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Easy Slow Cooker Chicken Tortilla Soup

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A warm, comforting, and fuss-free slow cooker chicken tortilla soup with simple ingredients and bold flavors, perfect for busy weeknights or lazy weekends.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 can (15 oz) black beans, drained and rinsed (optional)
  • 1 cup frozen or canned corn, drained
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • 4–6 corn tortillas, cut into thin strips and toasted or fried
  • Optional extras: diced avocado, shredded cheese, sour cream, jalapeño slices

Instructions

  1. Chop the onion, mince the garlic, and roughly chop the cilantro. Cut the tortillas into thin strips and set aside.
  2. Toast the tortilla strips in a dry skillet over medium heat until golden and crispy, stirring frequently, or bake at 350°F for 10 minutes. Set aside on paper towels to drain.
  3. Add chicken breasts or thighs to the bottom of the slow cooker. Pour in chicken broth, diced tomatoes with green chilies, black beans, corn, chopped onion, and minced garlic.
  4. Sprinkle cumin, smoked paprika, chili powder, oregano, salt, and pepper over the ingredients. Stir gently to combine without disturbing the chicken too much.
  5. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours until chicken is tender and easily shredded.
  6. Remove chicken from slow cooker and shred using two forks. Return shredded chicken to the pot and stir gently.
  7. Squeeze in fresh lime juice and stir in chopped cilantro. Taste and adjust salt or spices as needed.
  8. Ladle soup into bowls and top generously with toasted tortilla strips. Add optional garnishes like diced avocado, shredded cheese, or sour cream if desired.

Notes

If soup is too thick after cooking, add more chicken broth or water to reach desired consistency. Avoid stirring too much during cooking to keep tomato chunks intact and beans from breaking down. Toast tortilla strips carefully to avoid burning. Fresh lime juice and cilantro should be added at the end for brightness. Frozen chicken can be used but increase cooking time by 30 minutes on low. Soup can be frozen without tortilla strips for up to 3 months.

Nutrition

Keywords: slow cooker, chicken tortilla soup, easy soup recipe, comfort food, crockpot soup, Mexican soup, healthy soup

Find it online: https://blingbite.com/easy-slow-cooker-chicken-tortilla-soup-recipe-with-5-simple-steps-for-the-best-flavor/