Slow Cooker Chicken Tortilla Soup
A comforting and flavorful slow cooker chicken tortilla soup loaded with tender chicken, zesty tomatoes, and vibrant spices, perfect for family gatherings or cozy nights in.
Ingredients
Main Ingredients
- 1 lb 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 green chilies if preferred)
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
Spices and Seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lime juice (freshly squeezed is best)
Optional Toppings
- avocado sliced
- cheese shredded
- cilantro fresh
- sour cream
- tortilla strips crispy
Instructions
Preparation
- Begin by placing the boneless, skinless chicken breasts at the bottom of the slow cooker.
- Add the diced onion, minced garlic, black beans, corn, and diced tomatoes to the slow cooker.
- Sprinkle in the chili powder, cumin, paprika, salt, and black pepper.
- Carefully add the chicken broth to the slow cooker.
Cooking
- Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours.
- Once cooking time is up, remove the chicken breasts from the slow cooker and shred them using two forks.
- Return the shredded chicken back into the soup.
- Stir in the freshly squeezed lime juice.
Serving
- Ladle the soup into bowls and top with your favorite toppings such as avocado slices, shredded cheese, fresh cilantro, sour cream, and crispy tortilla strips.
Notes
Use fresh ingredients for maximum flavor. Adjust spice levels to preference. You can sear the chicken for added flavor. Letting the soup rest enhances the flavor meld.