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Slow Cooker Mexican Chicken Tortilla Soup

Transport your taste buds to the vibrant flavors of Mexico with Slow Cooker Mexican Chicken Tortilla Soup. This comforting and zesty soup is filled with tender chicken, beans, and a medley of authentic Mexican spices. Topped with creamy avocado, a squeeze of lime, and crispy tortilla strips, it's a fiesta of flavors that will warm your soul and tantalize your palate.
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The Story

Slow Cooker Mexican Chicken Tortilla Soup is a hearty and delicious soup that showcases the vibrant and bold flavors of Mexican cuisine. With tender chicken, wholesome beans, and aromatic spices, this soup offers a comforting and satisfying experience. Topped with creamy avocado, a squeeze of lime, and crispy tortilla strips, it's a complete meal that brings the taste of Mexico to your table.


1 pound boneless, skinless chicken breasts
1 onion, diced
3 cloves of garlic, minced
1 can (14 ounces) diced tomatoes
1 can (14 ounces) black beans, rinsed and drained
1 can (14 ounces) corn kernels, drained
4 cups low-sodium chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper, to taste
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Avocado, diced (for topping)
Tortilla strips or crushed tortilla chips (for topping)
6 Servings

Prep Time:

0 Hrs 20 Mins

Cook Time:

6 Hrs 0 Mins

Total TIme:

0 Hrs 0 Mins



Place the chicken breasts in the slow cooker. Add the diced onion, minced garlic, diced tomatoes, black beans, corn kernels, chicken broth, chili powder, cumin, paprika, salt, and pepper.


Stir the ingredients to combine. Cover the slow cooker and cook on low for 6-8 hours or on high for 4-6 hours, until the chicken is tender and easily shreds.


Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir well.


Add the lime juice to the soup and stir to incorporate the flavors.


Ladle the Slow Cooker Mexican Chicken Tortilla Soup into bowls. Top each bowl with diced avocado, a squeeze of lime juice, fresh cilantro, and crispy tortilla strips or crushed tortilla chips.


Serve the soup hot and enjoy the flavors of Mexico in every spoonful.

Tips for this recipe

To make crispy tortilla strips, slice corn tortillas into thin strips and bake them in the oven at 375°F (190°C) until golden and crispy.

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