Introduction

As the weather cools down, there's nothing quite as comforting as a warm bowl of soup. Slow Cooker Chicken Tortilla Soup is a perfect blend of flavors and textures, making it a favorite for family dinners and gatherings.

This dish combines tender chicken, zesty tomatoes, and a medley of spices, all simmered to perfection in your slow cooker. The best part? You can set it and forget it, allowing the flavors to meld beautifully while you go about your day.

Topped with crispy tortilla strips, creamy avocado, and a sprinkle of cheese, this soup is not only hearty but also customizable to your taste. Let’s dive into the ingredients and get cooking!

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups chicken broth
• Salt and pepper to taste
• 1 cup tortilla strips, for serving
• 1 avocado, diced, for garnish
• 1 cup shredded cheese (cheddar or Mexican blend), for garnish
• Fresh cilantro, for garnish (optional)

Directions & Preparation

1. Place the chicken breasts at the bottom of the slow cooker.
2. Add the black beans, corn, diced tomatoes, chopped onion, and minced garlic on top of the chicken.
3. Sprinkle the chili powder, ground cumin, smoked paprika, salt, and pepper over the mixture.
4. Pour the chicken broth over all the ingredients, ensuring everything is submerged.
5. Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours.
6. Once cooked, remove the chicken breasts and shred them using two forks.
7. Return the shredded chicken to the slow cooker, stirring to combine with the soup.
8. Taste and adjust seasoning if necessary before serving.
9. Ladle the soup into bowls and top with tortilla strips, diced avocado, shredded cheese, and cilantro if desired.

FAQs

Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken breasts; just ensure to increase the cooking time by about an hour.

What if my soup is too thick?

If your soup is too thick, simply stir in a bit more chicken broth until you reach the desired consistency.

Can I add more vegetables to the soup?

Absolutely! Feel free to toss in bell peppers, zucchini, or any other vegetables you enjoy.

What type of cheese works best for this soup?

Shredded cheddar or a Mexican cheese blend complements the flavors beautifully.

Can I make this soup spicier?

To add more heat, consider adding diced jalapeños or a dash of hot sauce.

What should I do if the chicken is still tough after cooking?

If the chicken is tough, it may need more time to cook. Simply cover and continue cooking until tender.

How can I scale this recipe for a larger crowd?

To serve more people, simply double the ingredients and ensure your slow cooker has enough capacity.

Can I use vegetable broth instead of chicken broth?

Yes, using vegetable broth will work well for a flavorful vegetarian option.

Conclusion

Slow Cooker Chicken Tortilla Soup is not just a meal; it's a warm hug in a bowl. With its rich flavors and hearty ingredients, it's sure to become a staple in your kitchen.

Whether you enjoy it as a quick weeknight dinner or as a dish to impress guests, the ease of preparation makes this recipe a winner. Enjoy every delicious bite!

Recipe Card

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Delicious Slow Cooker Chicken Tortilla Soup Recipe

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

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz corn, drained
• 1 can 14.5 oz diced tomatoes, undrained
• 1 small onion chopped
• 2 cloves garlic minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups chicken broth
• Salt and pepper to taste
• 1 cup tortilla strips for serving
• 1 avocado diced, for garnish
• 1 cup shredded cheese cheddar or Mexican blend, for garnish
• Fresh cilantro for garnish (optional)

Instructions

• Place the chicken breasts at the bottom of the slow cooker.
• Add the black beans, corn, diced tomatoes, chopped onion, and minced garlic on top of the chicken.
• Sprinkle the chili powder, ground cumin, smoked paprika, salt, and pepper over the mixture.
• Pour the chicken broth over all the ingredients, ensuring everything is submerged.
• Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours.
• Once cooked, remove the chicken breasts and shred them using two forks.
• Return the shredded chicken to the slow cooker, stirring to combine with the soup.
• Taste and adjust seasoning if necessary before serving.
• Ladle the soup into bowls and top with tortilla strips, diced avocado, shredded cheese, and cilantro if desired.

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.