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Slow Cooker Chicken Tortilla Soup Recipe

Slow Cooker Chicken Tortilla Soup Recipe
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★★★★★

5 from 18 reviews

This slow-cooker chicken tortilla soup offers a flavorful blend of tender shredded chicken, hearty black beans, and sweet corn, cooked in a rich and delicious broth. It’s easy to prepare, perfect for a comforting meal, and can be customized with a variety of toppings and variations to suit your taste.

Ingredients

Scale

Main Ingredients

  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 1 (14.5 oz) can diced tomatoes with juice
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn kernels, drained
  • 1 medium onion, diced
  • 1 jalapeño pepper, seeded and chopped (adjust to taste)
  • 2 tablespoons taco seasoning
  • 4 cups chicken broth

Toppings

  • Handful of tortilla strips
  • 1 sliced avocado (optional)
  • 2 tablespoons chopped fresh cilantro (optional)
  • ½ cup shredded cheese (cheddar or Mexican blend, optional)
  • 2 tablespoons sour cream (optional)

Instructions

  1. Combine Ingredients: Place the chicken, diced tomatoes with their juice, black beans, corn, diced onion, and jalapeño in the slow cooker. Pour in the chicken broth and taco seasoning. Stir gently to combine all ingredients well.
  2. Cook Soup: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender enough to shred.
  3. Shred Chicken: Remove the chicken from the slow cooker and use two forks to shred it into bite-sized pieces.
  4. Combine Shredded Chicken: Return the shredded chicken to the slow cooker and stir to combine evenly with the soup broth and vegetables.
  5. Serve: Ladle the soup into bowls and top with tortilla strips. Add optional toppings like avocado slices, cilantro, shredded cheese, and sour cream as desired.

Notes

  • You can use either chicken breasts or thighs; thighs provide more flavor and stay moist.
  • Adjust jalapeño quantity or remove seeds to control the spice level.
  • Taco seasoning can be homemade using chili powder, cumin, paprika, garlic powder, onion powder, oregano, and salt for a lower sodium option.
  • If you prefer a thicker soup, blend part of the soup before returning the chicken in.
  • Frozen corn can be used directly without thawing; fresh corn is also a great alternative.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheat gently on stovetop or microwave until warmed through.
  • Additional vegetables like zucchini, bell peppers, or carrots can be added as desired.
  • For toppings, crushed tortilla chips or homemade croutons work well if tortilla strips are unavailable.

Nutrition

Keywords: Slow cooker chicken tortilla soup, slow cooker soup, chicken tortilla soup, Mexican soup, shredded chicken soup, easy slow cooker recipes

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