Slow Cooker Chicken Tortilla Soup
This hearty and comforting chicken tortilla soup is packed with shredded chicken, beans, corn, and a rich, spiced tomato broth. It’s an easy, hands-off meal that’s perfect for busy weeknights!
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken breasts (or thighs)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes with green chilies (like Rotel)
- 1 (14.5 oz) can crushed tomatoes
- 4 cups chicken broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika (optional)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 tablespoon lime juice
- ¼ cup fresh cilantro, chopped (optional)
- For Serving: Tortilla strips, avocado, shredded cheese, sour cream, jalapeños, etc.
Instructions
Prepare the Slow Cooker: Add chicken breasts, black beans, corn, diced tomatoes, crushed tomatoes, chicken broth, onion, garlic, cumin, chili powder, paprika, salt, and pepper to the slow cooker. Stir to combine.- Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken is tender and easily shredded.
- Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot and stir.
- Finish & Serve: Stir in lime juice and fresh cilantro (if using). Serve hot with tortilla strips and your favorite toppings!
Notes
Make It Spicier: Add ½ teaspoon cayenne pepper or diced jalapeños for heat.- Vegetarian Option: Swap chicken for extra beans and use vegetable broth.
- Storage: Keep leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Find it online: https://ukfinda.com/slow-cooker-chicken-tortilla-soup/