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
- Add chicken to the slow cooker.
- Pour in tomatoes, corn, and black beans.
- Add chicken broth.
- Sprinkle in chili powder, cumin, garlic powder, salt, and pepper.
- Stir gently to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Remove chicken and shred with two forks.
- Return shredded chicken to the slow cooker.
- Stir in lime juice.
- Taste and adjust seasoning if needed.
- Ladle into bowls and top with cheese and cilantro.
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