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.
Servings: 8 servings
Calories: 318kcal
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!
Notes
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
