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Slow Cooker Chicken Tortilla Soup Recipe

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4.4 from 15 reviews

A comforting and hearty Slow Cooker Chicken Tortilla Soup packed with tender shredded chicken, black beans, corn, and a delicious blend of spices. Perfect for a cozy meal, this easy-to-make soup is slow-cooked to meld flavors beautifully and served with crunchy tortilla chips and melty cheese toppings.

Ingredients

Main Ingredients

  • 1 3/4 lbs boneless skinless chicken thighs (or chicken breasts, trim thighs of excess fat)
  • 2 (14.5 oz) cans low-sodium chicken broth
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 1 (4 oz) can chopped green chilies
  • 3/4 cups finely chopped yellow onion (rinsed under hot water to remove harsh bite)
  • 1 Tbsp minced garlic (rinsed under hot water to remove harsh bite)
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika (sweet or smoked)
  • Salt and freshly ground black pepper, to taste
  • 1 (14.5 oz) can black beans (drained and rinsed)
  • 1 1/2 cups frozen corn
  • 1/4 cup chopped fresh cilantro

To Serve

  • Tortilla chips, crushed
  • Shredded cheddar or Monterey Jack cheese
  • Diced avocado
  • Diced Roma tomatoes (optional)
  • Sour cream (optional)

Instructions

  1. Add Chicken: Place the boneless skinless chicken thighs into a 5 to 7 quart slow cooker.
  2. Combine Ingredients: Pour in the chicken broth, fire roasted diced tomatoes, tomato sauce, and chopped green chilies. Add the finely chopped yellow onion, minced garlic, chili powder, ground cumin, paprika, and season with salt and freshly ground black pepper to taste.
  3. Cook: Cover the slow cooker and cook on low heat for 6 hours, or until the chicken is cooked through and tender.
  4. Shred Chicken & Add Extras: Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker, then stir in the drained black beans, frozen corn, chopped cilantro, and lime juice. Allow the soup to cook until heated through, about 10 minutes.
  5. Serve: Ladle the soup into bowls and serve warm topped with crushed tortilla chips, shredded cheddar or Monterey Jack cheese, diced avocado, diced Roma tomatoes, and sour cream if desired.

Notes

  • Rinsing the onion and garlic in hot water reduces their harshness and sharp bite.
  • Use chicken thighs for more flavorful and tender meat, but chicken breasts can be substituted for a leaner option.
  • Adjust chili powder and paprika based on your preferred spice level.
  • Adding fresh lime juice at the end brightens the flavor of the soup.
  • Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Find it online: https://lauracooks.com/slow-cooker-chicken-tortilla-soup-recipe/