Family Recipe Book

Slow-Cooker Chicken Tortilla Soup With All the Fixings Recip

6 servings


4 hours 30 minutes

total time


2 tablespoons extra-virgin olive oil

1 1/2 pounds boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper

1 large yellow or white onion, finely chopped (about 1 1/2 cups)

1 large jalapeño, finely chopped (about 1/3 cup)

3 medium cloves garlic, minced (about 1 tablespoon)

1 1/2 teaspoons ancho chili powder

1 1/2 teaspoons ground cumin

1 teaspoon unsweetened cocoa powder

1 cup lager-style beer

2 bay leaves

3 sprigs fresh thyme

1 chipotle chile en adobo, minced

1 (14.5-ounce) can diced tomatoes, preferably fire-roasted

1 tablespoon tomato paste

2 teaspoons apple cider vinegar

1 (4-ounce) can diced green chilies

6 cups homemade or store-bought low-sodium chicken stock

To Serve:

1 avocado, diced

1 medium red onion, diced

Sour cream

Chopped fresh cilantro leaves and fine stems

Shredded cheddar cheese

Crushed tortilla chips or fried fresh corn tortillas cut into strips

2 limes, cut into wedges

Hot sauce


Heat oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper. When oil is shimmering, brown chicken on all sides, about 8 minutes total. Transfer chicken to the bowl of a slow cooker.

Reduce the heat to medium. Add onion and jalapeño to the same pan and cook, stirring often and scraping up browned bits from the bottom of the pan until they start to soften, about 6 minutes. Add garlic and continue cooking until fragrant, about 1 minute more. Add chile powder, cumin, and cocoa powder and cook until fragrant, about 30 seconds. Add beer, raise heat to medium-high and bring to a boil.

Transfer to the slow cooker along with the bay leaves, thyme, chipotle pepper, tomatoes, tomato paste, vinegar, green chiles, and chicken stock. Season with salt and pepper. Cook on low setting or until chicken is cooked through and fall-apart tender, at least 4 hours.

Discard bay leaves and thyme sprigs. Shred chicken using two forks. Taste and adjust seasonings, if needed.

Ladle soup into bowls and garnish with avocado, onion, cilantro, cheddar and a sprinkle of tortilla chips. Pass limes and hot sauce at the table.


Love, love, love this soup!


Serving Size

Serves 6


306 kcal

Total Fat

17 g

Saturated Fat

5 g

Unsaturated Fat

0 g

Trans Fat



26 mg


1265 mg

Total Carbohydrate

28 g

Dietary Fiber

6 g

Total Sugars

11 g


11 g

6 servings


4 hours 30 minutes

total time
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