Slow Cooker Chicken Tortilla Soup

Last updated: June 6th, 2024

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This slow cooker recipe for chicken tortilla soup is ready in 6 hours and makes a big batch for easy meal prep and lazy weeknight dinners.

A bowl of chicken tortilla soup

Thanksgiving is right around the corner, and with that, at least for my family, means Soup Night is too! I didn’t realize this wasn’t a normal thing until recently. But every year on the night before Thanksgiving, we get together with our extended family and friends to enjoy a large variety of soup and celebrate the holidays.

My favorite soup, and really the only soup that I enjoy, is my aunt’s chicken tortilla soup. It has always been a staple on Soup Night and I look forward to it every year. However, Nicole and I decided that it was time for chicken tortilla soup to be enjoyed more than just once a year so we created our own!

While I am still very much looking forward to Soup Night and enjoying some of my aunt’s chicken tortilla soup, our Slow Cooker Chicken Tortilla Soup has quickly become one of our go-to big batch meals for a week’s worth of work lunches.

This recipe is so easy, like most slow cooker meals, because the slow cooker does all the work for you!

Here’s how to make Slow Cooker Chicken Tortilla Soup in only 5 steps:

  1. Dice onion and jalapenos
  2. Add ingredients to slow cooker
  3. Cook on high for 4 hours
  4. Remove and shred chicken, then add back to slow cooker
  5. Cook on low for 2 hours

We love slow cooker recipes because they make meal prep a breeze. This recipe makes about 6 servings of soup, and it’ll stay good in the fridge for a few days – or a few months if you freeze it. We like to use our Souper Cubes to easily freeze perfect portions that can be individually reheated later on.

Overall this recipe is pretty simple and basic as we didn’t want to stray too far from a classic. However we did add one special ingredient to make it stand out: Modelo Especial.

Generally a soup like this uses chicken broth as a base. Instead, we chose a Mexican beer to add a unique flavor that the chicken broth lacks. This takes an already delicious soup and spices it up with some extra fun and flavor!

So even though Soup Night on the Wednesday before Thanksgiving isn’t part of everyone’s holiday traditions (but maybe it should be!) we hope that you will enjoy this fun and flavorful slow cooker chicken tortilla soup. Whether it’s a family dinner, weekly meal prep, or your own Soup Night, nothing beats an easy classic like this.


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5 from 1 vote

Slow Cooker Chicken Tortilla Soup

This slow cooker recipe for chicken tortilla soup is ready in 6 hours and makes a big batch for easy meal prep and lazy weeknight dinners.
Servings 6 servings
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes

Equipment

Ingredients

  • 1 medium yellow onion diced
  • 2 medium jalapenos diced
  • 15 ounces canned black beans drained
  • 15 ounces canned whole kernel corn drained
  • 15 ounces canned fire-roasted diced tomatoes
  • 4 ounces canned diced green chiles
  • 12 fluid ounces beer
  • 1 lime juiced
  • 1 batch taco seasoning see ingredients below
  • 1 pound chicken tenderloin on breast

Taco Seasoning

  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon ground red cayenne pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • Pinch salt

Instructions

  • Add diced onion, jalapenos, and canned ingredients to a slow cooker.
  • Pour in beer and lime juice, then add taco seasoning and stir to combine.
  • Add chicken, fully submerging.
  • Cover and cook on high for 4 hours.
  • Remove chicken from the slow cooker and transfer to a cutting board. Shred with two forks, then return to slow cooker.
  • Cover and cook on low for 2 hours.
  • Serve hot, or let cool and package in an air-tight container for storage.

Notes

Beer: The best beer for this recipe is Modelo Especial – it’s what we use every time! If you don’t have it, we recommend a beer that’s on the lighter side.
Serving suggestions: Crushed up tortilla chips and shredded Mexican-blend cheese make a great topping for this soup.
Storage: This soup stores well in the fridge or freezer. Let it cool completely, then package in an air-tight container (or Souper Cubes – we love these!) and store in the fridge for up to 4 days, or the freezer for up to 6 months.
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Author: Alex
Calories: 267kcal
Course: Dinner, Lunch, Main, Main Course, Soup
Cuisine: Mexican
Keyword: beer, black beans, corn, crockpot, green chiles, jalapeno, onion, shredded chicken, slow cooker, tomatoes

Nutrition

Calories: 267kcal | Carbohydrates: 32g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 686mg | Potassium: 711mg | Fiber: 7g | Sugar: 3g | Vitamin A: 885IU | Vitamin C: 23mg | Calcium: 78mg | Iron: 3mg

If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.

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5 from 1 vote (1 rating without comment)

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