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Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

 Yes, you can make chicken tortilla soup in a slow cooker!  Yes, you can make slow cooker chicken tortilla soup healthy!  Yes, it's amazingly easy AND delicious and it freezes well, too!
Categories Healthy, Slow Cooker, Soup
Difficulty Easy
Keyword crockpot chicken tortilla soup, slow cooker chicken tortilla soup, slow cooker tortilla soup
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6
Calories 467 kcal
Author Lacey Baier of A Sweet Pea Chef


  • 1 lb chicken breasts, boneless and skinless
  • 1 lb chicken thighs, boneless and skinless
  • 4 large vine-ripened tomatoes (approx. 4 cups), diced
  • 1/2 red onion, diced
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups low sodium chicken broth
  • 1/2 jalapeño, seeds and membrane removed, minced
  • 1 1/2 tsp ground cumin
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1 tbsp lime juice (approx 1/2 lime), plus more for garnish
  • 1 1/2 cups corn (can be fresh or frozen)
  • 2 tbsp fresh cilantro, chopped
  • 6 corn tortillas, sliced into strips, divided
  • 1/4 cup olive oil for frying the tortilla strips (optional)
  • 1/2 avocado, sliced for topping


  1. Lay the chicken into the bowl of a slow cooker.

  2. Top with the diced tomatoes, red onion, yellow onion, garlic, chicken stock, jalapeño, cumin, salt, pepper, chili powder, paprika, basil, oregano, cayenne, lime juice, corn, and cilantro. Stir to combine.
  3. Take 2 of the 6 corn tortillas (cut into strips) into the liquid in the slow cooker. This will thicken the broth and will dissolve as it cooks.
  4. Cover, and cook on low for 5-6 hours or on high for 3-4 hours.
  5. Once chicken is tender and can easily be pulled apart, remove from the pot and shred using your fingers (if cool enough) or use two forks. Shred into bite-size pieces and then return to the pot, stirring to incorporate.
  6. When ready to serve, heat the olive oil over medium-high heat in a wide pan. Slice the remaining 6 tortillas into thin, long strips.

  7. In batches, lightly fry the tortilla strips in the oil until golden brown and crispy. Remove and lay on paper towel to drain. Lightly sprinkle with salt, if desired.
  8. To serve, ladle the soup into a bowl. Top with the sliced avocado and fried tortilla strips. Squeeze a little more lime juice over top, if you'd like.

Recipe Video

Nutrition Facts
Slow Cooker Chicken Tortilla Soup
Amount Per Serving (2 cups)
Calories 467 Calories from Fat 199
% Daily Value*
Fat 22.1g34%
Saturated Fat 5.9g30%
Cholesterol 122.5mg41%
Sodium 568.9mg24%
Carbohydrates 32.5g11%
Fiber 5g20%
Sugar 5.3g6%
Protein 35.2g70%
* Percent Daily Values are based on a 2000 calorie diet.