Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup is a staple recipe year round! It’s unbelievably easy to prepare, we are talking 15 minutes prep, and it has such a well seasoned, fresh  and satisfying flavor.

It was the night before Thanksgiving and that morning I knew I needed something quick and easy to serve everyone because I was starting the Thanksgiving cooking that day.

I’m happy to say everyone loved it, of course myself included!

Ingredients You’ll Need for This Recipe

  • Low-sodium chicken broth
  • Canned diced tomatoes
  • Fresh onion and garlic
  • Spices – chili powder, cumin, paprika, coriander, S&P
  • Chicken breasts
  • Canned black beans
  • Frozen corn
  • Lime
  • Cilantro
  • Toppings – such as tortilla strips, cheese, sour cream, avocado

How to Make Slow Cooker Chicken Tortilla Soup

  • Pour chicken broth and diced tomatoes into a slow cooker.
  • Add onion, garlic and spices and chicken.
  •  Cook on LOW heat 6 hours, or until chicken is cooked through.
  • Shred chicken then return to slow cooker along with black beans, corn, cilantro and lime juice.
  • Allow to cook until heated through.
  • Serve with desired toppings.

Tips for This Recipe

  • Be sure to finely chop the onion so it cooks through in time and is tender.
  • Try adding in canned tomatoes with mild green chilies.
  • Try it with a diced red bell pepper for another veggie.
  • Add a seeded diced jalapeno or two if you like some heat.
  • Make your own fried or baked tortilla strips if desired (instructions HERE, scroll down a little ways).

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