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Slow Cooker Chicken Tortilla Soup: A Hearty and Flavorful Recipe

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  • Author: Easy Peasy Recipeasy


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1 1/2 pounds boneless, skinless chicken breasts or thighs
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 green bell pepper, chopped
– 1 can (15 ounces) black beans, drained and rinsed
– 1 can (15 ounces) corn, drained
– 1 can (15 ounces) diced tomatoes (fire-roasted or with green chilies for extra flavor)
– 4 cups chicken broth
– 1 cup tomato sauce
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried oregano
– 1/2 teaspoon salt (or to taste)
– 1/4 teaspoon black pepper
– 1 lime, juiced
– Fresh cilantro, chopped (for garnish)
– Tortilla strips or crushed tortilla chips (for serving)
– Optional toppings: shredded cheese, diced avocado, sour cream, sliced jalapeños


**Prepare the Slow Cooker:**
– Place the chicken breasts or thighs in the bottom of the slow cooker.

2. **Add Vegetables and Beans:**
– Add the chopped onion, minced garlic, red and green bell peppers, black beans, corn, and diced tomatoes to the slow cooker.

3. **Make the Broth:**
– Pour in the chicken broth and tomato sauce. Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir to combine.

4. **Cook:**
– Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

5. **Shred the Chicken:**
– About 30 minutes before serving, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine.

6. **Add Lime Juice:**
– Stir in the lime juice for a fresh, tangy flavor.

7. **Serve:**
– Ladle the soup into bowls and garnish with fresh cilantro and your choice of toppings such as tortilla strips, shredded cheese, diced avocado, sour cream, and sliced jalapeños.

8. **Optional:**
– For extra crunch, serve with tortilla chips on the side.

### Tips:
– **Vegetarian Option:** Omit the chicken and use vegetable broth instead of chicken broth. Add extra beans or vegetables for more substance.
– **Spiciness:** Adjust the chili powder and add sliced jalapeños or hot sauce if you prefer a spicier soup.
– **Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave, adding a splash of water or broth if needed.

Enjoy your hearty and flavorful Slow Cooker Chicken Tortilla Soup!