Simple Chicken Tortilla Soup is one of those comforting, no-fuss meals that brings big flavor without much effort. What truly sets this version apart is the way it gently cooks to perfection in the slow cooker.
As it simmers low and slow, the chicken becomes incredibly tender—so much so it practically falls apart with a fork. The broth takes on layers of smoky, slightly spicy flavor, thanks to a handful of simple ingredients that have time to really meld together. It’s cozy, satisfying, and feels like something you’d crave on a cool evening or when you just need a bowl of something nourishing.
Wondering What Makes This Special?
This simple chicken tortilla soup is the kind of recipe that makes you feel like a kitchen hero—with hardly any effort at all. Packed with lean protein, fiber-rich veggies, and just the right amount of spice, it’s a comforting, low-carb meal that satisfies without feeling heavy. Great for hectic weeknights or relaxing weekends.
What I love most about this soup is how hands-off it is. No need to hover over the stove or prep a bunch of complicated ingredients. Just toss everything into your slow cooker, let it work its magic, and come back to a house that smells amazing.
Once the chicken is tender, shred it right in the pot, stir it back in, and let it soak up all those bold flavors a little longer. Then comes the fun part—top it off with avocado, fresh cilantro, a squeeze of lime, or even a few crushed tortilla chips if you’re feeling indulgent. It’s simple, satisfying, and seriously delicious.
What You’ll Need
Let’s take a look at what goes into this comforting bowl of goodness:
- Low-sodium chicken broth
- Shredded chicken (breast or thighs)
- Jalapeño
- Diced green chilis
- Chopped onion
- Bell peppers (any color)
- Tomato sauce
These ingredients do more than just taste amazing together—they’re real, whole foods your body will thank you for. Chicken provides lean protein to keep you full and energized, while the veggies bring a dose of antioxidants, fiber, and essential vitamins. Jalapeños and green chilis also pack a metabolic punch and can support digestion.
Let’s talk tortillas.
Traditional tortillas are often made with white flour—a refined grain that quickly breaks down into sugar. Top your soup with one of those, and you’re setting yourself up for the familiar crash-and-crave cycle. Some store-bought tortillas can be surprisingly high in refined carbs and low in nutrients, offering little in the way of lasting energy or nourishment.
But here’s the good news.
Swap that standard tortilla for a low-carb or grain-free alternative—like almond flour or flax-based versions—and this soup becomes something special. You’re left with a meal that’s not just satisfying, but supportive of steady energy, balanced blood sugar, and overall well-being.
Enjoy every bite knowing your bowl is filled with clean, nutrient-dense ingredients that love your body back.
This is comfort food—done right.
Tips for Success
1. Make it ahead for better flavor
If you’ve got time, let this soup sit overnight—trust me, it’s worth it. The flavors deepen and meld beautifully, giving you a richer, cozier bowl the next day. Just hold off on the toppings until you’re ready to serve, and stash it in an airtight container in the fridge.
When hunger hits, just reheat it on the stove, in the microwave, or toss it in the slow cooker until it’s nice and warm.
2. Shredding chicken made simple
Shredding chicken doesn’t have to be a chore. If you’re going the classic route, two forks will do the trick—just pull the chicken apart while it’s still warm. But if you want to save time, pop it into a mixing bowl and let your hand mixer do the work. It’s quick, easy, and super satisfying.
3. Store your leftovers the smart way
Got leftovers? Allow the soup to cool down fully before moving it—without the toppings—into a sealed airtight container. You can store it in the refrigerator for 3 to 4 days, or freeze it to keep it fresh for as long as 6 months. Pro tip: label your container with the date so you remember when you made it!
4. Extra chicken? Don’t toss it!
Leftover chicken is basically a head start on your next meal. Freeze it for the next batch of soup, or repurpose it into something new like pesto chicken wraps, tacos, or even white chicken chili. It’s an efficient method to save time and minimize food waste.
Simple Chicken Tortilla Soup Recipe
Ingredients
- 64 oz low-sodium chicken broth
- 1 to 2 pounds of boneless skinless chicken breasts
- 1 tbsp thinly sliced fresh jalapeño adjust to your heat preference
- 4 ounces canned diced green chilies
- ½ cup finely diced yellow onion
- 1 medium bell pepper, diced, in any color you prefer.
- ½ cup green enchilada sauce
- 4 tbsp tomato sauce
- ¼ tsp onion salt
- ¼ tsp smoked paprika for a subtle smoky depth
- 1 tsp freshly minced garlic
Instructions
- Place 1–2 chicken breasts in the crockpot.
- Pour in 32 ounces of broth.
- Set to high and cook for 2 to 3 hours, or until the chicken is thoroughly cooked and easy to shred.
- Use two forks to pull apart the chicken right in the crockpot once it’s cooked.
- Add the remaining 32 ounces of broth along with all the remaining ingredients.
- Stir everything well to combine.
- Turn the crockpot to low and let the soup simmer for another 1 to 2 hours.
- Serve the soup hot with your favorite toppings like tortilla strips, shredded cheese, cilantro, or lime wedges.
