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Slow Cooker Chicken Tortilla Soup | Easy & Flavorful

slow cooker chicken tortilla soup with toppings

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A flavorful, hearty, and comforting Chicken Tortilla Soup made easy with the slow cooker. It’s especially delicious piled high with all the best toppings like avocado, cheese, and tortilla chips.

Ingredients

Scale
  • 1 3/4 lbs boneless skinless chicken thighs or chicken breasts (trim thighs of excess fat)
  • 2 (14.5 oz) cans low-sodium chicken broth
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 1 (4 oz) can chopped green chilies
  • 3/4 cups finely chopped yellow onion, rinsed under hot water to remove harsh bite
  • 1 Tbsp minced garlic, rinsed under hot water to remove harsh bite
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika (sweet or smoked)
  • Salt and freshly ground black pepper, to taste
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 1/4 cup chopped fresh cilantro
  • For serving (optional):
  • Tortilla chips, crushed
  • Shredded cheddar or Monterey Jack cheese
  • Diced avocado, diced Roma tomatoes, sour cream

Instructions

1. Add chicken to a 5 to 7 quart slow cooker.

2. Pour in chicken broth, diced tomatoes, tomato sauce, and green chilies. Add onion, garlic, chili powder, cumin, paprika, and season with salt and pepper to taste.

3. Cover and cook on low heat for 6 hours, or until chicken is cooked through.

4. Remove chicken and shred, then return to slow cooker along with black beans, corn, and cilantro. Stir and allow to heat through.

5. Serve warm with tortilla chips, cheese, avocado, tomatoes, sour cream, or other toppings as desired.

Notes

Be sure to finely chop the onion so it softens properly while cooking.

Add diced red bell pepper or jalapeรฑo for extra veggies or a spicy kick.

Toppings like tortilla strips, avocado, cheese, and sour cream are optional but highly recommended.

You can make your own tortilla strips by baking or frying corn tortillas.

Recipe yields about 11 cups of soup.