Description
Slow Cooker Chicken Tortilla Soup is a flavorful and comforting Mexican-inspired soup loaded with tender shredded chicken, beans, corn, and zesty tomatoes. It’s slow-cooked to perfection and served with crispy tortilla strips and your favorite toppings.
Ingredients
Units
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn kernels (frozen or canned)
- 1 (15 oz) can diced tomatoes with green chilies
- 1 (15 oz) can crushed tomatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Juice of 1 lime
- Chopped fresh cilantro (for garnish)
- Crispy tortilla strips (for serving)
- Optional toppings: avocado, shredded cheese, sour cream, jalapeños
Instructions
- Place chicken breasts or thighs into the slow cooker.
- Add black beans, corn, diced tomatoes with chilies, crushed tomatoes, onion, garlic, chicken broth, cumin, chili powder, paprika, salt, and pepper.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and cooked through.
- Remove chicken, shred with two forks, and return to the slow cooker.
- Stir in lime juice and adjust seasoning if needed.
- Serve hot topped with crispy tortilla strips and desired toppings like avocado, cheese, sour cream, or jalapeños.
Notes
- Use fire-roasted tomatoes for extra smoky flavor.
- Make it spicier with additional chili powder or diced jalapeños.
- This soup freezes well—store in airtight containers for up to 3 months.
- Add cooked rice or quinoa for a heartier variation.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 6g
- Sodium: 690mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg