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Slow-Cooker Chicken Tortilla Soup
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Slow-Cooker Chicken Tortilla Soup

A hearty and comforting Mexican-inspired soup made with tender chicken, crunchy tortilla strips, and a rich blend of spices. This slow-cooker recipe is perfect for a weeknight dinner or a weekend meal. The flavors meld together beautifully, creating a deliciously savory broth that's both nourishing and satisfying. To make it even better, serve with a variety of toppings such as diced avocado, sour cream, shredded cheese, cilantro, and crushed tortilla chips.

Time Cook
20
Level
Beginner
Calories
420
Allergens
gluten, dairy

Ingredients

1 pound
boneless, skinless chicken breasts
140 Calories
6 corn tortillas
tortillas
120 Calories
1 medium
onion
45 Calories
3 cloves
garlic
15 Calories
1 teaspoon
cumin
6 Calories
1 teaspoon
chili powder
6 Calories
1/2 teaspoon
paprika
3 Calories
1/2 teaspoon
salt
0 Calories
1/4 teaspoon
pepper
1 Calories
1 can (14.5 oz)
diced tomatoes
120 Calories
4 cups
chicken broth
160 Calories
1 cup
shredded cheese
110 Calories
1/2 cup
sour cream
50 Calories
1/4 cup
cilantro
20 Calories
1 medium
avocado
140 Calories

Step-by-Step Instructions

1
Place the chicken breasts, onion, garlic, cumin, chili powder, paprika, salt, and pepper in the slow-cooker. Cook on low for 6-8 hours or high for 3-4 hours.
2
About 30 minutes before serving, stir in the diced tomatoes and chicken broth. Continue to cook until the soup is hot and the flavors have melded together.
3
Shred the cooked chicken with two forks and return it to the slow-cooker. Stir in the shredded cheese until melted and well combined.
4
Serve the soup hot, garnished with crispy tortilla strips, shredded cheese, and a dollop of sour cream. Offer a variety of toppings on the side, including diced avocado, cilantro, and crushed tortilla chips.

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