Slow Cooker Chicken Tortilla Soup
Warm, hearty, and full of Tex-Mex flavor — this Slow Cooker Chicken Tortilla Soup is the ultimate set-it-and-forget-it dinner! Made with tender shredded chicken, corn, black beans, and a flavorful enchilada-tomato base, it’s a family favorite that freezes beautifully.
Makes 8 servings
Ingredients
Soup
- 1 pound boneless skinless chicken breasts
- 2 teaspoons minced garlic
- ¼ teaspoon cayenne pepper
- 4 cups chicken broth or stock reduced sodium
- 2 cups water
- 1 small yellow onion finely diced
- 4 ounce can mild diced green chiles
- 10 ounce can mild red enchilada sauce
- 28 ounce can petite diced tomatoes
- 8 ounces frozen corn
- 15 ounce can black beans drained and rinsed
- 4 ounces Tortilla strips or crushed tortilla chips (check your brand for gluten free)
Toppings (optional)
- fresh cilantro roughly chopped
- Sliced avocado
- Sour cream
- Fresh lime wedges
- Thinly sliced radish
- Green onion tops
Instructions
- Combine Ingredients: In your slow cooker, add 1 pound boneless skinless chicken breasts, 2 teaspoons minced garlic, ¼ teaspoon cayenne pepper, 4 cups chicken broth or stock, 2 cups water, 1 small yellow onion, 4 ounce can mild diced green chiles, 10 ounce can mild red enchilada sauce, 28 ounce can petite diced tomatoes, 8 ounces frozen corn, and 15 ounce can black beans. Stir gently to combine.
- Cook: Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is tender and cooked through.
- Shred the Chicken: Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir to combine.
- Add Tortilla Strips: Stir in tortilla strips just before serving so they soften slightly but keep a little crunch.
- Garnish and Serve: Ladle into bowls and top with your favorite garnishes — a squeeze of lime, a spoonful of sour cream, and a sprinkle of cheese make it extra cozy!
Farm Girl Tips
Boneless, skinless chicken thighs or breasts can be substituted for the chicken tenders if you prefer.
Nutrition calculated without toppings
Variations:
- Swap in boneless, skinless chicken thighs for a richer flavor.
- Use fire-roasted tomatoes for a smoky kick.
- Add heat with a chopped jalapeño or medium enchilada sauce.
- For a quick version, use shredded rotisserie chicken and reduce the cook time to 2 hours on low.
- Make it vegetarian by swapping the chicken for more beans and using vegetable broth.
Storage & Freezing
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Cool completely and freeze in individual portions for up to 3 months.
- Reheat: Thaw overnight and warm on the stovetop or microwave until heated through.
Nutrition
Serving: 1serving | Calories: 318kcal | Carbohydrates: 39g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 1199mg | Fiber: 9g | Sugar: 8g
