Spicy Slow Cooker Tortilla Soup

This smoky, spicy soup is so easy to make. Your family will ask for it again and again.

Serves: 8Hands-on: 15 minutesTotal: 7 hoursDifficulty: Easy

Serves: 8


  • 4 corn tortillas (6"), cut into ¼" strips
  • ½ tsp. canola oil
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. smoked paprika
  • ⅛ tsp. salt
  • 1 can (28 oz.) crushed tomatoes
  • 1 can (14 oz.) fire-roasted diced tomatoes
  • 3 cups gluten-free chicken broth
  • 2 cloves garlic, minced
  • 1 medium onion, peeled and diced
  • 1 can (4 oz.) diced green chilies, drained
  • 2 habanero peppers, seeded and diced
  • 1 cup fresh corn kernels
  • 2 cups cubed cooked boneless chicken breast
Please try again later.


  • Heat oil in a shallow skillet. Add the tortilla strips and cook, turning once, until they are crisp and golden. Drain on paper towel–lined plates. Blot dry and set aside.
  • Place cumin, chili powder, paprika, salt, tomatoes, broth, garlic, onion, chilies, and peppers in a 4–6-quart slow cooker. Cover and cook on low for 6 hours.
  • Add the corn and cooked chicken. Cover and cook for an additional 45 minutes. Divide tortilla strips evenly among the bowls of soup before serving.