Slow Cooker Chicken Tortilla Soup
This Slow Cooker Chicken Tortilla Soup is a wonderfully easy weeknight meal that does most of the work for you. Simply layer your ingredients into the slow cooker—chicken, vegetables, and flavourful broth—then let it simmer away whilst you get on with your day. Once cooked, the chicken shreds beautifully, ready to be served in steaming bowls. Top each serving with melted cheddar cheese and crispy toasted tortillas for the ultimate comfort food experience. It's loaded with flavour and perfect for feeding a hungry family
Watch: Slow Cooker Chicken Tortilla Soup
Original recipe video — click to play
Ingredients
Main
- 900 g boneless, skinless chicken breasts, whole or halved
Brown briefly in a frying pan before adding to slow cooker for deeper flavour
- 1200 ml chicken stock
Use good-quality stock for best flavour
Vegetables
- 2 medium onions, diced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 400 g tinned tomatoes, crushed
One tin, crushed
Seasonings
- 30 g tomato paste
- 5 ml cumin
- 5 ml chilli powder
- 3 cloves garlic cloves, minced
- 5 ml salt
Adjust to taste
- 2 ml black pepper, ground
Adjust to taste
Toppings
- 200 g mature cheddar cheese, grated
Add to individual servings just before eating
For topping
- 4 pieces flour tortillas or tortilla chips, toasted
Toast and add just before serving to keep crispy
For crunch and texture
Optional Toppings
- 15 g fresh coriander, chopped(optional)
Add at the end
Optional garnish
- 1 whole lime, wedges(optional)
Add at the end
For serving
Method
- 1
Prepare your vegetables: dice the onions, carrots, and celery. Mince the garlic cloves.
~10 mins - 2Optional step
Optional but recommended: heat a frying pan over medium-high heat and briefly brown the chicken pieces on all sides (about 2-3 minutes per side). This adds depth of flavour to the finished soup.
~5 minsTip: Browning is optional but enhances flavour
- 3
Add the browned chicken (or unbrowned if preferred) to your slow cooker along with the diced onions, carrots, celery, and minced garlic.
~2 mins - 4
Pour in the chicken stock and crushed tinned tomatoes. Stir in the tomato paste, cumin, chilli powder, salt, and black pepper. Mix well to combine.
~3 minsTip: Ensure spices are well distributed throughout the liquid
- 5
Cover your slow cooker and cook on Low for 8 hours or High for 5 hours. The chicken should be very tender and easy to shred.
~8 hrsTip: Low setting produces the best flavour development; High is faster if needed
- 6
Once cooked, remove the chicken pieces from the slow cooker using tongs. Place on a board or plate and shred using two forks until completely pulled apart.
~5 minsTip: The chicken should shred very easily when fully cooked
- 7
Return the shredded chicken to the slow cooker and stir well to distribute throughout the soup.
~2 mins - 8
Taste and adjust seasoning with additional salt and pepper as needed.
~2 mins - 9
Ladle the hot soup into serving bowls. Top each bowl generously with grated cheddar cheese and add toasted tortilla strips or tortilla chips on top. Garnish with fresh coriander and serve with lime wedges if desired.
~5 minsTip: Add toppings just before serving to maintain their texture
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. Chicken thighs are actually an excellent choice for slow cooker soups as they remain moist and tender. Use boneless, skinless thighs and adjust the weight slightly if needed—you'll want roughly 900g total. The cooking time remains the same
Comments
No comments yet — be the first to share your experience!