Savory Slow-Cooker Chicken Tortilla Soup Recipe Almost Cooks Itself by Erica Kane

Savory Slow-Cooker Chicken Tortilla Soup Recipe Almost Cooks Itself

The best part about slow cookers is that they make cooking so easy. Take this savory slow-cooker chicken tortilla soup recipe, for example. It's so easy, it almost cooks itself!

And who doesn't love chicken tortilla soup? With this easy chicken tortilla soup recipe, you toss a few ingredients in your slow cooker and about three hours later you have a hearty, warm and family-pleasing meal.

This easy slow-cooker chicken tortilla soup recipe is made with garlic, onion, chopped green chiles, diced tomatoes, chicken thighs, chicken broth, chili powder, cumin and tortillas. The Vulcan Fire Salt and garnishes are optional. This gluten-free soup is great for dinner or lunch and for meal prepping.

Serve this savory soup for lunch or dinner with toppings of choice, such as diced avocado, cilantro, shredded cheddar cheese, diced green onion or lime slices, if desired. So easy and delicious!

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Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours and 10 minutes

Servings: 8


  • 4 cloves garlic, minced
  • 1 yellow onion, chopped
  • 8 ounces (2 cans) chopped green chiles
  • 60 ounces (4 cans) diced tomatoes
  • 8 boneless, skinless chicken thighs
  • 1 1/4 cups chicken broth
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 8 corn tortillas, cut into strips
  • Vulcan Fire Salt, optional (see link below)
  • garnishes: diced avocado, cilantro, shredded cheddar, sliced limes, diced green onion, etc.

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Recipe Notes

  • To reduce sodium, use low-sodium broth.
  • You could top this soup with optional garnishes such as avocado, cilantro, shredded cheddar, diced onion, sliced limes, tortilla chips, etc. Serve with crackers or chips, if desired. 
  • Store leftovers in an airtight container in the refrigerator and reheat in the microwave. You also can freeze it.

Here’s how to make it:

  1. Place chicken thighs at the bottom of a slow cooker. It's OK to overlap them.
  2. Add tomatoes, onion, garlic, diced chiles, chicken stock, chili powder, cumin, Vulcan salt, if using, salt and pepper on top of chicken. Mix to combine.
  3. Cook on high for 3 hours.
  4. Transfer chicken to a cutting board and shred with two forks. Add corn tortillas to soup before you begin shredding to integrate it. Add chicken back into slow cooker and stir to combine. 
  5. Serve with toppings of choice, if desired.

Nutrition Facts Per Serving

Calories: 336

Total Fat: 2.1g

Saturated Fat: 0.3g

Cholesterol: 21mg

Sodium: 2070mg

Total Carbohydrate: 68.6g

Dietary Fiber: 13.1g

Total Sugars: 29.5g

Protein: 15.4g

Vitamin D: 0mcg

Calcium: 144mg

Iron: 3mg

Potassium: 50mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
Yum, Erica Kane ! I have a slowcooker tortilla soup recipe I make that's similar to this. It's amazing. If you don't have Vulcan salt, what could you use instead?
Erica Kane
You can use regular salt and maybe a bit of crushed red pepper if you like spice!!
Elisa Schmitz
Oh, wow - this sounds amazing! I'm intrigued by the Vulcan salt. I love that it's gluten-free, too, Erica Kane!
Judy Thow
Hi Erica, I made your delicious soup. We actually experienced a huge rain storm yesterday (in Southern Calif.) and your soup was perfect. This recipe will be a regular on our menu. THANKS

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