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Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

With this Slow Cooker Chicken Tortilla Soup recipe, your kitchen will be filled with the inviting aroma of smoky spices, simmering vegetables, and tender chicken.

  • Total Time: 1 minute
  • Yield: 6 1x

Ingredients

Scale

2 boneless skinless chicken breasts (about 1 pound)

4 cups chicken stock

2 (14-ounce) cans black beans, rinsed and drained

1 (14-ounce) can fire-roasted diced tomatoes, with juice

1 (15-ounce) can whole-kernel corn, drained

1 (4-ounce) can diced green chiles

4 cloves garlic, minced

1–2 dried pasilla (negro) chile peppers (optional for heat)

1 white onion, peeled and diced

2 teaspoons ground cumin

1 teaspoon salt, or more to taste

Fresh lime wedges, for serving

Optional garnishes: chopped cilantro, diced avocado, shredded cheese, diced red onion, sour cream, tortilla strips

Instructions

  1. Combine the Ingredients: Add chicken, stock, beans, tomatoes, corn, green chiles, garlic, pasilla peppers, onion, cumin, and salt to your slow cooker. Stir gently to combine.

  2. Set the Cooking Time: Cover and cook on high for 3–4 hours or on low for 6–8 hours, until chicken is tender and cooked through.

  3. Shred the Chicken: Remove chicken breasts from the slow cooker. Shred them with two forks, then return the meat to the soup. Discard pasilla chiles.

  4. Taste and Adjust: Stir the soup, then taste and adjust seasoning with more salt or a squeeze of lime juice.

  5. Serve with Garnishes: Ladle into bowls and top with tortilla strips, avocado, cilantro, or your favorite toppings.

  • Author: Sanji
  • Prep Time: 10 minutes
  • Cook Time: 4–8 hours (depending on setting)