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Slow Cooker Chicken Tortilla Soup

A warm, cozy, slow-simmered chicken tortilla soup loaded with shredded chicken, tomatoes, beans, corn, and bold spices.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Mexican, Tex-Mex
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1.5 lbs chicken breasts
  • 14.5 oz diced tomatoes canned
  • 10 oz diced tomatoes with green chiles canned
  • 15 oz black beans drained, rinsed
  • 1 cup corn frozen or canned
  • 1 small onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 0.5 teaspoon oregano
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
Finishing
  • 1 lime juiced
  • 0.25 cup cilantro chopped

Equipment

  • Slow cooker
  • Cutting board
  • Chef’s knife

Method
 

  1. Place chicken, beans, corn, tomatoes, onion, garlic, spices, and broth in slow cooker.
  2. Cook on LOW 6–7 hours or HIGH 3–4 hours.
  3. Shred chicken and return to soup.
  4. Stir in lime juice and cilantro; serve with toppings.

Notes

Add chipotle peppers for smoky heat.