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Slow Cooker Chicken Tortilla Soup

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A comforting and flavorful slow cooker soup made with tender shredded chicken, beans, tomatoes, and warm spices, topped with crunchy tortilla strips and fresh garnishes.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn kernels, drained
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (10 ounces) diced tomatoes with green chilies
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • Salt to taste
  • Black pepper to taste
  • Tortilla strips for serving
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Lightly coat the inside of the slow cooker with olive oil.
  2. Place the chicken breasts at the bottom of the slow cooker.
  3. Add black beans, corn, diced tomatoes, diced tomatoes with green chilies, onion, and garlic on top of the chicken.
  4. Pour in the chicken broth and sprinkle chili powder, cumin, smoked paprika, salt, and black pepper over the ingredients. Stir gently to combine.
  5. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
  6. Remove the chicken breasts, shred with two forks, and return the shredded chicken to the slow cooker. Stir well.
  7. Ladle into bowls and top with tortilla strips, fresh cilantro, and a squeeze of lime juice before serving.

Notes

  • Add diced bell peppers or jalapeños for extra flavor and heat.
  • Stir in cream cheese or a splash of heavy cream at the end for a creamier texture.
  • Top with avocado, shredded cheese, or sour cream for added richness.
  • Store in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheat gently on the stovetop or in the microwave until warmed through.

Nutrition

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