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A ladle scoops hearty Slow Cooker Chicken Tortilla Soup, brimming with tender chicken, corn, beans, and fresh lime from a black slow cooker.
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Slow Cooker Chicken Tortilla Soup

This chicken tortilla soup has a savory tomato broth with tender shredded chicken, black beans and sweet corn in every spoonful, along with crispy tortilla strips on top. The result is a warm, hearty bowl with plenty of texture and that familiar Tex Mex flavor.
Prep Time10 minutes
Cook Time6 hours 5 minutes
Total Time6 hours 15 minutes
Course: Soup
Cuisine: Tex-Mex
Keyword: chicken, Crockpot, crockpot chicken tortilla soup, slow cooker, slow cooker chicken and tortilla soup, slow cooker chicken tortilla soup
Servings: 8
Author: Bella Bucchiotti

Equipment

Ingredients

For the Soup

  • 2 Pounds boneless skinless chicken breasts
  • 32 Ounces chicken broth
  • 1 onion large, diced
  • 14 ½ Ounces diced tomatoes canned, petite
  • 3 Cloves garlic large, minced
  • 8 Ounces diced green chiles canned, mild
  • 1 Ounce taco seasoning packaged or homemade
  • 15 Ounces red enchilada sauce
  • 15 Ounces canned black beans drained
  • 10 Ounces frozen corn thawed
  • 1 bay leaf
  • fresh cilantro for garnish

For the Crispy Tortilla Strips

  • 12 corn tortillas
  • 1 to 2 Teaspoons coarse salt or to taste
  • ¾ Cup oil canola or vegetable, for frying

Optional Toppings

  • sour cream
  • cheddar cheese or Mexican blend, shredded
  • lime wedges
  • jalapenos sliced

Instructions

Start the Soup

  • Add the chicken breasts to a slow cooker and sprinkle taco seasoning all over.
  • Add the enchilada sauce, chicken broth, tomatoes, beans, corn, chilies, garlic, onions, and bay leaf.
  • Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours, until the chicken is tender and cooked through.

Make the Crispy Tortilla Strips

  • Heat a large skillet over a medium heat and add about ½ inch of oil.
  • Cut corn tortillas into strips with a sharp knife, kitchen scissors or pizza cutter.
  • Cut any long strips in half.
  • When the oil starts to sizzle, add the tortilla strips in one layer and fry until golden and crisp, working in batches so as not to overcrowd the skillet.
  • Transfer the crispy tortilla strips onto paper towels on a baking sheet or plate to soak up excess oil.
  • Sprinkle with salt and let cool.

Assemble and Garnish

  • Remove the fully cooked chicken breasts from the Crockpot and put them on a cutting board.
  • Shred with a pair of forks, add back into the soup and stir to mix.
  • Serve garnished with the crispy tortilla strips plus any other toppings you like.

Notes

Garnish last: Keep tortilla strips separate until serving, otherwise they'll get soggy in the soup.
Oil temperature: Fry strips in sizzling hot oil so they crisp quickly.
Final taste: Check and adjust seasoning once the chicken is shredded.

Nutrition

Calories: 540kcal | Carbohydrates: 46g | Protein: 33g | Fat: 26g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 1932mg | Potassium: 934mg | Fiber: 10g | Sugar: 7g | Vitamin A: 825IU | Vitamin C: 24mg | Calcium: 93mg | Iron: 4mg

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