Slow-Cooker Chicken Tortilla Soup
This hearty Slow-Cooker Chicken Tortilla Soup is full of flavor and perfect for a cozy meal. With tender chicken, vibrant vegetables, and spices, it’s a one-pot dish that requires minimal effort. Top with crispy tortilla strips for added crunch.
Equipment
- 1 slow cooker
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can black beans 15 ounces, drained and rinsed
- 1 can corn 15 ounces, drained
- 1 can diced tomatoes with green chilies 14.5 ounces
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- to taste salt and pepper
- 1 tablespoon olive oil optional, for sautéing
- 1 cup tortilla strips for topping
- to taste fresh cilantro for garnish, optional
- to serve lime wedges optional
Instructions
- If desired, heat the olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic for about 2-3 minutes until softened, then transfer to the slow cooker.
- Place the chicken breasts in the slow cooker. Add the black beans, corn, diced tomatoes, chicken broth, chili powder, cumin, paprika, oregano, salt, and pepper. Stir gently to combine all the ingredients.
- Set the slow cooker on low for 6 hours or high for 3 hours, until the chicken is cooked through and easily shredded.
- About 15 minutes before serving, shred the chicken directly in the slow cooker using two forks, then give everything a good stir.
- To serve, ladle the soup into bowls and top with crispy tortilla strips, fresh cilantro, and a squeeze of lime if desired.
- For a spicier version, add jalapeños or a dash of hot sauce to the mix.
- You can top the soup with avocado, cheese, or sour cream for added richness.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
For a spicier version, add jalapeños or a dash of hot sauce to the mix. You can top the soup with avocado, cheese, or sour cream for added richness. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.