Why You’ll Love This Recipe

This Chicken Tortilla Soup is a dream come true for busy weeknights. With minimal effort and a handful of simple ingredients, you can have a delicious, nutritious meal ready when you need it. The tender chicken, combined with the rich, zesty broth, creates a savory base that’s enhanced by crispy tortilla strips, creamy avocado, and a sprinkle of cheese. Whether you’re serving it for dinner or as a crowd-pleasing appetizer, this soup offers layers of flavor that everyone will love.

Ingredients

2 pounds boneless, skinless chicken breasts
1 onion, diced
3 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes
1 can (4 ounces) green chilies, diced
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn kernels, drained
4 cups chicken broth
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon oregano
Salt and pepper to taste
Juice of 1 lime
1/4 cup fresh cilantro, chopped

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Directions

Place the chicken breasts in the bottom of your slow cooker.
Add the diced onion, minced garlic, diced tomatoes, green chilies, black beans, and corn on top of the chicken.
Pour the chicken broth over the ingredients, then season with chili powder, cumin, paprika, oregano, salt, and pepper.
Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is fully cooked and tender.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the soup and stir in the lime juice and fresh cilantro.
Serve hot with your choice of toppings, such as tortilla strips, shredded cheese, sour cream, or avocado.

Servings and Timing

Servings: 6-8
Prep time: 15 minutes
Cook time: 6-7 hours (low) or 3-4 hours (high)

Variations

Vegetarian Version: Omit the chicken and replace it with extra beans or lentils for a plant-based version of this soup.
Spicy Version: Add some jalapeños or a dash of hot sauce for an extra kick of heat.
Taco Seasoning: Swap out the individual spices for a packet of taco seasoning for a quicker and simplified version.
Add Rice: Add a cup of cooked rice to the soup for a heartier meal.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing: This soup can be frozen for up to 3 months. Make sure to allow it to cool completely before transferring it to a freezer-safe container.
Reheating: Reheat on the stovetop or in the microwave until warmed through. If frozen, thaw overnight in the fridge before reheating.

FAQs

1. Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts. Just be sure to cook on the low setting for 7-8 hours to ensure they cook fully.

2. Can I make this soup in an Instant Pot?

Yes, you can make this recipe in an Instant Pot by setting it to “Manual” for 10 minutes with natural pressure release.

3. Can I substitute the chicken for another protein?

Yes, you can use turkey, beef, or even tofu for a variation of this recipe.

4. How do I make the tortilla strips for topping?

To make crispy tortilla strips, cut corn tortillas into strips, then bake or fry them until crispy.

5. Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes can be used, but you may need to cook them down a bit longer to achieve the desired texture and flavor.

6. What are some good toppings for Chicken Tortilla Soup?

Toppings like sour cream, shredded cheese, diced avocado, tortilla strips, or a sprinkle of fresh cilantro all make great additions.

7. Can I use store-bought chicken broth?

Yes, store-bought chicken broth works perfectly in this recipe. Just choose a low-sodium variety for better control over the seasoning.

8. Is this recipe gluten-free?

Yes, this Chicken Tortilla Soup is naturally gluten-free, but ensure that your tortilla strips are gluten-free if necessary.

9. Can I make this recipe spicier?

You can definitely make it spicier by adding more chili powder, hot sauce, or diced jalapeños to the soup.

10. Can I double the recipe for a crowd?

Yes, this recipe can be easily doubled to serve a larger crowd. Just be sure to adjust the cooking time slightly and use a larger slow cooker.

Conclusion

Slow Cooker Chicken Tortilla Soup is the ultimate comfort food, delivering on flavor and ease. With minimal prep time and a few ingredients, this dish becomes a flavorful, crowd-pleasing meal. Whether you enjoy it as a quick weeknight dinner or as a cozy dish for a gathering, it’s sure to satisfy. And with the option for easy variations, you’ll never tire of this versatile, heartwarming recipe.

Slow Cooker Chicken Tortilla Soup

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A flavorful and hearty Slow Cooker Chicken Tortilla Soup that’s easy to make and perfect for busy nights. This comforting dish combines tender chicken, spicy seasonings, and crunchy tortilla strips for a satisfying meal. Just throw everything into the slow cooker and let it work its magic! Ideal for busy families or meal prepping.

Author: Emily
Prep Time: 15 minutes
Cook Time: 6-8 hours
Total Time: 6-8 hours
Yield: 6 servings
Category: Soup
Method: Slow Cooker
Cuisine: Mexican
Diet: Gluten Free

Instructions

Prepare Ingredients: Add the chicken breasts, onion, garlic, diced tomatoes with chilies, black beans, corn, chicken broth, cumin, chili powder, paprika, salt, and pepper into the slow cooker.
Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and shreds easily.
Shred Chicken: Remove the chicken from the slow cooker, shred it using two forks, and return it to the soup.
Final Stir: Stir the soup to combine the shredded chicken and distribute the flavors evenly.
Serve: Ladle the soup into bowls, garnish with tortilla strips, lime wedges, shredded cheddar cheese, sour cream, and fresh cilantro if desired.

Notes

For a spicier kick, add some chopped jalapeños or extra chili powder.
To make this soup gluten-free, ensure your tortilla strips are made from gluten-free corn tortillas.
You can use rotisserie chicken as a time-saver, just shred and add it in the last 30 minutes of cooking.
For a creamy texture, blend part of the soup in a blender and return it to the slow cooker.