Super Easy Slow Cooker Chicken Tortilla Soup
Warm, comforting, and bursting with zesty Southwestern flavors, this Super Easy Slow Cooker Chicken Tortilla Soup is a weeknight dinner dream come true! Packed with tender, shredded chicken, hearty black beans, sweet corn, and a rich tomato-based broth seasoned with cumin, chili powder, and paprika, this recipe is both satisfying and effortless to make. Simply toss the ingredients into your slow cooker, let the magic happen, and come home to a wholesome and flavorful soup that’s ready to serve. Topped with crunchy tortilla chips, gooey cheddar cheese, fresh cilantro, and a squeeze of lime, every spoonful delivers a perfect balance of textures and bold, vibrant flavors. With just 10 minutes of prep and customizable toppings, this dish is a family favorite that’s perfect for busy days or cozy gatherings.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 6 cups Chicken broth
- 1 15-ounce can Diced tomatoes (with green chilies)
- 1 15-ounce can Black beans (drained and rinsed)
- 1 15-ounce can Whole kernel corn (drained)
- 1 medium Yellow onion (chopped)
- 3 cloves Garlic (minced)
- 2 teaspoons Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Freshly ground black pepper
- 2 cups (crushed) Tortilla chips
- 1 cup Shredded cheddar cheese
- 0.25 cup Cilantro (chopped)
- 1 large Lime (cut into wedges, for serving)
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add the chicken broth, diced tomatoes with green chilies, black beans, corn, onion, and garlic to the slow cooker.
Sprinkle in the cumin, chili powder, paprika, salt, and black pepper.
Stir everything gently to combine, ensuring the spices are evenly distributed.
Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is fully cooked and tender.
Carefully remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker and stir to combine.
Taste and adjust seasoning if needed.
To serve, ladle the soup into bowls and top with crushed tortilla chips, shredded cheddar cheese, and a sprinkle of chopped cilantro.
Serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 7571 mg | 329% | |
| Total Carbohydrate | 174.7 g | 64% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 30.9 g | ||
| Protein | 168.7 g | 337% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 4893 mg | 104% | |
*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.
