SaveSlow Cooker Chicken Tortilla Soup
Walk away, come home to dinner. Chicken thighs stay juicy. Chipotles add the smoky depth that makes this actually great.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $14.00 · $2.33/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 1/2 lb boneless skinless chicken thighs (thighs, NOT breasts — they stay juicy after hours of cooking)
- 1 can black beans (15 oz, drained and rinsed)
- 1 can fire-roasted diced tomatoes (14.5 oz, don't drain)
- 1 cup corn kernels (frozen or canned)
- 4 cup chicken broth
- 1 whole yellow onion (diced)
- 3 cloves garlic (minced)
- 2 peppers chipotles in adobo (minced, plus 1 tbsp adobo sauce from the can)
- 1 whole jalapeño (diced (seeds removed for mild, left in for spicy))
- 2 tsp chili powder
- 1 1/2 tsp cumin
- 1 tsp salt
- 2 whole lime
- 2 cup tortilla strips or chips (for topping — fry your own corn tortilla strips for next-level)
- 1 whole avocado (for topping)
- 1/4 cup cilantro (for topping)
- 1/4 cup sour cream or Mexican crema (for topping)
Instructions
- 1
Optional but worth it: Heat a splash of oil in a skillet over medium heat. Sauté onion 3-4 minutes until softened, add garlic for 30 seconds. Transfer to slow cooker. This 5-minute step develops sweetness and removes the raw sulfurous edge of the onion. Skip it if you need true zero-effort.
1 whole yellow onion3 cloves garlicSautéing aromatics first is the single biggest upgrade you can make to ANY slow cooker recipe.
- 2
Add chicken thighs, beans, tomatoes (with juice), corn, broth, chipotles in adobo, jalapeño, chili powder, cumin, and salt to the slow cooker. The chipotles are the secret — they add a smoky depth that chili powder alone can't touch.
1 1/2 lb boneless skinless chicken thighs1 can black beans1 can fire-roasted diced tomatoes1 cup corn kernels4 cup chicken broth2 peppers chipotles in adobo1 whole jalapeño2 tsp chili powder1 1/2 tsp cumin1 tsp salt - 3
Cover. Cook on LOW 6-8 hours or HIGH 3-4 hours. The thighs will be fall-apart tender.
- 4
Remove chicken. Shred with two forks — it should practically fall apart. Return to pot. Stir.
- 5
Squeeze lime juice into the soup and stir. Ladle into bowls. Top with tortilla strips, sliced avocado, cilantro, and a dollop of sour cream. The cold crema against the hot, smoky broth is essential.
2 whole lime2 cup tortilla strips or chips1 whole avocado1/4 cup cilantro1/4 cup sour cream or Mexican cremaFor proper tortilla strips: cut corn tortillas into 1/4-inch strips, fry in oil until crispy. 5 minutes, dramatically better than crushed chips.
Pairs With
Fat Tire or any amber/red ale
Malty sweetness with enough body to match the hearty soup
Spanish Garnacha, young and fruit-forward
Berry fruit + spice mirrors the smoky chili flavors
Hot cocoa with cinnamon and a pinch of cayenne
Warm, spiced, and comforting — amplifies the soup's warmth
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Cumbia, Latin pop, and the kind of music that makes tacos taste even better.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Freeze in portions for up to 3 months. One of the best freezer meals there is.
- •Add a can of green chiles if you want more heat.
Substitutions
- chicken breasts → chicken thighs (more flavor, slightly more fat)
- black beans → pinto beans or kidney beans
- fire-roasted tomatoes → regular diced tomatoes + 1/2 tsp smoked paprika
Leftovers
Gets BETTER the next day. Keeps 5 days refrigerated, 3 months frozen.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
