Slow Cooker Chicken Tortilla Soup

Chicken simmered all day with tomatoes, black beans, corn, chiles and cumin, shredded and topped with crispy tortilla strips, avocado and lime. Serves 6.

Naturally gluten-freeDairy-freeLow-carbBudget-friendlyNo added sugar

Slow cooker chicken tortilla soup topped with tortilla strips, avocado and cilantro
  • Prep 15 min
  • Cook 6 hr
  • Total 6 hr 15 min
  • Yield 6 servings

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Print recipe

Everything goes into the slow cooker in the morning; by dinner the chicken shreds into a smoky, brothy soup.

The toppings make it: crispy tortilla strips, avocado, cheese, cilantro and a squeeze of lime.

Ingredients

Soup

  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and minced
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (4 ounce) can diced green chiles
  • 4 cups chicken broth
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • 2 tablespoons lime juice

For serving

  • Tortilla strips, avocado, shredded cheese and cilantro, for serving

Instructions

  1. Load the slow cooker. Put everything except the lime juice and toppings in the slow cooker.
  2. Cook. Cover and cook on low 6 to 7 hours or on high 3 to 4 hours, until the chicken reaches 165°F and is tender.
  3. Shred. Lift out the chicken, shred it with two forks and return it to the pot. Stir in the lime juice and adjust the salt.
  4. Serve. Ladle into bowls and top with tortilla strips, avocado, cheese and cilantro.

Nutrition per serving (estimated)

290Calories
25 gCarbohydrates
6 gFiber
19 gNet carbs
29 gProtein
9 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Naturally gluten-freeDairy-freeLow-carbBudget-friendlyNo added sugar

Tips

  • Make crispy strips by cutting corn tortillas into strips and baking at 400°F for 8 to 10 minutes with a little oil and salt.
  • The soup freezes well without the toppings.

Questions about this recipe

Can I make tortilla soup in an Instant Pot?
Yes: pressure cook on high 12 minutes with a 10-minute natural release.
Is chicken tortilla soup gluten-free?
Yes with corn tortilla strips; check the broth label.

More Slow Cooker and Instant Pot recipes

All slow cooker and instant pot recipes | Soup Recipes | All recipes | Cooking guide and safe temperatures