By Emily Dawson, Food Blogger, Recipe Developer, Photographer
20+ recipes developed and tested in her home kitchen before publishing on British Kitchen Hub.
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Slow Cooker Chicken Tortilla Soup (Country Living)
Slow Cooker Chicken Tortilla Soup (Country Living) Slow Cooker Chicken Tortilla Soup The type of dinner that you set out before clocking in at work and all but forget about until you're hangry. These are whole frozen chicken breasts simmered with canned tomatoes, black beans, corn, and a pile of warm spices for hours until the meat shreds between two forks; the broth tastes like it's been on the stove all day because it has only your day. Divide between bowls and top each with crushed tortilla chips, avocado, and lime for a restaurant-quality dinner at home.
Prep
20 mins
Cook
6 hrs
Servings
6 servings
Difficulty
Easy
Slow Cooker Chicken Tortilla Soup
It took two years for me to use my slow cooker for anything other than pulled pork. This soup is why it lives on the counter now.
In the morning you toss uncooked chicken breast, tomatoes from a can, canned beans and corn along with spices into the crock. In another 6 hours you shred the chicken right in the pot; it literally falls apart. No searing, no separate broth, no standing over a hot stove.
Why this recipe works
You know what makes cooking a whole chicken breast low and slow, luscious, and juicy? You add it directly into the broth, and then you poach slowly for hours.
The flavors here come from fire-roasted tomatoes and chipotle in adobo. Smoke and depth without the long list of ingredients.
Add crunchy toppings at the table, not in the pot. If you want crispy tortilla strips, sprinkle them on right before eating instead of cooking them in the broth.
Emily's tip
Shred the chicken in two forks directly in the slow cooker when it reaches 74°C; that is why I used minimal resistance. Shred it and stir the shreds back into the broth for each bowl. Mash a few spoonfuls of the beans against the side of the pot if you like your soup thicker before serving.
How to Make Slow Cooker Chicken Tortilla Soup (Country Living) (Step-by-Step)
Add the chicken to the slow cooker
Everything goes in, including raw and uncooked suspension chicken. There's no browning step here. This will help the chicken stay submerged in broth as it cooks.
Let it run low and slow
Using low heat for 6 to 7 hours will yield an end result that is just as tender. High heat works in a pinch but can make for stringier chicken. Do not open the lid, because every time you do this will require additional cooking.
Shred right in the pot
Place the chicken on a plate and shred using two forks, then stir it back into the broth. Since it never leaves the liquid completely, this helps with keeping your meat moist!
Add crunch at the table
Hot broth mushes up tortilla chips fast. Set them all in separate bowls with the cheese, avocado, and sour cream so that everyone can create their own right at the moment of consumption.
★★★★★ 5.0 from 1 vote
Slow Cooker Chicken Tortilla Soup (Country Living)
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Equipment
- Slow cooker (6 quart or larger)
- Two forks for shredding
- Cutting board and knife
- Ladle
- Mixing bowl for toppings
- Measuring cups and spoons
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Ingredients
Instructions
- Add chicken breasts to the bottom of a slow cooker. Stir in the diced tomatoes, black beans, corn, onion, garlic, chipotle peppers with adobo sauce, chicken broth, cumin, smoked paprika, chili powder, salt, pepper, and bay leaves.
- Cook on low for 6-7 hours or high for 3-4, just until chicken shreds with a fork.
- Stir, remove the bay leaves, and throw them away. Remove the chicken breasts from the pot, shred with 2 forks, and add the shredded meat back to the pot.
- Mix in the lime juice, and sample the broth for salt.
- Divide into bowls and serve with crushed tortilla chips, avocado, cheddar cheese, a dollop of sour cream, and chopped cilantro. Add additional lime wedges to the side for serving.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless thighs work well and stay a little juicier over the long cook time. Use the same amount by weight and shred them the same way once they're tender.
Do I need to cook the chicken before adding it to the slow cooker?
No. Raw chicken breasts go straight into the pot with everything else. The slow cooker poaches them gently over several hours, which keeps the meat tender without any extra step.
Can I make this on the stovetop instead?
Yes. Combine everything except the toppings in a large pot, bring to a boil, then reduce to a simmer and cook covered for 35 to 40 minutes, until the chicken is cooked through and shreds easily.
How long does leftover chicken tortilla soup keep?
Fridge up to 4 days in an airtight container. Freeze the soup base without toppings for up to 3 months. Add fresh chips, avocado, and cheese when you reheat and serve.
Notes
Don't skip the lime
A squeeze of fresh lime juice right before serving brightens the whole pot. Add it at the end so the flavor stays sharp instead of cooking off.
Freezing portions
Freeze the soup base flat in labelled bags without the toppings. Thaw overnight in the fridge and reheat gently on the stove before adding chips and cheese.
Serving ideas
Warm corn tortillas on the side, a scoop of Mexican rice, or a simple green salad all round out the meal without much extra effort.
Nutrition
Calories: 290 kcal | Carbohydrates: 24g | Protein: 30g | Fat: 7g | Saturated Fat: 2g | Fiber: 6g | Sugar: 5g | Sodium: 690mg
Nutrition information is automatically calculated and should only be used as an approximation.
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