Slow Cooker Chicken Tortilla Soup (2024)

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by Rachelon Sep 27, 2012 (updated Feb 6, 2024) 315 comments

The perfect chicken tortilla soup recipe. An easy and flavorful chicken soup made in the slow cooker, topped off with shredded cheese and seasoned tortilla strips.

Fall is an exciting time. For starters it’s my favorite season, not just for the juicy fresh locally grown apples and all of the amazing seasonal recipes but also for all of the changes. The leaves start to turn and the weather gets cooler. It means bundling up in cozy clothes, snuggling under a blanket and sipping on a hot drink.

Have you ever noticed all of the delightful smells that come with Fall? There’s a fresh crispness to the air. And let’s not forget it’s nearly fire season… the good and cozy kind.

But Fall brings many other kinds of changes. It kicks off the busy season. Class is back in session, for many…after school sports and activities are in full swing. Vacations and days of lounging around are but a memory now. And to make matters worse, the days are getting shorter. Less time and less light to get everything done.

To make life easier, it’s time to pull out the slow cooker. I happily use mine year round, but it’s especially handy and well loved in the busier and cooler months. From stews to chowders and soups, even to slow cooked meet, slow cookers are super handy to have. Toss your ingredients in before you head off to work, running errands or just hanging out at home. Hours later you’ll have a delicious meal with minimal effort. It’s an incredibly easy way to make a large batch of food to enjoy for dinner, a weeks worth of meals or to stock up your freezer!

I’ve been wanting to make a tortilla soup since last year, I just never got around to making it. I truly wish I hadn’t waited so long. It was incredible. Full of flavor, just the right ratio of liquid to solids and the perfect hint of spice. I honestly wanted to use homemade tortilla strips and I tried to make some but didn’t love the results so store bought strips won out. I love the handiness of this prepackaged item as you can snack on them and have them ready for whenever you heat up a bowl of this soup. No slaving over the stove to crisp up fresh tortilla strips, just open the bag and grab a bunch!

If you’re looking for other slow cooker ideas, be sure to check out this slow cooker roundup from last year and a few new recipes, like slow cooker mini meatball minestrone soup and slow cooker lobster chowder!

Homemade seasoned tortilla strips are a perfect addition to this recipe!

5 from 1 rating

Slow Cooker Chicken Tortilla Soup

Prep Time: 10 minutes mins

Cook Time: 4 hours hrs

Total Time: 4 hours hrs 10 minutes mins

Yield: 8

An easy and flavorful chicken soup made in the slow cooker, topped off with shredded cheese and seasoned tortilla strips.

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Ingredients

▢ 1 lb chicken breast
▢ 15 oz sweet whole corn kernels, drained
▢ 15 oz diced tomatoes, drained
▢ 5 C chicken stock
▢ 3/4 C yellow onion, chopped
▢ 3/4 C green bell pepper, chopped
▢ 1 serrano pepper, minced
▢ 2 cloves garlic, minced
▢ 1/4 tsp chili powder
▢ 1 1/2 tsp salt, divided
▢ 1 tsp ground pepper, divided
▢ Monterey Jack cheese, shredded
▢ Seasoned tortilla strips

Instructions

To your slow cooker add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours.
Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently.
If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla strips. Soup may be stored in the fridge for up to several days. If freezing, label containers well with soup name and date.

Notes

Recipe serves roughly 8-10.

An original recipe from Baked by Rachel

Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.

Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!

Course: Soup

Cuisine: American

Keywords: Chicken, Dinner, Slow cooker, Soup

Items used in this recipe:

This post contains affiliate links.

Dairy Free Egg Free Fall Gluten Free Main dish Nut Free Peanut Free cheese chicken slow cooker soup

by Rachel on Sep 27, 2012 (updated Feb 6, 2024)

315 comments Leave a comment »

315 comments on “Slow Cooker Chicken Tortilla Soup”

Nancy — February 23, 2015 @ 7:52 pm Reply
Best crock pot recipe ever! Have shared with many. Thanks!
- Rachel — February 24, 2015 @ 7:54 am
  So glad you enjoyed it!
Jill — March 9, 2015 @ 9:45 pm Reply
This soup was so good! I made it last week and plan to make it this week for our company.
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- Rachel — March 10, 2015 @ 7:18 am
  So glad you enjoyed it! :)
Donna Ausmus — April 1, 2015 @ 7:38 pm Reply
I made this on Sunday for lunches this week at work! Great recipe I loved it!
- Rachel — April 2, 2015 @ 7:23 am
  So glad you enjoyed it! :)
Summer — May 13, 2015 @ 6:06 pm Reply
This might seem like a silly comment, but I love how you put your website address on the rim of the bowl in your picture, pure genius! And, of course, the recipe looks delicious. ;)
- Rachel — May 14, 2015 @ 7:42 am
  Thanks so much Summer!
Jessica — July 7, 2015 @ 7:35 pm Reply
Does the chicken need to be cooked before putting in the crock pot? I’m new to this and don’t want to get my family sick . Thanks!
- Rachel — July 8, 2015 @ 7:54 am
  The chicken is placed in the slow cooker raw/uncooked but not frozen. Straight from the fridge will work fine. Enjoy!
Jennifer C. — August 22, 2015 @ 2:49 pm Reply
I’ve been making this a couple of years since I found it on Pinterest and I LOVE this soup! It’s amazing just like the recipe but I love adding things in and substituting ingredients to fit my family’s tastes. My favorite thing to do is add a can of black beans and/or diced black olives, then about 5 minutes before serving I cut up a block of cream cheese and stir it a few times until it’s all melted. My kids like things very mild so I usually substitute the tomatoes and peppers for a can of mild rotel. I just love how endless the possibilities are when making it and it still turns out fantastic every time. This is our absolute favorite soup recipe! Thank you so much for posting it!
- Rachel — August 23, 2015 @ 8:06 am
  So glad to hear you’ve enjoyed it so much! Thanks for sharing, Jennifer!
Ali — August 31, 2015 @ 8:09 am Reply
Can I combine all ingredients and freeze before cooking? Want to make this for a friend but want her to make it when she wants it… Not because it’s going bad in her refrigerator… Thanks!
- Rachel — August 31, 2015 @ 12:46 pm
  I’d suggest cooking and freezing in smaller portions to thaw and eat as desired, vs freezing and then cooking. This way it’s ready to go and you don’t have to worry about chicken or vegetables getting freezer burn or any other issues.
Caroline — October 5, 2015 @ 3:37 pm Reply
What size crock-pot did you use for this? Mine tends to be smaller than most recipes call for, I don’t want to overflow. Thanks!
- Rachel — October 5, 2015 @ 4:20 pm
  I use a 6 quart slow cooker. The smallest size I would recommend trying is 4 quarts and that may be tight, but should still work. Anything smaller and I’d recommend reducing the ingredient amounts to accommodate your size.
Carina — October 13, 2015 @ 1:03 pm Reply
Wondered if I could use ground chicken breast?
- Rachel — October 13, 2015 @ 7:10 pm
  You could certainly try it. If you do, definitely at least partially cook the meat before adding to the slow cooker. Good luck!
Jennifer Munro — December 8, 2015 @ 9:05 pm Reply
Amazing, yet SO SIMPLE! I made this in my crock pot while on hold with a phone call! I have 2 teenage boys and a husband that all LOVED this. I substituted the green peppers for chopped green chilies and added cumin and cilantro to the ‘first 9 ingredients’. I also used organic chicken thighs with very very little fat on them and it added some great flavor to the broth. I garnished with lime squeezed in the bowl as it is served (really adds a punch to the flavor)- do not add lime before you serve or it will get bitter in the soup as it cooks. My oldest son wants me to keep this recipe for him when he moves out so he can make it on his own. Huge compliment to say the least…..
- Rachel — December 9, 2015 @ 7:21 am
  I’m so glad to hear everyone enjoyed it so much, Jennifer! Thanks for sharing! :)
Linda Peterson — February 8, 2016 @ 8:37 pm Reply
Recipe sounds delicious! I can’t eat corn. Can you suggest something to substitute?
- Rachel — February 9, 2016 @ 7:13 am
  You could easily substitute with beans or additional peppers. Enjoy!
Emily @ mommysnotperfect.com — March 7, 2016 @ 3:19 pm Reply
This looks great and I love that there’s no ‘cream of’ soups involved. Pinned!
- Rachel — March 7, 2016 @ 6:11 pm
  Thanks Emily. I hope you enjoy it! :)
Mary Ann — July 13, 2016 @ 7:06 am Reply
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Made this yesterday. Will be making often. Use Rotisserie chicken for quick dinner. Also, because it is in season, I used fresh corn.
Amazing flavor. One of the best recipes on Pinterest. A must try.
- Rachel — July 14, 2016 @ 7:52 am
  So glad you enjoyed it! Thanks so much for sharing :)
Kathy D — September 11, 2016 @ 4:43 pm Reply
Delicious and easy soup. I served with tortilla chips and cheese. Yummy!
- Rachel — September 12, 2016 @ 7:13 am
  So glad to hear it, Kathy! :)
Saoreyes — September 18, 2016 @ 8:57 pm Reply
Silly question, when you say green pepper.. do you mean green bell pepper?
- Rachel — September 19, 2016 @ 7:19 am
  Yes, green bell pepper should be used. Enjoy! :)
Elizabeth Fisvhet — October 9, 2016 @ 11:59 pm Reply
No. 2 and 4 are missing above which means the recipe is incomplete. Would love to have tried this.
- Rachel — October 10, 2016 @ 7:04 am
  Nothing was missing. The recipe is correct as written. There simply seems to have been an issue when converting from different recipe formats. Enjoy!
Ashley — October 23, 2016 @ 11:08 pm Reply
Hey Rachel! I am hoping to make this for our small group this week, but work doesn’t allow me to come home for lunch to put everything on. Do you think I could combine all of the ingredients (except the chicken) in the ceramic crock pot the night before, leave it in the fridge, take it out in the morning and add the chicken, cook on low for 7 hours and then on “keep warm” for a couple more till dinner time? I didn’t know how the flavors would do overnight all mixed together or if the soup would overcook during the day. Thanks!
- Rachel — October 24, 2016 @ 7:07 am
  I wouldn’t recommend refrigerating everything in the bowl the night before. Instead, you could add all of the vegetables to a gallon bag or large sealable container to chill overnight. Combine the veggies, liquid and chicken in the morning. It should be just fine cooking on low and then staying on warm for a while.
steven bernstein — November 28, 2016 @ 7:02 pm Reply
what does the C stand for in recipe? EG: 5 c chicken stock.
Sorry, new to this so learning….
- Rachel — November 29, 2016 @ 7:12 am
  In a recipe, C stands for cups. Enjoy! :)
Sue — December 14, 2016 @ 7:30 am Reply
If I use already cooked chicken…would this recipe still work? Put in slow cooker for maybe a couple hours on low? Thanks!
- Rachel — December 14, 2016 @ 10:01 am
  That should be fine. Be sure to cook it long enough not only to get it up to the proper temperature but to also give the vegetables enough time to cook fully and for the flavors to meld together. Enjoy!! :)
Cheri — December 14, 2016 @ 10:56 am Reply
I always add slices of avocado as a garnish. I like to add a little fat free
cream sometimes. I use jalapenos as they are more commonly found here in TX year around. .
Jackie — January 22, 2017 @ 7:06 pm Reply
I would like to make a full crockpot for a church lunch. How many will this serve
- Rachel — January 23, 2017 @ 7:16 am
  The amount will vary depending on how much each person is served. For average servings, this will yield roughly 8-10.
Terri — January 31, 2017 @ 9:20 pm Reply
Absolutely delicious! Do you have any nutritional information (specifically, calories) of the soup that you can share?
- Rachel — February 1, 2017 @ 7:56 am
  Thanks, Terri. I don’t offer that information, but there are free online calculators you can use to figure that info out.
Omna — February 1, 2017 @ 12:02 pm Reply
Is the chicken cooked before added to the slow cooker?
- Rachel — February 1, 2017 @ 5:52 pm
  It should be added raw/uncooked. Enjoy! :)
Sonja — February 2, 2017 @ 11:24 pm Reply
I made this for dinner and it was delicious! Quick and easy recipe. Best ever!!!
- Rachel — February 3, 2017 @ 7:15 am
  So glad you enjoyed it, Sonja!
Rachel — February 14, 2017 @ 2:25 pm Reply
Does this thicken up at all as it cooks?mine has been cooking for 4 hours and it’s very watery looking still!
- Rachel — February 15, 2017 @ 7:30 am
  This is a broth based soup. It does not contain any cream or thickening agents, so it will remain thin.
Joanne — December 30, 2017 @ 9:08 pm Reply
This soup was so delicious. I made it on top the stove because I was in a hurry. It was so easy and definitely a hit with the family!
- Rachel — January 1, 2018 @ 8:53 am
  So glad to hear you enjoyed it, Joanne!
Liz — January 14, 2018 @ 1:23 pm Reply
How long would you cook it if you add shredded chicken that is already cooked?
- Rachel — January 15, 2018 @ 8:20 am
  Toss it in towards the end of the cook cycle when you’re almost ready to eat, just enough time to warm it up properly.
Laurie — February 28, 2018 @ 6:22 pm Reply
Loved this one! Deviated a little since I didn’t have the canned tomatoes so added one fresh tomato and can of enchilada sauce. Also some cilantro and a lititle cumin. This one is my new go to chicken tortilla recipe! Yummy!!!
- Rachel — March 5, 2018 @ 7:48 am
  So glad you enjoyed it, Laurie!
Melissa — July 28, 2018 @ 12:02 pm Reply
I’ve been using this recipe for a while now, love it, and was wondering what could be added to make it thicker? We use sour cream when acutally eating it, but am looking for something to thicken during cooking if possible…
- Rachel — July 31, 2018 @ 8:24 am
  Cheese, sour cream and cream with flour are all great options. I have a recipe for cheesy chicken tortilla soup that may be closer to what you’re looking for.
Claudia Reese — October 12, 2018 @ 6:59 pm Reply
This is so good! Top it off with some cheese and crema and it’s amazing!
- Rachel — October 17, 2018 @ 6:57 am
  So glad you enjoyed it!
Paula — December 17, 2018 @ 7:47 am Reply
This is an amazing soup! It is definitely one of my top “go to” recipes. Thank you for sharing it with all of us.
- Rachel — December 19, 2018 @ 6:03 am
  So glad you enjoyed it, Paula! Thanks for sharing. :)
Jaya — February 5, 2019 @ 9:44 am Reply
Love this recipe! It has been a family favorite since I found it on your site a few years ago!
- Rachel — February 6, 2019 @ 6:11 am
  So glad everyone has enjoyed it, Jaya! Thanks so much for sharing. :)
Ann — December 4, 2019 @ 12:54 am Reply
My favorite chicken tortilla soup recipe of all time! I take it for work functions, parties and have it at home often. So easy. The only thing I notice is the difference from one Serrano pepper to another; done are super hot and others aren’t. Either way, best soup ever!
- Rachel — December 4, 2019 @ 7:54 am
  So glad you’ve enjoyed it so much, Ann! Thank you for sharing! :)
Kelly — November 8, 2020 @ 2:39 pm Reply
I love this soup but it’s been years since I’ve made it. I don’t suppose you have it adapted for an instant pot?
- Rachel — November 12, 2020 @ 9:04 am
  So glad you’ve enjoyed it! I do not have a pressure cooker version for you at this time.
DebbyG — January 7, 2024 @ 12:30 pm Reply
Easy & delicious recipe. I also add zucchini.
- Rachel — January 9, 2024 @ 6:11 am
  So glad you enjoyed it!