Slow Cooker Chicken Tortilla Soup
A flavorful, hearty and comforting Chicken Tortilla Soup made easy with the slow cooker. It's especially delicious piled high with all the best toppings!
Servings: 5 Servings
Ingredients
- 1 3/4 lbs boneless skinless chicken thighs, or chicken breasts (trim thighs 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
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 1/2 cups frozen corn
- 1/4 cup chopped fresh cilantro
For serving (optional):
- Tortilla chips, crushed
- Shredded cheddar or monterey jack cheese
- Diced avocado , diced roma tomatoes, sour cream (optional)
Instructions
- Add chicken to 5 to 7 quart slow cooker.
- Pour in chicken broth, diced tomatoes, tomato sauce, and green chilies. Add onion, garlic, chili powder, cumin, paprika, and season with salt and pepper to taste.
- Cover and cook on low heat 6 hours, or until chicken is cooked through.
- Remove chicken and shred, then return to slow cooker along with black beans, corn, cilantro and lime juice, stir. Allow to cook until heated through.
- Serve warm with tortilla chips, cheese and other optional ingredients.
Notes
- Be sure to finely chop the onion so it cooks through in time and is tender.
- Try it with a diced red bell pepper for another veggie.
- Add a seeded diced jalapeno or two if you like some heat.
- Make your own fried or baked tortilla strips if desired (instructions HERE, scroll down a little ways).
- Toppings not included in nutritional info as these are optional and will vary.
- Recipe makes about 11 cups soup.