Slow Cooker Chicken Tortilla Soup
Transform your dinner routine with this flavorful and effortlessly comforting Slow Cooker Chicken Tortilla Soup! Packed with tender shredded chicken, hearty black beans, sweet corn, and aromatic spices like chili powder and cumin, this soup is a fiesta in every bite. Thanks to the slow cooker, the ingredients meld together over hours, creating a rich, robust broth infused with lime juice and fresh cilantro. Crispy homemade tortilla strips make the perfect topping, while optional garnishes like shredded cheddar cheese and creamy avocado add irresistible layers of texture and flavor. Ideal for busy weeknights or cozy gatherings, this recipe is easy to prepare, naturally gluten-free, and serves up to six. It's a one-pot meal that's warm, satisfying, and sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 28 ounces Canned diced tomatoes
- 15 ounces Canned black beans
- 15 ounces Canned corn kernels
- 4 cups Chicken broth
- 4 ounces Green chilies, diced
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 teaspoons Chili powder
- 2 teaspoons Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 1 medium Lime, juiced
- 4 pieces Corn tortillas, cut into strips
- 1 cup Shredded cheddar cheese (optional)
- 1 medium Avocado, sliced (optional)
Instructions
Prepare all your ingredients by dicing the onion, mincing the garlic, and cutting the corn tortillas into strips.
In the slow cooker, add chicken breasts, diced tomatoes (with juices), black beans (drained and rinsed), corn kernels (drained), diced green chilies, chicken broth, diced onion, minced garlic, chili powder, cumin, paprika, salt, and black pepper.
Stir everything together to combine well.
Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours.
About 30 minutes before cooking time is over, remove the chicken breasts from the slow cooker. Use two forks to shred the chicken, then return it to the slow cooker and stir.
Taste the soup and adjust seasonings if needed. Stir in the chopped cilantro and fresh lime juice.
In a skillet, heat a small amount of oil over medium heat. Fry the tortilla strips until golden and crispy, then drain on a paper towel.
Serve the soup hot in bowls. Top with fried tortilla strips, and optionally add shredded cheddar cheese, sliced avocado, or additional cilantro for garnish.
Nutrition Facts
Calories |
3204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 9706 mg | 422% | |
| Total Carbohydrate | 364.7 g | 133% | |
| Dietary Fiber | 96.6 g | 345% | |
| Total Sugars | 58.7 g | ||
| Protein | 223.7 g | 447% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1649 mg | 127% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 6785 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
