Slow Cooker Chicken Tortilla Soup
This Slow Cooker Chicken Tortilla Soup is loaded with delicious ingredients like chicken, peppers, tomatoes, corn, and beans and the bold flavor of garlic and cayenne! A comforting and hot meal for chilly nights!

Chicken Tortilla Soup
There’s nothing quite as comforting as a steaming bowl of soup on a cold winter day. Make it wholesome with a hint of spice, and you’ll be warmed from the inside out. This Slow Cooker Chicken Tortilla Soup recipe will thaw you to the bone with its hearty ingredients and fire-roasted flavor. I love Southwestern-based soups, so in light of the cold spell that’s fallen over the country, I figured I’d try my hand at making my own. Although I don’t work in an office setting anymore, I like having pre-made lunches readily available as a time and money saver. If I’m working from home, taking an hour or two to prepare and eat lunch is distracting and time-consuming.How Do You Make Chicken Tortilla Soup in the Slow Cooker?
- Place the chicken breast at the bottom of a slow cooker.
- Whisk together the spices in a small bowl, then pour over the chicken and pat down firmly.
- Add the red onion, bell pepper, and diced serrano, then dump in the tomatoes, corn, and black beans.
- Slowly pour in the chicken broth and water, then whisk in the tomato paste.
- Cover and cook on low for 8-10 hours. 30 minutes before serving, carefully remove the chicken breasts and shred with a fork, then carefully stir it back into the soup.
- Serve with tortilla strips and queso fresco, and garnish with cilantro and crema as desired.
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Slow Cooker Chicken Tortilla Soup
Ingredients
- 1 lb boneless skinless chicken breast
- 1 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 1/2 tablespoons garlic powder
- 1 tablespoon kosher salt
- 2 teaspoons cracked black pepper
- 1 cup red onion diced
- 1 bell pepper seeded and diced
- 1 serrano pepper seeded and diced
- 1 (14.5 oz.) can fire-roasted diced tomatoes
- 1 (14.5 oz.) can fire-roasted corn drained
- 1 (15 oz.) can low-sodium black beans drained and rinsed
- 32 ounces low-sodium chicken broth
- 2 1/2 cups water
- 2 tablespoons tomato paste
- 3 cups tortilla strips
- 8 ounces queso fresco
- cilantro for garnish
- crema for garnish
Instructions
- Place the chicken breast at the bottom of a slow cooker. Whisk together the spices in a small bowl, then pour over the chicken and pat down firmly.
- Add the red onion, bell pepper, and diced serrano, then dump in the tomatoes, corn, and black beans.
- Slowly pour in the chicken broth and water, then whisk in the tomato paste. Cover and cook on low for 8-10 hours.
- 30 minutes before serving, carefully remove the chicken breasts and shred with a fork, then carefully stir it back into the soup.
- Serve with tortilla strips and queso fresco, and garnish with cilantro and crema as desired.
Nutrition
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