Slow Cooker Cocoa-Spiced Chicken Tortilla Soup

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A rich and comforting slow cooker soup featuring tender chicken thighs, a hint of unsweetened cocoa powder, and crisp corn tortilla strips for texture. This Mexican-inspired slow-cooker recipe, ready in about 255 minutes, pairs skinless chicken thighs, chicken broth, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds skinless chicken thighs
• 4 cups chicken broth
• 14 ounces diced tomatoes
• 4 small, cut into strips fresh corn tortillas
• 1 tablespoon unsweetened cocoa powder
• 2 tablespoons apple cider vinegar
• 1 medium chopped onion
• 3 minced garlic cloves
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 cup, for serving sour cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup, chopped fresh cilantro
• for serving lime wedges

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 medium chopped onion and 3 minced garlic cloves, sautéing for 4 minutes until softened and fragrant.
2. Step 2: Transfer the sautéed onion and garlic to the slow cooker along with 1.5 pounds skinless chicken thighs, 4 cups chicken broth, 14 ounces diced tomatoes, 1 tablespoon unsweetened cocoa powder, 2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.
3. Step 3: Cover and cook on low for 4 hours until the chicken is tender and easily shredded.
4. Step 4: Remove the chicken thighs and shred them with two forks, then return to the slow cooker. Stir in 2 tablespoons apple cider vinegar and 1/4 cup chopped fresh cilantro.
5. Step 5: Meanwhile, preheat the oven to 375°F. Toss 4 small fresh corn tortillas cut into strips with a little olive oil and bake for 8-10 minutes until crispy.
6. Step 6: Ladle the soup into bowls, top with tortilla strips and a dollop of 1/2 cup sour cream. Serve with lime wedges for squeezing.