Easy Slow Cooker Tortilla Soup

Prep Time 00:10 Cook Time 04:00 Total Time 4:10 Serves 6-8



    For the Soup

    • 3 pounds boneless, skinless chicken breast or thighs
    • 1.5 cups salsa
    • 2 quarts chicken broth
    • 1/2 cup lime juice
    • 2 teaspoons salt, to taste
    • 1/2 teaspoon black pepper
    • 2 tablespoons chili powder
    • 1 teaspoon cumin

    For the Garnish

    • 2 Siete Foods tortillas
    • 3 tablespoons butter, ghee, or avocado oil
    • 1 avocado, diced
    • 1 fresh jalapeno, thinly sliced
    • Cilantro, roughly chopped
    • Sour cream, if desired
    • Shredded cheese, if desired


    1. Cook the soup base: 
      • For the Slow Cooker: combine all soup ingredients in the slow cooker. Cook on high for 4 hours. 
      • For the Instant Pot: combine all soup ingredients in the Instant Pot. Cook on high pressure for 30 minutes. 
      • For the Stovetop: combine all soup ingredients in a heavy-bottomed pot. Cook over medium/high heat for 45 minutes, or until the chicken easily shreds with a fork. 
    2. After the soup is finished cooking, remove the chicken and transfer it to a large bowl. Shred the chicken with two forks or with the paddle attachment of a stand mixer. Place the shredded chicken back into the soup. Taste soup for seasoning and add additional salt, if desired.
    3. Cut the tortillas into thin strips and heat the butter in a small pan over medium-high heat. Once butter is bubbling, add the tortilla strips. Cook 3-5 minutes, stirring frequently, until crisp. 
    4. Spoon soup into bowls and top with tortilla strips and other desired garnishes. 


    Recipe Notes


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