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Easy Slow Cooker Chicken Tortilla Soup

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An easy, hearty slow cooker chicken tortilla soup packed with Tex-Mex flavors, tender shredded chicken, and a richly spiced broth that cooks itself with minimal effort.

Ingredients

  • 1.5 lb boneless, skinless chicken breasts or thighs
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 4 cups chicken broth
  • 2 tbsp tomato paste
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp fresh lime juice

Instructions

  1. Place the chicken in the bottom of the slow cooker.
  2. Add the onion, garlic, diced tomatoes, black beans, corn, chicken broth, tomato paste, chili powder, cumin, paprika, salt, and black pepper.
  3. Stir gently to combine, cover, and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is very tender.
  4. Remove the chicken, shred it with two forks, and return it to the slow cooker.
  5. Stir in the lime juice and adjust seasoning if needed.
  6. Serve hot with desired toppings.

Notes

  • Add tortilla strips just before serving to keep them crunchy.
  • Use chicken thighs for a richer flavor.
  • Adjust spices to control heat level.
  • Soup tastes even better the next day.

Nutrition

Find it online: https://recipesbyliza.com/easy-slow-cooker-chicken-tortilla-soup/