Slow Cooker Chicken Tortilla Soup
A flavorful, hearty and comforting Chicken Tortilla Soup made easy with the slow cooker! It's perfect for serving year round but it's especially satisfying on a chili day. Just be sure to load on those toppings!
Servings: 5 Servings
Ingredients
- 4 1/2 cups low-sodium chicken broth
- 1 (14.5 oz) can can petite diced tomatoes
- 1 1/4 cups finely chopped yellow onion
- 3 cloves garlic , minced
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 3/4 tsp paprika
- 1/2 tsp ground coriander
- Salt and freshly ground black pepper , to taste
- 1 1/2 lbs boneless skinless chicken breasts
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 1/2 cups frozen corn
- 1 Tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
For serving:
- Tortilla strips or tortilla chips
- Shredded cheddar or monterey jack cheese
- Diced avocado , diced roma tomatoes, sour cream (optional)
Instructions
- Pour chicken broth and diced tomatoes into a slow cooker. Add onion, garlic, chili powder, cumin, paprika, coriander and season with salt and pepper to taste.
- Add chicken breasts then cover with lid and cook on LOW heat 6 hours, or until chicken is cooked through.
- Remove chicken and shred, then return to slow cooker along with black beans, corn, cilantro and lime juice, stir. Allow to cook until heated through.
- Serve warm with tortilla strips and cheese and other optional ingredients.
Notes
- 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).
- Toppings not included in nutritional info.