Slow-Cooker Chicken Tortilla Soup

This chicken soup is the easiest way to warm up.

Sure everyone loves chicken noodle soup. But to some of us here in the Delish Test Kitchen, there is nothing that soothes the soul and can warm you up (both figuratively and literally) like a big bowl of chicken tortilla soup. The slight kick from the chili powder and the fire roasted tomatoes gives what could be a boring normal bowl of soup, a total face.

Also did we mention you get to top it with fresh tortilla strips, avocado and sour cream? Let's see chicken noodle try to do that!

What's in chicken tortilla soup?

We load ours up with more protein by adding black beans, vegetables (corn! bell peppers! onion!) and flavor with canned fire-roasted tomatoes, which we love for their smokiness. The tortillas get added as croutons!

Do I have to use boneless skinless chicken breasts?

Nope—rotisserie chicken also works, and will cut down on the amount of time the soup needs to cook in the slow cooker. Sub in an equal amount and cook until heated through.

How do I fry the tortilla strips?

It sounds like something fancy a restaurant would do, but it's actually SO easy: Simply cut corn tortillas into small strips and cook them in about a tablespoon of olive oil until crispy. Drain them on a paper towel-lined plate as you would bacon. Don't forget to season them with salt :)

What else can I top this soup with?

We like to load it up with avocado, tortilla croutons, and sour cream, but really any of your favorite nacho fixings work. Try fresh jalapeños and thinly sliced radish! 

How long does the soup last?

It gets even better with time. This soup lasts in the fridge for up to 5 days in a resealable container. Just heat and serve.

Tried this recipe? Let us know how it came out in the comments below!

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Cal/Serv: 331
Yields: 6
Prep Time: 0 hours 15 mins
Total Time: 5 hours 15 mins
1 lb.

boneless skinless chicken breasts


15-oz. can black beans, rinsed

1 c.

frozen corn


bell peppers, chopped


white onion, chopped


15-oz. can fire-roasted tomatoes

1/4 c.

freshly chopped cilantro, plus more for garnish


cloves garlic, minced

1 tbsp.


1 tbsp.

chili powder

1 tsp.

kosher salt

2 c.

low-sodium chicken broth

1 c.

shredded Monterey jack

1 tbsp.

extra-virgin olive oil


small corn tortillas, cut into strips

Sliced avocado, for serving

Sour cream, for serving

Lime wedges, for serving

  1. In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
  2. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
  3. Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.
  4. Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.
  5. Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.

Nutrition (per serving): 331 calories, 13 g protein, 36 g carbohydrates, 10 g fiber, 7 g sugar, 17 g fat, 6 g saturated fat, 778 mg sodium

Parker Feierbach
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