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Slow Cooker Chicken Tortilla Soup

A hearty and flavorful slow cooker chicken tortilla soup made with tender shredded chicken, black beans, corn, tomatoes, and warm spices. Perfect for an easy family dinner.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Boneless Skinless Chicken Breasts
  • 1 small Onion chopped
  • 3 Garlic Cloves minced
  • 14.5 oz Diced Tomatoes 1 can
  • 8 oz Tomato Sauce
  • 15 oz Black Beans 1 can, drained and rinsed
  • 1 cup Corn Kernels
  • 4 cups Chicken Broth
  • 1 tbsp Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 0.5 tsp Dried Oregano
  • 0.5 tsp Salt or to taste
  • 0.25 tsp Black Pepper or to taste
Toppings
  • Tortilla Strips for serving
  • 1 Avocado diced
  • 2 tbsp Fresh Cilantro chopped
  • Lime Wedges for serving

Equipment

  • Slow Cooker
  • Mixing Spoon

Method
 

Instructions
  1. Place chicken breasts in the bottom of the slow cooker. Add onion, garlic, diced tomatoes, tomato sauce, black beans, corn, chicken broth, and spices. Stir gently.
  2. Cover and cook on low for 6–8 hours or high for 3–4 hours until chicken is tender and fully cooked.
  3. Remove chicken, shred with two forks, and return to the slow cooker. Stir well and adjust seasoning.
  4. Serve hot topped with tortilla strips, avocado, cilantro, and a squeeze of lime.

Notes

For extra heat, add diced jalapeño or cayenne pepper. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.