Slow Cooker Chicken Tortilla Soup (Printable)

Tender chicken and black beans in a flavorful lime-infused broth with corn and crispy tortilla strips.

# What you'll need:

→ Protein & Beans

01 - 1.5 lbs boneless, skinless chicken breasts
02 - 1 can (15 oz) black beans, drained and rinsed

→ Vegetables

03 - 1 can (15 oz) sweet corn, drained
04 - 1 medium onion, diced
05 - 1 red bell pepper, diced
06 - 3 garlic cloves, minced
07 - 1 can (14.5 oz) diced tomatoes with green chilies

→ Broth & Seasonings

08 - 4 cups low-sodium chicken broth
09 - 1 teaspoon ground cumin
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon salt, adjust to taste
14 - 1/4 teaspoon black pepper

→ Finish & Garnish

15 - Juice of 2 limes
16 - 1/4 cup fresh cilantro, chopped
17 - 6 small corn tortillas, cut into strips
18 - 1 tablespoon olive oil

# Directions:

01 - Place chicken breasts in the bottom of the slow cooker.
02 - Add black beans, corn, onion, bell pepper, garlic, and diced tomatoes with green chilies to the slow cooker.
03 - Pour in the chicken broth and add cumin, chili powder, smoked paprika, oregano, salt, and pepper.
04 - Stir gently to combine. Cover and cook on low for 6 hours or until chicken is tender and easily shreddable.
05 - Remove chicken from the slow cooker, shred with two forks, and return to the slow cooker.
06 - Add lime juice and fresh cilantro to the soup. Stir well and adjust seasoning if needed.
07 - Preheat oven to 400°F. Toss tortilla strips with olive oil, spread on a baking sheet, and bake for 8-10 minutes until golden and crispy.
08 - Ladle soup into bowls and top with crispy tortilla strips. Add extra lime, cilantro, avocado, or shredded cheese as desired.

# Expert Suggestions:

01 -
  • The slow cooking process allows you to walk away and live your life while dinner practically makes itself, yet guests will think you spent hours over the stove.
  • Its endlessly customizable with toppings, making it perfect for family members with different spice tolerances or topping preferences.
02 -
  • Never add the lime juice until the very end, as long cooking times will make it bitter instead of bright.
  • Cooking the chicken whole rather than pre-cutting it results in much juicier, more tender meat that shreds beautifully.
03 -
  • For deeper flavor, toast the dry spices in a small skillet until fragrant before adding them to the slow cooker - it takes just 30 seconds but makes a noticeable difference.
  • If your soup seems too thin after cooking, remove the lid for the last 30 minutes to allow some liquid to evaporate, concentrating those beautiful flavors.

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