Chicken Tortilla Soup Recipe (Slow Cooker)

Cheesy tortilla mexican chicken soup recipe in bowls topped with cheese, jalapenos, cilantro and radishes.

Chicken Tortilla Soup Recipe (Slow Cooker)

Chicken tortilla soup recipe slow cooker style is a creamy, comforting dish that’s easy to make and full of bold Mexican flavor. Made with shredded chicken, queso blanco, and crushed tortilla chips, it’s perfect for casual gatherings or family dinners. Enjoy this crowd-pleasing recipe with your favorite toppings to create a warm, welcoming meal.

Cuisine Mexican

Prep Time 10

Cook Time 6

Total Time 6 10

Servings

Calories 534

Author Gina Dickson

Equipment

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

Storage and Reheating

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.

Nutrition