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Slow Cooker Chicken Tortilla Soup

This Slow Cooker Chicken Tortilla Soup is a comforting and hearty dish that's perfect for busy weeknights. It's packed with tender chicken, vibrant vegetables, and warm spices. Simply throw all the ingredients into your slow cooker, and let it do the work! Top with crunchy tortilla strips for added texture.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 300 kcal

Equipment

  • 1 slow cooker
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 stirring spoon

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 1 medium onion, diced
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp lime juice
  • Salt and pepper, to taste
  • Tortilla strips for garnish
  • Fresh cilantro for garnish
  • Avocado slices for garnish

Instructions
 

  • Begin by preparing the ingredients. Dice the onion and red bell pepper, mince the garlic, and rinse the black beans and corn.
  • Place the chicken breasts in the bottom of the slow cooker.
  • Add the diced tomatoes (with their juice), black beans, corn, onion, bell pepper, and garlic over the chicken.
  • Pour in the chicken broth and sprinkle in the ground cumin, chili powder, paprika, lime juice, salt, and pepper.
  • Stir the mixture gently to combine all the ingredients, ensuring the chicken is submerged in the broth.
  • Cover the slow cooker and set it to cook on low for 6 hours or high for 3 hours.
  • Once cooking time is complete, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup and stir to combine.
  • Taste and adjust seasoning if necessary.
  • Serve hot, garnished with tortilla strips, fresh cilantro, and avocado slices.

Notes

This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
For extra spice, consider adding jalapeño peppers to the soup.
Feel free to customize the toppings based on your preferences; cheese, sour cream, and lime wedges also make great additions.