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Comforting Slow Cooker Chicken Tortilla Soup Recipe

Comforting Slow Cooker Chicken Tortilla Soup Recipe made approachable with clear cues, pantry staples, and flexible swaps.

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.