Slow Cooker Chick-Fil-A Tortilla Soup

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I first tried this Slow Cooker Chick-Fil-A–style Tortilla Soup on a rainy weeknight and it instantly became one of those meals I reach for whenever I want cozy, low-effort dinner that still feels special. It’s a creamy, slightly smoky chicken tortilla soup made in the slow cooker with pantry staples — perfect for busy evenings, make-ahead dinners, or feeding a hungry family. If you’re short on time but want maximum flavor, this recipe is a great weeknight solution and sits nicely alongside other slow-cooker comfort recipes like this slow cooker version I use when I double the batch for leftovers.

Why you’ll love this dish

This soup checks a lot of boxes: it’s hands-off (the slow cooker does the work), budget-friendly (canned beans and corn stretch the protein), kid-friendly (mildly spiced unless you turn up the heat), and crowd-pleasing (creamy finish and crunchy tortilla strips). It’s also very forgiving — swap beans, add more veggies, or cut the dairy for a lighter result.

“A weeknight lifesaver — creamy, tangy, and full of warm, smoky flavor. My family asks for this on rotation.” — a dish that’s become a home staple

Step-by-step overview

Before you dive in, here’s what to expect: layer the raw chicken and vegetables in the slow cooker, add spices, tomatoes with chiles, and broth, then stir in the beans and corns. Cook low and slow for tender, shreddable chicken. After shredding the chicken in the cooker, finish with heavy cream, sour cream, and lime for that signature silky tang. Top with crunchy tortilla strips just before serving. Total hands-on time is about 15 minutes; cook time is 4–6 hours depending on heat setting.

What you’ll need

• 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 tablespoon minced garlic (or 3 cloves fresh, minced)
• 2 teaspoons salt
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/8 teaspoon cayenne pepper (optional; increase for more heat)
• 1/2 teaspoon sugar (balances acidity)
• 1 teaspoon dried oregano
• 10 ounces canned tomatoes with green chiles (Rotel-style)
• 4 cups chicken broth (low-sodium recommended)
• 2 (15-ounce) cans navy beans, drained and rinsed (or white beans)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can yellow corn, drained and rinsed (or frozen corn)
• 1 (15-ounce) can creamed corn
• 1/2 cup heavy cream
• 1/4 cup sour cream
• Juice of 1 lime
• Tortilla strips or crushed tortilla chips for topping

Substitutions/notes: Use cooked rotisserie chicken (shredded) to shorten the cook time; swap cannellini for navy beans; use Greek yogurt in place of sour cream for tang with fewer calories. For dairy-free, omit heavy cream and sour cream and finish with a splash of coconut milk and extra lime.

Step-by-step instructions

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1. Place the chicken breasts into the bottom of the slow cooker in a single layer.
2. Scatter the diced onion, red bell pepper, and minced garlic over the chicken.
3. Sprinkle salt, chili powder, ground cumin, paprika, cayenne, sugar, and oregano evenly over everything.
4. Pour the canned tomatoes with green chiles and the chicken broth into the cooker. Give a gentle stir to distribute spices.
5. Add the navy beans, black beans, drained yellow corn, and creamed corn; fold them in so they’re submerged.
6. Cover and cook on LOW for 6 hours or on HIGH for 4 hours, until the chicken is tender and shreds easily.
7. Remove the chicken to a cutting board or plate, shred it with two forks, and return the shredded chicken to the soup.
8. Right before serving, stir in the heavy cream, sour cream, and lime juice for a creamy, bright finish. Taste and adjust salt or lime as needed.
9. Ladle into bowls and top with crunchy tortilla strips or chips. Serve warm.

Best ways to enjoy it

Serve this soup in wide bowls and top with fresh garnishes: chopped cilantro, sliced avocado, shredded cheddar, a dollop of additional sour cream, or pickled jalapeños. For a heartier meal, pair it with simple sides like warm cornbread, a green salad, or a grilled cheese. If you like hearty slow-cooked soups, you might also enjoy this homemade slow cooker beef barley soup as a complementary weeknight option.

Storage and reheating tips

• Refrigerate: Cool soup to room temperature and store in an airtight container within two hours. Keeps 3–4 days in the fridge.
• Freeze: Portion into freezer-safe containers or bags and freeze up to 3 months. Leave a little headspace; thaw overnight in the fridge before reheating.
• Reheat gently on the stovetop over medium-low, stirring frequently to prevent separation. If the cream has separated after refrigeration, whisk a little fresh cream or milk into the pot while reheating to bring back a smooth texture.
• Food safety: Reheat leftovers to 165°F (74°C) before serving.

Pro chef tips

• Brown the onions and bell pepper in a skillet for 3–4 minutes before adding to the slow cooker if you want deeper caramelized flavor.
• Use low-sodium broth so you can control the salt level; canned ingredients often add extra sodium.
• If the soup is too thin after shredding the chicken, simmer uncovered for 15–20 minutes to reduce, or mash a few beans against the side of the pot to thicken naturally.
• For time-saving, use pre-shredded rotisserie chicken and add it in the last hour of cooking.
• If you enjoy experimenting, try adding a chipotle in adobo (minced) for smoky heat—just one will change the profile significantly. You can also find inspiration in other slow cooker favorites like this another slow cooker favorite that uses similar layering techniques.

Creative twists

• Vegetarian: Omit the chicken and add extra beans, fire-roasted tomatoes, and diced sweet potatoes for body.
• Spicy version: Increase cayenne to 1/4–1/2 teaspoon and add chopped pickled jalapeños at the end.
• Lighter option: Replace heavy cream and sour cream with plain Greek yogurt stirred in off the heat.
• Instant Pot stovetop switch: Use the sauté function for veg, then pressure cook on high for 8–10 minutes with natural release.
• Southwestern boost: Add a tablespoon of smoked paprika and a teaspoon of ancho chili powder for a deeper, smoky flavor.

Your questions answered

Q: How long does this take from start to finish?
A: Hands-on prep is about 10–15 minutes. Cook time is 4 hours on HIGH or 6 hours on LOW, so plan accordingly for a total of roughly 4–6 hours including resting/shredding.

Q: Can I use frozen chicken breasts?
A: Yes, but add 30–60 minutes to the cook time and ensure the internal temperature reaches 165°F. For best texture, thaw first when possible.

Q: Will the sour cream curdle if I add it to hot soup?
A: To avoid curdling, temper the sour cream by stirring a small amount of hot soup into the sour cream in a separate bowl, then stir that mixture back into the pot off the heat. Finishing with a little heavy cream also stabilizes the texture.

Q: Can I make this dairy-free?
A: Yes — skip heavy cream and sour cream and finish with full-fat coconut milk plus extra lime for brightness, or use a dairy-free creamer.

Q: How can I thicken the soup without cream?
A: Mash some of the beans in the pot or simmer uncovered to reduce. A small slurry of cornstarch and cold water works too: 1 tablespoon cornstarch mixed with 1 tablespoon water, stirred in and cooked until thickened.

Conclusion

If you want a homey, hands-off soup that tastes like a restaurant favorite, this Slow Cooker Chick-Fil-A Tortilla Soup is an easy win — creamy, tangy, and perfect for busy nights. For another well-tested copycat approach, see Slow Cooker Chick Fil A Tortilla Soup – copycat recipe. If you’d like a slightly different take with step-by-step photos, check out Homemade Chick-fil-A Chicken Tortilla Soup – The BakerMama. For additional variations and serving ideas from a different cook, this Copycat Chick Fil A Tortilla Soup | Mary’s Whole Life is a helpful read.