Description
A hearty, flavorful, and easy-to-make weeknight dinner that practically cooks itself. This slow cooker chicken tortilla soup is customizable, freezer-friendly, and packed with smoky, tangy, and creamy flavors.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts (or 2 rotisserie chickens, shredded)
- 4 cups low-sodium chicken broth
- 1 can (15oz) black beans, rinsed and drained
- 1 cup frozen corn (or 1 can, drained)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 can (4oz) diced green chilies
- 2 tablespoons fresh lime juice
- 1 cup shredded Monterey Jack or Cheddar cheese
- 1/2 cup sour cream
- 1 bag tortilla chips, crushed
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
Instructions
- Prep ingredients: Chop onion, mince garlic, and rinse beans.
- Layer in slow cooker: Add diced onion, minced garlic, cumin, chili powder, and smoked paprika to the bottom of the slow cooker.
- Add liquids and veggies: Pour in chicken broth, add black beans, corn, and green chilies. Stir to combine.
- Add chicken: Place raw chicken breasts on top of the vegetable mixture. (If using rotisserie chicken, skip this step and add later).
- Cook: Cover and cook on Low for 6-8 hours or High for 3-4 hours.
- Shred chicken: Remove chicken from pot. Shred using two forks and discard bones/skin. Return shredded chicken to the pot.
- Simmer: Stir chicken back into soup and simmer on Low for 30 minutes to absorb flavors.
- Finish: Stir in fresh lime juice. Adjust seasoning with salt or cayenne if desired.
- Serve: Ladle into bowls and top with crushed tortilla chips, avocado, sour cream, cilantro, and cheese.
Notes
For a thicker soup, mash some beans against the side of the pot. For extra flavor, toast cumin and chili powder in a dry pan for 30 seconds before adding. Lime zest adds aromatic flavor beyond just the juice. If using rotisserie chicken, add it in the last hour of cooking to prevent drying out. This soup freezes well for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl with toppings
- Calories: 320
- Sugar: 4
- Sodium: 680
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 25
- Fiber: 6
- Protein: 30
Keywords: slow cooker, chicken tortilla soup, weeknight dinner, easy soup, freezer friendly, mexican food, comfort food