Slow Cooker Chicken Tortilla Soup
This flavorful Slow Cooker Chicken Tortilla Soup is a hearty and satisfying meal perfect for any day. Loaded with shredded chicken, beans, and spices, it simmers all day for an easy and delicious dinner.
Equipment
- 1 Slow cooker
Ingredients
Main ingredients
- 1 lb boneless skinless chicken breasts
- 1 cup frozen corn
- 1 can black beans drained and rinsed
- 1 can diced tomatoes with green chilies
- 3 cups chicken broth
- 1 onion chopped
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 lime juiced
- 0.25 cup fresh cilantro chopped
- tortilla strips for topping
Instructions
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Add corn, black beans, diced tomatoes, onion, and garlic on top of the chicken.
- Pour in chicken broth and stir in chili powder, cumin, paprika, salt, and pepper.
- Cover and cook on low for 6 hours, or until chicken is fully cooked.
- Remove chicken breasts from the slow cooker and shred with two forks.
- Return shredded chicken to the soup and stir to combine.
- Add lime juice and chopped cilantro. Stir well.
- Ladle the soup into bowls.
- Top with tortilla strips and any additional toppings like cheese or avocado if desired.
- Serve warm and enjoy!
Notes
For added heat, add chopped jalapeños during cooking. Leftovers store well in the fridge for 3-4 days.