Introduction
As the leaves change and the temperature drops, there's nothing quite like a warm bowl of soup to bring comfort. This slow cooker chicken tortilla soup is a perfect dish to make on a chilly evening. It's hearty, flavorful, and requires minimal effort, making it a go-to recipe for busy home cooks.
With tender chicken, zesty tomatoes, and a blend of spices, this soup brings vibrant flavors together in one pot. Topped with crunchy tortilla strips, avocado, and fresh cilantro, it transforms into a satisfying meal that warms both body and soul. Plus, the slow cooker does most of the work for you, allowing you to relax while it simmers.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
- 1 avocado, diced (for topping)
- 1/2 cup fresh cilantro, chopped (for topping)
- 1 cup tortilla strips (for topping)
Directions & Preparation
- In the slow cooker, place the chicken breasts at the bottom.
- Add the black beans, corn, diced tomatoes, chopped onion, and minced garlic on top of the chicken.
- Pour in the chicken broth and sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the mixture.
- Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender.
- Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
- Stir in the lime juice and mix well. Taste and adjust seasoning if necessary.
- Serve the soup hot, garnished with diced avocado, chopped cilantro, and tortilla strips.
FAQs
What can I do if the soup is too thick?
Add a bit more chicken broth or water to reach your desired consistency.
How can I make this soup spicier?
Add diced jalapeños or a few dashes of hot sauce to increase the heat.
Can I use frozen chicken for this recipe?
Yes, frozen chicken can be used; just ensure to cook it for a longer time.
What if my chicken is overcooked?
If the chicken is dry, you can stir in some extra broth or shredded cheese to add moisture.
Can I scale this recipe for a larger group?
Absolutely! Just double the ingredients and use a larger slow cooker.
What if I want to add more vegetables to the soup?
Feel free to add bell peppers, zucchini, or spinach for extra nutrition.
Can I use store-bought rotisserie chicken instead?
Yes, adding rotisserie chicken can save time; add it in the last hour of cooking.
Conclusion
This comforting slow cooker chicken tortilla soup is a delightful dish that embodies the essence of home cooking. Not only does it satisfy your cravings, but it also brings warmth and joy to your table with every spoonful.
Whether enjoyed on a busy weeknight or served at a gathering with friends, this soup is sure to impress. Gather your ingredients, set your slow cooker, and let the delightful aromas fill your kitchen while you relax and unwind.
Recipe Card
Comforting Slow Cooker Chicken Tortilla Soup Recipe
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 can 15 ounces black beans, drained and rinsed
- 1 can 15 ounces corn, drained
- 1 can 14.5 ounces diced tomatoes with green chilies
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
- 1 avocado diced (for topping)
- 1/2 cup fresh cilantro chopped (for topping)
- 1 cup tortilla strips for topping
Instructions
- In the slow cooker, place the chicken breasts at the bottom.
- Add the black beans, corn, diced tomatoes, chopped onion, and minced garlic on top of the chicken.
- Pour in the chicken broth and sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the mixture.
- Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender.
- Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
- Stir in the lime juice and mix well. Taste and adjust seasoning if necessary.
- Serve the soup hot, garnished with diced avocado, chopped cilantro, and tortilla strips.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
