Slow Cooker Chicken Tortilla Soup

Why You’ll Love This Recipe

This Slow Cooker Chicken Tortilla Soup is a comforting and flavorful dish that’s perfect for any time of year. It’s packed with tender chicken, a rich and savory broth, and a kick of heat from the spices and chipotle peppers. The best part? It’s all made in a slow cooker, so you can set it and forget it, allowing the flavors to meld together while you go about your day. Top it off with crispy tortilla strips, fresh cilantro, and a squeeze of lime, and you have a meal that’s sure to satisfy everyone at the table.

Ingredients

• 3 boneless, skinless chicken breasts

• 2 teaspoons chili powder

• 1 teaspoon cumin

• Salt and pepper, to taste

• 1 medium onion, chopped

• 1 red bell pepper, seeded and chopped

• 1 yellow bell pepper, seeded and chopped

• 1 (28-ounce) can diced tomatoes, with juice

• 1 (10-ounce) can diced tomatoes with green chilies (such as Rotel)

• 3 cups low-sodium chicken broth

• 4 ounces tomato paste

• 1 whole chipotle pepper in adobo sauce (optional, for added heat)

• 1 (15-ounce) can black beans, drained and rinsed

• 1 cup frozen corn

• Juice of 1 lime

• Fresh cilantro, chopped (for garnish)

• Tortilla strips or crushed tortilla chips (for serving)

• Optional toppings: sour cream, shredded cheese, diced avocado

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Slow Cooker: Place the chicken breasts at the bottom of the slow cooker.

2. Season the Chicken: Sprinkle the chili powder, cumin, salt, and pepper over the chicken breasts. Add the chopped onion and bell peppers on top.

3. Add the Liquids and Tomatoes: Pour in the diced tomatoes (with juice), diced tomatoes with green chilies, chicken broth, and tomato paste. Add the chipotle pepper if you like extra heat.

4. Cook the Soup: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

5. Shred the Chicken: Remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the soup.

6. Add Final Ingredients: Stir in the black beans, corn, and lime juice. Let the soup cook for an additional 10-15 minutes to heat through.

7. Serve: Ladle the soup into bowls and top with tortilla strips or crushed tortilla chips. Garnish with fresh cilantro and any optional toppings like sour cream, shredded cheese, or diced avocado.

Servings and Timing

• Servings: 6-8 servings

• Cook Time: 6-8 hours on low, or 3-4 hours on high

Variations

• Spicy Option: For a spicier soup, add more chipotle peppers or some jalapeño slices.

• Vegetarian Version: Skip the chicken and use beans, corn, and extra vegetables like zucchini or sweet potatoes for a vegetarian version.

• Creamy Soup: Add a dollop of sour cream or cream cheese to make the soup creamier.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

• Freezing: This soup can be frozen for up to 3 months. Just make sure to let it cool completely before freezing in a freezer-safe container.

• Reheating: Reheat on the stovetop over low heat or in the microwave until warmed through. You may need to add a splash of broth or water if the soup thickens too much.

FAQs

How can I make this soup spicier?

You can add more chipotle peppers or include jalapeños, either in the soup itself or as a topping.

Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts, but make sure they’re fully cooked before shredding. You may need to add extra cooking time.

Can I use other types of beans?

Yes, feel free to swap the black beans for pinto beans, kidney beans, or any other beans you prefer.

Can I make this soup in the instant pot?

Yes, you can make this soup in an Instant Pot. Cook on the “Manual” or “Pressure Cook” setting for about 10 minutes, then quick release the pressure.

Can I add more vegetables to this soup?

Absolutely! You can add corn, zucchini, or even spinach for extra nutrients.

Is this soup gluten-free?

Yes, this soup is naturally gluten-free, but make sure to check your tortilla chips for gluten if you need to avoid it entirely.

How can I make this soup creamy?

To make the soup creamier, you can add a bit of sour cream or cream cheese during the last 30 minutes of cooking.

Can I use bone-in chicken instead of boneless?

Yes, you can use bone-in chicken. Just be sure to remove the bones after cooking and before shredding the meat.

Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the refrigerator for up to 3-4 days. It also freezes well.

Can I add cheese directly to the soup?

You can add shredded cheese directly into the soup when serving or sprinkle it on top. It will melt right in for a cheesy flavor!

Conclusion

This Slow Cooker Chicken Tortilla Soup is a simple, flavorful dish that’s perfect for busy weeknights or cozy weekends. With its savory broth, tender chicken, and array of tasty toppings, it’s a crowd-pleaser that everyone will enjoy. Whether you’re feeding a family or preparing for meal prep, this easy soup will soon become a favorite in your recipe rotation.