Chicken tortilla soup is warm and comforting—and now it’s easier than ever to make. This slow-cooker chicken tortilla soup recipe is the ultimate set-it-and-forget-it meal. It simmers away in the background until the chicken is tender enough to shred with a fork.

Like other Mexican-inspired soups, slow-cooker chicken tortilla soup is packed with spices and savory ingredients like fire-roasted tomatoes, black beans and corn. Topped off with crispy tortilla chips, a dollop of sour cream and a squeeze of lime, this homemade version might just make your weekly menu rotation.

Ingredients for Slow-Cooker Chicken Tortilla Soup

• Boneless skinless chicken breasts: Chicken breasts are our go-to choice for slow-cooker chicken tortilla soup. The meat stays juicy in the slow cooker’s gentle heat and is easy to shred once cooked.
• Chicken broth: Use homemade chicken broth, or pick up one of our Test Kitchen’s favorite chicken broth brands.
• Black beans: These beans have a rich, earthy flavor, and they hold their shape well when cooked. We drain and rinse the black beans to remove excess sodium.
• Fire-roasted diced tomatoes: Any diced tomato will work in this soup, but fire-roasted tomatoes add an extra dimension. They’ve been charred over an open flame, and they deepen the soup’s flavor with a subtle smokiness.
• Frozen corn: We use frozen corn for ease, but you can easily substitute fresh or canned corn.
• Spices: Chili powder, ground cumin, paprika, salt and pepper create a slightly spicy, smoky blend for this soup. We stir in minced cilantro just before serving to give the dish a fresh, herbaceous finish. (Don’t worry; you can substitute parsley if cilantro tastes like soap to you.)
• Soup toppings: Crushed tortilla chips are an essential component of tortilla soup! Top each bowl with chips and other fresh garnishes, like chopped avocado, sliced jalapenos and lime wedges.

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