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There’s nothing cozier than a warm bowl of slow cooker tortilla soup, especially on chilly nights! This healthy, flavorful soup is packed with tender chicken, hearty beans, smoky chipotle, and just the right kick from Hatch green chiles.
The slow cooker does all the work for you, just set it and forget it. Come home to a cozy, comforting dinner that’s full of deep, slow-cooked flavor. Perfect for meal prep, weeknight dinners, or anytime you need a little Crockpot magic, this soup is about to become your new go-to winter favorite.
Why You Will Love This Healthy Tortilla Soup
- Protein-Packed: This slow cooker tortilla soup is packed with protein from the chicken and beans.
- Packed with Flavor: This tortilla soup is packed with so much flavor from the chipotle peppers in adobo sauce, green chiles, and spices.
- Effortless to Make: This recipe is super easy to make. Just add everything to the slow cooker, and let it do the rest.
- Healthy: This tortilla soup is a healthier twist on the classic, made with wholesome, nourishing ingredients.
Ingredients Needed
- Onion: Sauté the diced onion in a pan before adding it to the slow cooker.
- Garlic: Cook the crushed garlic in the pan with the onions.
- Salt & Pepper: Season the chicken with salt and pepper.
- Chicken: Use boneless, skinless chicken breasts for this recipe.
- Chicken Broth: Use low-sodium chicken broth for this soup.
- Chipotle Peppers: Chopped chipotle peppers in adobo sauce add a delicious, smoky flavor.
- Cumin: A warm and earthy spice that ties all the flavors together.
- Green Chiles: Mild diced green chiles add flavor without overpowering heat.
- Fire-Roasted Tomatoes: Add a subtle smoky depth and a bright tomato flavor.
- Corn: Use roasted frozen corn or regular frozen corn for a touch of sweetness and extra texture.
- Beans: A combination of pinto and black beans makes the soup hearty and filling.
- Toppings: Top this soup with fresh lime juice, chopped cilantro, tortilla chips, and sliced avocado.
Find the full measurements in the recipe card below.
Substitutions & Variations
- Cubed Chicken: Prefer chunked chicken instead of shredded? Cut the chicken breasts into bite-sized pieces before adding them to the slow cooker.
- Rotisserie Chicken: Save time by using shredded rotisserie chicken instead of raw chicken breasts. Add it to the slow cooker during the last 30 minutes of cooking.
- Chicken Thighs: Swap the chicken breasts for boneless, skinless chicken thighs for a richer option.
- Corn Options: Use fresh corn, drained canned corn, or frozen corn, depending on what’s available.
- Vegetarian Option: Omit the chicken from this tortilla soup and add extra beans.
How To Make Healthy Slow Cooker Tortilla Soup
Step 1: Lightly spray a pan with olive oil over medium heat on the stovetop. Dice the onion and sauté it in the pan until softened. Add the crushed garlic during the last minute of cooking so it doesn’t burn.
Step 2: Season the boneless, skinless chicken breasts with salt and pepper.
Step 3: Add the sautéed onions and garlic to the slow cooker along with the chicken broth, chipotle peppers in adobo sauce, ground cumin, mild diced green chiles, fire-roasted tomatoes, seasoned chicken breasts, roasted or frozen corn, drained pinto beans, and drained black beans. Stir gently to combine.
Step 4: Cover and cook on low for 2 ½ to 3 hours, or until the chicken reaches an internal temperature of 165°F.
Step 5: Remove the chicken, shred it with a fork, and return it to the slow cooker. Let the soup cook for another 10-15 minutes to allow the flavors to meld.
Step 6: Before serving, squeeze fresh lime juice over the soup and garnish with chopped cilantro.
Serving Suggestions
We love enjoying this slow cooker tortilla soup warm with a squeeze of lime juice, fresh cilantro, creamy avocado, and crunchy tortilla chips. A dollop of Greek yogurt or a sprinkle of shredded cheese also makes a delicious topping.
This tortilla soup pairs well with sides like Spanish cauliflower rice or cilantro lime cauliflower rice for a lighter option. Or, pair it with healthy cornbread or our lightened-up Jiffy corn casserole for something heartier and comforting.
Shawna’s Expert Tips
- Sauté the Onion & Garlic: Don’t skip sautéing the onion and garlic before adding them to the slow cooker. It helps build a deeper and richer flavor in the soup.
- Cook on Low: It’s best to cook this tortilla soup on low rather than high. This ensures the chicken stays tender and juicy instead of drying out.
- Let the Flavors Meld: After shredding the chicken, return it to the slow cooker and let it cook for another 10-15 minutes so the flavors further meld together.
Storage & Freezing Instructions
Storing: Store leftover slow cooker tortilla soup in an airtight container in the refrigerator for 3-4 days.
Freezing: You can freeze this tortilla soup in a freezer-safe airtight container for 2-3 months.
More Slow Cooker Recipes to Try!
- Healthy Slow Cooker Chicken Parmesan
- Healthy White Bean Chicken Chili
- Slow Cooker Chicken Tinga
- Slow Cooker Santa Fe Chicken
- Salsa Verde Slow Cooker Chicken
- Slow Cooker Chicken Tacos
- Slow Cooker Enchilada Bowl
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
SLOW COOKER TORTILLA SOUP RECIPE
Equipment
Ingredients
- 1 medium-sized white onion, diced
- 3 cloves garlic, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 ½ lbs boneless skinless chicken breasts
- 1, 32-ounce carton of low-sodium chicken broth
- 1 tablespoon chopped chipotle peppers in adobo sauce
- 2 teaspoons ground cumin
- 4 ounces Hatch mild diced green chiles
- 1, 28-ounce can fire-roasted tomatoes
- 16 ounces frozen roasted corn or regular frozen corn
- 1, 15.5-ounce can pinto beans, drained
- 1, 15.5-ounce can black beans, drained
- 1 lime
- cilantro
- tortilla chips
- avocado
Instructions
- Lightly spray a pan with olive oil over medium heat on the stovetop. Dice the onion and sauté it in the pan until softened. Add the crushed garlic during the last minute of cooking so it doesn’t burn.
- Season the boneless, skinless chicken breasts with salt and pepper.
- Add the sautéed onions and garlic to the slow cooker along with the chicken broth, chipotle peppers in adobo sauce, ground cumin, mild diced green chiles, fire-roasted tomatoes, seasoned chicken breasts, roasted or frozen corn, drained pinto beans, and drained black beans. Stir gently to combine.
- Cover and cook on low for 2 ½ to 3 hours, or until the chicken reaches an internal temperature of 165°F.
- Remove the chicken, shred it with a fork, and return it to the slow cooker. Let the soup cook for another 10-15 minutes to allow the flavors to meld.
- Before serving, squeeze fresh lime juice over the soup and garnish with chopped cilantro. Optional toppings: sliced avocado and tortilla chips.
Video
Notes
- Corn Options: Use fresh corn, drained canned corn, or frozen corn, depending on what’s available.
- Cubed Chicken: Prefer chunked chicken instead of shredded? Cut the chicken breasts into bite-sized pieces before adding them to the slow cooker.
- Rotisserie Chicken: Save time by using shredded rotisserie chicken instead of raw chicken breasts. Add it to the slow cooker during the last 30 minutes of cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We really enjoyed this soup. It’s hearty with so much flavor. And it’s healthy too! The chipotle peppers in adobo sauce added quite a bit of heat for us, so I decreased the amount the second time I made it. I added crushed Tostitos chips with a little fresh lime when serving. The soup freezes well too. You won’t be disappointed if you try this soup. Thanks Shawna!!!
Hi Maria, I’m so excited to hear you enjoyed the soup! 🙂 It’s awesome that you found a perfect balance with the chipotle peppers and added your own twist with the Tostitos chips and fresh lime, yum! Freezing it is such a great way to have a tasty, healthy meal on hand whenever you need it. Thanks so much for sharing your experience, and I’m so happy you loved it! You’re the best!