Slow cooker chicken tortilla soup is the kind of cozy, flavor-packed meal that practically makes itself. With smoky spices, tender shredded chicken, fire-roasted tomatoes, and a squeeze of bright lime, this soup delivers bold, comforting flavor with almost no effort. Pile on your favorite toppings—crispy tortilla strips, cheese, avocado, or fresh cilantro—and watch it disappear fast.
Why I Love This Easy Crockpot Tortilla Soup
This recipe has been a staple in my kitchen since the moment I brought home my first slow cooker. As soon as the temperatures dip, this is the very first soup I crave. It takes only a few minutes of prep in the morning, and by dinner time you’re rewarded with a rich, deeply seasoned broth and melt-in-your-mouth chicken.
Here’s why this soup is always on repeat at my house:
- Effortless: A true dump-and-go slow cooker meal—no browning or sautéing required.
- Big flavor: Smoky spices, fire-roasted tomatoes, and fresh lime make every bowl vibrant and bold.
- Comforting: Warm, hearty, and perfect for chilly evenings.
- Feeds a crowd: Ideal for gatherings, potlucks, and game nights—just set the crockpot to warm and let everyone help themselves.
- Naturally gluten-free & nutritious: Loaded with lean protein and vegetables.
- Toppings galore: The garnishes might just be the best part!
Key Ingredients
Here’s what you’ll need to make this cozy slow cooker chicken tortilla soup. See the full ingredient list in the recipe card below.
- Chicken: Boneless, skinless chicken breasts work best, but thighs are an equally delicious option.
- Rotel: Mild, medium, or hot depending on your heat preference.
- Jalapeño: Remove the seeds for a milder soup or keep them for extra heat.
- Lime Juice: Freshly squeezed gives the best flavor, but bottled works in a pinch.
- Onion: White or yellow both work well.
- Fire-Roasted Tomatoes: Don’t drain them—the juices add amazing depth to the broth.
- Cilantro: Stirred in at the end for a fresh, herby finish.
How to Make Slow Cooker Chicken Tortilla Soup
This recipe couldn’t be easier—your slow cooker does almost all the work!
1. Add Everything to the Crockpot
Place all of the soup ingredients, except the cilantro, into your slow cooker and give everything a good stir.
2. Slow Cook to Perfection
Cook on low for 8 hours or high for 4 hours, until the chicken is tender enough to easily shred.
3. Shred the Chicken
Remove the chicken, shred it with two forks, and return it to the pot. Stir in the fresh cilantro.
4. Serve With Toppings
Ladle into bowls and top with tortilla strips, avocado, cheese, lime wedges, sour cream, or anything you love!
Chef’s Tips & Easy Variations
✨ Control the Heat
- Want it spicy? Add serrano peppers or use hot Rotel.
- Want it mild? Omit the jalapeño and swap in half a green bell pepper.
✨ Add Extra Filling
- Beans (black, pinto, or kidney)
- Corn (fresh, frozen, or canned)
✨ Make It Creamy
Stir in 4 oz of cream cheese during the last 30 minutes of cooking for a rich, creamy version.
✨ Fun Topping Ideas
- Crispy tortilla strips
- Avocado
- Crumbled cotija or shredded cheese
- Sour cream
- Fresh cilantro
- Hot sauce
- Lime wedges
How to Store & Freeze
Store:
Keep leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze:
Let the soup cool completely, then freeze for up to 3 months in freezer-safe containers.
Reheat:
Warm on the stovetop over low heat or microwave in 30-second intervals until heated through.
Slow Cooker Chicken Tortilla Soup Recipe
Yield: 4–6 servings
Prep Time: 10 minutes
Cook Time: 4–8 hours
Total Time: 4 hours 10 minutes
Ingredients
- 6 cups chicken stock
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 jalapeño, seeds removed and minced
- 2 (14.5 oz) cans fire-roasted diced tomatoes, undrained
- 2 (10 oz) cans Rotel (mild, original, or hot)
- ⅓ cup fresh lime juice
- 2 tbsp chili powder
- 1 ½ tbsp ground cumin
- Salt and pepper, to taste
- ⅓ cup chopped fresh cilantro
Optional Toppings
- Tortilla chips or strips
- Avocado
- Lime wedges
- Shredded cheese or cotija
- Sour cream
- Extra cilantro
Instructions
- Add all soup ingredients (except cilantro) to a 7-quart slow cooker and stir well.
- Cook on low for 8 hours or high for 4 hours, until chicken is tender.
- Remove the chicken, shred it, and return it to the soup.
- Stir in fresh cilantro and adjust seasoning if needed.
- Serve hot with your favorite toppings.