We’ve been on a roll around here with the slow cooker recipes recently. I’ve got so many delicious ones to share with you over the next few weeks. It’s so easy to just toss everything in and have dinner cooking away. Slow cooker honey garlic chicken and slow cooker cream cheese chicken are two favorites - of mine and of so many readers. They are easy to prepare and require just a few ingredients. Slow cooker chicken stew is so comforting during these cold months, and slow cooker bistro chicken thighs just feel cozy and special. Today I’m excited to share with you another favorite with this slow cooker chicken tortilla soup. This soup is so flavorful! We’ve got chicken, black beans, tomatoes and corn mixed in, plus the perfect mix of spices and some lime juice to really make it pop. It’s light and brothy, but really tasty and filling. And it’s so pretty with all those colorful veggies. Plus, it’s topped with crispy tortilla strips and oh my goodness, that crunch just gets me every time. You’ll be digging in for spoonful after spoonful! This soup has long been one of my restaurant favorites to order. And I promise, it’s really super easy to make at home. (You might also love this crock pot taco soup for an easy lunch or dinner.) And with it cooking in the slow cooker, it’s even more hands off! You just need about 10 minutes to get it prepped, then set it and forget it. Plus, it works great as a quick and easy family dinner or as a game day soup to serve to a crowd! If you want to make it stovetop, see this easy chicken tortilla soup. OK, let’s get cooking. Now, I’ve got some notes and substitutions coming up on how to make chicken tortilla soup in the crock pot. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Chicken: You’ll want to use 2-3 boneless, skinless chicken breasts, depending on how large they are (and on how much chicken you want in your soup). You could also use boneless, skinless chicken thighs or a mix of breasts and thighs. Onion and pepper: I like to sauté the onion and jalapeño pepper, as well as the garlic briefly, before adding them to the slow cooker. It just takes a few minutes and gives a better flavor, I think. You could skip this step if you’re not very picky. Broth: I recommend low-sodium chicken broth so you can control the amount of sodium in the soup. A good quality broth is important to yield the best flavor. Corn: I use a can of corn, but frozen corn could be used here as well. You’ll need a heaping cup. Tomatoes: I like the petite diced tomatoes for this soup because of their size, but you could substitute regular diced tomatoes or choose fire-roasted diced tomatoes for some extra flavor. Lime juice: You’ll add some to cook with the soup and some at the end. This adds a big punch of freshness and a bit of acidity. I don’t recommend skipping it.
Also, the recipe includes how to make your own tortilla strips for the soup. It’s just 2 ingredients - flour tortillas and salt - and super easy to do. Plus, they look pretty fancy and taste amazing. They really take the soup over the top. Oh, and you can also use corn tortillas, instead of flour ones, if you prefer. Or if you need to make this recipe gluten-free. Of course, you could also just use store-bought tortilla chips if you’d rather. No judgement here. And if you want to spice things up, keep reading for some topping ideas to give the soup a little extra oomph. Cause you know how much I love toppings! Also, this is a great way to let everyone individualize their soup bowl. You can set out your topping options in separate bowls and then let everyone customize their soup to their heart’s content.
Toppings for chicken tortilla soup:
Shredded cheese, such as cheddar or Monterey Jack Chopped fresh cilantro Chopped chives Sliced or diced avocado Sour cream or Greek yogurt Pickled jalapeños Hot sauce
So many options, so much deliciousness! You could also pair this soup with some cheesy cornbread muffins or some Mexican cornbread for a fun twist. Lastly, let’s talk about what to do with any leftovers. Tip: You’ll want to keep the tortilla strips and any toppings out of the soup for it to freeze and reheat the best. Same for refrigerating it; they’ll just get soggy sitting in the soup. So there you have it. One of your favorite soups, made in the slow cooker, for a hands off meal that’ll warm you right up. Perfect for the winter ahead. Enjoy! XO, Kathryn Chicken: You’ll want to use 2-3 boneless, skinless chicken breasts, depending on how large they are (and on how much chicken you want in your soup). You could also use boneless, skinless chicken thighs or a mix of breasts and thighs. Onion and pepper: I like to sauté the onion and jalapeño pepper, as well as the garlic briefly, before adding them to the slow cooker. It just takes a few minutes and gives a better flavor, I think. You could skip this step if you’re not very picky. Broth: I recommend low-sodium chicken broth so you can control the amount of sodium in the soup. A good quality broth is important to yield the best flavor. Corn: I use a can of corn, but frozen corn could be used here as well. You’ll need a heaping cup. Tomatoes: I like the petite diced tomatoes for this soup because of their size, but you could substitute regular diced tomatoes or choose fire-roasted diced tomatoes for some extra flavor. Lime juice: You’ll add some to cook with the soup and some at the end. This adds a big punch of freshness and a bit of acidity. I don’t recommend skipping it. Leftovers: Leftover soup can be stored, once cooled, in a covered container in the refrigerator for up to 5 days. Or freeze it for up to 4-5 months. (Tip: Store without any of the tortilla strips, which will just get soggy.)
