Slow-Cooker Chicken Tortilla Soup
Ingredients
- 1 lb. boneless skinless chicken breasts
- 1 can black beans
rinsed, 15-oz.
- 1 c. frozen corn
- 2 bell peppers
chopped
- 1 white onion
chopped
- 1 can fire-roasted tomatoes
15-oz.
- 1/4 c. freshly chopped cilantro
plus more for garnish
- 3 cloves garlic
minced
- 1 tbsp. ground cumin
- 1 tbsp. chili powder
- 1 tsp. kosher salt
- 2 c. low-sodium chicken broth
- 1 c. shredded Monterey jack
- 1 tbsp. extra-virgin olive oil
- 3 small corn tortillas
cut into strips
- Sliced avocado
for serving
- Sour cream
for serving
- Lime wedges
for serving
Directions
- 1
In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
- 2
Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
- 3
Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.
- 4
Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.
- 5
Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.
Slow-Cooker Chicken Tortilla Soup
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About this Recipe
Craving a deeply flavorful, fuss-free meal that practically makes itself? This Slow-Cooker Chicken Tortilla Soup delivers all the vibrant taste of your favorite Mexican-inspired dish with minimal effort, perfect for busy weeknights or cozy weekends.
Why This Soup Works So Well
The magic of this Slow-Cooker Chicken Tortilla Soup lies in its simplicity and the depth of flavor achieved with quality ingredients. By combining tender chicken breasts with fire-roasted tomatoes and a robust blend of spices, you get a rich, complex broth that tastes like it simmered all day. The genius addition of homemade tortilla croutons adds an irresistible crunch, transforming a simple soup into a truly satisfying experience.
What to Expect from Your Bowl
Prepare yourself for a hearty, comforting bowl of soup bursting with savory chicken, tender black beans, and sweet corn. The bell peppers and onion add a fresh vegetable crunch, while cilantro, garlic, cumin, and chili powder infuse every spoonful with authentic, warm flavors. The Monterey Jack cheese melts into creamy strands, beautifully complementing the zesty finish of lime. With just 15 minutes of prep, you'll set yourself up for an incredibly rewarding meal that feels both wholesome and indulgent.
Customization & Variations
While delicious as is, this soup is wonderfully adaptable. If you don't have Monterey Jack, cheddar or a Mexican blend would work well. For an extra kick, consider adding a pinch of cayenne pepper with the other spices. You can easily adjust the amount of corn and bell peppers based on what you have on hand or what your family enjoys.
Serving Suggestions
Serve this Slow-Cooker Chicken Tortilla Soup hot, garnished generously with fresh cilantro, creamy sliced avocado, a dollop of sour cream, and a squeeze of lime. Don't forget those essential tortilla croutons for the perfect textural contrast. It’s a complete meal on its own, ideal for a comforting family dinner.