Chicken Tortilla Soup

The BEST slow cooker chicken tortilla soup is filled with chunks of chicken, beans & corn. It is easy to make and full of flavor!

A classic and popular soup recipe – this chicken tortilla soup is always a hit! Filled with so many great ingredients and being so simple, we love to make this all year long along with our other favs – Enchilada Soup and White Chicken Chili.

Chicken tortilla soup in a bowl.

THe best & easiest soup!

I’m in Soup Mode right now and taking advantage of this cool fall weather to try out even more soups.

I mean, how can you NOT love them?

Today’s recipe for Chicken Tortilla Soup tastes so good and is so simple that we wanted to make sure you could try it too. Being Hispanic, our family loves anything with tortillas, so this recipe was right up our alley.

We ended up topping it off with some homemade tortilla strips and cubed avocado, which made it even that much better!

If I’m going to be honest, if a recipe calls for Chicken and Avocados, I pretty much know I’ll love it. 😉 Put it in a soup form, and I love it even more. This really is the best and easiest soup!

Chicken tortilla soup ingredients.

How to Make Tortilla Soup

CHICKEN. Cook the chicken and shred (or cube) it – for tips on shredding chicken GO HERE. You can also buy a rotisserie chicken and shred.

COOK. Add the shredded chicken, chicken stock (or chicken broth), corn, diced tomatoes, onion, green chiles, black beans, garlic and seasonings (cumin, chili powder, salt and pepper) to the crock pot and cook on LOW for 6-8 hours, or HIGH for 3-4.

SERVE. Stir in cheese just before serving.

TORTILLA STRIPS. If you want to make homemade tortilla strips for sprinkling on top, cut corn tortillas into strips with a pizza cutter. You can either flash fry in hot oil, or bake at 425° for 8-10 minutes turning halfway through. You can also crush tortilla chips as well.

Aside from the tortilla strips, here are other topping ideas:

  • Dairy: more shredded cheese, sour cream, queso fresco
  • Diced avocado
  • Chopped green onions
  • Cilantro
  • Limes

Stovetop Instructions

To make tortilla soup on the stovetop:

  • BOIL. Simply put all the ingredients (minus the cheese and toppings) into a large pot, and cook on medium-high heat to bring to a boil. Reduce heat and simmer for 20-30 minutes.
  • GARNISH + SERVE. Dish into bowls. Add cheese just before serving, and top with your favorite toppings!
Making tortilla soup in a pot on the stove.

Recipe Tips

Change it up: Add any other favorite ingredients to make it how you like it: pinto beans, kidney beans, chopped bell peppers, etc. You can also add other seasonings like taco seasoning for added flavor.

How to make it vegetarian: To make this soup vegetarian, just eliminate the chicken and use vegetable broth instead of chicken stock. For a dairy free version, leave out the cheese and don’t top with sour cream.

How to thicken it: Our favorite way to thicken tortilla soup is to use masa harina, which is traditional Mexican flour used to make tortillas. You can whisk a little bit of this in to give it a distinctive flavor and to thicken. If you don’t like the flavor of masa harina, you can use regular flour to thicken the soup.

How to make it creamy: This slow cooker chicken tortilla soup is definitely more on the broth-y side, but can also be made creamy. In the last 30 minutes of cooking in the crock pot, just add 2/3 cup heavy cream and ⅓ cup sour cream, and it will be nice and creamy!


How to store? To store, place in a tupperware and store in the refrigerator for up to 3-4 days.

How to freeze? To freeze, let the soup cool first, then freeze in an airtight container or freezer bag, making sure you omit the toppings.

When you’re ready to REHEAT, let the soup thaw overnight in the fridge (if frozen) and reheat on the stove or in the microwave.

What to serve it with? Some of our favorites include:

Chicken Tortilla Soup recipe in bowl with tortilla strips and avocado on top.

For more chicken soup recipes:

Chicken Tortilla Soup Recipe

5 from 140 votes
The BEST slow cooker chicken tortilla soup is filled with chunks of chicken, beans & corn. It is easy to make and full of flavor!
Course Main Course, Soup
Cuisine Mexican
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6
Calories 95 kcal
Author Lil’ Luna


  • 6 cups chicken stock or chicken broth
  • 2 cups shredded cooked chicken
  • 1-2 (14.5-ounce) cans diced tomatoes drained
  • 1 (14.5-ounce) can corn drained
  • 1 (15.25-ounce) can black beans drained
  • 1 (4-ounce) can diced green chiles
  • ½ cup chopped onion optional
  • 2 teaspoons minced garlic
  • teaspoons salt
  • ¾ teaspoon pepper
  • ½ teaspoon ground cumin
  • ¼ teaspoon chili powder

Toppings (Optional)

  • corn tortilla strips (store-bought or homemade), sour cream, shredded Monterey Jack cheese, chopped avocado, cilantro


  • In a slow cooker, combine all ingredients except the toppings.
  • Cook on low for 8 hours or on high for 3–4 hours.
  • Add cheese, tortilla strips and other favorite toppings right before serving.



Stove Top Directions: In a large pot, combine all ingredients except the toppings over medium-low heat. Simmer for 20–30 minutes, or until soup is heated through. Ladle into bowls and add cheese, tortilla strips and other favorite toppings.
Variation: This slow cooker chicken tortilla soup is more on the brothy side. For a different texture, during the last 30 minutes of cooking in the slow cooker, just add ⅔ cup heavy cream and ⅓ cup sour cream to make the soup nice and creamy!
CORN TORTILLA STRIPS: To make homemade corn tortilla strips, slice corn tortillas with a pizza cutter into thin strips. Heat vegetable oil over medium-high heat and flash fry strips in the oil until golden and crispy, 30–60 seconds. Or, toss strips in a bowl with 2 tablespoons vegetable oil and spread in a single layer on a baking sheet. Bake in the oven at 425 degrees F for 8–10 minutes, turning halfway through.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. 5 stars
    WOW. That’s all I have to say! It was D-E-L-I-C-I-O-U-S 🙂

    I cooked the chicken in the crock pot at first so I could have all the flavor in my soup and I added some Knorr “Caldo de Tomate” along with the chicken stock to add a little kick…. I really liked it!

    This is a recipe that I’ll keep… and I don’t keep a lot of recipes usually, so yah, it’s THAT good 🙂 Thanks!!!

  2. 5 stars
    Absolutely delicious. This is the 2nd time I have made this for my family and there is never any left. So easy to make and so good.

  3. 5 stars
    This was such a hit at my house. My daughter loves Newk’s chicken tortilla soup and she said this soup was “Newk’s good!” I cooked this on the stove and used a rotisserie chicken. I did double all of the ingredients except for the chicken broth and chicken but I used a large can of crushed tomatoes instead of the diced. I sautéed the onions, green chili’s, garlic and spices until the onions were soft and garlic was fragrant then added all other ingredients. I let it simmer for around an hour and it was perfect! Topped with sour cream and cheese with tortilla strips! Excellent!! Will be in the rotation from now on!!

  4. 5 stars
    So, there was this restaurant called Reata Grill I used to work at in Woodland Hills, California back in 2005. This restaurant originally is from Texas… anyway… they opened a location in CA, then this restaurant closed around 2005/06.

    My favorite item on that menu is their tortilla soup. I have never…. NEVER found the same type of tortilla soup in any other restaurant till this day. I had even searched the internet for YEARS! “Reata Grill tortilla soup”…. I could never find it. All recipes have that red broth and none of them tasted the same…

    Until today… let me tell you… you have THAT tortilla soup recipe. It was nostalgic! I almost cried! 😂
    That’s 17 years of searching for this recipe and you my dear, gave me that. Kristyn, thank you.

    Almost reminded me of that scene from ratatouille where he tasted something that just reminded him of his childhood. I now know what he experienced from this soup.

    Please, be proud of what you do, because you just gave me happiness. Food is always a way to reach people from all around the world, and some may disagree, but also reaches their hearts. You are amazing and again thank you for this recipe. It may seem silly, but it’s something I will never forget.

    1. Thank you so much! It’s messages like this that bring me even more joy and fulfillment with my job! So happy you found this recipe and it could bring back those fond memories. Thanks for sharing!

  5. 5 stars
    I absolutely love your recipes!! The Taco Salad Casserole was fantastic! I used canned biscuits & cut them in half sideways to save time. My husband loves casseroles & he really enjoyed this one. Thanks again for giving us all great recipes. My next recipe is going to be the Minestrone Soup. It is raining a lot & this sounds like it will be the perfect dish to have!!🫶🫶🫶🫶🫶

    1. You could make this in an instant pot! Add ingredients to the IP (you could use raw chicken), then cook for about 10 minutes on high, then let naturally release for 10-15 minutes. Shred the chicken then add back to the soup and season as needed. Then add your toppings! Should taste delicious!

  6. 5 stars
    My new favorite soup! This recipe is so easy and full of flavor. I added the heavy cream and sour cream because I prefer a creamy soup. You can’t go wrong with this one.

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