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Crockpot Chicken Tortilla Soup

This slow cooker chicken tortilla soup features tender shredded chicken simmered in a smoky, spicy broth with diced tomatoes, onions, garlic, and cumin. Crispy toasted tortilla strips add a crunchy topping, while lime and cilantro brighten the rich, layered flavors. The final dish is a warm, comforting soup with a hearty texture and vibrant aroma.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large boneless chicken breasts trimmed of excess fat
  • 1 can (14.5 oz) diced tomatoes fire-roasted preferred
  • 4 cups chicken broth low-sodium recommended
  • 1 large onion diced
  • 3 cloves garlic minced
  • 4 corn tortillas corn tortillas cut into strips
  • 1 teaspoon cumin ground
  • 1 teaspoon chili powder
  • 1 lime lime juiced
  • 0.5 cup cilantro chopped

Equipment

  • Slow Cooker
  • Knife
  • Cutting board
  • Stirring spoon
  • Measuring cups
  • Skillet

Method
 

  1. Gather all your equipment and ingredients to keep things organized. Chop the onion into small dice and mince the garlic cloves. Cut the corn tortillas into thin strips, ready for toasting.
  2. Place the chicken breasts into the slow cooker. Add the diced onion and minced garlic on top. Pour in the canned diced tomatoes and chicken broth, then sprinkle in the cumin and chili powder.
  3. Cover the slow cooker and cook on low for 6 to 8 hours, until the chicken is cooked through and tender. The house will fill with a warm, spicy aroma as the flavors meld.
  4. Once cooked, carefully shred the chicken directly in the slow cooker using two forks. Stir to evenly distribute the shredded meat throughout the flavorful broth.
  5. While the soup finishes, toast the tortilla strips in a skillet over medium heat until golden brown and crispy, about 3–5 minutes. Keep an eye on them to prevent burning and stir frequently for even toasting.
  6. Add the tortilla strips into the soup during the last 10 minutes of cooking, stirring gently to combine. This will give the soup a delightful crunch with softened edges.
  7. Check the seasoning and add salt or more chili powder if desired. Squeeze fresh lime juice into the soup to brighten the flavors. Stir in the chopped cilantro for a fresh herbal note.
  8. Ladle the hot soup into bowls, making sure to include some of the crunchy tortilla strips. Garnish with extra cilantro or lime wedges if you like.
  9. Enjoy your comforting bowl of chicken tortilla soup, savoring the layers of smoky spice, tender chicken, and crispy tortilla crunch with every spoonful.

Notes

For a richer flavor, use chicken thighs or add a dash of smoked paprika. Toasting the tortilla strips separately enhances their aroma and crunch. Adjust spice levels to suit your taste, and don’t forget the lime for that perfect zing.