Slow Cooker Chicken Tortilla Soup is a comforting and flavorful dish that’s perfect for busy days. Packed with tender shredded chicken, hearty beans, and zesty spices, this soup is a delicious, hands-off way to enjoy a warm, satisfying meal. The slow cooker does all the work, melding the flavors over hours, leaving you with a rich and aromatic broth. Serve with crispy tortilla strips and your favorite toppings for a meal that feels like a hug in a bowl.
Ingredients:
- 1 pound boneless, skinless chicken breasts or thighs
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (optional)
- Tortilla strips, avocado, shredded cheese, sour cream, and lime wedges for serving
Instructions:
- Combine Ingredients: In a slow cooker, place the chicken breasts or thighs, black beans, corn, diced tomatoes, green chilies, onion, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Pour the chicken broth over the top and stir gently to combine.
- Cook the Soup: Cover the slow cooker and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is cooked through and tender.
- Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup and stir to combine.
- Finish with Lime and Cilantro: Stir in the lime juice and fresh cilantro, if using, for a burst of freshness.
- Serve: Ladle the soup into bowls and garnish with crispy tortilla strips, diced avocado, shredded cheese, sour cream, and an extra lime wedge as desired.
This Slow Cooker Chicken Tortilla Soup is a no-fuss recipe that delivers bold flavors and cozy satisfaction, making it a go-to meal for any day of the week!
