Chicken Tortilla Soup
Chicken Tortilla Soup is cozy, hearty, and exactly the kind of comforting meal that makes dinner feel easier and more satisfying.
With fire-roasted tomatoes, black beans, corn, shredded chicken, and just the right blend of spices, everything comes together in the slow cooker for a warm and flavorful soup that feels like a treat without extra work.
This recipe is a weeknight win. It’s easy to prep, full of bold flavor, and perfect for using up pantry ingredients. You can make it ahead, freeze it, or just ladle it straight from the slow cooker and pile on the toppings. It’s one of those meals that feels special every time.
Chicken Tortilla Soup Recipe Highlights
- Set-it-and-forget-it slow cooker recipe
- Made with pantry staples like canned beans and tomatoes
- Easy High Protein Dinner
- Feeds a crowd or works great for leftovers
- Easy to adjust spice level for the whole family
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BROTH – I use chicken broth because it adds a savory, well-balanced base that does not overpower the other ingredients. You can use low-sodium if you want more control over seasoning, or swap in chicken stock for a deeper, richer flavor.
TOMATOES – I go with canned fire-roasted tomatoes because they bring a subtle smoky flavor that adds depth without extra effort. Keep the liquid from the can since it helps build a rich, flavorful broth.
CORN – I use fire-roasted corn for the same reason as the tomatoes. That slightly charred flavor adds both sweetness and smokiness. If fire-roasted corn is not available, frozen or regular canned corn will still work.
BEANS – I use black beans to make the soup hearty and satisfying. Their creamy bite balances the texture of the broth. Be sure to drain and rinse them to reduce excess starch and salt.
GREEN CHILIES – These add a mild kick and extra flavor without making the soup too spicy. I use the whole can including the liquid, which blends smoothly into the broth.
CHICKEN – I use rotisserie chicken to keep this recipe quick and easy. It is already cooked, tender, and adds rich flavor. You can also use leftover grilled or baked chicken if that is what you have.
ONION AND GARLIC – I use diced yellow onion and pre-minced garlic for ease and flavor. They soften into the soup while it simmers and create a savory base without extra work.
TOMATO PASTE – Just one tablespoon thickens the broth slightly and adds concentrated tomato flavor that pulls the whole soup together.
SPICES – I use chili powder for warmth and color, cumin for earthy depth, black pepper for mild heat, and salt to bring everything into balance. A pinch of oregano adds a mellow, savory layer that blends well with the other spices. Two bay leaves simmer along with the soup and give it a subtle herbal note. Just remember to take them out before serving.
LIMES – I use freshly squeezed lime juice to brighten the finished soup. Cut an extra lime into wedges for serving so everyone can adjust the flavor to their taste.
How To Make a Crockpot Chicken Tortilla Soup
Please check the printable recipe card below for more detailed instructions.
- Combine all ingredients except the lime juice and toppings in a slow cooker.
- Cover and cook on low for 2 hours until hot and flavorful.
- Remove the bay leaves, stir in the lime juice, and ladle into bowls.
- Top with tortilla strips, avocado, sour cream, cilantro, and lime wedges.
Leftovers and Storage
STORE – Let the Chicken Tortilla Soup cool completely before transferring it to an airtight container. It keeps well in the refrigerator for up to 4 days. The flavors deepen over time, so leftovers often taste even better the next day.
FREEZE – Pour the cooled soup into labeled containers or freezer-safe bags and lay them flat for easy storage. Freeze the Chicken Tortilla Soup for up to 3 months. For the best texture, thaw overnight in the refrigerator before reheating.
REHEAT – Warm larger portions on the stovetop over medium heat for 15 to 20 minutes, stirring occasionally. For individual servings, microwave in a covered bowl for 2 to 3 minutes, stirring halfway through.
MAKE AHEAD – You can prep the Chicken Tortilla Soup the night before by chopping the onion, measuring the seasonings, and storing everything (except the lime juice and toppings) in the slow cooker insert in the fridge. In the morning, just place the insert in the base and cook as directed. The toppings can be chopped and stored separately in small containers for easy serving.
More Chicken Soups and Chilis
Serving Suggestions
MEXICAN RICE – A warm, seasoned side of rice makes the Chicken Tortilla Soup even more satisfying and helps soak up the flavorful broth.
CILANTRO LIME SLAW – This bright, crunchy slaw brings in fresh flavor and a little acidity to balance the richness of the soup.
STUFFED MINI PEPPERS – Sweet bell peppers filled with cheese or black beans offer a colorful side dish that’s easy to prep ahead and serve warm or cold.
STREET CORN SALAD – This chilled version of elote brings creamy, tangy flavor that works well next to the rich broth and spices.
BAKED PLANTAINS – Lightly roasted plantains add a hint of sweetness and pair well with the smoky and savory notes in the Chicken Tortilla Soup.
Recipe Success Tips
USE FIRE-ROASTED INGREDIENTS – Fire-roasted tomatoes and corn give the Chicken Tortilla Soup a subtle smoky flavor that adds richness without extra work.
DRAIN AND RINSE THE BEANS – This removes excess salt and starch so the broth stays light and clean-tasting.
ADD LIME JUICE AFTER COOKING – Stir in the lime juice at the end so the citrus flavor stays bright and doesn’t get lost during simmering.
REMOVE BAY LEAVES BEFORE SERVING – They add gentle herbal flavor while the soup cooks but should be taken out before ladling into bowls.
PREP TOPPINGS WHILE THE SOUP COOKS – Use the slow cooker time to slice avocado, cut lime wedges, and portion out tortilla strips for an easy finish.
EXPERT TIP – If you like thicker soup, mash a small spoonful of the beans in the pot before serving. It gives the broth more body without changing the flavor.
Commonly Asked Questions
Can I Make Chicken Tortilla Soup In A Dutch Oven Instead Of A Slow Cooker?
Yes, a Dutch oven works well for this soup. Add all the ingredients to the pot and bring it to a simmer over medium heat. Once it starts bubbling, lower the heat to low, cover, and let it cook gently for about 25 minutes. Stir in the lime juice just before serving.
Can I Make This In The Instant Pot?
Yes. Use the Sauté function first to soften the onion and garlic in a splash of oil if you’d like a little extra flavor, then add the remaining ingredients. Close the lid, set to “Soup” or “Manual” on high pressure, and cook for 8 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Stir in the lime juice and add toppings.
Can I Use Frozen Corn Instead Of Canned?
Yes, frozen corn works just as well. You can add it directly from the freezer without thawing. If you have frozen fire-roasted corn, that’s even better for flavor.
How Spicy Is This Soup?
This soup has mild heat from the green chilies and chili powder. It’s family-friendly as written, but you can always add sliced jalapeños or a splash of hot sauce if you like more spice.
Can I Add Rice Or Pasta To This Recipe?
Absolutely. Stir in cooked white rice, orzo, or ditalini at the end to make the soup heartier. This is a great way to stretch leftovers into another meal too.
What Toppings Go Best With Chicken Tortilla Soup?
We love tortilla strips, avocado, sour cream, shredded cheese, lime wedges, and chopped cilantro. It’s easy to set up a few bowls of toppings and let everyone make their own perfect bowl.
Crockpot Chicken Tortilla Soup
Ingredients
- 3 cups chicken broth
- 2 14.5-ounce cans fire-roasted tomatoes with the liquid
- 1 14-ounce can fire-roasted corn drained and rinsed
- 1 14.5-ounce can black beans drained and rinsed
- 1 7-ounce can green chilies
- 2 cups rotisserie chicken shredded
- 1 cup yellow onion diced
- 2 teaspoons salt
- 1 tablespoon tomato paste
- 1 tablespoon garlic minced
- 1 teaspoon black pepper
- 2 teaspoons chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 2 bay leaves
- ½ medium lime freshly squeezed, ~ 1 tablespoon
Optional Toppings and Garnishes
Instructions
- Add the chicken broth, diced tomatoes, corn, black beans, green chilies, cooked chicken, onion, salt, tomato paste, garlic, black pepper, chili powder, cumin, oregano, and bay leaves to the basin of a 6-quart (or larger) slow cooker.
- Cover and cook on low for 2 hours, until the flavors have melded and the soup is hot throughout.
- Remove the bay leaves, then stir in the lime juice to brighten the flavor.
- Ladle the soup into bowls and top with tortilla strips, diced avocado, sour cream, cilantro, and lime wedges. Serve warm.
Equipment
Notes
Slow Cooker Times
ON LOW – 2 hoursON HIGH – 1 hour Nutritional Information does not include toppings as they may vary.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
I made this and it was so delicious! Just the right amount of spice. Even my 2 year old ate it.