Slow Cooker Chicken Tortilla Soup - Andrea Meyers

Chicken Tortilla Soup

Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 6 servings
Author Andrea Meyers


  • 3 cups ~1 pound/0.5 kilo shredded cooked chicken (instructions below)
  • chili powder
  • 2 ounces 58 g tomato paste
  • 1 15-ounce/340 g can diced tomatoes
  • 2 anaheim chilies, diced
  • 1 jalapeno pepper, diced
  • 1 medium onion, diced
  • 3-4 large tomatoes, diced
  • 2 cloves garlic, minced
  • 10 stems minced cilantro
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons pepper
  • 1 teaspoon salt
  • 2 teaspoons hot pepper sauce
  • 32 ounces 946 ml chicken broth
  • 1/2 teaspoon dried chipotle pepper, optional but recommended


  • shredded cheddar cheese
  • 1 avocado, chopped
  • cilantro, snipped from the stem
  • 1 lime, cut into wedges
  • crushed tortilla chips


  • CHICKEN: Roast two large chicken breasts (boneless skinless) sprinkled with chili powder to taste in a 350° F/175° C oven for about 20-30 minutes. Remove from oven and allow to cool for a few minutes, then shred with a fork.
  • Throw everything except the garnishes in your slow cooker and let it cook on high for 5-6 hours.
  • To serve, pile on the garnishes and give it a squeeze of lime.


  • 6-quart slow cooker
  • 9×13 baking pan or cookie sheet
  • aluminum foil
Recipe Notes:
If you prefer to make this on the stove, saute the garlic and onion in 2 tablespoons olive oil, then add the remaining ingredients. Simmer for at least an hour.
You can make this gluten free if you can find a hot pepper sauce that is not vinegar based. We use Rio Grande Hot Sauce, which has no vinegar, and it works great. Also found a vinegar free sauce by Badia called Louisiana Cajun Chili Pepper Hot Sauce.