Hey there, fellow foodies! Are you ready for a soup recipe that’s as comforting as it is delicious? Today, I’m excited to share with you my go-to slow cooker chicken tortilla soup recipe that’s perfect for those cozy nights in or even a quick family dinner. This hearty, flavorful dish is a staple in my household, and I just know it’ll become one in yours too!
Why You’ll Love This Recipe
- Perfect for busy days—just throw everything in the slow cooker and let it do the work!
- Packed with tender chicken, vibrant veggies, and those irresistible tortilla chips.
- A one-pot wonder that’s easy to customize to your taste.
- Great for meal prep or feeding a crowd.
- A deliciously healthy option that’s low in sodium and full of fresh flavors.
Ingredients
Here’s what you’ll need for this mouthwatering slow cooker chicken tortilla soup recipe:
- 3-4 boneless, skinless chicken breasts (1.5 lbs)
- 2 cloves fresh garlic, minced
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- 2 tbsp taco seasoning
- Tortilla chips (for serving)
- Fresh cilantro, chopped (for garnish)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into how to make this scrumptious slow cooker chicken tortilla soup:
- Prepare the ingredients: Start by chopping the onion and bell peppers, and mincing the garlic. This is where the magic begins!
- Combine everything in the slow cooker: Add the chopped onion, bell peppers, garlic, fire-roasted diced tomatoes (with their juices), low-sodium chicken broth, taco seasoning, and chicken breasts to your slow cooker. Stir gently to combine.
- Cook on low or high: Cover the slow cooker and cook on low for 6 hours or high for 3 hours. The longer it cooks, the more tender the chicken will be!
- Shred the chicken: After cooking, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker and stir gently. Let it cook for an additional 30 minutes on low to allow the flavors to meld together.
- Serve and enjoy: Ladle the soup into bowls and top with crushed tortilla chips and a sprinkle of fresh cilantro. You can also add your favorite toppings like shredded cheese, sour cream, or a squeeze of lime juice.
Pro Tips for Making the Recipe
Here are some tips to make your slow cooker chicken tortilla soup even better:
- Add some heat: If you like spicy food, throw in a diced jalapeño or serrano pepper for an extra kick.
- Customize to your taste: Add your favorite veggies like zucchini, carrots, or corn to make it even heartier.
- Fresh is best: Don’t skip the fresh cilantro—it adds a bright, fresh flavor that elevates the whole dish.
- Make it creamy: For a creamier version, stir in some sour cream or Greek yogurt before serving. You can also check out my How to Make Creamy Chicken Tortilla Soup Recipe for a richer take.
How to Serve
Serving slow cooker chicken tortilla soup is all about the toppings—get creative and make it your own!
- Tortilla chips: Crush them up and sprinkle on top for a satisfying crunch.
- Fresh cilantro: A sprinkle adds freshness and color to the dish.
- Shredded cheese: Cheddar or Monterey Jack work perfectly.
- Sour cream or Greek yogurt: A dollop adds creaminess and a tangy flavor.
- Lime wedges: A squeeze of fresh lime juice brightens up the flavors.
Make Ahead and Storage
One of the best things about this slow cooker chicken tortilla soup is how easy it is to make ahead and store:
- Make ahead: Prep all the ingredients the night before, then throw everything into the slow cooker in the morning.
- Refrigerate: Let the soup cool, then store it in an airtight container in the fridge for up to 5 days.
- Freeze: Transfer the cooled soup to a freezer-safe container or bag and store for up to 3 months. Simply thaw and reheat when you’re ready for a quick family dinner.
And there you have it—my ultimate slow cooker chicken tortilla soup recipe that’s perfect for any occasion. Whether you’re looking for quick family dinners, easy pasta recipes, or 30-minute meals, this soup checks all the boxes. It’s also a great addition to your weeknight dinner ideas rotation. If you’re a fan of this recipe, be sure to check out my Best Chicken Tortilla Soup Recipe and How to Make Chicken Tortilla Soup Recipe for more delicious variations. Happy cooking, everyone!
Slow Cooker Chicken Tortilla Soup
Ingredients
Chicken and Vegetables
- 3-4 breasts boneless, skinless chicken breasts (1.5 lbs)
- 2 cloves fresh garlic minced
- 1 medium onion chopped
- 1 medium red bell pepper chopped
- 1 medium yellow bell pepper chopped
- 1 can fire-roasted diced tomatoes (14.5 oz)
- 4 cups low-sodium chicken broth
- 2 tbsp taco seasoning
- Tortilla chips for serving
- Fresh cilantro chopped (for garnish)
Instructions
- Prepare the ingredients by chopping the onion and bell peppers and mincing the garlic.
- Combine all ingredients except for toppings in the slow cooker: onion, bell peppers, garlic, tomatoes (with juices), broth, taco seasoning, and chicken breasts.
- Cover and cook on low for 6 hours or high for 3 hours.
- Remove chicken and shred with two forks; return to the slow cooker.
- Stir gently and cook on low for an additional 30 minutes.
