By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 12
226 cal · 370 min
Slow Cooker Chicken Tortilla Soup
Recipe GLPR0ef756fa053a4a
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Average rating: 4.5 (1)
A hearty, warming tortilla soup made in the slow cooker with tender chicken, tomatoes, and spicy tortilla soup seasoning. The broth is partially puréed for a rich texture, then finished with shredded cheese, crispy tortilla chips, fresh cilantro, avocado, lime, and hot sauce at the table.
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Ingredients
26 oz Canned chopped tomatoes
2 lb Chicken breast
1 tbsp Olive oil
2 package Spicy tortilla soup mix
12 cup Water
1 jar Roasted red peppers, drained and diced
Shredded cheese (Jack, Cheddar, or Manchego)
Fresh cilantro
Green onion, diced
Avocado, sliced
Tortilla chips, broken into pieces
Fresh lime
Hot sauce (such as Cholula)
Directions
Pour the canned chopped tomatoes into your slow cooker. In a large saucepan, heat the olive oil over medium-high heat. Once shimmering, carefully sear the chicken breasts for about 1 minute on each side until lightly golden. This creates a flavorful crust but does not fully cook the chicken.
Transfer the seared chicken breasts from the saucepan directly into the slow cooker, placing them on top of the tomatoes.
Sprinkle the tortilla soup mix over the chicken according to package directions, then add the water. Stir gently to combine the ingredients. Cover the slow cooker and cook on low for 6 hours.
After 4 hours of cooking, carefully remove a chicken breast and check for doneness by shredding a small piece—it should shred easily. If the chicken is close to done, remove all the chicken breasts and shred them completely using two forks. If not fully cooked through, check every 20 minutes until the internal temperature reaches 165°F and the meat shreds easily, then remove and shred.
Carefully ladle about 4 cups of the hot soup (including broth and solids) from the slow cooker into a blender or food processor. Blend until completely smooth, then pour the purée back into the slow cooker. Stir the shredded chicken and drained roasted red peppers into the soup. Cover and cook on low for an additional 1 hour until the flavors meld.
When ready to serve, ladle the soup into individual bowls. Top each serving with a few tablespoons of shredded cheese, a few sprigs of fresh cilantro, some avocado slices, a sprinkling of diced green onion, a small handful of broken tortilla chip pieces, a squeeze of fresh lime juice, and a few drops of hot sauce if desired. Serve immediately.
Comments
This is a weeknight winner if you respect the actual timeline: six hours unattended in the slow cooker means it's a morning-start dish, not a last-minute dinner. The ingredient list is all available at Harris Teeter or Kroger, with nothing requiring a special trip—tortilla soup mix is standard at any Charlotte chain. At roughly $1.25 per serving for a twelve-serving batch, the cost is genuine weeknight economy, and the dish reheats beautifully. The only caveat is that avocado and tortilla chips are best added at the table rather than cooked down, so expect a few minutes of last-minute assembly work.
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