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Slow Cooker Chicken Tortilla Soup

A warm, flavorful slow-cooked chicken tortilla soup loaded with vegetables, tender shredded chicken, and bold seasonings.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 bowls
Course: Main Dish
Cuisine: American, Mexican
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1.5 lbs chicken breasts
  • 14.5 oz diced tomatoes with green chiles 1 can
  • 15 oz black beans drained and rinsed
  • 1 cup corn frozen or canned
  • 1 onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp cayenne pepper optional
  • 1 tbsp lime juice added at the end
Toppings
  • tortilla strips
  • avocado diced
  • shredded cheese
  • cilantro chopped

Equipment

  • Slow cooker
  • Mixing bowls
  • Cutting board
  • Knife

Method
 

  1. Add chicken, tomatoes, beans, corn, onion, garlic, broth, and seasonings to the slow cooker.
  2. Cover and cook on LOW 6–7 hours or HIGH 3–4 hours.
  3. Remove chicken, shred with two forks, and return it to the slow cooker.
  4. Stir in lime juice and adjust seasoning to taste.
  5. Serve hot with tortilla strips, avocado, cheese, and cilantro.

Notes

Add extra broth to adjust consistency or increase spice level with more cayenne.