When the weather starts to cool down or I need a no-fuss meal that’ll feed a hungry group, this chicken tortilla soup recipe slow cooker style, is one of my go-tos. It’s warm, creamy, and packed with bold, comforting Mexican flavor.
This is the kind of meal I like to serve when hosting a casual weeknight dinner, church group, or even a game night with friends. The queso melts right into the broth, the crushed chips thicken it just enough, and the whole thing comes together with minimal hands-on time.
Chicken Tortilla Soup Recipe Slow Cooker
This soup checks all the boxes: creamy, smoky, and just the right amount of hearty. It takes about 10 minutes to prep, then your slow cooker does the rest while you go about your day. It’s a great beginner recipe, super budget-friendly, and made with simple pantry staples. You can even chop your veggies the night before to save time. And if you’re feeding a crowd or need to tweak it, try using chicken thighs, a dairy-free cheese, or stir in some beans to make it go even further.
What You’ll Need To Make This Recipe
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Olive oil: Use a light olive oil to sauté the aromatics. You can substitute with avocado oil.
- Yellow or white onion: Both work just fine. I lean toward yellow onions for their natural sweetness.
- Garlic: Fresh is best, but jarred minced garlic can work in a pinch.
- Chicken broth: Use low-sodium if you want to control the saltiness. Homemade or store-bought both work here.
- Fire-roasted tomatoes: Adds a rich, smoky base. If you only have plain diced tomatoes, those will do too; try tossing in a pinch of smoked paprika.
- Fresh cilantro: Stems and leaves both add flavor. If you’re not a fan, just skip it.
- Cumin, coriander, chili powder: Classic Mexican spice blend that brings that cozy, earthy flavor.
- Chipotle & cayenne pepper: Optional for those who like a little kick.
- Bay leaf: Adds depth, but be sure to remove it before serving.
- Carrots: Add a touch of natural sweetness and make each bowl feel more filling. I like to dice them small so they cook evenly and blend into the soup’s texture.
- Chicken breasts: Boneless and skinless, or swap in chicken thighs. If using frozen, just thaw completely before adding to the slow cooker for even cooking.
- Velveeta Queso Blanco: This melts creamy and smooth. You can try dairy-free alternatives, but the texture may vary.
- Tortilla chips: Use your favorite brand and crush them lightly.
How To Make This Chicken Tortilla Soup Recipe Slow Cooker Version
Sauté the Aromatics & Add Seasonings, Broth, and Veggies
I start by heating the olive oil in a skillet, then adding chopped onion and garlic. Sauté for about 3 minutes until fragrant. This step brings out their natural sweetness. Then transfer to your slow cooker.
Now stir in the chicken broth, fire-roasted tomatoes, chopped cilantro, cumin, coriander, chili powder, chipotle, and cayenne if you like heat, salt, pepper, bay leaf, and carrots. Give it all a good mix.
Add, Slow Cook, & Shred Chicken
Nestle the chicken breasts into the liquid. Make sure they’re fully submerged. This helps them cook evenly and stay juicy.
Cover and cook on LOW for 6 hours. You’ll start to smell the spices filling your kitchen around hour 4. That’s how you know it’s going to be good!
Once it’s done, remove the chicken and shred it with two forks. Discard the bay leaf.
Add Cheese and Chips
Cut your cheese into cubes. Then return the shredded chicken and cheese to the pot along with the crushed tortilla chips.
Cover again and cook for 5 more minutes. Stir it all together once the cheese melts completely. If it’s too thick, just add a splash of broth.
Yes, just skip the cooking step and add shredded rotisserie in with the cheese and chips at the end.
It’s mild. Use chipotle or cayenne for more heat, or skip them for a kid-friendly version.
Yes, try 3 to 3.5 hours on HIGH, but watch it so the chicken doesn’t dry out.
Variations, Substitutions, and Recipe Tips
Dairy-Free? Use a plant-based queso or skip cheese and top each bowl with avocado, lime juice, or a dollop of dairy-free sour cream.
Want it heartier? Add black beans, pinto beans, or corn for extra texture and protein. You can also stir in cooked rice to make it more filling after it has cooked.
Serving for a crowd? Double the batch and keep it warm in the slow cooker buffet-style.
Extra toppings to try: Sliced radishes, avocado chunks, diced jalapeños, shredded cheese, cowboy candy, crushed tortilla strips, or sour cream.
Hospitality Challenge
Chicken tortilla soup may seem simple, but it can be a powerful setting for discipleship. This week, use your dinner hour as a chance to share part of your faith story, whether with your kids, a young believer, or someone new to following Christ. As the soup simmers, invite them not just into your home, but into how Jesus has met you in ordinary, real-life moments.
For the perfect Tex-Mex dinner, serve this soup alongside Authentic Mexican Steak Picado Recipe for a bold, meaty addition, or complement it with this smoky Chipotle Mexican Grill Black Beans Recipe. Add freshness to the table with Fresh Shrimp Salsa, then finish on a sweet note with Cool Whip Lemon Cookies, made with just 4 Ingredients, for an easy and light dessert.
More Cozy Soup Recipes
- Creamy Crock Pot Chicken Corn Soup
- Rich Cream of Jalapeño Soup with Chicken
- Hearty Crock Pot Hamburger Vegetable Soup
- Bold Green Chili Chicken Soup Recipe
- Slow Cooker Chicken Pot Pie Soup
I hope this slow cooker chicken tortilla soup brings warmth and ease to your next gathering, just like it does for mine. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Chicken Tortilla Soup Recipe (Slow Cooker)
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Ingredients
- 2 tablespoons olive oil
- ½ cup onion, peeled and chopped, yellow or white
- 3 cloves garlic, minced
- 32 ounces chicken broth
- 14.5 ounces fire-roasted diced tomatoes, canned
- ⅓ cup fresh cilantro, finely chopped, including stems and leaves
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons mild chili powder
- ½ teaspoon chipotle chili pepper, optional, for heat
- ¼ teaspoon cayenne pepper, optional, for heat
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf, about 2 inches long
- 2 carrots, peeled and cubed
- 1 pound boneless, skinless chicken breasts (about 2 large breasts)
- 16 ounces Velveeta Queso Blanco Melting Cheese
- 2 cups tortilla chips, crushed
Instructions
Sauté the Aromatics
- Heat olive oil in a large skillet over medium-high heat. Add chopped onion and minced garlic. Sauté for about 3 minutes, until fragrant and softened. Transfer to your slow cooker.2 tablespoons olive oil, ½ cup onion, 3 cloves garlic
Add Seasonings, Broth and Vegetables.
- To the slow cooker, add chicken broth, fire-roasted tomatoes, cilantro, cumin, coriander, chili powder, chipotle pepper (if using), cayenne pepper (if using), salt, black pepper, bay leaf, and carrots. Stir everything to combine.32 ounces chicken broth, 14.5 ounces fire-roasted diced tomatoes, ⅓ cup fresh cilantro, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 2 teaspoons mild chili powder, ½ teaspoon chipotle chili pepper, ¼ teaspoon cayenne pepper, ½ teaspoon salt, ½ teaspoon black pepper, 1 bay leaf, 2 carrots
Add Chicken
- Nestle the chicken breasts into the liquid so they are fully submerged.1 pound boneless
Slow Cook
- Cover and cook on low for 6 hours.
Shred the Chicken
- Once cooked, remove the chicken breasts and shred them using two forks.
- Discard the bay leaf.
Add Cheese & Chips:
- Cut queso cheese into small cubes.16 ounces Velveeta Queso Blanco Melting Cheese
- Return shredded chicken to the slow cooker, then stir in the cheese cubes and crushed tortilla chips.2 cups tortilla chips
Finish Cooking
- Cover and cook for 5 more minutes, until the cheese has fully melted and the chips have thickened the soup.
Notes
- Fridge: Store cooled leftovers in an airtight container for up to 3 days.
- Freezer: This freezes well for up to 2 months, but note the cheese may slightly separate when thawed.
- To Reheat: Use the stovetop on medium heat or microwave in 1-minute increments, stirring in between. Add a splash of broth or milk if it seems too thick.
