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Chicken Tortilla Soup

A spicy and comforting slow cooker chicken tortilla soup that's easy to make and packed with flavor.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 380
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds boneless skinless chicken thighs or breasts Chicken thighs provide a richer flavor.
  • 4 cups low-sodium chicken broth Opt for low-sodium to control salt levels.
  • 1 can (14.5 oz) fire-roasted diced tomatoes Adds smokiness to the soup.
  • 1 can (8 oz) tomato sauce Provides richness.
  • 1 can (4 oz) diced green chilies For a mild heat.
  • 1 medium yellow onion, diced Base flavor for the soup.
  • 3 cloves garlic, minced Important for flavor.
  • 2 teaspoons chili powder For warmth.
  • 1 teaspoon ground cumin Compliments the chicken.
  • 1 teaspoon paprika Adds depth of flavor.
  • 1 teaspoon salt To taste.
  • 1/2 teaspoon black pepper For seasoning.
  • 1 can (15 oz) black beans, drained and rinsed Adds protein and fiber.
  • 1 cup frozen corn Provides sweetness.
  • 1/4 cup fresh cilantro, chopped Brightens the soup.
  • 1 tablespoon lime juice Essential for flavor balance.
  • as needed Tortilla strips or tortilla chips For topping.
  • 1 cup shredded cheese For garnish.
  • 1 avocado, diced avocado, diced For topping.
  • as needed Sour cream For serving.

Method
 

Preparation
  1. Place the chicken thighs or breasts into a slow cooker.
  2. Pour the chicken broth, fire-roasted tomatoes, tomato sauce, and diced green chilies over the chicken.
  3. Add the diced onion, minced garlic, chili powder, cumin, paprika, salt, and black pepper.
  4. Stir everything gently.
Cooking
  1. Cover the slow cooker and set it to low for about six hours.
Final Steps
  1. Once the cooking time is up, remove the chicken and shred it.
  2. Return the shredded chicken to the slow cooker, add black beans, frozen corn, chopped cilantro, and lime juice, and stir well.
  3. Cover and cook for an additional 10-15 minutes.
  4. Ladle into bowls and add desired toppings.

Notes

Store leftovers in an airtight container for up to four days or freeze for up to three months. Keep toppings separate until serving for best texture.