Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

Not all slow cooker chicken tortilla soup recipes are created equally. This one is so good that the first time I made it, I actually hurt myself by having thirds. But I had no regrets about it! It does require an “extra” step: cooking a whole chicken to use both the meat and broth. We did this overnight, then removed the chicken and added remaining ingredients in the morning. Slow Cooker Chicken Tortilla Soup | The Foodie Eats

2 Reasons to Use a Whole Chicken

With two little ones at home (and a third on the way), we’re always looking for ways to save a few bucks. Buying whole chickens is a no-brainer for using since they’re usually the cheapest meat at the grocery store.

Slow Cooker Chicken Tortilla Soup | The Foodie Eats

But even more than for saving money, the increased taste factor from using a whole chicken in this soup is the main reason. Sure, you can use chicken breasts and store-bought broth and they’ll work just fine. But the depth of flavor from this method takes this soup to another level.

Slow Cooker Chicken Tortilla Soup | The Foodie Eats

Is it worth the extra step?

I will admit… while developing this recipe, I wondered to myself if I was wasting my time by cooking a whole chicken first. In my head I thought it would be worth it, but I really just didn’t know. Then, after my wife took her first bite, I knew I had made the right decision. She said something like, “Okay, this might be the best thing you’ve ever cooked.” I’ll take it!

And as Always… Please Pin & Share the Love!

Slow Cooker Chicken Tortilla Soup | The Foodie Eats

Slow Cooker Chicken Tortilla Soup | The Foodie Eats

Slow Cooker Chicken Tortilla Soup

Incredibly rich and flavorful, without too much spice.
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Course: Soup
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Servings: 8
Calories: 248kcal


  • 5 lb. whole chicken
  • 1 onion quartered
  • 2 carrots roughly chopped
  • 2 celery stalks roughly chopped
  • 1 can whole kernel corn drained
  • 2 cans black beans drained
  • 19 oz. can red enchilada sauce
  • 10.5 oz. can Rotel (Meixican Style)
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 tsp. sea salt
  • 2 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 Tbsp. lime juice


  • Stuff the chicken with onion, carrots, and celery. Place in slow cooker and cook on high for 4 hours (or low for 7 hours). Once done - remove all chicken from cooker, leaving only the juices.
    Slow Cooker Chicken Tortilla Soup | The Foodie Eats
  • Add all remaining ingredients and cook on high for 3 hours. Meanwhile, remove all meat from bones and shred it. Set aside in refrigerator. Discard all skin and bones.
  • Switch slow cooker to low or warm and add chicken. Mix well and let sit for about 30 minutes, so that chicken can absorb some of the juices.
  • Serve and enjoy!


Top soup with shredded cheddar, avocado, crushed tortilla chips, and cilantro.


Serving: 1cup | Calories: 248kcal | Carbohydrates: 13g | Protein: 18g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 63mg | Sodium: 1158mg | Potassium: 430mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3925IU | Vitamin C: 40mg | Calcium: 50mg | Iron: 2.7mg

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