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–+ servings
Lucy Lucy

Creamy Slow Cooker Chicken Tortilla Soup

Warm, hearty, and bursting with flavor, this Slow Cooker Chicken Tortilla Soup is a game-changer for busy days. Packed with tender shredded chicken, bold spices, and crunchy tortilla strips, it’s an effortless way to enjoy a comforting meal. Serve it with your favorite toppings for a customizable, crowd-pleasing dish.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1.5 –2 lbs. boneless skinless chicken breasts
  • 10.50 oz. cream of chicken soup
  • 1 small yellow onion diced
  • 15 oz. black beans drained
  • 1 jalapeño seeds removed and minced
  • 7 oz. Mexicorn drained (or any canned corn)
  • 1 tsp. cumin
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 14.5 oz. chicken broth
  • 1 ½ cups red enchilada sauce stirred well before measuring
For Garnishing After Cooking
  • ¼ cup finely chopped cilantro
  • 1 lime
For Tortilla Strips
  • 8 yellow corn tortillas
  • 2 tbsp. vegetable or canola oil
  • ¼ tsp. salt
Optional Toppings
  • Shredded cheese
  • Avocado slices

Method
 

Assemble the Soup:
  1. Place the chicken breasts, cream of chicken soup, onion, jalapeño, black beans, Mexicorn, cumin, onion powder, and garlic powder into your slow cooker.
  2. Add the chicken broth and enchilada sauce. Stir to combine.
Cook the Soup:
  1. Cover the slow cooker with the lid.
  2. Cook on HIGH for 4 hours or LOW for 6–8 hours.
Shred the Chicken:
  1. Once the cooking time is up, use two forks to shred the chicken directly in the slow cooker. Push the chicken against the edges of the slow cooker to shred it easily.
Add Fresh Garnishes:
  1. Cut the lime in half and squeeze both halves into the soup.
  2. Stir in the chopped cilantro. Leave the soup on the warm setting while preparing the tortilla strips.
Prepare the Tortilla Strips:
  1. Preheat your oven to broil (500°F).
  2. Cut the tortillas into thin strips and toss them with oil and salt in a bowl.
  3. Spread the strips on a baking sheet and broil for 3 minutes. Stir them and broil for another 2–3 minutes or until golden brown. Keep a close eye to prevent burning.
Serve the Soup:
  1. Ladle the soup into bowls and top with the crispy tortilla strips.
  2. Add optional toppings like shredded cheese and avocado for extra flavor.

Notes

  • Spice Level: For a spicier soup, add more jalapeño or a pinch of cayenne pepper.
  • Make It Dairy-Free: Substitute the cream of chicken soup with a dairy-free alternative or a homemade roux.
  • Store Leftovers: Refrigerate in an airtight container for up to 4 days. Reheat on the stovetop or microwave.
  • Freeze for Later: Store cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
  • Use Rotisserie Chicken: For a quicker option, use pre-cooked shredded chicken and adjust the cooking time.

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