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Slow Cooker Chicken Tortilla Soup

This chicken tortilla soup is made by simmering chicken, vegetables, and spices in a slow cooker until tender and flavorful. The final dish has a rich, smoky broth with shredded chicken, softened vegetables, and melted cheese, resulting in a hearty, rustic soup with a slightly thickened consistency and vibrant appearance.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6
Course: Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • Bone-in skinless chicken thighs (2 pounds): Provides tender, juicy meat that shreds easily.
  • Large onion 1, chopped: Adds savory depth and sweetness to the soup.
  • Garlic 3 cloves, minced: Enhances the aromatic flavor base.
  • Roasted poblano or Anaheim peppers 2, deseeded and chopped: Brings smoky heat and a touch of earthiness.
  • Diced tomatoes 1 can, 14 oz, undrained: Adds a rich, tangy base to the soup.
  • Chicken broth 4 cups: Forms the hearty liquid base for the soup.
  • Cumin 1 teaspoon: Adds a warm, earthy flavor.
  • Chili powder ½ teaspoon: Gives the soup a mild kick and enhances the depth of flavor.
  • Corn 1 cup, fresh or frozen: Adds sweetness and texture.
  • Shredded cheese 1 cup, cheddar or Mexican blend: For a creamy, melty topping.
  • Toppings as desired cilantro, lime wedges, tortilla strips: For garnish and added flavor.

Equipment

  • Slow cooker
  • Knife and cutting board
  • Can opener (for the diced tomatoes)
  • Wooden spoon for stirring
  • Measuring spoons

Method
 

  1. In the bottom of the slow cooker, place the chicken thighs, chopped onion, minced garlic, and chopped roasted peppers.
  2. Pour in the diced tomatoes (with juices) and chicken broth, and stir to combine.
  3. Add the cumin, chili powder, salt, and pepper. Stir to mix the seasonings into the liquid.
  4. Cover the slow cooker and cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken is tender and easily shreds.
  5. Shred the chicken with two forks and stir it back into the soup.
  6. Add the corn and stir. Allow the soup to simmer for 15–20 minutes on low to heat the corn and blend the flavors.
  7. Ladle the soup into bowls and top with shredded cheese, fresh cilantro, a squeeze of lime juice, and tortilla strips.
  8. Serve hot and enjoy!

Notes

For best flavor, roast the peppers ahead of time or use jarred roasted peppers. Adjust spice levels with more chili powder or hot sauce as preferred.