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Chicken Tortilla Soup Slow Cooker Recipe

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This easy slow cooker chicken tortilla soup is a cozy, Tex-Mex inspired dinner packed with tender shredded chicken, beans, veggies, and bold spices. Minimal prep and pantry staples make it a family-friendly, comforting meal perfect for busy nights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (28 oz) can diced tomatoes (fire-roasted preferred)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup corn kernels (frozen, canned and drained, or fresh)
  • 4 cups low-sodium chicken broth
  • 1 medium red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • Juice of 1 lime
  • 4–6 corn tortillas, sliced into strips (for topping and optional thickening)
  • Toppings (optional): shredded cheddar or Monterey Jack cheese, fresh cilantro, sour cream or Greek yogurt, diced avocado, extra lime wedges, jalapeño slices, crushed tortilla chips or homemade strips

Instructions

  1. Prep your ingredients: Dice onion and bell pepper, mince garlic and jalapeño, rinse and drain beans, and slice tortillas into strips if making homemade toppers.
  2. Layer ingredients in the slow cooker: Place chicken at the bottom, then add onion, bell pepper, garlic, jalapeño, black beans, corn, and diced tomatoes. Sprinkle in cumin, chili powder, smoked paprika, salt, and pepper. Pour chicken broth over everything and gently stir.
  3. Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender and cooked through.
  4. Shred the chicken: Use tongs or two forks to shred chicken directly in the slow cooker. Stir well to combine.
  5. Optional: For a thicker soup, blend 1-2 cups of the soup (broth and veggies) and return to the pot, or stir in a few handfuls of tortilla strips to dissolve and thicken.
  6. Add lime and adjust seasoning: Squeeze in lime juice, taste, and adjust salt, pepper, or chili powder as desired.
  7. Crispy tortilla strips (optional): Bake tortilla strips on a baking sheet at 400°F for about 8 minutes or air fry for 5 minutes until golden and crisp. Sprinkle with salt.
  8. Serve: Ladle soup into bowls and top with cheese, avocado, sour cream, cilantro, lime, jalapeños, and crispy tortilla strips or chips as desired.

Notes

For a vegetarian version, use canned jackfruit or extra beans and vegetable broth. To make it spicier, add chipotle peppers or hot sauce. Always taste and adjust seasoning before serving. For gluten-free, double-check broth and tortillas. Leftovers keep well and flavors deepen overnight.

Nutrition

Keywords: chicken tortilla soup, slow cooker, crockpot, easy dinner, Tex-Mex, healthy soup, gluten-free, family meal, cozy dinner, meal prep

Find it online: https://yumnode.com/chicken-tortilla-soup-slow-cooker-recipe-easy-best-cozy-dinner/