Slow Cooker Chicken Tortilla Soup

Some days call for tacos. Other days call for putting everything delicious about taco night into a slow cooker and letting dinner make itself.

This Slow Cooker Chicken Tortilla Soup is warm, slightly smoky, loaded with tender chicken, tomatoes, beans, corn and Mexican-inspired spices. The best part is the toppings: crispy tortilla strips, fresh cilantro, avocado, cheese and plenty of lime.

It’s an easy weeknight dinner, a great game-day option and a very convincing argument for Taco Tuesday during soup season.

Slow Cooker Chicken Tortilla Soup

Serves: 6–8
Prep Time: 15 minutes
Cook Time: 4–6 hours

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 ounces) fire-roasted diced tomatoes
• 1 can (10 ounces) diced tomatoes with green chiles
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn, fresh or frozen
• 4 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• Juice of 1 lime

For Topping

• Crispy tortilla strips or crushed tortilla chips
• Shredded Monterey Jack or Mexican-blend cheese
• Chopped fresh cilantro
• Diced avocado
• Sliced jalapeños
• Sour cream or Mexican crema
• Lime wedges

Instructions

Add the chicken, onion, garlic, tomatoes, tomatoes with green chiles, black beans, corn, chicken broth, chili powder, cumin, smoked paprika, oregano, salt and pepper to your slow cooker.

Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.

Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and stir everything together.

Add the fresh lime juice, taste and adjust the seasoning as needed. Let the soup warm for another 10–15 minutes.

Ladle into bowls and finish with plenty of crispy tortilla strips, cheese, cilantro, avocado and another squeeze of lime.

Make It Your Own

Want it spicier? Add a chopped jalapeño, extra green chiles or a little chipotle in adobo. Want it creamier? Stir in a splash of heavy cream at the end.

And don’t underestimate the tortilla strips. They aren’t decoration. They’re an essential part of the experience.

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