Slow Cooker Chicken Tortilla Soup Recipe
A comforting and flavorful Slow Cooker Chicken Tortilla Soup that combines tender chicken, black beans, corn, and fire-roasted tomatoes with smoky spices. This dump-and-go recipe is easy to prepare and perfect for a hearty weeknight meal. Crispy homemade tortilla strips baked in the oven add a delightful crunch to each serving.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Main Soup Ingredients
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 1 small yellow onion, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 ½ cups fresh or frozen defrosted corn kernels
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can diced fire roasted tomatoes with green chilis (such as Rotel)
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon mild chili powder
- 1 teaspoon kosher salt
- 3 cups chicken stock
Crispy Tortilla Strips
- 4 corn tortillas, cut into thin strips
- 1 tablespoon avocado oil or other neutral flavored oil
- 1 pinch kosher salt
Finishing Touch
- 2 tablespoons fresh lime juice
Instructions
- Combine Ingredients in Slow Cooker: Add the chicken, diced onion, drained black beans, corn kernels, diced tomatoes, fire-roasted tomatoes with green chilis, ground cumin, garlic powder, smoked paprika, chili powder, kosher salt, and chicken stock into a 6-quart slow cooker. Stir gently to mix all ingredients uniformly.
- Cook the Soup: Cover the slow cooker and cook the soup on high for 4-5 hours or on low for 6-7 hours, until the chicken is fully cooked and shreds easily with a fork. Avoid uncovering the lid during cooking to maintain heat and moisture.
- Prepare Crispy Tortilla Strips: While the soup cooks, preheat your oven to 400°F (200°C). Place the tortilla strips in a rimmed baking dish and toss with avocado oil and a pinch of kosher salt to coat evenly.
- Bake the Tortilla Strips: Bake the tortilla strips in the preheated oven for about 8-10 minutes, tossing them halfway through for even browning. Once golden and crisp, transfer the strips to a paper towel-lined plate to cool and drain excess oil.
- Shred the Chicken: When the soup has finished cooking, remove the chicken breasts or thighs from the slow cooker to a cutting board. Shred the chicken with two forks or chop into bite-sized chunks as preferred.
- Finish the Soup: Return the shredded chicken to the slow cooker and stir in the fresh lime juice. Taste the soup and adjust seasoning with additional salt or lime juice as desired.
- Serve: Ladle the soup into bowls and top with crispy tortilla strips. Add any additional toppings such as chopped cilantro, avocado, shredded cheese, or sour cream if desired.
Notes
- This soup can be made with either chicken breasts or thighs depending on preference; thighs will yield a richer flavor.
- For a spicier kick, use the canned diced fire roasted tomatoes with green chilis or add extra chili powder.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- If you prefer to skip the oven step, tortilla strips can be fried in a skillet with oil for a quicker crispy topping.
- Add fresh cilantro, diced avocado, shredded cheese, or sour cream as optional delicious garnish choices.
