Slow Cooker Chicken Tortilla Soup
A comforting Slow Cooker Chicken Tortilla Soup, packed with chicken, beans, and vegetables in a rich broth, perfect for cozy gatherings.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Total Time: 435 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can sweet corn, drained
- 1 can diced tomatoes
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Corn tortillas, cut into strips (for serving)
- Toppings: avocado, cilantro, lime, cheese
Instructions
- Combine ingredients: In a slow cooker, combine the chicken breasts, black beans, corn, diced tomatoes, onion, bell pepper, garlic, chicken broth, chili powder, cumin, salt, and pepper.
- Mix well: Stir everything together to ensure even distribution of spices and flavors.
- Cook it up: Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender.
- Shred the chicken: Once cooked, carefully remove the chicken and shred it using two forks. Return the shredded chicken to the soup and stir to combine.
- Serve: Ladle the soup into bowls, topping with crispy tortilla strips and your choice of avocado, cilantro, lime, and cheese.
Notes
Ensure your slow cooker is not overly filled, and adjust seasoning to taste. Use fresh vegetables for enhanced flavor.