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Slow Cooker Chicken Tortilla Soup (with actual tortillas!)

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5 from 1 review

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 8-10 servings 1x


Tortilla soup that is made with actual tortillas! The corn tortillas slow cook along with the bites of chicken, tomatoes, veggies and broth and then they thicken the soup into a lovely consistency. You’re going to love this simple way to make real tortilla soup!


  • 1 Tbsp vegetable or corn oil
  • 1 cup diced yellow onion
  • 7 cups chicken broth
  • 1 1/4 cups diced celery
  • 1 1/4 cups diced carrots
  • 1 (14 oz) fire roasted diced tomatoes
  • 2 (4 oz) cans diced green chiles
  • 34 Tbsp of taco seasoning (see note)
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/22 pounds boneless skinless chicken breasts (fresh or frozen)
  • 10 (8 inch corn tortillas) or 14 (5 1/2 inch corn tortillas), cut into 1 inch by 1 inch pieces
  • 1 cup sour cream
  • 4 oz grated monterey jack cheese (see note)
  • Optional toppings: avocados, tortilla chips, cilantro, sour cream, etc.


  1. Heat a pan over medium high heat. Add in the oil and the onion. Saute the onion for about 4-5 minutes. Transfer the onion to the slow cooker. 
  2. Then add in the chicken broth, celery, carrots, tomatoes, chiles, taco seasoning, garlic powder, salt, pepper, chicken breasts and finally the tortillas.
  3. Cover the slow cooker and cook on low for 6 hours. Remove the lid.
  4. Remove the chicken and cut it into pieces or shred it. Return the chicken back into the slow cooker.
  5. Temper the sour cream by adding 3 ladles of hot soup liquid, 1 ladle at a time, and whisking until smooth. Slowly pour the tempered sour cream into the slow cooker, stirring constantly. Then stir in the cheese.
  6. Salt and pepper the soup to taste. Add additional taco seasoning, if needed. Ladle the soup into bowls and top with desired toppings. 


I noticed that different brands of taco seasoning have different potencies. For example the big bottle of taco seasoning at Costco is way less potent than the bulk bins at Winco. Therefore I add 2-3 Tbsp of taco seasoning to begin with and then add more to taste after the soup has cooked. 

I like to buy a block of cheese and grate it myself. Sometimes when I add pre-grated cheese into soups it clumps up and gets weird. 

This recipe is a made with corn tortillas that act as a thickener for the soup. If you try to use flour tortillas you will end up with a gloopy tortilla mess. Do not use flour tortillas. If you don’t like corn tortillas then maybe this isn’t the recipe for you.

Recipe adapted from

  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Mexican