Slow Cooker Chicken Tortilla Soup

Chicken tortilla soup has never been easier or more delicious! Throw everything in your crockpot and make our favorite slow cooker chicken tortilla soup.

The BEST Chicken Tortilla Soup

This 5-star slow cooker chicken tortilla soup has been a Fit Foodie fave for years, and so we decided to give her a little photo refresh — ain’t she preeeetty!? This is such a great soup for SO many reasons. You’ll absolutely love it 😀

Chicken Tortilla Soup Ingredients

This chicken tortilla soup comes topped with crispy spicy tortilla strips. And don’t skip the toppings, obviously 😀 Here’s what you need:

spicy tortilla strips

Optional Toppings 

• Fresh cilantro 
• Chopped avocado 
• Sour cream 
• Shredded cheese 
• Sliced jalapeños

How to Make Chicken Tortilla Soup

Canned Ingredients & Spices in Slow Cooker

Add the crushed tomatoes, black beans, pinto beans sweet corn, green chiles, bell peppers, onion, garlic, chili powder, cumin, paprika, garlic powder, salt, hot sauce, and broth to the slow cooker and stir to combine. 

Submerge Chicken Breasts

Submerge the chicken breasts in the tomato broth and cover the slow cooker. Cook the soup for 3-3.5 hours on high or until the internal temperature of the chicken is 165ºF. 

Prepare Tortilla Strips

Preheat oven to 400ºF and line baking sheet with parchment paper or spray it with non-stick cooking spray. 

Thinly slice the tortillas into 2-3 inch long strips that are about 1/4 inch thick. Drizzle on oil and toss, and then season the strips with the garlic powder chili powder, paprika, cumin, and salt.

Bake the tortilla strips at 400ºF for 5 minutes. Toss and then put back in for 5-10 more minutes until golden brown.

Shred Chicken Breasts

Remove the chicken breast from the slow cooker and set aside 2 cups of the broth in a bowl to cool. Then shred the chicken and transfer the shredded chicken back into the slow cooker. 

Whisk In Greek Yogurt

Add the Greek yogurt to the broth that has cooled off and whisk until smooth and there are no lumps. Pour the creamy broth into the slow cooker and stir. 

Garnish & Enjoy!

Pour the lime juice into the slow cooker, stir and serve with fresh cilantro and the tortilla strips.

Top Tips

Make it spicier: our recipe only calls for 2 tablespoons of hot sauce, but if you like things hot hot hot, feel free to up the hot sauce to 3 tablespoons (or more!).

Make it creamier: the 1/4 cup of Greek yogurt that this recipe calls for will give you a slightly creamy consistency. Feel free to increase this to 1/2 cup or use sour cream for an even creamier soup.

Choose your cut of chicken: if for whatever reason you don’t want to use chicken breasts, boneless thighs will also work. Just be mindful it may change the cook time. Make sure to cook the chicken to an internal temperature of 165ºF.

FAQs

Storage

Store leftover chicken tortilla soup in an airtight container in the fridge for up to 5 days.

Freezer Instructions

1. Let your soup cool completely.
2. Then, transfer it into an airtight container or gallon-size plastic bag.
3. Remove as much air as possible and seal.
4. Freeze for up to 3 months.

Crockpot Chicken Tortilla Soup

Chicken tortilla soup has never been easier! Throw everything in your crockpot and you’ve got dinner ready before you know it. 

Prep:30 minutes

Cook:3 hours 30 minutes

Total:4 hours

Fat 11

Carbs 49

Protein 38

Ingredients

• 28 oz. crushed tomatoes
• 15 oz. can black beans drained and rinsed
• 15 oz. can pinto beans drained and rinsed
• 2 cups sweet corn canned or frozen
• 4.5 oz. green chiles
• 2 bell peppers diced, any color
• 1 small yellow onion minced
• 5 cloves garlic minced
• 2 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 2 teaspoons garlic powder
• 2 teaspoon coarse salt
• 2-3 tablespoons hot sauce any kind
• 4 cups chicken broth
• 2 lbs. boneless skinless chicken breasts
• 1/4 cup nonfat Greek yogurt*
• 1/4 cup lime juice ~1 lime

Optional Toppings

• Fresh cilantro
• Chopped avocado
• Sour cream
• Shredded cheese
• Sliced jalapeños

Instructions 

• Add the crushed tomatoes, black beans, pinto beans sweet corn, green chiles, bell peppers, onion, garlic, chili powder, cumin, paprika, garlic powder, salt, hot sauce, and broth to the slow cooker and stir to combine.

• Submerge the chicken breasts in the tomato broth and cover the slow cooker. Cook the soup for 3-3.5 hours on high or until the internal temperature of the chicken is 165ºF.

• While the soup is cooking, prepare the tortilla strips.Preheat oven to 400ºF and line baking sheet with parchment paper or spray it with non-stick cooking spray.

• Thinly slice the tortillas into 2-3 inch long strips that are about 1/4 inch thick. Drizzle on oil and toss. Season the strips with the garlic powder chili powder, paprika, cumin, and salt. Toss again and spread them evenly over the baking sheet.

• Bake the tortilla strips at 400ºF for 5 minutes. Toss and then put back in for 5-10 more minutes until golden brown. Remove them from the oven and set aside.

• Remove the chicken breast from the slow cooker and set aside 2 cups of the broth in a bowl to cool.

• Shred the chicken and transfer the shredded chicken back into the slow cooker.

• Add the Greek yogurt to the 2 cups of broth that has cooled off and whisk the Greek yogurt into the broth until smooth and there are no lumps. Pour the creamy broth into the slow cooker and stir.

• Pour the lime juice into the slow cooker, stir and serve with fresh cilantro and the tortilla strips.

Tips & Notes

• If you want this soup to be spicy, use a spicy hot sauce and as much as you’d like.
• Feel free to add more Greek yogurt for a creamier soup. You can also use sour cream.
• This recipe was updated on January 10, 2023. Get the original recipe HERE.

Nutrition facts

Calories: 430kcal Carbohydrates: 49g Protein: 38g Fat: 11g Fiber: 13g Sugar: 10g