Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup is a hearty and flavorful dish packed with tender shredded chicken, beans, corn, and a perfectly spiced tomato broth. It’s a set-it-and-forget-it meal that delivers bold flavors with minimal effort. Serve it with crispy tortilla strips, avocado, and cheese for a comforting and satisfying meal.

Why You’ll Love This Recipe

• Easy & Hands-Free – The slow cooker does all the work!
• Rich & Flavorful – A delicious blend of spices, chicken, and veggies.
• Healthy & Nutritious – High in protein, fiber, and packed with wholesome ingredients.
• Customizable – Adjust spice levels and toppings to your liking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Chicken broth
• Diced tomatoes (canned)
• Black beans (drained and rinsed)
• Corn (fresh, frozen, or canned)
• Onion (chopped)
• Garlic (minced)
• Jalapeño (optional, for heat)
• Lime juice
• Cumin
• Chili powder
• Smoked paprika
• Salt & pepper
• Tortilla strips (for topping)
• Fresh cilantro, avocado, and shredded cheese (optional toppings)

Directions

this recipe

1. Add ingredients to the slow cooker – Place the chicken, broth, diced tomatoes, black beans, corn, onion, garlic, jalapeño, and seasonings into the slow cooker. Stir to combine.
2. Cook – Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender.
3. Shred the chicken – Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir in lime juice.
4. Serve – Ladle into bowls and top with crispy tortilla strips, fresh cilantro, avocado, and cheese.

Servings and Timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 6-8 hours (low) or 3-4 hours (high)
• Total Time: 6-8 hours (slow cooker method)

Variations

• Spicier Version – Add extra jalapeños, cayenne pepper, or hot sauce.
• Creamy Twist – Stir in ½ cup of cream cheese or heavy cream before serving.
• Vegetarian Option – Swap the chicken for extra beans or tofu.
• Low-Carb Option – Skip the tortilla strips and serve with sliced avocado and cheese.

Storage/Reheating

• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop over medium heat or in the microwave for 1-2 minutes.

FAQs

Can I use rotisserie chicken instead?

Yes! Add pre-cooked shredded chicken in the last 30 minutes of cooking.

What’s the best way to make crispy tortilla strips?

Cut tortillas into strips, toss with oil, and bake at 375°F (190°C) for 10 minutes or until crispy.

Can I make this in an Instant Pot?

Yes! Cook on high pressure for 10 minutes, then quick-release and shred the chicken.

What type of beans work best?

Black beans or pinto beans are great options, but you can also use kidney beans.

Can I make this dairy-free?

Yes! Simply skip the cheese and sour cream toppings.

How do I thicken the soup?

Blend a portion of the soup or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).

Can I add other vegetables?

Absolutely! Bell peppers, zucchini, or carrots make great additions.

What if my soup is too spicy?

Balance the heat by adding a little extra broth or a dollop of sour cream.

Can I use frozen chicken?

Yes! Just add an extra hour to the cooking time.

What can I serve with this soup?

It pairs well with a side of rice, cornbread, or a fresh green salad.

Conclusion

Slow Cooker Chicken Tortilla Soup is an easy, flavorful, and comforting meal that’s perfect for busy days. With minimal prep and a slow cooker doing the work, you’ll have a delicious homemade soup ready to enjoy. Try it with your favorite toppings and savor every bite!

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