Description
A forgiving, flavorful, and incredibly satisfying slow cooker chicken tortilla soup that requires only 5 minutes of prep. Perfect for busy weeknights, this one-pot meal is customizable with crispy tortilla strips and various toppings.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs (or 2 rotisserie chickens)
- 4 cups low-sodium chicken broth
- 1 can (14.5oz) diced tomatoes
- 1 can (14.5oz) fire-roasted tomatoes
- 1 can (15oz) black beans, rinsed and drained
- 1 can (15oz) corn (or 1 cup frozen corn)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 teaspoons cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 2 tablespoons fresh lime juice
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper (plus more to taste)
- 6–8 small corn tortillas
- 1 tablespoon oil (for tortilla strips)
- Pinch of salt (for tortilla strips)
- Optional toppings: Jalapeños, Avocado, Cilantro, Sour Cream, Shredded Cheese
Instructions
- Prep ingredients: Chop onion and mince garlic. Rinse and drain black beans and corn. If using raw chicken, chop into bite-sized pieces; if using rotisserie, shred it.
- Dump chicken, onion, garlic, tomatoes (with juice), beans, corn, cumin, chili powder, smoked paprika, salt, and pepper into the slow cooker. Stir to combine.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours. If using rotisserie chicken, add it during the last hour of cooking to prevent mushiness.
- While soup cooks, preheat oven to 375°F (190°C). Cut tortillas into strips, brush lightly with oil, sprinkle with salt, and spread on a baking sheet.
- Bake tortilla strips for 8-10 minutes, flipping halfway, until golden and crispy. Watch closely to prevent burning.
- Once soup is done, stir in fresh lime juice and adjust salt to taste.
- Ladle soup into bowls and top with crispy tortilla strips, avocado, cilantro, sour cream, and cheese. Serve immediately.
Notes
For best results, use fire-roasted tomatoes for smoky flavor and fresh lime juice to brighten the soup. Rinse beans thoroughly to remove starchy liquid. The soup thickens in the fridge; add broth when reheating. Tortilla strips should be made fresh as they lose crunch if stored. To freeze, omit cheese and sour cream until serving.
- Prep Time: 5 minutes
- Cook Time: 6-8 hours (LOW) or 3-4 hours (HIGH)
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl with toppings
- Calories: 320
- Sugar: 6
- Sodium: 680
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 35
- Fiber: 8
- Protein: 28
Keywords: crockpot chicken tortilla soup, slow cooker soup, easy weeknight dinner, one pot meal, Mexican soup, chicken tortilla soup, freezer friendly soup