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Best Easy Kid-Approved Crockpot Chicken Tortilla Soup

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This set-it-and-forget-it slow cooker chicken tortilla soup is packed with tender chicken, fire-roasted tomatoes, and warm spices, all topped with crispy homemade tortilla strips. It’s a budget-friendly, kid-approved meal that makes dinner a breeze.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2–3 large breasts)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 (4-ounce) can diced green chiles (mild)
  • 4 cups low-sodium chicken broth
  • 1 cup frozen corn kernels
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6–8 small corn tortillas
  • 1 tablespoon olive oil (for tortilla strips)
  • Salt to taste (for tortilla strips)
  • Optional toppings: shredded cheddar cheese, sour cream or plain Greek yogurt, diced avocado, fresh cilantro, lime wedges

Instructions

  1. Pat the chicken breasts dry with paper towels. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove and set aside.
  2. Reduce heat to medium. Add diced onion to the same skillet and cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Pour about 1/2 cup of the chicken broth into the skillet to deglaze, scraping up any browned bits. Pour this mixture into the slow cooker.
  4. Place the seared chicken breasts into the slow cooker. Add the fire-roasted tomatoes (with juices), diced green chiles, remaining 3.5 cups chicken broth, frozen corn, cumin, chili powder, smoked paprika, salt, and pepper. Stir gently.
  5. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is fork-tender.
  6. Carefully remove the chicken from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker and stir.
  7. Preheat oven to 375°F (190°C). Cut corn tortillas into thin strips (about 1/4-inch wide). Spread on a baking sheet, drizzle with 1 tablespoon olive oil, toss to coat, and sprinkle with salt. Bake for 10-12 minutes, stirring halfway, until golden and crispy.
  8. Taste the soup and adjust seasoning if needed (add more salt, cumin, or a squeeze of lime).
  9. Ladle soup into bowls and top with crispy tortilla strips and desired toppings.

Notes

Don’t skip searing the chicken—it adds deep flavor. For a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 30 minutes. Always add tortilla strips fresh on top of each bowl, not into the slow cooker. Leftovers keep in the fridge for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: chicken tortilla soup, crockpot, slow cooker, kid-friendly, easy, weeknight dinner, Mexican soup

Find it online: https://rowanrecipes.com/best-easy-kid-approved-crockpot-chicken-tortilla-soup/