Slow Cooker Chicken Tortilla Soup
This chicken tortilla soup is made by slow cooking seasoned chicken, beans, corn, and spices until tender, then shredding the chicken for a hearty, flavorful broth. The final dish has a thick, comforting texture with visible chunks of chicken, vegetables, and melted toppings, garnished with herbs and cheese for added richness.
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Calories: 350kcal
Servings: 6
Equipment
- Slow Cooker
Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 can diced tomatoes with green chilies 14.5 oz can
- 1 cup corn kernels fresh or frozen
- 1 can black beans drained and rinsed
- 1 cup chicken broth low sodium preferred
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- to taste salt and pepper
- 1 lime fresh lime juiced
- 1 cup shredded cheese cheddar or Monterey Jack
- 1/4 cup chopped cilantro
Instructions
- Place the chicken breasts in the slow cooker and add diced tomatoes with green chilies, corn, black beans, chicken broth, chili powder, cumin, and garlic powder. Season with salt and pepper to taste.
- Cover the slow cooker with the lid and cook on low for about 6-8 hours, or until the chicken is cooked through and very tender.
- Remove the cooked chicken from the slow cooker and shred it using two forks until finely pulled apart. Return the shredded chicken to the soup and stir to combine.
- Squeeze fresh lime juice into the soup for brightness, then stir to incorporate.
- Ladle the hot soup into bowls and top with shredded cheese and chopped cilantro for added flavor and texture.
- Serve immediately, allowing the cheese to melt into the warm, thickened broth as you enjoy the comforting, chunky texture of this flavorful soup.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 28g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 900mg | Potassium: 600mg | Sugar: 8g | Vitamin C: 20mg | Calcium: 200mg | Iron: 3mg