Go Back
+ servings
Slow Cooker Tortilla Soup is hearty and spicy, loaded with you favorite fixings, this easy to make meal is the epitome of comfort food.

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup is hearty and spicy, loaded with you favorite fixings, this easy to make meal is the epitome of comfort food.
Course Main Course, Soup
Cuisine Mexican
Keyword Slow Cooker Chicken Tortilla Soup
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 8
Calories 163kcal
Author Catalina Castravet


  • 3 whole boneless chicken breasts
  • teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons chili powder*
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano or parsley
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 medium onion chopped
  • 2 red bell peppers seeded and chopped
  • 2 whole jalapeño peppers sliced
  • 5 garlic cloves minced
  • 1 can 14.5 ounces diced tomatoes with juice
  • 1 can 8 ounces tomato sauce
  • 4 ounces tomato paste
  • 1 can 4 ounces green chiles
  • 2-3 whole Chipotle Pepper In Adobo*
  • 1 can black beans drained and rinsed
  • 3 cups low sodium chicken broth
  • 1 lime juiced


  • sour cream
  • sliced avocado
  • chopped cilantro or parsley
  • grated Mexican cheese or cheddar cheese
  • sliced jalapenos
  • tortilla chips


  • Prepare all the ingredients, by slicing, chopping, opening the cans etc.
  • Add the chicken to a 6 quarts slow cooker. Sprinkle with: salt, pepper, chili powder, ground cumin, dried oregano, onion powder and garlic powder.
  • Add the chopped onion, bell peppers, jalapeño peppers and minced garlic.
  • Add the diced tomatoes with the juice, tomato sauce, tomato paste, green chiles and 1 - 3 chipotle peppers in Asado sauce, depending on how spicy you prefer the soup. Add chicken broth and black beans, stir gently and cover with the lid.
  • Turn crockpot on and cook on high for 5 hours or for 8 hours on low. I cooked it on low for 8 hours.
  • If possible, stir the soup gently once or twice during cooking. Once done, stir in the lime juice. Using 2 forks, break up the chicken into chunks or shred it finely, I prefer the latest.
  • Taste and adjust for salt.
  • Serve the soup with sour cream, avocado, freshly grated cheese, more jalapeños, tortilla chips and fresh cilantro leaves on top!



* Use less chili powder, if you prefer the soup not too spicy. * Use only 1 Chipotle Pepper In Adobo for the soup not too be too spicy.


Serving: 0g | Calories: 163kcal | Carbohydrates: 18g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 1192mg | Potassium: 808mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1760IU | Vitamin C: 60.6mg | Calcium: 60mg | Iron: 2.9mg