Description
Experience the comfort of a vibrant, restaurant-quality meal with this easy slow cooker chicken tortilla soup. Featuring tender shredded chicken, hearty black beans, and sweet corn in a deeply flavorful tomato-based broth, this recipe is designed for ease and depth of flavor. Infused with cumin and chili powder, this healthy, one-pot dish provides a perfect balance of zesty aromatics and satisfying textures, finished with a delightful crunch from tortilla strips. It is the ultimate set-and-forget solution for busy weeknights.
Ingredients
1.5 lbs boneless skinless chicken breasts
1 onion, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1.5 cups corn kernels
4 cups chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
0.5 tsp black pepper
1 cup tortilla strips for garnish
Instructions
Place the chicken breasts at the bottom of a 6-quart slow cooker.
Add the diced onion, minced garlic, diced tomatoes, black beans, and corn on top of the chicken.
Pour the chicken broth over the ingredients.
Season with cumin, chili powder, salt, and pepper.
Cover and cook on Low for 6 hours.
Remove the chicken breasts, shred them using two forks, and return the meat to the slow cooker.
Stir well to combine the shredded chicken with the broth and vegetables.
Serve hot, garnished with crunchy tortilla strips.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor profile often improves the next day. You can add fresh cilantro, avocado slices, or a squeeze of lime juice before serving for additional freshness.
- Prep Time: 15
- Cook Time: 360
- Category: Slow Cooker Recipes
- Method: Slow Cooking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 720mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg