Best Slow Cooker Chicken Tortilla Soup
This delicious and hearty Chicken Tortilla Soup is perfect for a warm and comforting meal. Utilizing a slow cooker makes preparation easy and allows flavors to meld beautifully, creating a rich and savory dish.
Equipment
- 1 slow cooker
- 1 cutting board
- 1 measuring cups and spoons
- 1 large spoon for stirring
Ingredients
- 1.5 lbs 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 with green chilies undrained
- 1 unit onion diced
- 2 cloves garlic minced
- 1 unit bell pepper diced (any color)
- 4 cups low-sodium chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste unit salt and pepper
- 1 unit lime Juice of 1 lime
- to serve unit tortilla chips
- optional unit chopped cilantro
- optional unit avocado
- optional unit shredded cheese
- optional unit sour cream
Instructions
- Begin by dicing the onion, bell pepper, and mincing the garlic. Set aside.
- Place the chicken breasts at the bottom of the slow cooker.
- Add the diced onion, bell pepper, and minced garlic on top of the chicken.
- Pour in the black beans, corn, and diced tomatoes with their juices.
- Add the chicken broth, chili powder, cumin, paprika, salt, and pepper. Stir everything gently to combine.
- Cover the slow cooker and set it on low for 6 hours.
- Once the cooking time is complete, remove the chicken breasts from the slow cooker and shred them using two forks.
- Return the shredded chicken to the soup and stir well.
- Add the lime juice to enhance the flavors before serving.
- Serve hot, garnished with tortilla chips and any desired toppings like cilantro, avocado, cheese, or sour cream.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 3 days.
You can customize the spice level by adding fresh jalapeños or using a spicier chili powder.
For a vegetarian version, you can substitute the chicken with additional beans or lentils.