Slow Cooker Chicken Tortilla Soup (Printable Version)
Tender chicken, corn, and black beans in a zesty lime-infused broth, topped with crispy tortilla strips. Perfect for easy weeknight meals.
# What You Need:
→ Protein & Beans
01 - 1.5 pounds boneless, skinless chicken breasts
02 - 1 can (15 ounces) black beans, drained and rinsed
→ Vegetables
03 - 1 can (15 ounces) sweet corn, drained
04 - 1 medium onion, diced
05 - 1 red bell pepper, diced
06 - 3 garlic cloves, minced
07 - 1 can (14.5 ounces) diced tomatoes with green chilies
→ Broth & Seasonings
08 - 4 cups low-sodium chicken broth
09 - 1 teaspoon ground cumin
10 - 1 teaspoon chili powder
11 - 0.5 teaspoon smoked paprika
12 - 0.5 teaspoon dried oregano
13 - 0.5 teaspoon salt
14 - 0.25 teaspoon black pepper
→ Finish & Garnish
15 - Juice of 2 limes
16 - 0.25 cup fresh cilantro, chopped
17 - 6 small corn tortillas, cut into strips
18 - 1 tablespoon olive oil
# How to Make It:
01 - Place chicken breasts in the bottom of the slow cooker.
02 - Add black beans, corn, onion, bell pepper, garlic, and diced tomatoes with green chilies to the slow cooker.
03 - Pour in the chicken broth and add cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir gently to combine.
04 - Cover and cook on low for 6 hours or until chicken is tender and easily shreddable.
05 - Remove chicken, shred with two forks, and return to the slow cooker.
06 - Add lime juice and fresh cilantro. Stir well and adjust seasoning if needed.
07 - Preheat oven to 400 degrees Fahrenheit. Toss tortilla strips with olive oil, spread on a baking sheet, and bake for 8 to 10 minutes until golden and crispy.
08 - Serve soup hot, topped with crispy tortilla strips. Add extra lime, cilantro, avocado, or shredded cheese as desired.
# Expert Tips:
01 -
- The slow cooker does all the heavy lifting while you go about your day, returning you to a kitchen that smells like a beloved Tex-Mex restaurant.
- You can customize the heat level and toppings to suit everyone at your table, making it a crowd-pleaser even for picky eaters.
02 -
- Adding the lime juice at the very end preserves its bright flavor that would otherwise cook away during the long simmer.
- The tortilla strips will soften quickly after touching the soup, so either add them just before eating or serve them alongside for people to sprinkle as they eat.
03 -
- If youre short on time in the morning, prep all the vegetables the night before and store them in an airtight container in the refrigerator.
- For a deeper flavor, toast the dried spices in a dry skillet for 30 seconds before adding them to the slow cooker—this wakes up oils that might be dormant in pantry-stored spices.