Online Recipe Book

Slow Cook Chicken Tortilla Soup 2

6 servings
Prep info
20 min prep + 8 hrs cook
Prep time
Not set
Cook time
8 hours, 20 minutes
Time required
8 hours, 20 minutes
Oven preheat
Not tried


  • Soup
  • 1 c chopped onion
  • 2 t minced garlic
  • 1 lb chicken (boneless, skinless)
  • 1/2 T American chili powder
  • 1/2 t cumin
  • 1/2 t smoked paprika
  • 1/4 t cayenne (to taste)
  • freshly ground black pepper
  • 800 g canned chopped tomatoes
  • 50 g diced green chilis (fresh)
  • 1.5 c cooked black beans
  • 1 c cooked red kidney beans
  • 6 c chicken broth
  • Tortilla Crisps
  • 4 corn tortillas (6")
  • 1 T cooking oil
  • salt
  • Optiona toppings
  • chopped cilantro
  • lime wedges


1. Add all the soup ingredients to the slow cooker. Stir to mix it all up, place the lid on it, and cook on high for 4 hours or low for 8 hours.

2. After this cook time, carefully remove the chicken breast(s), shred with forks, and then return the meat to the soup.

To make the tortilla crisps:

3. Preheat the oven to 400F. Stack the tortillas, then slice them into strips approximately 1/4" wide and 2" to 3" long. Place the strips in a bowl, drizzle with cooking oil and a pinch of salt. Gently toss the strips until they're completely coated in oil.

4. Spread the strips over a baking sheet in a single layer, overlapping as little as possible. Bake 10-15 minutes, stirring every 5 minutes, until they are deeply golden brown and crispy. Watch them closely.

5. To serve, ladle the soup into bowls, top with a handful of the tortilla crisps and some chopped cilantro. Squeeze a wedge of fresh lime over the top just before eating.