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Slow Cooker Chicken Tortilla Soup

A comforting and hearty bowl of soup featuring tender chicken, spices, beans, and corn, topped with crispy tortilla strips.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken breasts
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) corn, drained
  • 1 can (28 ounces) diced tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 4 cups chicken broth
Toppings
  • Tortilla strips for serving
  • Sour cream for serving
  • Cilantro for garnish

Method
 

Preparation
  1. Begin by chopping the onion and garlic. Rinse and drain the black beans and corn.
Layering
  1. Place the chicken breasts at the bottom of your slow cooker. Layer on the black beans, corn, diced tomatoes, onion, and minced garlic.
  2. Sprinkle the chili powder, cumin, and salt evenly over the top.
Cooking
  1. Pour in the chicken broth, ensuring all the ingredients are submerged under the liquid.
  2. Set your slow cooker to low and let it cook for about 6-8 hours, or high for 3-4 hours.
Finishing Touches
  1. About 30 minutes before serving, carefully remove the chicken breasts and shred them with two forks.
  2. Return the shredded chicken to the slow cooker and mix everything well.
Serving
  1. Ladle the soup into bowls and top with crispy tortilla strips, a spoonful of sour cream, and a sprinkle of fresh cilantro.

Notes

Substitutions: Use chicken thighs for richer flavor or vegetable broth for a vegetarian version. Store in the fridge for 3-4 days or freeze for up to 3 months. Reheat and enjoy fresh toppings.