Slow-Cooker Chicken Tortilla Soup

Slow-Cooker Chicken Tortilla Soup

Brian CampbellCamfam Cookery
For a rich, vibrant slow-cooker version of chicken tortilla soup that required minimal hands-on cooking and was loaded with toasted-corn flavor, we quickly cooked a mixture of onion, tomatoes, and chiles on the stovetop before adding it to the slow cooker with chicken thighs and torn corn tortillas. We took this soup over the top by topping it with supercrisp fried tortilla strips and garnishes of sour cream, diced avocado, Cotija cheese, cilantro, and lime.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Game Day, Main Course
Cuisine Mexican
Servings 6
Calories 648 kcal


  • 1 cup vegetable oil
  • 2 tomatoes cored and chopped
  • 1 onion chopped fine
  • 2 jalapeño chiles stemmed, seeded, and minced
  • 6 garlic cloves minced
  • 1 tbsp tomato paste
  • 1 tbsp minced canned chipotle chile in adobo sauce
  • Salt and pepper
  • 10 6-inch corn tortillas
  • 6 cups chicken broth
  • 1 ½ pounds boneless skinless chicken thighs, trimmed
  • Crumbled Cotija cheese
  • Fresh cilantro leaves
  • Diced avocado
  • Sour cream
  • Lime wedges


  • Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tomatoes, onion, half of jalapeños, garlic, tomato paste, 2 teaspoons chipotle, and 1/2 teaspoon salt and cook, stirring often, until onion is softened, 8 to 10 minutes. Transfer to slow cooker and wipe skillet clean with paper towels.
  • Tear 4 tortillas into 1/2-inch pieces. Add broth and tortilla pieces to slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
  • Meanwhile, halve remaining 6 tortillas, then cut halves crosswise into 1/2-inch-wide strips. Heat remaining 1 cup oil in now-empty skillet over medium-high heat until shimmering. Add tortilla strips and cook, stirring occasionally, until golden brown, 4 to 6 minutes. Using slotted spoon, transfer strips to paper towel–lined plate. Season with salt to taste and let cool completely.
  • Transfer chicken to cutting board and shred into bite-size pieces with 2 forks. Whisk soup vigorously until tortillas are broken down, about 30 seconds. Stir in chicken, remaining jalapeños, and remaining 1 teaspoon chipotle. Season with salt and pepper to taste. Serve, passing tortilla strips, Cotija, cilantro, avocado, sour cream, and lime wedges separately.




Calories: 648kcalCarbohydrates: 25gProtein: 29gFat: 49gSaturated Fat: 14gPolyunsaturated Fat: 11gMonounsaturated Fat: 20gTrans Fat: 4gCholesterol: 67mgSodium: 215mgPotassium: 798mgFiber: 3gSugar: 2gVitamin A: 425IUVitamin C: 7mgVitamin E: 2mgCalcium: 63mgIron: 4mgZinc: 6mg
Keyword Chicken
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