Description
Hearty slow cooker chicken tortilla soup brings Mexican-inspired comfort straight to kitchen tables with robust flavors simmering all day. Tender chicken, zesty spices, and rich broth create a soul-warming meal you’ll crave on chilly evenings.
Ingredients
Scale
- 4 cups chicken broth
- 1 ½ lbs boneless, skinless chicken breasts (or thighs)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes with green chilies (like Rotel)
- 1 (14.5 oz) can crushed tomatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt (adjust to taste)
- ½ tsp smoked paprika (optional)
- ½ tsp black pepper
- ¼ cup fresh cilantro, chopped (optional)
- tortilla strips (for serving)
- avocado (for serving)
- shredded cheese (for serving)
- sour cream (for serving)
- jalapenos (for serving)
Instructions
- Assemble Base: Layer chicken breasts, black beans, corn, diced tomatoes, crushed tomatoes, chicken broth, onion, garlic, cumin, chili powder, paprika, salt, and pepper into the slow cooker, thoroughly mixing ingredients to ensure even distribution.
- Slow Cooking Process: Secure lid and allow soup to simmer on low temperature for 6-8 hours or high temperature for 3-4 hours, ensuring chicken becomes supremely tender and flavors meld seamlessly.
- Chicken Transformation: Carefully extract chicken from liquid, utilizing two forks to delicately shred meat into tender, bite-sized pieces, then reintegrate into the soup’s rich, aromatic base.
- Final Enhancement: Brighten the soup’s profile by incorporating fresh lime juice and chopped cilantro, stirring gently to distribute flavors. Ladle into serving bowls and garnish with crisp tortilla strips and optional complementary toppings for a vibrant, satisfying meal.
Notes
- Ensure chicken breasts are fully cooked and easily shreddable by testing with two forks; overcooked chicken becomes dry and stringy.
- Add a splash of fresh lime juice at the end to brighten the soup’s overall taste and enhance the Mexican-inspired profile.
- Swap chicken with black beans or tofu for vegetarian version; adjust spices according to heat preference by modifying chili powder quantity.
- Crisp tortilla strips just before serving to maintain crunchiness and prevent sogginess, creating delightful contrast with the soup’s rich consistency.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Lunch, Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 210
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 60 mg