A hearty recipe that you cook in your slow cooker, Tortilla Soup that you can enjoy as a warming, comforting meal with friends or family, made with chicken, chipotle chillies, tinned tomatoes, chicken stock, and tortilla strips. This flavorful Tortilla Soup recipe is a great dinner option that takes about 5 hours to prepare and can serve up to 4 people.

Jump to Recipe Print Recipe

Recipe Ingredients

• 125 ml (4 fl oz or ½ cup) rice bran oil or grapeseed oil
• 1 medium onion, finely chopped
• 4 garlic cloves, finely chopped
• 2 tsp (6g) ground paprika
• 1 tsp (3g) ground cumin
• 1 tsp (3g) ground coriander
• 2 chipotle chillies in adobo sauce, finely chopped
• 400 g (14 oz or about 1¾ cups) tinned chopped tomatoes
• 1 litre (35 fl oz or about 4¼ cups) chicken stock
• 2 chicken breast fillets
• 2 corn tortillas, halved and cut into 1 cm (½ in) strips
• Coriander (cilantro) sprigs, for serving
• 1 avocado, diced, for serving
• Lime wedges, for serving
• 100 g (3.5 oz or about ¾ cup) crumbled fresh cheese or feta, for serving
• Salt and pepper, to taste

How To Make Slow Cooker Tortilla Soup With Shredded Chicken

1. Cook the Base: Heat 1 tbsp (15 ml or ½ fl oz) of the oil in a large frying pan over medium heat. Add the chopped onion, garlic, paprika, cumin, and coriander, and cook for 5 minutes until softened and fragrant. Transfer the mixture to the slow cooker.
2. Add Main Ingredients: Add the chopped chipotle chillies, tinned tomatoes, and chicken stock to the slow cooker. Season with salt and pepper, then cover and cook on low for 4 hours to allow the flavors to develop fully.
3. Cook the Chicken: Place the chicken breasts into the slow cooker after the initial 4 hours of cooking. Cook for an additional 40 minutes until the chicken is fully cooked and tender. Remove the chicken from the slow cooker and set it aside to cool slightly.
4. Prepare the Tortilla Strips: Heat the remaining oil in the frying pan over medium heat. Fry the tortilla strips for about 6–8 minutes until they turn light golden and crisp. Remove from the pan, drain on a paper towel, and season with salt.
5. Blend the Soup: Use a stick blender or a standard blender to purée the soup in the slow cooker until smooth. Taste and adjust the seasoning with additional salt or pepper if needed.
6. Finish and Serve: Shred the cooked chicken using two forks and return it to the slow cooker. Cook for an additional 5 minutes to warm the chicken through. Serve the soup topped with crispy tortilla strips, fresh coriander sprigs, diced avocado, lime wedges, and crumbled cheese.

Recipe Tips

• To enhance the soup’s flavor, try adding a squeeze of orange juice before serving. The hint of citrus brings out the smoky chipotle and adds a fresh twist.
• For a spicier version, include an extra finely chopped jalapeño along with the chipotle chillies. This will add a noticeable kick without overwhelming the natural soup flavors.
• Swap the chicken breast for boneless, skinless chicken thighs for a richer taste. Thighs are more forgiving and stay juicy even if slightly overcooked.
• Add a handful of rinsed black beans during the last 30 minutes of cooking for extra protein and fiber. This addition also brings a satisfying texture to the dish.
• For a dairy-free topping, replace the cheese with a sprinkle of nutritional yeast or thinly sliced radishes. This change keeps the soup plant-based while adding crunch and umami.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Cauliflower and Cannellini Bean Soup With Pancetta
• Slow Cooker Rosemary Potato Soup
• Slow Cooker Turkey Mushroom Soup