Slow Cooker Chicken Tortilla Soup Recipe Easy and Delicious for Dinner
A comforting and easy slow cooker chicken tortilla soup packed with protein, smoky spices, and fresh flavors, perfect for busy weeknights or family dinners.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups chicken broth (low-sodium recommended)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (4 oz) green chilies
- 1 tsp ground cumin
- 1 tbsp chili powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Juice of 1 lime
- A handful fresh cilantro, chopped
- Tortilla strips or corn tortillas cut into strips and toasted
- Optional toppings: shredded cheddar or Monterey Jack cheese, diced avocado, sour cream or Greek yogurt, sliced jalapeños
Instructions
- Dice the onion finely, mince the garlic, chop cilantro, and slice tortillas into strips if making homemade tortilla strips. Drain and rinse the black beans.
- Place chicken breasts or thighs at the bottom of the slow cooker. Add diced onion, minced garlic, black beans, fire-roasted tomatoes (with juices), and green chilies on top.
- Sprinkle ground cumin, chili powder, smoked paprika, salt, and pepper evenly over the ingredients. Pour in the chicken broth to cover everything.
- Cook on low for 6 hours or high for 3 hours, covered.
- Remove chicken pieces and shred using two forks. Return shredded chicken to the slow cooker and stir well.
- Squeeze fresh lime juice into the soup. Taste and adjust seasoning if needed.
- Toast homemade tortilla strips in a skillet with a little oil until crispy and golden, about 3-5 minutes. Store-bought strips can be added directly.
- Ladle soup into bowls and top with tortilla strips, chopped cilantro, shredded cheese, avocado, and a dollop of sour cream or Greek yogurt if desired.
Notes
Use bone-in chicken thighs for richer flavor but remove bones before shredding. Toast homemade tortilla strips in oil with salt for best crunch. Adjust spice levels by adding more chili powder or jalapeños. If soup is too thick, add more broth or water. Soup freezes well without tortilla strips for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 320
- Fat: 8
- Carbohydrates: 25
- Fiber: 7
- Protein: 30
Keywords: slow cooker, chicken tortilla soup, easy dinner, crockpot soup, healthy soup, Mexican soup, comfort food