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Southwest chicken tortilla soup with shredded cheese and tortilla strips in a bowl.
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5 from 2 votes

Southwest Chicken Tortilla Soup (Slow Cooker Recipe)

Southwest chicken tortilla soup made in the slow cooker combines tender chicken, tomatoes, green chiles, and warm spices into a rich, savory broth. Finished with a creamy base, it’s easy to customize with your favorite toppings for a hearty meal.
Prep Time10 minutes
Cook Time5 hours
Total Time5 hours 10 minutes
Course: Lunch, Main Dishes, Soups & Stews
Cuisine: Mexican
Servings: 6
Calories: 235kcal
Author: Kelly Bloom
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Equipment

  • Crock Pot 6 qt Slow cooker

Ingredients

  • 4 oz Green Chilies canned, undrained
  • 2 Jalapenos cored, seeded, and chopped
  • 15 oz Tomatoes canned diced tomatoes
  • 1 small Onion diced
  • 5 cloves Garlic minced
  • 1 teaspoon Chili powder
  • 1 teaspoon Cumin ground
  • 1 teaspoon Salt more to taste
  • ½ teaspoon Black pepper more to taste
  • 6 cups Chicken broth
  • 1 lb Chicken boneless, skinless breasts or thighs
  • ½ cup Sour cream
  • 1½ cup Tortilla strips for garnish
  • Cilantro chopped for garnish, optional
  • ½ cup Cheddar cheese shredded
US Customary - Metric

Instructions

  • Add the green diced chilies, diced jalapenos, diced tomatoes, diced onion, garlic, spices, and broth to the slow cooker.
    4 oz Green Chilies, 2 Jalapenos, 15 oz Tomatoes, 1 small Onion, 5 cloves Garlic, 1 teaspoon Chili powder, 1 teaspoon Cumin, 1 teaspoon Salt, ½ teaspoon Black pepper, 6 cups Chicken broth
  • Place the chicken (defrosted or frozen) in the slow cooker on top of the previous ingredients.
    1 lb Chicken
  • Cover slow cooker with lid and set to HIGH for 5 hours, or LOW for 7 hours.
  • Shred the chicken with two forks, or transfer to a plate and shred, returning to the slow cooker.
  • Add the sour cream to the soup and mix it in well until blended, simmering for 30 minutes.
    ½ cup Sour cream
  • Serve with tortilla chips, shredded cheese, sliced avocado, and chopped fresh cilantro.
    1½ cup Tortilla strips, Cilantro, ½ cup Cheddar cheese

Notes

  • Layer flavor early: Adding spices at the beginning allows them to fully develop during cooking.
  • Don’t rush shredding: Chicken should be fully tender before shredding for the best texture.
  • Adjust thickness: Add broth at the end if the soup becomes too thick.
  • Add toppings last: Keeps textures fresh and prevents soggy tortilla strips.

Nutrition

Calories: 235kcal | Carbohydrates: 12g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 1452mg | Potassium: 610mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1008IU | Vitamin C: 20mg | Calcium: 125mg | Iron: 1mg
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