Hearty Slow Cooker Chicken Tortilla Soup
This hearty slow cooker chicken tortilla soup is packed with flavor and requires minimal effort. Simply combine all ingredients in a slow cooker and let it do the work, resulting in a comforting meal perfect for any night of the week.
Equipment
- 6-quart or larger slow cooker
- cutting board
- forks
- ladle
- bowls
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 28 ounce can crushed tomatoes
- 1 15 ounce can black beans, rinsed and drained
- 1 15 ounce can corn, drained
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 4 ounce can diced fire-roasted green chiles
- 4 cups chicken broth
- 1 packet (1.25 oz) taco seasoning
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.5 cup fresh cilantro, plus more for garnish
- 1-2 limes, juiced
For Serving
- Tortilla chips or strips
- shredded cheese (cheddar or Monterey Jack)
- sour cream or Greek yogurt
- avocado slices
Instructions
Cooking
- Place chicken breasts in a slow cooker and add crushed tomatoes, black beans, corn, onion, garlic, green chiles, chicken broth, taco seasoning, and smoked paprika. Stir to combine the ingredients around the chicken.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is cooked through and easily shreds.
- Remove the cooked chicken from the slow cooker and shred it into bite-sized pieces using two forks.
- Return the shredded chicken to the slow cooker and stir in fresh cilantro and the juice of one lime. Add more lime juice to taste, if desired.
Serving
- Ladle the soup into bowls and serve immediately with your favorite toppings.
Notes
For extra heat, add a pinch of cayenne pepper with the taco seasoning. This soup freezes well for future meals.