Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

chicken tortilla soup

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

This slow cooker chicken tortilla soup recipe is perfect for a quick, easy weeknight meal. Packed with healthy ingredients and bursting with flavor, it’s a crowd-pleasing dish you’ll want to make again and again.

yield 4 serving(s)
prep time 15 Min
cook time 4 Hr 20 Min
method Slow Cooker Crock Pot

Ingredients For chicken tortilla soup

  • 1 1/2 tsp
    olive oil
  • 1 md
    yellow onion, chopped
  • 4 clove
    garlic, minced
  • 1 sm
    jalapeno, minced
  • 2 lg
    boneless skinless chicken breasts (about 1 lb)
  • 4 c
    low-sodium chicken broth
  • 1 can
    fire-roasted tomatoes (14.5 oz)
  • 1 can
    black beans, rinsed and drained (15 oz)
  • 1 c
    frozen corn
  • 2 tsp
    chili powder
  • 2 tsp
    ground cumin
  • 1/2 tsp
    smoked paprika
  • 1/2 tsp
    dried oregano
  • 1/4 tsp
    ground cayenne pepper
  • 8
    6-inch corn tortillas
  • 1/2 c
    vegetable oil
  • salt, to taste
  • 1/4 c
    chopped cilantro
  • freshly ground black pepper, to taste
  • shredded cheese, sour cream, and sliced avocado for garnish

How To Make chicken tortilla soup

  • 1
    Heat the olive oil in a skillet over medium heat. Saute the onion until soft. Reduce the heat to low and add the garlic and jalapeno, cooking for 1 minute while stirring
  • 2
    Add the sauteed vegetables, chicken, chicken broth, tomatoes, black beans, corn, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper to a 5-quart slow cooker. Cover with the lid and cook on low for 4 hours or until the chicken breasts are easily shreddable.
  • 3
    Meanwhile, cut the tortillas into thin strips. Heat the vegetable oil in a skillet over medium heat. Fry the tortilla strips until golden brown, turning when needed. Work in batches, removing the fried strips to a paper towel-lined plate. Sprinkle the hot tortilla strips with salt to taste.
  • 4
    In the last 30 minutes of cooking, add the chopped cilantro to the soup, reserving a little for garnish.
  • 5
    Using 2 forks, shred the chicken in the crock pot. Season to taste. Serve the soup garnished with chopped cilantro, tortilla strips, and, if desired, shredded cheese, sour cream, and avocado.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT