Slow Cooker Chicken Tortilla Soup Recipe
This Slow Cooker Chicken Tortilla Soup is a comforting and flavorful Mexican-inspired dish made with tender chicken, black beans, corn, fire-roasted tomatoes, and a blend of spices. Slow-cooked to perfection, it delivers rich, hearty flavors and is topped with crispy homemade tortilla strips and fresh garnishes like guacamole, cilantro, and cheese for an irresistible meal.
- Prep Time: 15 minutes
- Cook Time: 4-7 hours
- Total Time: 4 hours 15 minutes to 7 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
Soup Ingredients
- 1 ½ lb boneless, skinless chicken breasts or thighs
- 1 small yellow onion, diced
- 1 can (15-ounce) black beans, drained and rinsed
- 1 ½ cups fresh or frozen corn kernels, thawed
- 1 can (15-ounce) diced tomatoes
- 1 can (15-ounce) diced fire-roasted tomatoes with green chilis (e.g., Rotel)
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp mild chili powder
- 1 tsp kosher salt
- 3 cups chicken stock
- 2 tbsp fresh lime juice
Tortilla Strips
- 4 corn tortillas, cut into thin strips
- 1 tbsp avocado oil (or another neutral oil)
- A pinch of salt
Toppings (Optional)
- Easy Guacamole
- Cilantro
- Avocado
- Mexican cheese blend
- Sour cream
- Sliced jalapenos
Instructions
- Prepare the Soup: In a 6-quart slow cooker, combine the chicken, diced onion, black beans, corn, diced tomatoes, fire-roasted tomatoes with green chilis, ground cumin, garlic powder, smoked paprika, mild chili powder, kosher salt, and chicken stock. Stir to mix all ingredients well. Cover and cook on high for 4-5 hours or on low for 6-7 hours, until the chicken is fully cooked and easily shreds with a fork. Avoid uncovering during cooking to keep flavors locked in.
- Make the Crispy Tortilla Strips (Optional): While the soup cooks, preheat your oven to 400°F (200°C). Spread the tortilla strips evenly on a rimmed baking sheet. Drizzle with avocado oil and sprinkle with a pinch of salt, tossing to coat the strips thoroughly. Bake in the oven for 8-10 minutes, tossing halfway through the baking time, until they turn golden and crispy. Remove and let cool on a paper towel-lined plate.
- Finish the Soup: Once cooking is complete, uncover the slow cooker and carefully remove the chicken pieces. Place them on a cutting board and shred with two forks or cut into chunks as preferred. Return the shredded chicken to the slow cooker, add the fresh lime juice, and stir to combine. Taste the soup and adjust seasoning with additional salt or lime juice if needed.
- Serve: Ladle the hot soup into bowls and top with crispy tortilla strips. Add any additional toppings you desire such as guacamole, fresh cilantro, sliced avocado, shredded Mexican cheese blend, sour cream, and sliced jalapenos for extra flavor and texture.
Notes
- Using both fire-roasted and regular diced tomatoes adds depth of flavor to the soup.
- The tortilla strips can be made ahead and stored in an airtight container for a day or two to maintain crispiness.
- Adjust the level of chili powder to your preferred heat tolerance.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a vegetarian option, substitute the chicken with firm tofu or extra beans and use vegetable stock instead of chicken stock.
Keywords: slow cooker chicken tortilla soup, chicken soup, Mexican soup, slow cooker recipe, tortilla strips, easy soup
