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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.
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Ingredients Method

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)

Method
 

  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.