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Slow Cooker Chicken Tortilla Soup Recipe

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★★★★★

4.5 from 140 reviews

This Slow Cooker Chicken Tortilla Soup is a hearty and flavorful meal perfect for cozy days. It features tender chicken breasts simmered with a medley of fire-roasted tomatoes, beans, corn, and aromatic spices in a slow cooker, resulting in a rich, savory broth. Topped with crunchy tortilla strips, creamy avocado, fresh cilantro, and a squeeze of lime, this soup offers a perfect balance of textures and vibrant Mexican-inspired flavors.

Ingredients

Scale

Sauté Base

  • 1 tablespoon olive oil
  • 1 large onion, finely diced
  • 1 poblano pepper (or jalapeño)
  • 3 cloves garlic, finely chopped

Soup Ingredients

  • 2 (14 ounce) cans fire roasted diced tomatoes
  • 1 (15 ounce) can corn kernels, drained
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (4 ounce) can diced green chilies (optional)
  • 2 large chicken breasts
  • 4 cups vegetable stock (or chicken broth/water)

Spices & Seasonings

  • 2 teaspoons kosher salt (more to taste)
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 2 teaspoons lime juice

Toppings and Garnishes

  • Tortilla strips or broken tortilla chips
  • Sliced avocado
  • Fresh cilantro
  • Shredded cheese (such as cheddar or Monterey Jack)
  • Lime slices
  • Green onions, sliced
  • Sliced jalapeños
  • Sour cream

Instructions

  1. Sauté Aromatics: In a large skillet over medium heat, heat the olive oil. Add the finely diced onion, chopped poblano pepper, and garlic. Cook, stirring frequently, until the onions become translucent and the mixture is fragrant, about 5-7 minutes.
  2. Add Ingredients to Slow Cooker: Transfer the sautéed aromatics to the slow cooker. Add the fire-roasted diced tomatoes, drained corn kernels, black beans, garbanzo beans, diced green chilies if using, and the whole chicken breasts.
  3. Add Liquid: Pour in enough vegetable stock (or substitute with chicken broth or water) to cover the ingredients in the slow cooker.
  4. Season the Soup: Stir in the kosher salt, ground cumin, chili powder, smoked paprika, and dried oregano, ensuring the spices are evenly distributed.
  5. Slow Cook: Cover the slow cooker with the lid and cook on low for 8 hours or on high for 4 hours, until the chicken is thoroughly cooked and tender.
  6. Shred Chicken: Before serving, remove the chicken breasts from the slow cooker. Shred them using two forks, then return the shredded chicken to the soup and stir to combine.
  7. Add Lime Juice and Adjust Seasonings: Stir in fresh lime juice. Taste the soup and adjust salt or spices as desired.
  8. Serve and Garnish: Ladle the soup into bowls and serve topped with crunchy tortilla strips or broken tortilla chips, sliced avocado, shredded cheese, fresh cilantro, lime slices, green onions, jalapeños, and a dollop of sour cream for extra flavor and texture.

Notes

  • For spicier soup, use jalapeños instead of poblano peppers or add more diced green chilies.
  • If you prefer a thicker soup, use less vegetable stock or shred some of the beans before adding to the slow cooker.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat well.
  • Feel free to substitute chicken breasts with thighs for more flavor and moisture.
  • This soup can be made in a stovetop pot if a slow cooker is unavailable; simmer on low for 1.5 to 2 hours until chicken is cooked through.

Keywords: chicken tortilla soup, slow cooker recipes, Mexican soup, hearty chicken soup, fire roasted tomatoes, bean soup, easy slow cooker meals

Find it online: https://recipeswithmia.com/slow-cooker-chicken-tortilla-soup-recipe/