Description
Slow Cooker Chicken Tortilla Soup is a hearty, flavorful Tex-Mex-inspired soup made with tender shredded chicken, crushed tomatoes, black beans, sweet corn, and warming spices. This slow cooker soup is perfect for easy weeknight dinners, meal prep, or freezer meals. It’s customizable, family-friendly, and naturally gluten-free.
Ingredients
2 boneless skinless chicken breasts
1 can black beans, drained and rinsed
1 cup sweet corn
1 can (15 oz) crushed tomatoes
1 small onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
6 corn tortillas, sliced into strips and baked or fried until crispy
Instructions
1. Add chicken breasts, black beans, corn, crushed tomatoes, onion, garlic, chicken broth, and all spices into a slow cooker. Stir to combine.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is fully cooked and tender.
3. Remove chicken, shred with two forks, then return it to the soup. Stir to combine.
4. Add lime juice and chopped cilantro just before serving.
5. Serve hot with crispy tortilla strips and optional toppings like cheese, avocado, sour cream, or jalapeños.
Notes
This soup freezes beautifully for up to 3 months.
You can use frozen chicken breasts; just extend cook time by 30 minutes.
If you’re short on time, sub tortilla strips with store-bought tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 310
- Sugar: 5g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 60mg