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Slow-cooker Chicken Tortilla Soup

This Slow-Cooker Chicken Tortilla Soup is a comforting and flavorful meal that’s perfect for busy days. Packed with chicken, vegetables, and spices, this soup is not only hearty but also easy to make. Simply throw everything into the slow cooker and let it do the work for you!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 320 kcal

Equipment

  • 1 slow cooker (6-quart)
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 ladle
  • 1 stirring spoon

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 tablespoon chili powder For extra spice, you can add diced jalapeños or increase the chili powder.
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 lime, juiced For added freshness.
  • 1 cup tortilla chips, crushed For serving.
  • to taste fresh cilantro For garnish.
  • to taste avocado slices For garnish.
  • to taste shredded cheese For garnish.

Instructions
 

  • Begin by preparing all the vegetables. Dice the onion, carrots, and celery. Mince the garlic.
  • Place the boneless chicken breasts in the bottom of the slow cooker.
  • Add the diced onion, carrots, celery, and minced garlic to the slow cooker, layering them over the chicken.
  • Pour in the canned diced tomatoes with green chilies, chicken broth, black beans, and corn.
  • Sprinkle the chili powder, cumin, paprika, salt, and pepper over the mixture.
  • Stir everything gently to combine, ensuring the chicken is surrounded by the liquids and vegetables.
  • Cover the slow cooker with the lid and cook on low for 6 hours or until the chicken is cooked through and tender.
  • Once cooking is complete, carefully remove the chicken breasts. Shred the chicken using two forks and return the shredded chicken to the slow cooker.
  • Stir in the lime juice for added freshness.
  • Serve the soup hot in bowls, topped with crushed tortilla chips, fresh cilantro, avocado slices, and shredded cheese.

Notes

For extra spice, you can add diced jalapeños or increase the chili powder.
Feel free to customize the soup by adding other vegetables such as bell peppers or zucchini.
This soup can be stored in the refrigerator for up to 3 days or frozen for later use.