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Slow Cooker Chicken Tortilla Soup

A warm, comforting, Mexican-inspired soup with shredded chicken, tomatoes, beans, corn, and spices slow-cooked to perfection.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Mexican
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1.5 lbs chicken breasts
  • 15 oz diced tomatoes canned
  • 15 oz black beans drained and rinsed
  • 1 cup corn frozen or canned
  • 1 small onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
Finishing
  • 1 lime juiced
  • tortilla strips for topping
  • cilantro for garnish
  • shredded cheese for topping
  • avocado sliced

Equipment

  • Slow cooker
  • Cutting board
  • Knife

Method
 

  1. Add chicken, tomatoes, beans, corn, onion, garlic, broth, and spices to the slow cooker.
  2. Stir gently and cook on Low for 6–7 hours or High for 3–4 hours.
  3. Remove chicken, shred, and return to the soup.
  4. Add lime juice and adjust seasonings.
  5. Serve with tortilla strips, cheese, avocado, and cilantro.

Notes

Use fire-roasted tomatoes for extra flavor.