Chicken • Slow Cooker

Slow Cooker Chicken Tortilla Soup

Name: Slow Cooker Chicken Tortilla Soup
Prep time: 15 min
Cook time: 6 min
Total time: 6 min
Yield: 6 servings
Ingredients: 1.5 lb boneless skinless chicken breasts; 1 can crushed tomatoes, 28 oz; 4 cups low-sodium chicken broth; 1 can black beans, 15 oz, drained and rinsed; 1.5 cups frozen corn; 1 medium onion, diced; 3 cloves garlic, minced; 2 tsp ground cumin; 6 corn tortillas, cut in strips, plus lime and cilantro

Hands-off slow cooker soup with tender chicken, tomatoes, beans, and corn, finished with crisp tortilla strips.

Updated: Oct 6, 2026

⏱ 6 hr 20 mintotal

6servings

320 kcalper serving

Easylevel

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Why you'll like it

Ready in about 6 hr 20 min.
Serves 6 — easy to halve or double.
Easy level — everyday equipment only.
Stays juicy when cooked to 165°F (74°C).
Fits a busy weeknight.
Storage, freezing and reheating covered below.

Ready in 6 hr 20 min, this slow Cooker Chicken Tortilla Soup serves 6. Slow cooker chicken tortilla soup is a set-and-forget dinner that fills the house with cumin and lime aroma.

Food safety: do not wash raw chicken — it spreads bacteria around the sink. Pat dry, avoid cross-contact with ready-to-eat food, and cook to 165°F (74°C) internal temperature.

Helpful guides

Instructions

Step 1

Place the chicken breasts in the bottom of a six-quart slow cooker in a single layer. Scatter onion, garlic, cumin, one teaspoon salt, and one half teaspoon pepper over the top. Do not wash raw chicken; washing spreads bacteria to sinks and counters nearby.

Step 2

Pour in the crushed tomatoes and chicken broth without stirring the chicken layer. Add black beans and corn over the top. Cover with the lid and cook on low six hours or high three to four hours.

Step 3

Transfer the chicken to a cutting board and shred with two forks into bite-size pieces. The meat should pull apart easily when fully cooked. A thermometer must read 165°F in the thickest pieces before returning them to the pot.

Step 4

Return the shredded chicken to the slow cooker and stir well to mix with beans and corn. Cover and cook on high fifteen minutes so flavors blend and the soup returns to steaming. Taste and adjust salt and cumin.

Step 5

While the soup finishes, brush tortilla strips lightly with oil and bake at 400°F for eight to ten minutes until crisp. Stir once halfway through for even browning. Cool the strips on the pan so they stay crunchy for topping.

Step 6

Ladle hot soup into six bowls and squeeze fresh lime over each serving. Top with crisp tortilla strips, shredded cheese, avocado, and cilantro as desired. Serve right away while the broth is steaming and toppings are crunchy.

Troubleshooting — fixes, not repeats

If chicken turns dry, it cooked too long on high heat. Use low for the most tender shreds and check early. Breasts vary in thickness, so start checking at five hours on low for doneness at 165°F.
If broth tastes thin, remove the lid for the last thirty minutes on high to reduce slightly. Mashing one half cup of beans into the soup also adds body. Add salt gradually after reducing so seasoning stays balanced.
If soup is too spicy, the chili powder or peppers ran strong. Stir in one half cup of broth and a spoonful of sour cream per bowl. Serving with cheese and avocado cools each bite for sensitive eaters.
For easy cleanup, layer ingredients without stirring and avoid lifting the lid during cooking. Each peek adds cooking time. Line the tortilla pan with foil so baked strips lift off cleanly after cooling.

Make it your way

Serving with rice or naan: Serve over rice for a heartier bowl that stretches leftovers.
Swap black beans for pinto beans and add one diced bell pepper with the onion.
Use chicken thighs for richer shreds, still cooking to 165°F.
For a creamy version, stir in four ounces of softened cream cheese at the end.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat soup to 165°F, stirring for even heat.

Freeze soup without toppings up to three months; thaw overnight in the refrigerator.

FAQ

Can I use frozen chicken breasts?
It is safer to thaw chicken first in the refrigerator overnight. Frozen breasts cook unevenly in a slow cooker and can linger at unsafe temperatures. Thawed meat heats evenly and shreds cleanly at 165°F.

Can I cook this on high only?
Yes. Cook on high three to four hours until the chicken shreds easily and reads 165°F. Low heat gives more tender results, but high works for shorter days. Keep the lid closed and check at three hours.

What toppings work best?
Crisp tortilla strips, shredded cheddar, sour cream, diced avocado, cilantro, and lime wedges all fit. Set out small bowls so everyone builds their own. Add hot sauce on the side for guests who like heat.