This slow cooker chicken tortilla soup is the kind of dinner that takes almost no effort but tastes like it simmered all day — because it did, without you having to babysit it. Tender shredded chicken, a rich tomato-based broth, and warm spices come together in the slow cooker, leaving you free to go about your day until dinner’s ready.
Top it with crunchy tortilla strips, a squeeze of lime, and your favourite toppings, and you’ve got a cozy, satisfying meal that’s just as good for a weeknight dinner as it is for meal prepping lunches for the week.
Why you’ll love this recipe
- Hands-off cooking — dump everything in and let the slow cooker do the work
- Budget-friendly — pantry staples and simple ingredients
- Great for leftovers — tastes even better the next day
- Customizable — everyone can build their own bowl with toppings
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts (or thighs)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained (or 1 ½ cups frozen corn)
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 4 cups chicken broth
- Salt and pepper, to taste
For topping
- Tortilla strips or crushed tortilla chips
- Shredded cheese
- Diced avocado
- Fresh cilantro
- Lime wedges
- Sour cream
Instructions
- Add everything to the slow cooker. Place the chicken, black beans, corn, both cans of diced tomatoes, onion, garlic, chili powder, cumin, smoked paprika, and chicken broth into the slow cooker. Stir gently to combine.
- Cook. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and easily shreds with a fork.
- Shred the chicken. Remove the chicken from the slow cooker, shred it with two forks, then return it to the pot and stir it back into the soup.
- Season to taste. Taste the soup and adjust salt, pepper, or spices as needed.
- Serve. Ladle into bowls and top with tortilla strips, shredded cheese, avocado, cilantro, a squeeze of lime, and sour cream, however you like it.
Tips for success
- Use chicken thighs if you want extra tenderness and flavor — they hold up especially well to long slow cooking.
- Don’t skip shredding and returning the chicken — it distributes evenly through the soup instead of sitting in big chunks.
- Add toppings just before serving so tortilla strips stay crunchy instead of going soggy.
- Thicken it up by mashing a few of the beans against the side of the pot before serving, if you like a heartier texture.
Storage and reheating
- Store in an airtight container in the fridge for up to 4 days.
- Freezes well for up to 3 months — leave off the toppings and add them fresh after reheating.
- Reheat on the stove over medium heat, or in the microwave in 1-minute intervals, stirring between each.
Frequently asked questions
Can I use rotisserie chicken instead? Yes — skip the raw chicken and stir in shredded rotisserie chicken during the last 30 minutes of cooking, just to heat through.
Is this soup spicy? It has a mild warmth from the chili powder and diced tomatoes with green chilies. For more heat, add a diced jalapeño or a pinch of cayenne.
Can I make this on the stovetop instead? Yes — simmer everything together in a large pot for about 30–40 minutes, until the chicken is cooked through and shreds easily.
Can I make it dairy-free? Just skip the cheese and sour cream toppings, or use dairy-free substitutes — the soup itself doesn’t contain dairy.