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Close-up of a bowl of flavorful Tortilla Soup with Chicken, topped with crispy tortilla strips, sour cream, and cilantro.

Tortilla Soup with Chicken

This recipe provides instructions for making chicken tortilla soup using a slow cooker.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 cups
Course: Soup
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Soup Ingredients
  • 6 cups chicken stock, or chicken broth
  • 2 cups shredded cooked chicken
  • 2 14.5-ounce cans diced tomatoes, drained
  • 1 14.5-ounce can corn, drained
  • 1 15.25-ounce can black beans, drained and rinsed
  • 1 4-ounce can diced green chiles
  • 1/2 cup chopped onion optional
  • 2 teaspoons minced garlic
  • 1.5 teaspoons salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
Optional Toppings
  • As needed corn tortilla strips (store-bought or homemade)
  • As needed sour cream
  • As needed shredded Monterey Jack cheese
  • As needed chopped avocado
  • As needed chopped fresh cilantro optional

Equipment

  • Slow cooker

Method
 

  1. Combine all ingredients, except the toppings, in a slow cooker.
  2. Cook on low for 8 hours or on high for 3 to 4 hours.
  3. Add cheese, tortilla strips, and other desired toppings right before you serve the soup.

Notes

This recipe uses a slow cooker for preparation. Adjust cooking times based on your slow cooker settings.

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