This recipe is special because it’s effortlessly flavorful, combining tender shredded chicken, hearty vegetables, and warm spices in a rich broth. It’s worth trying because it’s a one-pot wonder—just toss the ingredients into the slow cooker and let it work its magic. Perfect for busy days or when you’re craving comfort food with a Mexican twist!
Slow Cooker Chicken Tortilla Soup
Course: DinnerCuisine: Mexican6
servings10
minutes250
kcal6
HoursIngredients
– 1 lb boneless, skinless chicken breasts
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can corn kernels, drained
– 1 (15 oz) can diced tomatoes
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 jalapeño, seeded and diced (optional)
– 4 cups chicken broth
– 1 tsp ground cumin
– 1 tsp chili powder
– 1 tsp paprika
– Salt and pepper to taste
– 6 small corn tortillas, cut into strips (for topping)
– Optional toppings: shredded cheese, avocado, cilantro, lime wedges
Directions
- Place the chicken breasts, black beans, corn, diced tomatoes, onion, garlic, jalapeño (if using), chicken broth, cumin, chili powder, paprika, salt, and pepper in the slow cooker.
- Stir to combine, then cover and cook on low for 6 hours or high for 3 hours.
- Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine.
- While the soup is cooking, heat a skillet over medium heat and lightly toast the tortilla strips until crispy.
- Serve the soup hot, topped with crispy tortilla strips and your favorite toppings like avocado, cheese, cilantro, or a squeeze of lime.
Notes
- 3 Recipe Tips or Serving Suggestions:
🫑 Tip 1: Add a dollop of sour cream for extra creaminess.
🥑 Tip 2: Double the recipe and freeze leftovers for an easy meal later.
🍋 Tip 3: Squeeze fresh lime juice over the soup before serving for a bright, zesty flavor. - Pin this recipe for later or leave a comment if you try it—I’d love to hear how it turned out! 🥘
