Easy Slow Cooker Chicken Tortilla Soup Recipe Perfect for Cozy Dinners
A comforting and easy slow cooker chicken tortilla soup packed with smoky chipotle, fresh lime, and tender shredded chicken, perfect for cozy dinners and busy weeknights.
- 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
- 2 large boneless, skinless chicken breasts (can substitute thighs)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups (32 fl oz) low sodium chicken broth
- 1 cup (about 5.3 oz) frozen corn
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1–2 chipotle peppers in adobo sauce, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano (preferably Mexican oregano)
- Salt and pepper to taste
- Freshly squeezed juice of 1 lime
- Tortilla strips or chips for topping
- Fresh cilantro, chopped for garnish (optional)
- Diced avocado (optional)
- Shredded cheddar or Monterey Jack cheese (optional)
Instructions
- Dice the onion and mince the garlic cloves. Drain and rinse the black beans. If using fresh corn, cut kernels off the cob.
- Place the chicken breasts at the bottom of the slow cooker. Add diced onion, minced garlic, drained black beans, fire-roasted diced tomatoes with juices, frozen corn, chipotle peppers, ground cumin, chili powder, oregano, salt, and pepper.
- Pour 4 cups of chicken broth over the ingredients, ensuring the chicken is mostly covered.
- Cover and cook on low for 6 hours or on high for 3 hours until the chicken is tender and easily shreddable.
- Remove chicken breasts and shred with two forks. Return shredded chicken to the slow cooker and stir to combine.
- Stir in fresh lime juice to brighten flavors.
- Taste and adjust seasoning with more salt, pepper, or chipotle peppers if desired.
- Ladle soup into bowls and top with tortilla strips, chopped cilantro, diced avocado, and shredded cheese if desired.
Notes
Use organic chicken broth for best flavor. Fresh lime juice is essential for bright flavor. For gluten-free, ensure tortilla strips are corn-based. To thicken soup, mash some beans or simmer uncovered. For extra crispy tortilla strips, bake at 375°F for 5-7 minutes. Leftovers taste better the next day. Can freeze soup up to 3 months but add fresh toppings when serving.
Nutrition
- Serving Size: About 1.5 cups (350
- Calories: 280
- Sugar: 4
- Sodium: 450
- Fat: 6
- Saturated Fat: 1.5
- Carbohydrates: 25
- Fiber: 8
- Protein: 30
Keywords: slow cooker, chicken tortilla soup, easy soup recipe, cozy dinners, slow cooker soup, chicken soup, tortilla strips, chipotle, healthy soup