This Slow Cooker Chicken Tortilla Soup is simply delicious. Garnish it with all your favorite toppings for an easy dinner your family will love.
This Authentic Tortilla Soup is incredibly easy to make and full of flavor. You can prep it in 15 minutes and leave it to simmer all day. Add your favorite garnishes and you get a delicious slow cooker meal that’s a perfect addition to any dinner table!
I love making this soup year-round, but it’s especially nice on cold, wintry days when you want something cozy. I’ve tried different versions and this slow cooker one is definitely a family favorite. It’s easy, delicious, and a crowd-pleaser.
What is Tortilla Soup?
It’s a traditional Mexican soup made with fried corn tortilla pieces, submerged into a broth of tomato, garlic, onion, and a variety of spices.
I love that you can adapt it to how you like. Sometimes we add corn, sometimes we leave it out. This recipe doesn’t have beans, but if you want some you can easily add them. It’s very flexible and you can customize it to your own tastes.
And what is Chicken Tortilla Soup without all the toppings? I think it’s my favorite part. Once it’s made you can offer up garnishes so everyone can dress up their bowl the way they like. Avocado, lime, sour cream and, of course, tortilla chips! Chips are a must.
The first time I made it, it was an instant hit with my kids, our family, and friends. My family requests it every Christmas Eve at our big family dinner, my sister Nicole loves it and my sister Tami makes it all the time.
I love this Slow Cooker Authentic Tortilla Soup and I can’t wait for it to become a staple in your home as well.
Only 15 Minutes of Prep!
I love a slow cooker recipe that is easy to prep and it really doesn’t get any easier than this one. All you do is combine all of the following ingredients and then leave them to simmer all day.
- Boneless, skinless chicken breasts
- Canned whole tomatoes
- Red enchilada sauce
- Chopped onion
- Chopped green chiles
- Minced garlic
- Chicken broth
- Chili powder
- Salt and pepper
- Bay leaf
- Chopped cilantro
Just place all of the ingredients in your slow cooker and stir to combine them. I like to break up the tomatoes with the spatula while I stir.
Cover and cook it on low for six to eight hours. Or, you can cook it on high for three to four hours.
You can also add corn, but wait to add it until the last hour of cooking time. If you add it earlier it will be too mushy by the time the soup is done.
Before You Serve It
Once it’s done cooking, remove the bay leaf and shred the chicken. You can either take it out and shred it in a bowl or shred it right in the slow cooker.
Keep the soup warm while you prepare the toppings. There are so many ways to garnish it – here are some of our favorites:
- Fresh cilantro
- Shredded cheese
- Sour cream
- Diced avocado
- Lime wedges
- Tortilla chips (I like to break them into smaller pieces)
Chicken Tortilla Soup Garnishes
The best thing about Mexican food, in my opinion, is the range of garnishes you can choose from. Making it ideal for all those picky eaters.
Some popular garnishes in our home include shredded cheese, pico, sour cream, tortilla chips (naturally), jalapeños, and chopped avocados.
The tortilla chips are the favorite, most of us like them crushed in our soup bowls just before eating. Jersey, my daughter loves putting in the chips mostly whole and letting them soak up the juices so they become a little soggy. Hey, to each their own.
How to store Instant Pot Chicken Tortilla Soup
If you have leftovers, they will keep well in the refrigerator for a few days or you can freeze them to have on hand when you want an easy lunch or dinner.
Make this Chicken Tortilla Soup for your family, take some to a friend, or make a batch to freeze for easy dinners. My family loves it – I think yours will, too.
Enjoy! XOXO San
Favorite Kitchen Tools for this Recipe
Slow Cooker Authentic Tortilla Soup
- 1.5 lbs chicken breasts uncooked
- 28 ounce can whole peeled tomatoes, mashed
- 10 ounces red enchilada sauce
- 1 medium onion chopped
- 4 ounces chopped green chiles
- 2 cloves garlic minced
- 1 cup water
- 14.5 ounces chicken broth
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon salt
- 1 bay leaf
- 1 tablespoon chopped cilantro
- 10 ounces frozen corn (optional)
Optional Garnishes for Serving
- Tortilla chips
- Shredded cheese
- Sour cream
- Lime slices
- In a slow cooker add all of the soup ingredients except for the corn. Cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
- An hour before the soup is done, add the corn (if using).
- When the soup is ready, remove the bay leaf and shred the chicken before serving.
- Ladle the soup into bowls and garnish with your favorite toppings.