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Easy Slow Cooker Chicken Tortilla Soup Recipe with Homemade Tortillas

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A comforting and easy slow cooker chicken tortilla soup paired with soft homemade tortillas, perfect for busy nights and cozy meals.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn kernels, drained
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chipotle chili powder
  • Salt and pepper, to taste
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped (optional)
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 3 tbsp vegetable oil or melted butter
  • 3/4 cup warm water

Instructions

  1. Place the chicken breasts or thighs at the bottom of your slow cooker. Add the diced tomatoes with their juices, black beans, corn, chopped onion, and minced garlic on top.
  2. Sprinkle in the ground cumin, smoked paprika, chipotle chili powder, salt, and pepper. Pour the chicken broth over everything, making sure the liquid covers the ingredients.
  3. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours until the chicken is tender and easy to shred.
  4. While the soup simmers, mix the all-purpose flour and salt in a bowl. Add the vegetable oil or melted butter, then slowly pour in warm water, stirring until a dough forms.
  5. Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Cover and let rest for 20 minutes.
  6. Divide the dough into 8 equal portions. Roll each into a ball, then flatten and roll into thin circles about 6-8 inches in diameter.
  7. Heat a skillet over medium-high heat and cook each tortilla for about 1 minute per side, until golden spots appear. Keep warm in a clean kitchen towel.
  8. Remove the chicken pieces from the soup and shred with two forks. Return shredded chicken to the slow cooker and stir.
  9. Stir in lime juice and chopped cilantro. Taste and adjust seasoning if needed.
  10. Ladle soup into bowls and serve with warm homemade tortillas on the side.

Notes

Use low setting on slow cooker for juicier chicken. Rinse canned beans to reduce salt and starch. Roll tortillas thin for best texture. Add lime juice at the end to brighten flavors. To thicken soup, stir in a tablespoon of cornmeal or masa harina. Tortillas can be stored at room temperature for 1-2 days and reheated in a skillet or microwave wrapped in a damp paper towel.

Nutrition

Keywords: slow cooker, chicken tortilla soup, homemade tortillas, easy soup recipe, comfort food, Mexican soup

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