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Slow-Cooker Chicken Tortilla Soup

This hearty tortilla soup is made by slow-cooking tender chicken with smoky tomatoes, spices, and aromatics until it practically melts. The final dish features shredded chicken in a thick, flavorful broth, topped with crispy tortilla strips, cilantro, and a squeeze of lime for a vibrant finish. It’s a rustic, comforting meal perfect for make-ahead dinners and cozy nights.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 pieces boneless chicken breasts or thighs for more flavor
  • 1 can (14.5 oz) fire-roasted tomatoes smoky flavor enhances the broth
  • 1 medium onion roughly chopped
  • 2 cloves garlic minced
  • 4 cups chicken broth low-sodium preferred
  • 1 teaspoon cumin ground
  • 1 tablespoon chili powder
  • 3-4 pieces corn tortillas stale or fresh, cut into strips
  • to taste salt and pepper
  • 1 lime lime for fresh juice at the end
  • a handful fresh cilantro chopped, for garnish

Equipment

  • Crockpot
  • Knife
  • Cutting board
  • Stirring spoon

Method
 

  1. Place the boneless chicken breasts in the crockpot. Pour in the chicken broth and add the chopped onion, minced garlic, fire-roasted tomatoes, cumin, and chili powder.
  2. Cover the crockpot and cook on low for 6 to 8 hours until the chicken is tender and easily shreddable, filling your kitchen with smoky, spicy aromas.
  3. Once cooked, open the lid and transfer the chicken breasts to a plate. Shred the chicken finely with two forks, then return it to the crockpot, stirring to incorporate the shredded meat into the flavorful broth.
  4. Cut the corn tortillas into strips and add them directly into the soup. Stir well, allowing them to soften and break down, thickening the broth for a hearty texture.
  5. Cover again and cook on low for another 30 minutes, until the tortillas have dissolved into the soup and the flavors meld beautifully.
  6. Just before serving, squeeze fresh lime juice into the soup and stir in chopped cilantro for brightness and color. Taste and season with salt and pepper as needed.
  7. Ladle the hot soup into bowls, garnish with additional cilantro or tortilla strips if desired, and enjoy the cozy, smoky flavor with a squeeze of lime on top.