Go Back
Print Pin

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.