Here in Chicago we are having what seems like a never-ending winter, never-ending people!!! Every day the forecast shows icy cold temps, wind chills that freeze your face, and yes, even snow! It’s like my worst nightmare…and I live here by choice, gah! When the weather is so cold your eyes water the minute you walk outside from the cold air you have no choice, really, but to make soup. And what is my go to soup these days? None other than this amazeballs Slow Cooker Chicken Tortilla Soup!! And it’s even Paleo and Whole 30 friendly (I like to eat it with plantain chips instead of tortilla strips…YUM!)
I will tell you right off the bat that this soup is spicy! Juuuust the way I like it! But if you are not into spicy-make-your-nose-drip kinda heat you can just go easy on the peppers…the jalepeno in particular!
I hope you enjoy this soup, it has been in regular weekly rotation at our house since the beginning of the year!!!
- 1-2 lb of chicken breasts (frozen or fresh)
- 2 Tbsp cumin
- 1 Tbsp garlic powder
- 1 Tbsp cayenne pepper
- 1 tsp chili powder
- 1 yellow onion, diced
- 3 cloves garlic, diced
- 1 red bell pepper, diced
- 1 jalepeno pepper, de-seeded and finely diced
- 1 (14 oz) can diced tomatoes with green chiles
- 1 (32 oz) container of chicken stock (no sugar added to make Whole 30 approved)
- salt and pepper
- 1/4 cup lime juice
- tortilla strips (or plaintain chips to make Whole 30 approved)
- Place chicken breasts in the base of the slow cooker with cumin, garlic powder, cayenne pepper, and chili powder and place lid on top. Cook on high 3-4 hours.
- After about 2 hours, take chicken breasts out and shred. Return to the slow cooker.
- Add in onion, garlic, red bell pepper, jalepeno pepper, diced tomatoes, and chicken stock.
- minutes before serving add in 1/4 cup of lime juice and salt and pepper to taste.
- Garnish with sliced avocados and plantain chips!
Lots of fresh veggies involved with this Chicken Tortilla Soup!
And you cannot forget the spices…lots o’spices!
And I love this Organic Chicken Stock from Costco…nothing but simple, good ingredients! And you know I love my Red Gold tomatoes! 
After cooking and shredding the chicken, adding in the veggies and chicken stock, and with about 4 hours on high in the slow cooker you will finally get to indulge in this spicy and oh-so-good Chicken Tortilla Soup! Bring on the heat, baby! 
Thank you so much for stopping by today!
Love,
Maggie
Looks delicious! I want to be sure I’m reading the instructions correctly, though. Is it 2 hours with just the breasts and spices, then shred the breast and add the broth, onions, tomato, etc. and cook for another 1-2 hours? Or do the broth, onions, tomato, etc. only get added after the chicken’s been in there for 3-4 hours? Thanks in advance for clarifying!
Yes, after 2 hours take out the chicken and shred it. Then add everything else in and cook another 2 hours for a total of 4 hours of cooking!! Hope you love it!
Tried this one out and LOVED it! The garnishments really brought this all together. We were not concerned w/ the paleo/30 day restrictions, so we also added a dollop of sour cream and shredded cheese!! Kids loved it too, which was an added benefit! 🙂
Love your recipe, it sounds delicious! However, I am a diabetix and have to watch my carbohydrate count. Is there anyway you could give a serving size (say 1 cup) and the approximate carbs for it? Thanks!
Hi Kaylee Ann! Unfortunately I do not have that information but I think you could probably enter the recipe into a carb counter site via google and might be able to retrieve that information!
Finally! I’ve been looking for a good tortilla soup recipe and this one is a winner! Thank you.
First time cooking this and the flavor is there but all of the veg. are still to hard. It has been cooking for 6 hrs now. The liquid is not thick at all. Please help. Should I take veg out and just put in my blender?
By the 6 hour mark your veggies should be soft. Are you lifting the lid to check? Do no lift the lid from your crockpot during cooking ever!!! You dissipate the heat and everything will take longer! Also, the liquid in this soup is broth-like not thick.
Making this right now.. Do you drain the tomatoes?
nope!
Your cook time through me off! It says 4 minutes, but from the instructions it should be 4 hours.
LOL! All fixed now!
Love it! We are on day 6 of our first whole30 and have all been sick most of the week. I have it cooking in the crock pot right now! It looks great and there’s nothing like a good soup when you’re sick. Thanks!
Good for you!! Whole 30 is such a great program! And doing it sick shows commitment! I hope you love this soup recipe and it gets you through the yuckies!!
How long can you have this in the fridge and I’m guessing you can freeze it as well? Excited to try it!
I would guess a few days, like any leftover! We never have it around longer than a day so I can’t say for sure!
I know this is silly, but how much does this make? Like maybe how many cups? I’m counting calories (just for a little while) to track how much I’m eating and I want an idea for how much a serving should be. Thank you! Btw, I’ve already had some and it’s so good! Crazy spicy for me, but I add a little coconut milk and avocado to cool it down lol
Can I make this in my dutch oven?
yes!