It’s an odd time to make soup, but I’m sure, at the very least, that some people are dealing with crazy winter blizzards in January. Additionally, it’s a great soup to make. Slow Cooker Chicken Tortilla Soup is a clear soup, allowing it to be light enough to enjoy in the warmer months. Sprinkle some lime on the top, then serve it with a cold margarita, and you’ll forget whether the weather is good or bad. Promise.


True to Budget Bytes style, I used just one chicken breast for the entire soup. Tthe soup has so much more that you will not think you’re missing anything. After the chicken is shredded and then incorporated back into the soup, it resembles a large amount of meat. I can assure you that it will contain more meat than the soup you’d find in cans. However, if you have the money, double the chicken if you like that preferred style (no other changes are needed).


The Slow Cooker Tortilla soup broth tastes deliciously sweet and spicy (although it’s a variable). It’s also surprisingly light. The tortilla strips that have been toasted make it worth it, so don’t miss those! The toasty flavor of corn makes the soup more flavorful and adds a unique flavor. A squeeze of lime juice makes this soup go a whole new step!

Toppings are always fun, and I’ve included a few of my favorite toppings in the price below; however, the tortilla strips and soup by themselves are solid! Make adjustments according to your preferences and your budget.


After you’ve cooked the soup, be sure to break it up into separate portions before refrigerating. This will allow it to cool quicker in the refrigerator, which can extend the life of your soup. It is possible to store the soup made of chicken tortillas inside the fridge for around four to five days or store it in the freezer for more extended storage (about three months). Be sure to keep your toppings fresh after reheating.



One yellow onion ($0.32)

Two cloves of garlic ($0.16)

3/4 lb. skinless, boneless chicken breast ($2.09)

1/2 Tbsp chili powder * ($0.15)

1/2 teaspoon ground cumin ($0.05)

1/2 tsp smoked paprika ($0.05)

1/4 tsp cayenne pepper (optional) ($0.02)

Freshly cracked black pepper ($0.03)

1 15oz. can of fire-roasted tomatoes ($1.00)

1 10oz. container cut tomatoes and green chilies ($0.49)

1 15oz. Can black beans ($0.59)

1.25 cups Corn kernels frozen ($0.38)

6 cups chicken broth** ($0.78)

Tortilla Crisps

Eight 6-inch corn tortillas ($0.75)

One tablespoon cooking oil ($0.02)

pinch salt ($0.02)

Optional Toppings

One avocado ($1.50)

1/4 bunch cilantro ($0.22)

6 Tbsp sour cream ($0.48)

One lime ($0.69)


Chop the onion in half and mince the garlic. Add the garlic, onion, chicken breasts, chili powder, cumin, smoked, cayenne, paprika, freshly cracked pepper (about ten cranks from the mill) as well as the fire-roasted tomatoes (with juices), diced tomatoes, chilies (with juices) as well as (drained), black beans (drained) and corn and chicken broth into the slow cooker.

Give everything a quick stir, then place the slow cooker’s lid and cook at high for 4 hours or on low for 8 hours.

After cooking at high for four hours or on low for 8 hours, carefully remove the chicken breast, shred it using a fork, and add it back into the soup.

To make tortilla crisps, heat the oven to 400oF. Place the tortillas on a plate, then cut into strips of about 1/4-inch wide and between 2 and 3 inches long. Put the tortillas in bowls, dry, drizzle with cooking oil, and sprinkle with a pinch of salt. Toss them gently until they’re completely covered in oil.

Spread the oil-coated tortilla strips onto the baking sheets in an even layer with as little overlap as possible. Bake them in the oven for about 10 to 15 minutes, stirring every five minutes or until golden brown and crisp. The cooking time will vary based on the size of the strips and how packed they are on the baking sheet; therefore, be attentive and adjust the cooking time if needed.

For serving, pour it into bowls, then top with a few tortilla crisps, chopped cilantro, a couple of slices of avocado, and a scoop of sour cream. Add a wedge of lime to serve just before eating.