Print

Cozy Slow Cooker Chicken Tortilla Soup – Easy & Best Recipe

cozy slow cooker chicken tortilla soup - featured image
Print Recipe

This cozy slow cooker chicken tortilla soup is smoky, a little spicy, and deeply savory. It’s the perfect comfort food for cold days, with minimal hands-on time and pantry-friendly ingredients.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs (or breasts; thighs stay juicier during long cooking)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1½ cups)
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional, for extra heat)
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (14.5 oz) crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 1–2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce (from the chipotle can)
  • 1 bay leaf
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 6–8 corn tortillas (day-old or slightly stale works great)
  • 2 tablespoons olive oil or avocado oil, for brushing
  • ½ teaspoon salt, for the strips
  • Juice of 2 limes
  • Fresh cilantro, chopped, for garnish
  • 1 avocado, diced
  • ½ cup crumbled queso fresco or shredded Monterey Jack cheese (optional)
  • Sour cream or Greek yogurt, for serving
  • Lime wedges, for serving

Instructions

  1. Sauté the aromatics. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and jalapeño (if using) and cook for another 30 seconds until fragrant.
  2. Build the flavor base. Transfer the sautéed onion mixture to the slow cooker. Add the fire-roasted diced tomatoes, crushed tomatoes, chicken broth, cumin, smoked paprika, oregano, minced chipotle peppers, adobo sauce, bay leaf, salt, and black pepper. Stir everything together until well combined.
  3. Add the chicken. Nestle the chicken thighs into the liquid, making sure they’re mostly submerged. Place the lid on the slow cooker.
  4. Cook low and slow. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken should be fork-tender and easily shreddable.
  5. Shred the chicken. About 30 minutes before serving, use tongs to remove the chicken thighs from the slow cooker and place them on a cutting board. Discard the bay leaf. Let the chicken cool for a couple of minutes, then shred it with two forks.
  6. Prepare the tortilla strips. While the chicken is resting, preheat your oven to 375°F (190°C). Stack the corn tortillas and cut them into thin strips, about ¼-inch wide. Spread them on a baking sheet lined with parchment paper. Brush or spray them with olive oil and sprinkle with salt. Bake for 8-10 minutes, flipping halfway through, until golden and crisp.
  7. Finish the soup. Return the shredded chicken to the slow cooker. Stir in the juice of 1 lime. Taste the broth and adjust the seasoning. Let it heat through for about 10 minutes.
  8. Serve and garnish. Ladle the soup into bowls. Top with a generous handful of crispy tortilla strips, diced avocado, fresh cilantro, a dollop of sour cream or Greek yogurt, and a sprinkle of cheese if you’re using it. Add a lime wedge on the side for extra brightness.

Notes

For the best texture, use corn tortillas, not flour. If you can’t find chipotle peppers in adobo, substitute ½ teaspoon smoked paprika plus ¼ teaspoon cayenne pepper. Don’t skip the fire-roasted tomatoes—they add a subtle charred depth. For an even richer flavor, reserve about a cup of the cooked tortilla strips and stir them into the soup just before serving. This soup freezes beautifully for up to 3 months.

Nutrition

Keywords: slow cooker chicken tortilla soup, easy tortilla soup, chicken tortilla soup recipe, slow cooker soup, gluten-free soup, dairy-free soup

Find it online: https://emmastirs.com/cozy-slow-cooker-chicken-tortilla-soup-easy-and-best-recipe/