Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb boneless, skinless chicken thighs
- 1 1/2 lb Roma tomatoes (about 8–10), halved
- 1 large yellow onion, cut into 1-inch wedges
- 4 cloves garlic, peeled
- 1 tbsp olive oil
- 1 1/2 tsp kosher salt, plus more to taste
- 1 tsp ground cumin
- 2 tsp chili powder
- 1/2 tsp smoked paprika
- 1 (4 oz) can diced green chiles
- 1–2 chipotle peppers in adobo, finely chopped (optional, for smoky heat)
- 6 cups low-sodium chicken broth
- 1 tbsp fresh lime juice, plus lime wedges for serving
- 8 corn tortillas, cut into thin strips
- 1 tbsp neutral oil (avocado or canola) for tortilla strips
- 1 large avocado, diced
- 1/2 cup chopped fresh cilantro
Do This
- 1) Broil tomatoes, onion, and garlic with olive oil and salt for 12–15 minutes until blistered.
- 2) Blend roasted veggies into a rough puree; add to slow cooker with broth, spices, green chiles, and chicken.
- 3) Cook on LOW 6 hours or HIGH 3–4 hours, until chicken shreds easily.
- 4) Shred chicken, return it to the slow cooker, and stir in lime juice; adjust salt.
- 5) Bake tortilla strips at 375°F for 10–12 minutes until crisp.
- 6) Ladle soup into bowls and top with tortilla strips, avocado, cilantro, and lime.
Why You’ll Love This Recipe
- Big flavor with minimal effort: Roasted tomatoes and onions add deep, slightly smoky sweetness without complicated steps.
- Slow cooker-friendly: Let it simmer hands-off while the chicken turns perfectly shred-worthy.
- Customizable heat and toppings: Keep it mild or add chipotle, then build your bowl with crunchy tortilla strips and creamy avocado.
- Great leftovers: The flavors get even better overnight.
Grocery List
- Produce: Roma tomatoes, yellow onion, garlic, limes, avocado, cilantro
- Dairy: (Optional) sour cream or Mexican crema, (optional) queso fresco or shredded Monterey Jack
- Pantry: olive oil, neutral oil (avocado/canola), corn tortillas, low-sodium chicken broth, diced green chiles (canned), chipotles in adobo (optional), kosher salt, cumin, chili powder, smoked paprika, black pepper
Full Ingredients
Roasted Tomato Base
- 1 1/2 lb Roma tomatoes (about 8–10), halved lengthwise
- 1 large yellow onion, cut into 1-inch wedges
- 4 cloves garlic, peeled
- 1 tbsp olive oil
- 1 tsp kosher salt (from the total)
Soup (Slow Cooker)
- 1 1/2 lb boneless, skinless chicken thighs (or chicken breasts)
- 6 cups low-sodium chicken broth
- 1 (4 oz) can diced green chiles
- 1–2 chipotle peppers in adobo, finely chopped, plus 1 tsp adobo sauce (optional, for smoky heat)
- 1 tsp ground cumin
- 2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp freshly ground black pepper
- 1/2 tsp kosher salt (remaining), plus more to taste
- 1 tbsp fresh lime juice (about 1/2 lime), added at the end
Crunchy Tortilla Strips
- 8 corn tortillas
- 1 tbsp neutral oil (avocado or canola)
- 1/4 tsp kosher salt
Toppings (Choose Your Favorites)
- 1 large avocado, diced
- 1/2 cup chopped fresh cilantro
- 1–2 limes, cut into wedges
- (Optional) 1/2 cup crumbled queso fresco or shredded Monterey Jack
- (Optional) 1/2 cup sour cream or Mexican crema
- (Optional) thinly sliced jalapeño
Step-by-Step Instructions
Step 1: Broil the tomatoes, onion, and garlic
Set an oven rack about 6 inches from the broiler. Preheat the broiler to HIGH (most ovens are about 500°F on broil). Line a rimmed sheet pan with foil for easier cleanup.
Add the halved tomatoes, onion wedges, and peeled garlic to the pan. Drizzle with 1 tbsp olive oil and sprinkle with 1 tsp kosher salt. Toss to coat, then arrange the tomatoes cut-side up as much as possible.
Broil for 12–15 minutes, rotating the pan halfway through, until the tomatoes are blistered and lightly charred in spots and the onions are browned at the edges.
Step 2: Blend the roasted vegetables into a rustic puree
Carefully transfer the hot roasted tomatoes, onions, and garlic (including any juices on the pan) to a blender. Blend until mostly smooth but still a little textured, 10–20 seconds. (You want “sippable salsa” consistency, not perfectly silky.)
If you don’t have a blender, you can chop everything finely and mash it well with a fork; the soup will be chunkier but still delicious.
Step 3: Load the slow cooker
Pour the roasted tomato puree into a 6-quart slow cooker. Add the chicken, 6 cups broth, 1 can diced green chiles, and (if using) the chopped chipotle pepper(s) plus 1 tsp adobo sauce.
Stir in 1 tsp cumin, 2 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp black pepper, and the remaining 1/2 tsp kosher salt.
Step 4: Slow-cook until the chicken shreds easily
Cover and cook until the chicken is very tender:
- LOW: 6 hours
- HIGH: 3–4 hours
The chicken is ready when you can pull it apart easily with a fork and the soup tastes fully developed.
Step 5: Shred the chicken and finish the soup
Transfer the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the slow cooker and stir well.
Stir in 1 tbsp fresh lime juice. Taste and adjust seasoning, adding more salt (typically 1/4–1/2 tsp additional) if needed. Keep the soup on WARM while you make the tortilla strips.
Step 6: Bake crunchy tortilla strips
Preheat the oven to 375°F. Stack the tortillas and slice into thin strips (about 1/4 inch wide).
Toss tortilla strips with 1 tbsp neutral oil and 1/4 tsp kosher salt. Spread in an even layer on a rimmed sheet pan.
Bake for 10–12 minutes, tossing once halfway through, until crisp and lightly golden. (They’ll continue to crisp as they cool for a few minutes.)
Step 7: Serve and top generously
Ladle the hot soup into bowls. Pile on crunchy tortilla strips, diced avocado, chopped cilantro, and a generous squeeze of lime.
If you like, add queso fresco or Monterey Jack and a dollop of sour cream or crema for a richer finish.
Pro Tips
- For deeper roasted flavor: Let the tomatoes get a few charred spots under the broiler. Those dark blisters add a subtle smokiness that makes the whole soup taste slow-simmered.
- Control the heat: For mild soup, skip chipotle and use only the diced green chiles. For medium, use 1 chipotle. For spicy, use 2 chipotles plus an extra 1 tsp adobo sauce.
- Keep toppings crisp: Store tortilla strips in an airtight container at room temperature and add them right before eating.
- Don’t over-blend: A slightly chunky roasted tomato base gives the soup a more “homemade” body and texture.
- Salt at the end: Broths vary a lot; final seasoning after shredding gives you the best control.
Variations
- Creamy chicken tortilla soup: Stir in 1/2 cup Mexican crema or heavy cream at the end (after the lime), and warm for 5 minutes on LOW.
- Add beans and corn: Add 1 (15 oz) can black beans (drained and rinsed) and 1 cup frozen corn during the last 30 minutes of cooking.
- Shortcut roasted flavor: Substitute 1 (28 oz) can fire-roasted crushed tomatoes for the fresh roasted tomatoes and skip the broiling step (still tasty, just a little less fresh-charred).
Storage & Make-Ahead
Cool soup to room temperature (no longer than 2 hours out), then refrigerate in airtight containers for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot, or microwave in 1–2 minute bursts, stirring between.
For freezing, freeze soup (without tortilla strips and avocado) for up to 3 months. Thaw overnight in the refrigerator, then reheat. Tortilla strips can be made up to 2 days ahead and kept in an airtight container at room temperature.
Nutrition (per serving)
Approximate per serving (1/6 of soup plus tortilla strips, without optional cheese/crema): 390 calories, 32 g protein, 18 g fat, 28 g carbohydrates, 6 g fiber, 820 mg sodium. Values vary by broth brand and topping amounts.
