Slow Cooker Chicken Tortilla Soup with Lime and Cilantro

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 12 cups total)
• Prep Time: 15 minutes
• Cook Time: 6 hours on LOW (or 3 hours on HIGH)
• Total Time: 6 hours 20 minutes on LOW (or 3 hours 20 minutes on HIGH)

Quick Ingredients

• 1.5 lb boneless, skinless chicken breasts
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 (28 oz) can diced tomatoes (fire-roasted if possible), with juices
• 1 (4 oz) can diced green chiles, mild
• 1.5 cups corn kernels (frozen or canned, drained)
• 6 cups low-sodium chicken broth
• 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano
• 1.5 tsp kosher salt, 1/4 tsp black pepper, 1 bay leaf
• 2 limes (juice), 1/3 cup chopped cilantro
• 6 small corn tortillas + 1 tbsp oil (for strips)
• 1 ripe avocado, sliced (for topping)

Do This

• 1. Add onion, garlic, tomatoes, green chiles, corn, broth, spices, salt, pepper, and bay leaf to slow cooker; stir.
• 2. Nestle chicken in; cover and cook 6 hr on LOW or 3 hr on HIGH until chicken is tender.
• 3. Shred chicken with two forks; discard bay leaf and return chicken to cooker.
• 4. Stir in juice of 2 limes and 1/3 cup chopped cilantro; taste and adjust salt.
• 5. Bake tortilla strips: toss 6 tortillas (cut into strips) with 1 tbsp oil; bake at 375°F for 12–15 min, turning once.
• 6. Ladle soup into bowls; top with crunchy strips and avocado. Add extra cilantro and lime if you like.

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Why You’ll Love This Recipe

• Hands-off slow cooker comfort: prep in minutes, then let it simmer into rich, brothy goodness.
• Bright and balanced: lime and cilantro lift the chile-tomato base without making it heavy.
• Crunch factor: golden tortilla strips add texture that makes every bite fun.
• Flexible for families: mild heat by default, easy to dial up or down with toppings.

Grocery List

• Produce: 1 yellow onion, 3 garlic cloves, 2 limes, 1 bunch cilantro, 1 avocado
• Dairy (optional): Sour cream, Monterey Jack or queso fresco
• Pantry: 1.5 lb chicken breasts, 1 (28 oz) can diced tomatoes, 1 (4 oz) can diced green chiles, corn kernels, low-sodium chicken broth, corn tortillas, olive oil, chili powder, ground cumin, smoked paprika, dried oregano, bay leaf, kosher salt, black pepper

Full Ingredients

For the Soup

• 1.5 lb boneless, skinless chicken breasts
• 1 medium yellow onion, diced (about 1 cup)
• 3 garlic cloves, minced
• 1 (28 oz) can diced tomatoes, fire-roasted if possible, with juices
• 1 (4 oz) can diced green chiles, mild
• 1.5 cups corn kernels (frozen straight from the bag or canned and drained)
• 6 cups low-sodium chicken broth
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1.5 tsp kosher salt (plus more to taste)
• 1/4 tsp freshly ground black pepper
• 1 bay leaf

To Finish

• 2 limes, juiced (about 3–4 tbsp)
• 1/3 cup chopped fresh cilantro, plus extra for garnish

For the Crunchy Tortilla Strips

• 6 small (6-inch) corn tortillas, cut into 1/2-inch-wide strips
• 1 tbsp olive oil (or neutral oil)
• Pinch kosher salt

For Serving (Optional)

• 1 ripe avocado, sliced or diced
• Lime wedges
• Shredded Monterey Jack or crumbled queso fresco
• Sour cream
• Sliced jalapeño or radishes

Step-by-Step Instructions

Step 1: Prep the aromatics

Dice the onion and mince the garlic. Open the cans of tomatoes and green chiles. If using frozen corn, there’s no need to thaw. Cut the tortillas into 1/2-inch strips for later and set aside.

Step 2: Load the slow cooker

In a 5- to 7-quart slow cooker, add the onion, garlic, diced tomatoes with their juices, green chiles, corn, chicken broth, chili powder, cumin, smoked paprika, oregano, kosher salt, black pepper, and the bay leaf. Stir to combine. Nestle the chicken breasts into the liquid so they’re submerged.

Step 3: Cook until the chicken is pull-apart tender

Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken shreds easily with two forks and the broth is fragrant.

Step 4: Shred and brighten

Transfer the chicken to a cutting board and shred with two forks. Discard the bay leaf. Return the shredded chicken to the slow cooker. Stir in the lime juice and chopped cilantro. Taste and adjust seasoning with more salt or lime as needed.

Step 5: Make the crunchy tortilla strips

While the soup finishes, heat the oven to 375°F. Toss the tortilla strips with 1 tbsp oil and a pinch of salt on a baking sheet. Bake for 12–15 minutes, flipping once halfway, until crisp and golden brown. For an air fryer: 375°F for 6–8 minutes, shaking once. For pan-frying: shallow-fry in 1/4 inch hot oil at about 350°F for 2–3 minutes; drain on paper towels and salt lightly.

Step 6: Serve and garnish

Ladle the hot soup into bowls. Top generously with the crunchy tortilla strips and sliced avocado. Add extra cilantro, cheese, sour cream, jalapeño, or a squeeze of lime to taste. Serve immediately.

Pro Tips

• Prefer darker meat? Boneless, skinless chicken thighs stay extra juicy; use 1.75 lb and cook the same time.
• Want a touch thicker body? Whisk 1 tbsp masa harina into 2 tbsp broth and stir in at the end; simmer 5 minutes on HIGH.
• For deeper flavor, choose fire-roasted tomatoes and add 1 tsp minced chipotle in adobo.
• Salt smartly: start with 1.5 tsp if using low-sodium broth; if using regular broth, start with 1 tsp and adjust at the end.
• Make strips ahead: they stay crisp in an airtight container for up to 3 days.

Variations

• Creamy Tortilla Soup: Stir in 3 oz softened cream cheese and 1/2 cup heavy cream after shredding the chicken; heat until smooth.
• Veggie & Bean: Swap chicken for 2 cans (15 oz each) black beans, drained and rinsed; use vegetable broth. Cook 3–4 hours on LOW.
• Roasted Corn & Poblanos: Char 2 poblano peppers under the broiler, peel and dice; add with corn for smoky depth.

Storage & Make-Ahead

Refrigerate soup (without tortilla strips) in airtight containers for up to 4 days. Freeze up to 3 months; thaw overnight in the fridge. Reheat gently on the stovetop or in the microwave until steaming hot (165°F). Store tortilla strips at room temperature in an airtight container for up to 3 days and add at serving so they stay crisp. If making ahead for a crowd, cook and shred the chicken a day early; reheat the soup in the slow cooker on LOW for 1–2 hours, then finish with lime and cilantro just before serving.

Nutrition (per serving)

Approximate values for 1 of 6 servings (with avocado and baked tortilla strips): 380 calories; 28 g protein; 29 g carbohydrates; 15 g fat; 6 g fiber; 850 mg sodium. Values will vary with toppings and broth brand.