortilla Soup
Grab these simple ingredients – I bet you have most in your pantry already! The magic is in how they all come together:
- 1 lb boneless, skinless chicken breasts (I sometimes use thighs for extra richness)
- 1 white onion, diced (about 1 cup – don’t skip this flavor builder!)
- 15 oz can black beans, drained and rinsed (this removes that tinny taste)
- 2 cups frozen corn (fresh works too, but frozen is so convenient)
- 14 oz can diced tomatoes with green chiles (Rotel is my go-to brand)
- 4 oz diced green chiles (mild or hot – your choice!)
- 1 oz packet taco seasoning (I use mild for the kids, but spicier works great)
- ½ teaspoon garlic powder (or 2 fresh cloves minced if you’re feeling fancy)
- 3 cups chicken broth (low-sodium lets you control the salt)
- ¾ cup sour cream (this makes it luxuriously creamy)
- 2 cups shredded cheddar cheese plus extra for topping (pepper jack is amazing too)
- Toppings: green onions, avocado, extra sour cream, cilantro, tortilla chips – go wild!
Equipment You’ll Need
You won’t need anything fancy for this soup – just a few basics from your kitchen:
- 6-quart slow cooker (this is the perfect size – mine’s well-loved with years of soup memories!)
- Medium mixing bowl for the sour cream mixture
- Two forks or meat claws to shred that tender chicken
- Can opener (because wrestling with cans is no one’s idea of fun)
- Measuring cups and spoons for those perfect ratios
That’s it! Now let’s get cooking.
How to Make Slow Cooker Chicken Tortilla Soup
This soup couldn’t be simpler to make – it’s basically a “set it and forget it” situation until those last magical finishing touches. Here’s exactly how I do it:
Step 1: Combine Ingredients in the Slow Cooker
First, grab your trusty slow cooker – no need to grease it or anything. I just plop in the chicken breasts (they can even go in frozen in a pinch!), then pile on all those colorful ingredients: the diced onion, black beans, corn, both cans of tomatoes and green chiles. Sprinkle over the taco seasoning and garlic powder like you’re seasoning a masterpiece. Pour in the chicken broth last – you’ll see it start mingling with all those flavors immediately. Give it one gentle stir just to distribute the seasonings, then walk away. That’s it! The hardest part is done.
Step 2: Cook and Shred the Chicken
Now for the waiting game – but oh, the smells that’ll fill your house! Cook on low for 8 hours if you’re leaving it all day (my usual method), or high for 4 hours when you’re in a time crunch. You’ll know it’s ready when the chicken shreds easily with two forks. I pull out the breasts, shred them right on my cutting board (they practically fall apart), then return every last bit to the pot – those tender shreds soak up so much flavor.
Step 3: Finish the Soup
Here’s my favorite trick: scoop out about a cup of that flavorful broth into a bowl and whisk in the sour cream until smooth. This prevents curdling when you add it back to the slow cooker. Stir in this creamy mixture along with all that glorious shredded cheese. Let it cook on high for another 15 minutes – just until the cheese melts into silky perfection. Taste and add salt if needed (I usually don’t with the taco seasoning). Now comes the fun part – load up your bowls with all the fresh toppings!
Tips for the Best Slow Cooker Chicken Tortilla Soup
After making this soup countless times (and tweaking it every which way), here are my can’t-miss tips for perfection:
- Spice control: Start with mild taco seasoning, then add cayenne or hot sauce at the end if you want more heat
- Fresh is best: Wait to add toppings like avocado and cilantro until serving – they brighten everything up
- Don’t peek! Resist lifting the lid during cooking – you’ll let out precious heat and moisture
- Texture matters: If the soup seems too thick after adding cheese, stir in a splash of broth
- Cheese hack: Shred your own cheese instead of using pre-shredded – it melts so much creamier
Delicious Slow Cooker Chicken Tortilla Soup in 3 Easy Steps
A simple and delicious slow cooker chicken tortilla soup packed with flavor and perfect for busy weeknights. Just add ingredients to your slow cooker and let it do the work for you.
- Total Time: 8 hours 10 minutes (low) or 4 hours 10 minutes (high)
- Yield: 6 servings 1x
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 white onion diced
- 15 ounce can black beans drained and rinsed
- 2 cups frozen corn
- 14 ounce can diced tomatoes with green chiles
- 4 ounce diced green chiles
- 1 ounce packet taco seasoning
- ½ teaspoon garlic powder
- 3 cups chicken broth
- ¾ cup sour cream
- 2 cups shredded cheddar cheese plus more for topping
- diced green onions, diced avocado, sour cream, cilantro for topping
Instructions
- To the slow cooker, add the chicken, onion, beans, corn, tomatoes, green chiles, taco seasoning, garlic powder, and broth.
- Cook on low for 8 hours or high for 4 hours.
- Shred the chicken and then add it back to the slow cooker.
- Remove 1 cup of the broth and in a separate medium bowl, mix together with the sour cream.
- Add the mixture back to the slow cooker, along with the cheese, stirring to combine.
- Cook on high for 15 minutes.
- Serve and enjoy!
Notes
- You can adjust the spiciness by using mild or hot taco seasoning.
- For extra crunch, top with crushed tortilla chips.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 8 hours (low) or 4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 85mg
Variations and Substitutions
One of my favorite things about this soup is how easily you can tweak it based on what you’ve got! Here are some of my go-to swaps:
- Protein swap: Try ground turkey or shredded rotisserie chicken instead of chicken breasts
- Beans galore: Pinto or kidney beans work great if you’re out of black beans
- Dairy-free? Use coconut milk yogurt instead of sour cream and skip the cheese (it’s still delicious!)
- Veggie boost: Toss in some diced zucchini or bell peppers with the other veggies
- Broth options: Vegetable broth keeps it vegetarian-friendly
The beauty is – you really can’t mess this one up. Make it your own! If you love easy slow cooker meals, check out this easy crockpot lasagna soup recipe.
Serving Suggestions
Oh, this is where the fun begins! I love setting up a little toppings bar so everyone can customize their bowl just how they like it. The must-haves in our house? Chunky avocado slices, a handful of crispy tortilla chips (the kids crush them right over the top), and fresh cilantro for that pop of green. A dollop of cool sour cream balances the spice beautifully. Feeling fancy? Add a squeeze of lime or some sliced radishes for crunch. For sides, keep it simple – warm flour tortillas or a quick Mexican rice complete the meal perfectly. Trust me, you’ll want to grab extra chips for scooping up every last delicious bite!
Storage and Reheating
This soup keeps like a dream! Store leftovers in an airtight container in the fridge for up to 3 days – the flavors actually get better as they mingle. When reheating, I prefer the stovetop on medium-low (stir occasionally to prevent sticking), but the microwave works in a pinch (use 30-second bursts and stir between). Want to freeze it? Do it before adding the dairy – just thaw overnight in the fridge, then reheat and stir in the sour cream and cheese fresh. Perfect for future busy nights! If you’re looking for other great chicken recipes, try this fajita chicken cottage cheese bake recipe.
Slow Cooker Chicken Tortilla Soup FAQs
I get asked these questions all the time – here are the answers straight from my kitchen!
Can I use frozen chicken?
Absolutely! Just add 30-60 minutes to the cooking time. I do this all the time when I forget to thaw chicken. The slow cooker handles it beautifully – just make sure it reaches 165°F internally before shredding.
How can I make it spicier?
Easy fixes! Swap in mild taco seasoning, use spicy Rotel tomatoes, or add a diced jalapeño with the onions. For last-minute heat, stir in some hot sauce or chili powder when serving.
Can I make this soup dairy-free?
You bet! Skip the sour cream and cheese – it’s still delicious. For creaminess, try blending in a can of white beans or using coconut milk yogurt instead.
Why mix sour cream with broth first?
This prevents curdling! The tempering step helps the sour cream blend smoothly into the hot soup rather than separating. Learned this trick the hard way – trust me, it’s worth the extra bowl!
Can I cook this on high the whole time?
Technically yes, but low and slow gives the best flavor. If you’re rushed, do 4 hours on high – but check chicken early to prevent drying out.
Nutritional Information
Here’s the nutritional breakdown per serving (about 1 1/2 cups) of this delicious soup – though keep in mind, these are estimates and can vary based on your specific ingredients and toppings:
- Calories: 420
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 7g
- Sugar: 6g
- Protein: 28g
- Sodium: 850mg
Remember, nutrition can change based on brands and how generous you are with toppings (no judgment here – I always add extra cheese!). For exact counts, I recommend using a nutrition calculator with your specific ingredients. For more easy chicken recipes, check out our easy crockpot white chicken chili soup.
Share Your Thoughts
Did this Slow Cooker Chicken Tortilla Soup become your new favorite like it did mine? I’d love to hear how it turned out! Leave a comment below, snap a photo for Instagram (tag me @FrostyRecipes), or give it a star rating – your feedback makes my day and helps other home cooks too! You can also follow along for more updates on Facebook.
