Description
This Slow Cooker Chicken Tortilla Soup is a comforting, flavorful meal that is incredibly easy to prepare. Tender shredded chicken, black beans, corn, tomatoes, and warm spices simmer together for a hearty soup finished with fresh avocado, cilantro, tortilla strips, and lime.
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 with green chilies
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup tortilla strips
- 1 avocado, diced
- 1/2 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Add the black beans, corn, diced tomatoes with green chilies, onion, and garlic.
- Pour in the chicken broth.
- Sprinkle in the chili powder, cumin, paprika, salt, and pepper.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.
- Remove the chicken and shred it with two forks.
- Return the shredded chicken to the slow cooker and stir well.
- Serve hot with tortilla strips, avocado, cilantro, and fresh lime juice.
Notes
- Serve with extra lime wedges for a bright, fresh flavor.
- Add shredded cheese, sour cream, or sliced jalapeños for extra toppings.
- For a heartier meal, serve with warm cornbread or a simple green salad.
- Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze the soup without the avocado, tortilla strips, and fresh cilantro for up to 3 months.
- Thaw frozen soup overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
- Add fresh toppings just before serving for the best texture.