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Easy Slow Cooker Chicken Tortilla Soup Recipe

Easy Slow Cooker Chicken Tortilla Soup

A cozy crockpot soup made with tender shredded chicken, tomatoes, green chiles, black beans, corn, and Mexican-inspired spices. Finish each bowl with lime juice and your favorite tortilla soup toppings.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Ingredients
  • 1 1/2 pounds Boneless, skinless chicken breasts
  • 1 medium Medium yellow onion, diced
  • 2-3 cloves Garlic, minced
  • 1 14.5-ounce can Diced tomatoes, undrained
  • 1 10-ounce can Diced tomatoes with green chiles or mild green chiles
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 15-ounce can or 1 1/2 cups frozen Corn, drained, or frozen corn
  • 4 cups Chicken broth
  • 1 teaspoon Ground cumin
  • 1 teaspoon Chili powder
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Smoked paprika, optional
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Finish
  • 1 lime, about 2 tablespoons Fresh lime juice
Toppings
  • As desired Tortilla strips or crushed tortilla chips
  • As desired Shredded Monterey Jack or cheddar cheese
  • As desired Diced avocado
  • As desired Sour cream
  • As desired Fresh cilantro
  • As desired Lime wedges
  • As desired Sliced jalapeño, optional

Method
 

Step-by-Step
  1. Place the chicken breasts in the slow cooker. Add the diced onion, minced garlic, undrained diced tomatoes, tomatoes with green chiles, black beans, corn, and chicken broth.
  2. Sprinkle in the cumin, chili powder, oregano, optional smoked paprika, kosher salt, and black pepper. Stir gently so the seasonings move through the broth without breaking up the ingredients.
  3. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. The chicken is ready when tender and when the thickest portion reaches an internal temperature of 165°F.
  4. Transfer the chicken to a bowl or plate and shred it with two forks. Return the shredded chicken to the slow cooker, taking care to remove any unwanted pieces before stirring.
  5. Stir in the juice of one lime, about 2 tablespoons. Taste and adjust the salt, pepper, or chili powder, then serve hot with tortilla strips or chips and your preferred toppings.

Notes

Keep tortilla chips out of the slow cooker because they become soggy. Add fresh cilantro and lime juice after cooking for the best flavor. Chicken thighs, fresh corn, pinto beans, kidney beans, enchilada sauce, or tomato sauce can be used as variations.