Shredded chicken tortilla soup is the easiest way to get a big, bubbling pot of Tex-Mex comfort with almost no work. Chicken breasts, black beans, corn, tomatoes with green chiles, and warm spices all go into the slow cooker, and you shred the chicken right in the pot before serving.
The soup is hearty and a little smoky, with a mild kick from the green chiles. Pile on crunchy tortilla strips, cheese, avocado, and cilantro, and every bowl becomes a fun, customizable dinner for the whole family.
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Why This Shredded Chicken Tortilla Soup Recipe Works
Cooking whole chicken breasts in the soup keeps them moist and gives the broth a rich chicken flavor. Once the chicken is tender, it shreds easily with two forks, so there is no separate cooking step and no extra pan to clean.
Canned black beans, corn, and tomatoes with green chiles do most of the flavor work. They are ready to use, they hold their shape in the slow cooker, and they make the soup thick and satisfying. A little chili powder and cumin add warmth without overpowering the vegetables.
The toppings are what make the soup feel special. The crunch of tortilla strips and the cool creaminess of sour cream and avocado balance the spiced broth.
Ingredients for Shredded Chicken Tortilla Soup
- 1 pound boneless, skinless chicken breasts
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 can (14.5 ounces) diced tomatoes with green chiles
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon salt, plus more to taste
- Black pepper to taste
- Tortilla strips, shredded cheese, sour cream, diced avocado, and fresh cilantro for serving
How to Make Shredded Chicken Tortilla Soup
1. Add everything to the slow cooker.
Place the chicken breasts in the slow cooker. Add the black beans, corn, diced tomatoes with green chiles, onion, garlic, broth, chili powder, cumin, salt, and pepper.
2. Stir well.
Stir everything together so the spices are spread through the broth and the chicken sits in the liquid.
3. Cook until the chicken is tender.
Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours. The chicken should reach 165 degrees F, so check the thickest breast with a food thermometer.
4. Shred the chicken.
Lift the chicken onto a plate or shred it right in the pot with two forks. Stir the shredded chicken back into the soup.
5. Taste and serve.
Taste the soup and add more salt and pepper if needed. Ladle into bowls and top with tortilla strips, cheese, sour cream, avocado, and cilantro.
How to Serve Shredded Chicken Tortilla Soup
Set out the toppings in small bowls so everyone can build their own. A squeeze of lime, a few slices of jalapeno, or a dollop of sour cream all work well. A simple green salad or warm tortillas on the side rounds out the meal.
If you love tortilla soup, try the classic chicken tortilla soup, the corn chicken tortilla soup, or the fire roasted chicken tortilla soup. The crockpot chicken tortilla soup with black beans is another great slow cooker option.
How to Store and Reheat Shredded Chicken Tortilla Soup
Refrigerate leftover soup within two hours of cooking. Transfer it to shallow containers so it cools quickly, and plan to eat it within 3 to 4 days. Keep the tortilla strips and other toppings separate so they stay crisp and fresh.
Do not reheat leftovers in the slow cooker, because it heats too slowly. Reheat the soup on the stove or in the microwave until it is steaming hot throughout, at least 165 degrees F. You can also freeze the soup in a sealed container and thaw it in the refrigerator before reheating.
Tips and Variations for Shredded Chicken Tortilla Soup
Thaw the chicken completely before it goes into the slow cooker, because frozen meat can stay in the unsafe temperature range for too long. Keep the lid on while the soup cooks, since every peek lets heat escape and adds to the cooking time.
For a spicier soup, add diced jalapenos or use a hotter chili powder. For a creamier soup, stir in a little cream or sour cream just before serving. You can also add bell peppers or zucchini with the other vegetables.
Canned ingredients can be salty, so use low-sodium broth, rinse the beans, and taste at the end before adding salt. For slow cooker safety, the Clemson Cooperative Extension slow cooker safety guide explains using a food thermometer and why leftovers should not be reheated in the cooker.
Frequently Asked Questions About Shredded Chicken Tortilla Soup
Can I use chicken thighs in shredded chicken tortilla soup?
Yes. Boneless, skinless thighs work well and stay very tender. Cook them until they reach 165 degrees F and shred them as directed.
Can I make shredded chicken tortilla soup on the stove?
You can. Simmer everything in a large pot until the chicken is cooked through and tender, then shred it and stir it back in.
How do I thicken the soup?
Mash a few of the beans against the side of the pot, or stir in a small amount of crushed tortilla chips. Both thicken the broth naturally.
Can I freeze shredded chicken tortilla soup?
Yes, freeze it in a sealed container without the toppings. Thaw it in the refrigerator and reheat it until steaming hot.
What should I serve with shredded chicken tortilla soup?
Tortilla strips, shredded cheese, avocado, sour cream, lime, and cilantro are the classic toppings. Warm tortillas or cornbread also pair well.
Slow Cooker Shredded Chicken Tortilla Soup
Equipment
- Slow cooker
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans rinsed and drained
- 1 can (15 oz) corn drained
- 1 can (14.5 oz) diced tomatoes with green chiles
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cup low-sodium chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- ¼ tsp salt plus more to taste
- black pepper to taste
- tortilla strips, shredded cheese, sour cream, avocado, and cilantro for serving
Instructions
Cooking
- Place the chicken, beans, corn, tomatoes, onion, garlic, broth, chili powder, cumin, salt, and pepper in a slow cooker.
- Stir well to combine.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken reaches 165 degrees F.
- Shred the chicken with two forks and stir it back into the soup.
- Taste, adjust the seasoning, and serve with toppings.
