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This dump-and-go dinner is a family favorite and can easily be doubled to serve a crowd! Just dump the ingredients in after breakfast and your dinner will be ready when you are.

A from-scratch dinner that can be made ahead of time and only takes 5 minutes? Yes, please! This Slow Cooker Chicken Tortilla Soup is a family favorite and is sure to be enjoyed by even your pickiest eaters.

The best part? All of the ingredients are common pantry and freezer ingredients! You can also use frozen chicken, which means you can whip up this dinner with zero prep needed.

I also love to make this meal when we have company. Doubled, it can serve a crowd. I have even had two slow cookers of this going (both with double the ingredients) to serve dinner for a large gathering. This took all of the stress of meal prep out of hosting a large number of people. Dumping all of the ingredients in probably took a total of 15 minutes. Then, I just made sure to have a variety of toppings ready to go.

You could even get a little creative and make a fancy “Chicken Tortilla Soup bar” with festive bowls and decor.

Ingredients Needed:

  • 3 boneless skinless chicken breasts (frozen is fine!)
  • 1 quart chicken broth
  • 1 cup water
  • 15 oz. canned black beans
  • 14 oz. corn (canned or frozen is fine)
  • 16 oz. salsa (the heat of your salsa will determine the heat of your soup)
  • 1 medium onion, diced
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. paprika

Topping I love to include: Fritos or tortilla chips; sour cream; cheddar cheese; and avocado.

How to Make The Best Slow Cooker Chicken Tortilla Soup

In a slow cooker, Instant Pot, or roaster pan add all of the ingredients, except for the toppings.

Stir to combine well. Mostly, you want to make sure your seasonings are dispersed nicely.

Cover and cook on the “high” setting of your slow cooker for 6 hours.

If you are using an Instant Pot, you will need to find the equivalent setting. If you are using a roaster pan you will turn the temperature to 300 degrees F and add an additional quart of broth, due to the fact that it will evaporate more water.

When it is done cooking, shred the chicken using two forks. Stir, and keep on the “keep warm” setting until you are ready to eat.

Serve with your family’s favorite toppings, and enjoy!

What should I serve with Chicken Tortilla Soup?

This soup works really well as a stand-alone meal, especially if you provide lots of topping options. Some ideas of what to serve alongside it are fruit, such as apple slices and grapes, and bread. Homemade cornbread would be an excellent choice, or this Irish Soda Bread would go well with it too.

The Best Slow Cooker Chicken Tortilla Soup

The Best Slow Cooker Chicken Tortilla Soup

Yield: Serves 8
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes

Dump and go dinner that is completely from scratch. This Slow Cooker Chicken Tortilla Soup is a family favorite!


  • 3 boneless skinless chicken breasts
  • 1 quart chicken broth
  • 1 cup water
  • 15. oz canned black beans
  • 14. oz. corn (canned or frozen)
  • 16. oz. salsa
  • 1 medium onion, diced
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. paprika
  • Toppings (Fritos, sour cream, cheese)


  1. Place the chicken in your slow cooker and top with all of the remaining ingrdients, except the toppings.
  2. Stir to combine well.
  3. Cover and cook on high for 6 hours.
  4. Shred chicken and stir.
  5. Serve with desired toppings. Sour cream will make it deliciously creamy!

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    1. Yes! Add all of the ingredients, stir, and then cook on high pressure for 16 minutes. Then do a 10 min. natural release, followed by opening the vent to manually release the rest of the pressure. Shred the chicken and enjoy!

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