Expect a light yet savory soup with cumin chili tomatoes corn and black beans plus soft shredded chicken for protein and body without heaviness. Cook 6 to 8 hours on Low or 3 to 4 hours on High then shred the chicken and return it for the last stretch so it stays juicy not stringy.
Ingredients
- 1 medium yellow onion diced for sweetness and backbone in the broth.
- 4 garlic cloves minced for aroma that survives slow cooking.
- 1 to 2 jalapeños or 1 poblano seeded and diced for gentle heat adjust to taste or use pickled jalapeños for tangy zip.
- 1 teaspoon ground cumin warm earthy base note classic to tortilla soup.
- 1 teaspoon chili powder or use a little chipotle in adobo for smoky heat.
- 1 teaspoon dried oregano for herbal lift in a tomato broth.
- 1 can 14 to 15 ounces diced tomatoes fire roasted if you like for roasty acidity.
- 4 to 5 cups chicken broth enough to cover and leave room for add ins.
- 1 pound boneless skinless chicken breasts or thighs added raw to cook in the pot and shred later.
- 1 can 15 ounces black beans drained and rinsed for hearty texture and protein.
- 1 to 2 cups frozen corn sweet pop that holds up in the slow cooker.
- 1 to 2 tablespoons fresh lime juice added at the end for brightness.
- Kosher salt and black pepper season in layers to taste.
- 6 corn tortillas cut into strips to fry or toast for garnish with crunch.
- Optional toppings avocado cilantro shredded Jack or cotija sour cream and extra lime at the table.
How to Prepare Slow Cooker Chicken Tortilla Soup
- Load the cooker: Add onion garlic jalapeño tomatoes broth cumin chili powder oregano salt and pepper then nestle in the raw chicken making sure it is submerged for even cooking.
- Set and cook: Cover and cook 6 to 8 hours on Low or 3 to 4 hours on High until the chicken is fully cooked and very tender so it shreds easily with forks.
- Shred and thicken: About 30 to 60 minutes before serving remove chicken and shred then very slightly blend the soup to thicken while keeping visible chunks and return chicken to finish.
- Crisp tortillas: Fry strips in 350 degree oil until golden 45 to 60 seconds or bake at 400 until crisp 6 to 8 minutes and season with a pinch of salt for best crunch.
- Finish bright: Taste salt then add lime juice to wake up the broth and adjust heat with more chili or a spoon of adobo as needed for balance.
- Serve: Ladle soup and top with tortilla strips avocado cilantro cheese and an extra squeeze of lime which adds freshness and creamy contrast in each bite.
Most asked FAQs
Can I put raw or frozen chicken in a slow cooker
When should I add dairy if I want it creamy
What toppings make it taste restaurant quality
Crunchy tortilla strips fresh lime cilantro avocado and a little melty Jack or crumbly cotija hit all the texture and flavor notes without weighing the soup down.
Slow Cooker Chicken Tortilla Soup
Light yet savory tomato-chicken soup with cumin, chili, tomatoes, corn, and black beans, plus soft shredded chicken and a brief partial blend for a naturally thicker, restaurant-style finish without flour or cream.
Equipment
- Slow cooker
Ingredients
For the soup
- 1 medium yellow onion, diced for sweetness and backbone
- 4 cloves garlic, minced aroma that survives slow cooking
- 1–2 jalapeños, seeded and diced or 1 poblano; adjust heat or use pickled jalapeños
- 1 tsp ground cumin warm, earthy base
- 1 tsp chili powder or a little chipotle in adobo for smoky heat
- 1 tsp dried oregano herbal lift in tomato broth
- 14–15 oz diced tomatoes fire-roasted if you like
- 4–5 cups chicken broth enough to cover; leave room for add-ins
- 1 lb boneless skinless chicken breasts or thighs added raw to cook in the pot, then shred
- 15 oz black beans, drained and rinsed hearty texture and protein
- 1–2 cups frozen corn sweet pop that holds up in the slow cooker
- 1–2 tbsp fresh lime juice added at the end for brightness
- Kosher salt and black pepper season in layers to taste
For the tortilla strips
- 6 corn tortillas, cut into strips for frying or toasting
- neutral oil for frying or oven toasting
To finish & serve
- avocado optional topping
- fresh cilantro for garnish
- Monterey Jack or cotija shredded or crumbled, optional
- sour cream optional; add at the table
Instructions
- Load the cooker: Add onion, garlic, jalapeño, tomatoes, broth, cumin, chili powder, oregano, salt, and pepper; nestle in raw chicken so it is submerged for even cooking.
- Set and cook: Cover and cook 6–8 hours on Low or 3–4 hours on High until chicken is fully cooked and very tender for easy shredding.
- Shred and thicken: 30–60 minutes before serving, remove chicken and shred. Partially blend the soup with an immersion blender to slightly thicken while keeping chunks, then return chicken along with black beans and corn to finish.
- Crisp tortillas: Fry strips in 350°F (175°C) oil until golden, 45–60 seconds, or bake at 400°F (205°C) until crisp, 6–8 minutes; season with a pinch of salt.
- Finish bright: Taste for salt, then add lime juice to wake up the broth. Adjust heat with more chili or a spoon of adobo as needed.
- Serve: Ladle soup and top with tortilla strips, avocado, cilantro, cheese, and an extra squeeze of lime.
- Optional dairy add-in: If you want it creamy, stir in a small, tempered splash of cream or a spoon of sour cream off heat after chicken is shredded and heated through.
Notes
For the most tender shreds and clean flavor, prefer Low for 6–8 hours; shred and return chicken with about 30 minutes left. To deepen flavor fast, bloom spices briefly in a skillet or stir in a spoon of adobo for smoky depth. For easy body without starch, partially blend a couple ladles of soup and return. For pork-free toppings, try diced smoked beef or pastırma.