Slow Cooker Chicken Tortilla Soup
Warm, zesty, and incredibly comforting! This slow-cooked soup is packed with tender chicken, beans, corn, tomatoes, and bold southwest spices — all simmered together into a rich, flavorful broth.
Top each bowl with crispy tortilla strips, fresh avocado, cheese, and lime for the ultimate cozy meal. 🍗🌽🌶️
Yield: 6 servings
Temp: Slow cooker (Low or High)
Time: 4–6 hours (low) or 2–3 hours (high)
Key Ingredients First:
- Chicken breasts
- Black beans
- Corn
- Tomatoes
- Southwest spices
Full Recipe
Ingredients
- 1 lb (450 g) boneless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp oregano
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp lime juice
Toppings (optional but recommended):
- Crispy tortilla strips
- Avocado slices
- Shredded cheddar or Monterey Jack
- Fresh cilantro
- Lime wedges
Instructions
- Place chicken breasts into the slow cooker.
- Add beans, corn, diced tomatoes, onion, garlic, and all spices.
- Pour in the chicken broth.
- Cover and cook:
- Low: 4–6 hours
- High: 2–3 hours
- Remove the chicken, shred it with two forks, then return it to the soup.
- Stir in lime juice, taste, and adjust seasoning.
- Serve hot with tortilla strips, cheese, avocado, and herbs.
Tips for the Best Flavor
- Add ½ cup salsa for an extra kick.
- Mix in a splash of heavy cream for a creamy version.
- Use rotisserie chicken and cook only 45 minutes on high.
- Add jalapeños for heat lovers.