Slow Cooker Chicken Tortilla Soup
Cozy Up with the Best Slow Cooker Chicken Tortilla Soup!
Is there anything better than a warm, comforting soup on a chilly evening? We think not! And when that soup is packed with flavor, incredibly easy to make, and practically cooks itself… well, that’s a win in our book! Today, we’re sharing our go-to recipe for Slow Cooker Chicken Tortilla Soup – a vibrant, satisfying meal that’s perfect for busy weeknights or a relaxed weekend gathering.
This isn’t your average tortilla soup. We’ve carefully balanced the spices to create a depth of flavor that will have your taste buds singing. The slow cooker does all the heavy lifting, gently infusing the chicken and beans with a delicious blend of chili powder, cumin, and a hint of smokiness.
What makes this recipe special?
- Effortless Cooking: Seriously, dump the ingredients in, set it, and forget it! The slow cooker does all the work.
- Flavorful & Hearty: Packed with tender chicken, beans, corn, and a rich, savory broth.
- Customizable: Adjust the spice level to your liking. Add a pinch of cayenne pepper for extra heat, or a dollop of sour cream for a cooling effect.
- Perfect for Meal Prep: Make a big batch on Sunday and enjoy leftovers throughout the week.
Serving Suggestions:
Don’t skimp on the toppings! Crushed tortilla chips provide a satisfying crunch, while shredded cheese and a swirl of sour cream add richness and tang. A squeeze of lime juice brightens up the flavors and adds a final touch of freshness. Garnish with chopped cilantro or avocado for an extra burst of color and flavor.
Frequently Asked Questions:
- Can I use pre-cooked chicken? Yes, you can! Reduce the cooking time to 3-4 hours on low, or 1.5-2 hours on high. Add the shredded chicken during the last 30 minutes of cooking.
- Can I make this soup spicier? Absolutely! Add a pinch of cayenne pepper, a chopped jalapeño, or a dash of hot sauce to the slow cooker.
- Can I freeze this soup? Yes, but the texture of the beans and corn may change slightly. Let the soup cool completely before transferring it to freezer-safe containers.
- What kind of beans can I use? We love the combination of black and pinto beans, but you can use any beans you prefer, such as kidney beans or great northern beans.
- Can I make this in an Instant Pot? Yes! Reduce the cooking time to 20-25 minutes on high pressure, followed by a natural pressure release.
We can’t wait for you to try this Slow Cooker Chicken Tortilla Soup! It’s a guaranteed crowd-pleaser that will warm your heart and soul.
Slow Cooker Chicken Tortilla Soup
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 4 oz can chopped green chiles
- 1.5 tbsp chili powder
- 1.5 tsp cumin
- 1 tsp paprika
- 1 tsp coriander
- 4 cups chicken broth
- 1 14.5 oz can diced tomatoes
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can pinto beans, rinsed and drained
- 1 cup corn
- 1 tbsp lime juice
- to taste salt and pepper
- to taste crushed tortilla chips, cheese, and sour cream (for serving)
Instructions
- Combine chicken, onion, garlic, green chiles, chili powder, cumin, paprika, coriander, chicken broth, and diced tomatoes in a slow cooker.
- Cover and cook on low for 6 hours, or until chicken is no longer pink.
- Remove chicken from slow cooker and shred with a fork.
- Return shredded chicken to slow cooker. Add black beans, pinto beans, corn, and lime juice.
- Continue to cook on low heat until beans are heated through.
- Season with salt and pepper to taste.
- Serve with crushed tortilla chips, cheese, and sour cream.
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