Short description

I love how this cozy, flavor-packed chicken tortilla soup simmers away in a crock‑pot, yielding tender shredded chicken, sweet corn, juicy tomatoes, and spices, all topped with crisp tortilla strips, creamy avocado, and fresh cilantro.

Chicken Tortilla Soup

Why You’ll Love This Recipe

I adore how easy this is—I literally dump everything in and let it cook all day. The flavors meld beautifully over time, and I can prep in minutes and come home to a comforting meal. Plus, the toppings let me customize each bowl to my mood.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb (450 g) boneless, skinless chicken breast or thighs
4 cups chicken broth
1 can (14 oz) diced tomatoes
1 cup frozen corn
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Tortilla strips, avocado, and cilantro for topping

directions

Add chicken, broth, tomatoes, corn, onion, garlic, chili powder, cumin, salt, and pepper to the crock‑pot.
Cover and cook on low for 6–7 hours or high for 3–4 hours.
Remove the chicken and shred it with two forks, then return it to the soup.
Serve warm, topped with tortilla strips, avocado slices, and fresh cilantro.

Servings and timing

This recipe makes about 6 servings.

Prep time: ~10 minutes
Cook time: 6–7 hours on low or 3–4 hours on high

Variations

I sometimes add a can of black beans for extra protein and fiber.
For a spicier kick, I use diced tomatoes with green chiles or add a chopped jalapeño.
To make it creamy, I stir in ½ cup heavy cream or coconut cream at the end.
No chicken? I’ve replaced it with beans and veggie broth to go vegetarian.

storage/reheating

I refrigerate leftovers in an airtight container for up to 4 days. When reheating, I warm it gently on the stove or in the microwave until simmering. It also freezes beautifully—just cool and freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

What can I use instead of chicken breast?

I often swap in boneless, skinless chicken thighs—they stay juicier and shred beautifully.

Do I have to shred the chicken?

I highly recommend shredding it—it helps distribute the meat evenly so every spoonful is hearty.

Can I make this on the stove instead of a slow cooker?

Yes! I bring everything to a simmer in a large pot, cook for about 30 minutes, shred the chicken, and serve hot.

How do I make tortilla strips?

I cut corn tortillas into strips, toss with a little oil and salt, bake at 400 °F (200 °C) until crisp (about 10–15 minutes), then sprinkle over each bowl.

Can I adjust the spice level?

Definitely. I control heat by choosing mild or spicy diced tomatoes, adding jalapeños, or adjusting the chili powder to taste.

Conclusion

This chicken tortilla soup is one of my go-to meals—it’s simple to make, loaded with flavor, and endlessly customizable. Whether I’m craving something comforting on a chilly day or need an easy crowd-pleaser, this soup delivers. I hope you enjoy it as much as I do!