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Slow Cooker Chicken Tortilla Soup

A close-up of a bowl of slow cooker chicken tortilla soup, topped with sour cream, cilantro, and tortilla chips.
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A simple dump-and-go slow cooker chicken tortilla soup with shredded chicken, tomatoes, corn, beans, and taco spices. This recipe focuses on building flavor and offers tips for thickening and calorie-conscious options.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (4 ounce) can diced green chilies
  • 1 packet taco seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 4 cups chicken broth
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, avocado, cilantro, crushed tortilla chips

Instructions

  1. Place chicken breasts in the slow cooker.
  2. In a bowl, combine diced tomatoes, black beans, corn, green chilies, taco seasoning, chili powder, cumin, and cayenne pepper (if using). Pour this mixture over the chicken.
  3. Add chicken broth to the slow cooker.
  4. In a skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant. Transfer the onion and garlic mixture to the slow cooker.
  5. Season with salt and pepper.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  7. Remove chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup.
  8. Stir to combine. If the soup is too thin, you can thicken it by mixing 2 tablespoons of cornstarch with 1/4 cup of cold water and stirring it into the soup during the last 30 minutes of cooking.
  9. Taste and adjust seasonings as needed.
  10. Serve hot with your favorite toppings.

Notes

  • For a richer flavor, you can use enchilada sauce instead of diced tomatoes.
  • To make this soup lower in calories, omit the tortilla chips and use light sour cream or Greek yogurt as a topping.
  • This soup is great for meal prep and can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Nutrition

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