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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 6 minutes
Total Time 6 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds bone-in, skinless chicken thighs for tender meat that shreds easily
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 roasted poblano or anaheim peppers roasted peppers deseeded and chopped
  • 1 can (14 oz) diced tomatoes undrained
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 cup corn fresh or frozen
  • 1 cup shredded cheese cheddar or mexican blend
  • Toppings as desired cilantro, lime wedges, tortilla strips for serving

Equipment

  • Slow cooker
  • Sharp Knife
  • Cutting board
  • Ladle

Method
 

  1. Place the chicken thighs in the slow cooker and add chopped onion, minced garlic, roasted peppers, diced tomatoes, chicken broth, cumin, and chili powder. Cover and set to low, cooking for about 6 hours until the chicken is fall-apart tender.
  2. Once cooked, shred the chicken directly in the slow cooker using two forks, stirring it into the flavorful broth. The chicken will absorb the spices and become juicy and tender.
  3. Add the corn to the soup and stir well. Turn the slow cooker to high and let everything simmer uncovered for another 15 minutes, allowing the flavors to meld and the corn to heat through.
  4. Taste the broth and adjust seasoning if needed—adding a pinch of salt or more chili powder for extra heat.
  5. Sprinkle shredded cheese over the hot soup and let it melt just slightly for a creamy topping. Ladle the soup into bowls, topped with fresh cilantro, lime wedges, and crispy tortilla strips as desired.
  6. Serve hot, accompanied by extra lime wedges and tortilla strips for added crunch and brightness.

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.