Go Back
- 1 lb boneless, skinless chicken breasts - 1 can fire-roasted diced tomatoes (14 oz) - 1 can black beans, rinsed and drained (15 oz) - 1 can corn, drained (15 oz) - 1 medium onion, diced - 3 cloves garlic, minced - 1 jalapeño, seeded and finely chopped - 1 teaspoon ground cumin - 1 teaspoon chili powder - 4 cups chicken broth - 1 lime, juiced - Salt and pepper to taste For this soup, I choose fresh chicken breasts. They add great flavor and texture. Fire-roasted tomatoes give a nice smoky taste. Black beans and corn are not just tasty; they also add protein and color. I always use fresh onion and garlic. They make the soup smell amazing! - Fresh cilantro, chopped - Diced avocado - Shredded cheese (cheddar or Monterey Jack) - Crispy tortilla strips Toppings are key to a great soup! Fresh cilantro adds a burst of flavor. Diced avocado gives creaminess. Shredded cheese melts perfectly on top. Crispy tortilla strips add crunch and fun. You can mix and match these toppings to fit your taste. Enjoy! - Layering the chicken Start by placing 1 pound of boneless, skinless chicken breasts at the bottom of your slow cooker. This chicken will cook slowly, soaking up all the great flavors. - Adding the vegetables Next, add a can of fire-roasted diced tomatoes, black beans, and corn. Also, include a diced onion, minced garlic, and a finely chopped jalapeño. Spread these veggies evenly over the chicken. This helps create a balanced flavor in your soup. - Seasoning Now, sprinkle 1 teaspoon of ground cumin and 1 teaspoon of chili powder over the top. Season with salt and pepper to taste. Mix gently to combine the spices with the veggies and chicken. - Pouring in the broth Carefully pour 4 cups of chicken broth over the mixture. Make sure the solids are well covered. This broth brings all the flavors together as it cooks. - Setting the cooking time Cover your slow cooker with its lid. Set it to cook on low for 6-7 hours or on high for 3-4 hours. This long, slow cooking time makes the chicken tender and flavorful. - Shredding the chicken About 30 minutes before serving, take the chicken out using tongs. Shred it into bite-sized pieces with two forks. Then, return the shredded chicken back into the slow cooker. - Incorporating lime juice Squeeze in the juice from 1 lime, stirring to mix. This adds a bright flavor to your soup. Taste and adjust the seasoning if needed with more salt, pepper, or lime juice. - Serving suggestions Ladle the hot soup into bowls. Top with crispy tortilla strips, chopped fresh cilantro, and diced avocado if you like. You can also add some shredded cheese for extra creaminess. Enjoy your comforting bowl of tortilla soup! Adjusting seasoning Taste your soup before serving. Add salt and pepper slowly. This helps you find the right flavor. If you want more zing, squeeze in extra lime juice. A little can go a long way. Ensuring tenderness of chicken Cook the chicken until it easily shreds. This makes the soup rich and hearty. If it feels tough, let it cook longer. Trust your slow cooker; it works magic over time. Best accompaniments Serve this soup with crispy tortilla strips. They add crunch and texture. You can also include a side of fresh lime wedges. They brighten each bite. Garnishing ideas Top each bowl with fresh cilantro. This adds color and flavor. You might also add diced avocado for creaminess. Shredded cheese like cheddar or Monterey Jack is a tasty option too. {{image_4}} - Chicken alternatives: If you want a different protein, use turkey breast or shredded rotisserie chicken. You can also use cooked chicken thighs for more flavor. - Vegan or vegetarian options: Swap the chicken with a mix of beans or lentils. You can use vegetable broth instead of chicken broth. Add firm tofu for protein and texture. - Adding spices: Spice up your soup with some smoked paprika or cayenne pepper. A pinch of oregano adds a nice touch too. - Including additional vegetables: Add chopped bell peppers or zucchini for more veggies. Corn works great too, and you can toss in some spinach for a boost. To store leftovers, let the soup cool down. Once cooled, transfer it into an airtight container. You can keep it in the fridge for up to three days. Make sure the lid is on tight to keep the flavors fresh. When you’re ready to eat, just scoop out a portion and enjoy! To freeze the soup, use freezer-safe bags or containers. Leave some space at the top to allow for expansion. This soup can last in the freezer for up to three months. When you're ready to eat, thaw it in the fridge overnight for best results. For safe reheating, warm the soup in a pot on the stove. Heat it over medium heat, stirring often. You can also use a microwave. Heat it in short bursts to avoid hot spots. Make sure it reaches a safe temperature of 165°F before serving. Enjoy the warmth and comfort of your soup! To make this soup spicier, add more jalapeños. You can chop them finely or leave them in larger pieces for more heat. Another option is to add hot sauce to taste when serving. Be careful not to overdo it. Start with a small amount and taste as you go. This way, you can find the perfect heat level for your liking. Yes, you can use frozen chicken. It is safe to cook frozen chicken in the slow cooker. Just make sure to add about an extra hour to the cooking time. If you’re using frozen chicken, place it at the bottom of the slow cooker. This allows the chicken to thaw and cook evenly. Always check that the chicken reaches 165°F for safe eating. You can serve this soup with a variety of sides. Tortilla chips are great for dipping. You might also enjoy a fresh side salad or some cornbread. For toppings, consider options like sour cream, diced avocado, or extra cheese. These add flavor and texture, making every bite more enjoyable. This blog post covered how to make Slow Cooker Chicken Tortilla Soup. We explored key ingredients, like chicken and veggies. I shared a step-by-step process to prepare and cook. We also discussed tips for flavor and storage. Remember, you can adjust the soup to fit your taste. Try different toppings or spices for a unique twist. Enjoy the warming comfort of this recipe any day!

Slow Cooker Chicken Tortilla Soup

Savor the warmth of homemade Slow Cooker Chicken Tortilla Soup! This easy recipe blends tender chicken, fire-roasted tomatoes, black beans, and corn, creating a flavorful meal perfect for any occasion. With just 15 minutes of prep, you can set it and forget it while the slow cooker works its magic. Ready to enjoy a comforting bowl of goodness? Click through to discover the full recipe and elevate your dinner with this tasty twist!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

1 can (14 oz) fire-roasted diced tomatoes

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) corn, drained

1 medium onion, diced

3 cloves garlic, minced

1 jalapeño, seeded and finely chopped

1 teaspoon ground cumin

1 teaspoon chili powder

4 cups chicken broth

1 lime, juiced

Salt and pepper to taste

Fresh cilantro, chopped, for garnish

Crispy tortilla strips, for serving

1 avocado, diced (optional)

Shredded cheese (cheddar or Monterey Jack) (optional)

Instructions
 

Prepare the Chicken: Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. This will serve as a flavorful base for your soup.

    Add Vegetables: To the slow cooker, layer in the fire-roasted diced tomatoes (with juices), rinsed and drained black beans, drained corn, diced onion, minced garlic, and chopped jalapeño. Ensure an even distribution of vegetables for balanced flavor.

      Season the Soup: Sprinkle the ground cumin and chili powder over the ingredients. Season generously with salt and pepper to taste, mixing gently to combine all flavors.

        Pour in the Broth: Carefully pour the chicken broth over the mixture, ensuring that the solids are well submerged for optimal cooking.

          Cook: Cover the slow cooker with its lid and set it to cook on low for 6-7 hours or high for 3-4 hours. Cook until the chicken is tender and easily shredded.

            Shred the Chicken: About 30 minutes before serving, remove the chicken breasts from the cooker using tongs. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the slow cooker.

              Finish the Soup: Squeeze in the fresh lime juice, and stir to combine. Taste and adjust the seasoning as needed with additional salt, pepper, or lime juice.

                Serve: Ladle the steaming soup into bowls and top with crispy tortilla strips, chopped fresh cilantro, diced avocado, and a sprinkle of shredded cheese, if desired.

                  Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6

                    - Presentation Tips: For an appealing presentation, serve the soup in colorful bowls and garnish generously with cilantro. Consider offering lime wedges on the side for an extra zesty kick!