The Easiest Homemade Soup That Tastes Like It Simmered All Day (Because It Did!)
Have you ever gotten home after a long day, stepped through your front door, and been greeted by the most incredible smell that instantly makes your mouth water? That’s exactly what happens when this slow cooker chicken tortilla soup works its magic in your kitchen. I discovered this recipe during a hectic time in my life when I needed meals that could practically cook themselves. It’s become one of my family’s most requested comfort food for good reason. The combination of tender shredded chicken, zesty tomatoes, and warming spices creates a soup that’s both incredibly satisfying and ridiculously simple to make.
The flavors develop and meld together during the slow cooking process. Unlike stovetop versions that need constant attention, this chicken tortilla soup recipe lets your slow cooker do all the work while you tackle your day. Just 5 minutes of prep in the morning rewards you with a restaurant-quality meal by dinner time, no babysitting the pot required! Whether you’re feeding a hungry family or meal prepping for the week ahead, this soup delivers authentic Mexican flavor that tastes like you’ve been cooking all day (and only you’ll know how effortless it actually was).
Why You’ll Love This Chicken Tortilla Soup
I first made this chicken tortilla soup recipe after returning from a trip to Mexico where I fell in love with the depth of flavor in authentic tortilla soup. After several attempts to recreate that experience at home, I discovered that the slow cooker method actually produced the richest, most developed flavors, even better than the labor-intensive traditional approach!
- Truly “set it and forget it” convenience – Unlike many slow cooker recipes that still require you to sauté ingredients first, this version skips that step entirely without sacrificing any flavor
- Incredibly flavorful broth that develops rich, complex taste from the bone-in chicken thighs releasing their flavor during the long cooking time
- Perfect for busy weeknights when you need dinner ready the moment you walk through the door—no last-minute prep required
- Customizable for everyone at your table with a variety of toppings that let each person create their perfect bowl
- Budget-friendly comfort food that stretches premium ingredients like chicken across multiple satisfying servings
- Naturally gluten-free and easily adaptable for different dietary needs
KEY INGREDIENTS BREAKDOWN
Bone-in, skin-on chicken thighs: This is the secret to incredible flavor in this soup. The bones and skin infuse the broth with richness during the slow cooking process that boneless, skinless chicken simply can’t match. Don’t worry, you’ll remove and discard them before serving!
Sweet onion and red bell pepper: These aromatics provide a flavor foundation and subtle sweetness that balances the heat from the chilies. Sweet onions (like Vidalia) work better than white or yellow onions here by providing a mellower flavor.
Canned diced tomatoes and green chilies: This convenient ingredient (like Ro-Tel) adds bright acidity and mild heat in one step. The tomatoes break down during cooking to thicken the broth naturally.
Chipotle pepper in adobo: Just one pepper adds incredible smoky depth and moderate heat that makes this soup distinctive. Don’t skip this, it’s what gives the soup that authentic Mexican flavor profile that keeps people coming back for seconds.
Black beans and corn: These add hearty texture, plant-based protein, and natural sweetness that makes the soup more satisfying. The beans also help thicken the broth slightly.
Fresh lime juice: Added at the end, this brightens all the flavors and cuts through the richness of the broth. Fresh is significantly better than bottled here, it’s worth squeezing a real lime!
VARIATIONS + SUBSTITUTIONS
Make it vegetarian: Replace the chicken with an extra can of black beans and a can of pinto beans. Use vegetable broth instead of chicken stock, and add 1 teaspoon of smoked paprika to replace the smoky flavor from the chicken.
Spice level adjustments: For milder soup, remove the seeds from the chipotle pepper before adding. For extra heat, include two chipotles or add 1/4 teaspoon of cayenne pepper.
Protein swaps: Boneless skinless chicken breasts can work (though the broth won’t be quite as rich). Reduce cooking time to 6 hours on low. Alternatively, try using 2 pounds of boneless pork shoulder cut into large chunks.
Make it creamy: Stir in 1/2 cup of heavy cream or full-fat coconut milk in the last 30 minutes of cooking for a creamier version.
Grain addition: Add 1/2 cup of rinsed quinoa or rice during the last hour of cooking for an even heartier meal.
Hard-to-find ingredient alternatives: Can’t find chipotle in adobo? Substitute 1 teaspoon of smoked paprika plus 1/4 teaspoon cayenne pepper.
STEP BY STEP SUMMARY INSTRUCTIONS
1. Load the slow cooker
Add chicken thighs to the bottom of your slow cooker, then pile in all remaining ingredients except the lime juice and cilantro. This is truly a dump-and-go recipe, no need to layer ingredients in any particular order. The seasoning measurements (chili powder, oregano, cumin, salt and pepper) create the perfect balance of flavor without being overpowering.
2. Set it and forget it
Cover and cook on low for 7-8 hours. The low and slow cooking is essential here, it allows the chicken to become incredibly tender and the flavors to fully develop. Resist the temptation to cook on high for a shorter time, as the texture and flavor won’t be nearly as good.
3. Shred the chicken
Once cooking is complete, remove the chicken pieces and let them cool just enough to handle. Discard the bones and skin, then dice or shred the meat into bite-sized pieces. The chicken should be so tender it practically falls apart on its own.
4. Finish and serve
Return the chicken to the slow cooker and stir in the fresh lime juice and cilantro. These final additions are crucial as they brighten all the flavors that have been simmering all day. Taste and adjust seasoning if needed—sometimes a pinch more salt makes all the difference in bringing out the flavors.
A Few Helpful Tips
- Don’t trim the chicken thighs before adding them to the slow cooker. The fat adds tremendous flavor and you’ll remove the skin before serving.
- Prep this the night before by adding all ingredients except the broth to a gallon bag or container. In the morning, dump into the slow cooker, add broth, and press start.
- The soup will seem very brothy before you add the chicken back in, this is perfect! The tortilla strips and toppings will soak up some of the liquid.
- If you prefer a thicker soup, use an immersion blender to puree about 1 cup of the soup (avoiding chicken pieces) before adding the chicken back in.
- Don’t skip the toppings – they’re not just garnish! The contrast of the crispy tortilla strips against the hot soup creates the signature experience of chicken tortilla soup.
The Secret to Perfectly Crispy Tortilla Strips
While many recipes call for store-bought tortilla strips, making your own delivers vastly superior flavor and crunch. Simply cut corn tortillas into thin strips, toss with 1 tablespoon of oil and a pinch of salt, and bake at 375°F for 10-12 minutes until golden and crisp. They’ll stay crunchy even when placed on top of the hot soup, unlike many store-bought versions that quickly become soggy.
The homemade strips add an essential textural element that transforms this from a simple chicken soup into an authentic Mexican chicken tortilla soup experience. The slight corn flavor and perfect crunch create a wonderful contrast to the tender chicken and rich broth.
The Make-Ahead Advantage
One of this recipe’s hidden superpowers is how well it works for weekly meal prep. The flavors actually improve after a day in the refrigerator as the ingredients continue to meld. Make a full batch on Sunday, refrigerate, and enjoy restaurant-quality lunches all week with minimal effort. Just store the toppings separately and add them fresh to each serving.
Serving Suggestions + Pairings
This chicken tortilla soup shines as a meal on its own when topped with:
- Crispy tortilla strips (essential!)
- Diced or sliced avocado for creamy richness
- A dollop of sour cream to balance the heat
- Fresh cilantro leaves
- Extra lime wedges for squeezing
- Shredded Mexican-blend cheese that melts into the hot soup
For a more substantial meal, pair with:
- A simple side salad with cilantro-lime dressing
- Warm corn muffins with honey butter
- Quesadillas made with flour tortillas and Monterey Jack cheese
- Mexican rice with cilantro and lime
STORAGE, REHEATING, AND FREEZING TIPS
Refrigerator storage: This soup keeps exceptionally well in an airtight container for up to 5 days. The flavors actually improve after the first day as they continue to meld.
Reheating: Warm individual portions in the microwave for 2-3 minutes, stirring halfway through. For stovetop reheating, warm over medium-low heat until just simmering (about 10 minutes). Add a splash of chicken broth if the soup has thickened too much during storage.
Freezing: Cool completely before transferring to freezer-safe containers. Leave 1/2 inch of headspace to allow for expansion. Freeze for up to 3 months. The texture of the beans and corn may change slightly after freezing, but the flavor remains excellent.
Make-ahead tip: Prepare all ingredients except lime juice and cilantro up to 3 months ahead and freeze uncooked in a gallon freezer bag. Thaw overnight in the refrigerator before cooking as directed.
Toppings storage: Store all toppings separately from the soup. Tortilla strips stay crisp in an airtight container at room temperature for up to 3 days.
FAQ
Can I make this in an Instant Pot instead?
Absolutely! Add all ingredients except lime juice and cilantro to your Instant Pot. Cook on high pressure for 25 minutes, then allow for 10 minutes natural release before quick-releasing any remaining pressure. Remove the chicken, shred it, and continue with the recipe as written.
How spicy is this soup?
With one chipotle pepper, the soup has a medium heat level that most people find pleasantly warming rather than overwhelmingly hot. For a milder version, use only half a chipotle pepper or substitute with the smoked paprika suggestion in the variations section.
Can I use frozen chicken?
For food safety reasons, it’s not recommended to place frozen chicken directly in a slow cooker. The meat spends too long in the “danger zone” temperature range. Thaw your chicken in the refrigerator overnight before using in this recipe.
What’s the best way to serve this for a party?
Keep the soup warm in the slow cooker on the “warm” setting. Set up a toppings bar with individual bowls of tortilla strips, diced avocado, sour cream, cheese, cilantro, and lime wedges so guests can customize their servings.
Enjoying This Chicken Tortilla Soup
There’s something magical about gathering around steaming bowls of this chicken tortilla soup on a chilly evening. The way everyone customizes their bowl with favorite toppings, the conversation that flows as you enjoy each spoonful, the satisfied silence that follows, these are the moments that make cooking worthwhile. I’ve found this chicken tortilla soup brings people together like few other dishes can, creating a shared experience that’s both nourishing and joyful. Whether you’re making it for a quiet family dinner or a casual gathering with friends, this soup invites connection and comfort with every bowl. Enjoy!
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Chicken Tortilla Soup
What makes this chicken tortilla soup truly special is how the flavors develop and meld together during the slow cooking process. Unlike stovetop versions that need constant attention, this recipe lets your slow cooker do all the work while you tackle your day. Just 5 minutes of prep in the morning rewards you with a restaurant-quality meal by dinner time, no babysitting the pot required! Whether you’re feeding a hungry family or meal prepping for the week ahead, this soup delivers authentic Mexican flavor that tastes like you’ve been cooking all day (and only you’ll know how effortless it actually was).
- Total Time: 8 hours 20 minutes
- Yield: 8 servings 1x
Ingredients
2 1/2 pounds bone-in, skin-on chicken thighs
1/2 large sweet onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
4 cups chicken stock
2 cups tomato puree
1 (15-ounce) can black beans, rinsed and drained
1 (10-ounce) can diced tomatoes and green chilies
1 cup frozen yellow corn
1 (4-ounce) can diced green chiles
1 chipotle pepper in adobo sauce, minced
2 teaspoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground black pepper, to taste
2 tablespoons freshly squeezed lime juice
1/3 cup chopped fresh cilantro leaves
Instructions
- First, place your chicken thighs at the bottom of your 6-qt slow cooker. This creates the perfect foundation for our flavor-packed soup! Now for the easy part – simply add all your colorful veggies and aromatics: the diced sweet onion, red bell pepper, and minced garlic. Pour in the chicken stock and tomato puree, then add your black beans (make sure they’re rinsed and drained!), those flavorful diced tomatoes and green chilies, corn, green chiles, and that game-changing chipotle pepper. Sprinkle in your spice blend of chili powder, oregano, cumin, salt and pepper, this combination is what gives our soup that authentic Mexican flavor we’re looking for!
- Cover your slow cooker and let it work its magic on low heat for 7-8 hours. Your kitchen will smell amazing! When the time’s up, carefully remove those chicken thighs and let them cool just enough to handle. Pull the tender meat from the bones (discard those bones and skin!), and either shred it with two forks or dice it into bite-sized pieces, whatever you prefer!
- For the finishing touch that makes all the difference, stir the chicken back into your soup along with fresh lime juice and chopped cilantro. This bright, citrusy finish wakes up all those slow-cooked flavors! Give it a taste and add a little more salt and pepper if needed.
- Ladle your beautiful soup into bowls and let everyone top their own with those crispy tortilla strips, creamy avocado slices, a dollop of sour cream, and extra cilantro. Enjoy this little taste of Mexico right in your own kitchen!
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Crockpot
- Cuisine: Mexican
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