Description
This Slow Cooker Chicken Tortilla Soup is a comforting and flavorful meal perfect for any day. Made with tender shredded chicken simmered in a zesty broth of fire-roasted tomatoes, spices, black beans, and corn, this soup is easy to prepare and packed with Mexican-inspired flavors. Garnished with crunchy tortilla chips, melted cheese, fresh cilantro, and optional avocado and sour cream, it offers a delicious balance of textures and tastes with minimal effort.
Ingredients
Soup Base
- 1 3/4 lbs boneless skinless chicken thighs (or chicken breasts, trimmed of excess fat)
- 2 (14.5 oz) cans low-sodium chicken broth
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 (4 oz) can chopped green chilies
- 3/4 cups finely chopped yellow onion (rinsed under hot water to remove harsh bite)
- 1 Tbsp minced garlic (rinsed under hot water to remove harsh bite)
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika (sweet or smoked)
- Salt and freshly ground black pepper, to taste
Additional Ingredients
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 1/2 cups frozen corn
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Garnishes
- Tortilla chips, crushed
- Shredded cheddar or Monterey Jack cheese
- Diced avocado (optional)
- Diced Roma tomatoes (optional)
- Sour cream (optional)
Instructions
- Prepare the Slow Cooker: Place the boneless skinless chicken thighs into a 5 to 7 quart slow cooker, ensuring they are evenly spread out for even cooking.
- Add Soup Ingredients: Pour in the low-sodium chicken broth, fire roasted diced tomatoes, tomato sauce, and chopped green chilies over the chicken. Add the finely chopped yellow onion and minced garlic. Sprinkle in the chili powder, ground cumin, paprika, and season with salt and freshly ground black pepper to taste. Stir gently if needed to combine flavors.
- Cook the Soup: Cover the slow cooker with its lid and cook the soup on low heat for 6 hours, or until the chicken is thoroughly cooked and tender enough to shred easily.
- Shred the Chicken and Add Vegetables: Carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker along with drained black beans, frozen corn, chopped fresh cilantro, and freshly squeezed lime juice. Stir the mixture well to combine all ingredients and allow it to cook until everything is heated through, approximately 5-10 minutes.
- Serve: Ladle the soup into bowls and garnish with crushed tortilla chips, shredded cheddar or Monterey Jack cheese, and optional diced avocado, diced Roma tomatoes, and a dollop of sour cream for extra creaminess and flavor. Serve warm and enjoy!
Notes
- Rinsing the onion and garlic under hot water helps mellow their strong, sharp flavors for a smoother soup base.
- Use chicken thighs for juicier and more flavorful meat, but chicken breasts work fine if you prefer leaner meat.
- Adjust chili powder and green chilies according to your desired spice level.
- Garnishes add texture and enhance flavor—feel free to customize toppings based on preference.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
