An easy tortilla soup is loaded with tender chicken and served with creamy avocado and crispy tortilla strips.
By Megan Hastings
For this soup, all I had to do was throw everything in the crock pot and come back later to shred the chicken and the soup was done! Easy peasy lemon squeezy. More like easy peasy lime squeezy am I right?
My favorite part of this crock-pot chicken tortilla soup is the homemade tortilla strips. They were very easy to make in the oven and tasted great with the spicy soup. All you do is cut corn tortillas into strips, lightly spray with cooking oil and then bake in the oven for 5-10 minutes until crispy. Much healthier than the fried version and tastier too! 
I topped my soup with some fresh sliced avocado and it was pure bliss in every bite. You could also top with some sour cream or shredded cheese if you can eat dairy, it would be great!
Slow Cooker Tortilla Soup
- Total Time: 380 minutes
- Yield: Serves 6-8 1x
- Diet: Gluten-Free, Omnivore
Description
Tender chicken, vibrant veggies, and a hint of spice simmer together in this hearty slow cooker soup. Serve with creamy avocado and crispy tortilla strips for a satisfying meal.
Ingredients
- 2 lbs (907 g) chicken breasts or thighs (skinless and boneless)
- 1 large onion (about 2 cups) (diced)
- 1 green bell pepper (about 1 cup) (diced)
- 1 red bell pepper (about 1 cup) (diced)
- 1 28 oz (794 g) can diced tomatoes
- 1 15 oz (425 g) can black beans, rinsed and drained
- 1 15 oz (425 g) can corn
- 1 1/2 qts (1420 ml) chicken stock (make sure it is gluten-free if need be)
- 1/4 cups (59 ml) chopped fresh cilantro
- 1 tbsp cumin
- 1 tbsp chili powder
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1 tsp garlic powder
- 1 lime (juiced)
- 5 corn tortillas
- avocado (for serving)
Instructions
- Turn crock-pot to low setting.
- Add half of the onions and bell peppers to the bottom of the crockpot.
- Place chicken on top of onions and peppers.
- Add remaining ingredients except for the corn tortillas. You may need to add more chicken stock to reach the desired consistency of your soup.
- Cover with lid and cook for 6 hours on low.
- Shred chicken with a fork and serve with fresh avocados and tortilla strips.
- Preheat oven to 375°F (190°C).
- Cut tortillas into strips.
- Spray a baking sheet with cooking spray.
- Place strips in a single layer on the baking sheet and then spray the tops lightly with cooking spray.
- Place in the oven and bake for 5-10 minutes, until strips are crispy.
Notes
- For deeper flavor, brown the chicken in a skillet before adding it to the slow cooker.
- To make this soup vegetarian, substitute the chicken with 2 (14 ounce) cans of vegetarian chili.
- Store leftover soup in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 700
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 10
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
What type of tortillas should I use for the homemade tortilla strips?
Corn tortillas work best for homemade tortilla strips, as they crisp up nicely in the oven.
How do I ensure my chicken is tender when using the slow cooker?
Make sure to cook the chicken on low for several hours; this allows it to become tender and easy to shred.
Can I add other vegetables to the tortilla soup?
Yes, feel free to add vegetables like bell peppers or corn for extra flavor and texture.
