Slow Cooker Chicken Tortilla Soup Recipe
A hearty and flavorful Slow Cooker Chicken Tortilla Soup made with tender chicken, black beans, corn, tomatoes, and a blend of spices. This easy slow-cooker recipe delivers comforting Mexican-inspired flavors with minimal effort, perfect for a cozy weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
Main Ingredients
- 1 pound boneless skinless chicken thighs or breasts
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can sweet corn, drained
- 1 onion, diced
- 1 jalapeño pepper, seeds removed and finely chopped (adjust to taste)
- 3 tbsp taco seasoning or 30g packet
- 4 cups chicken broth
- 1 cup tortilla strips
Optional Toppings
- Sliced avocado
- Chopped fresh cilantro
- Shredded cheese
- Sour cream
Homemade Taco Seasoning (Optional)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
Instructions
- Combine Ingredients: Place the chicken, diced tomatoes with their juice, black beans, canned corn, diced onion, and jalapeño in the slow cooker.
- Add Broth and Seasoning: Pour in the chicken broth and add the taco seasoning on top. Stir everything quickly to combine all ingredients evenly.
- Cook the Soup: Cover the slow cooker with the lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is fully cooked and tender enough to shred easily.
- Shred Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup and stir to incorporate.
- Serve with Toppings: Ladle the soup into bowls and top with tortilla strips. Add optional toppings such as sliced avocado, fresh cilantro, shredded cheese, or sour cream for extra flavor and texture.
Notes
- For a homemade taco seasoning blend, mix 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, and 1/2 teaspoon salt.
- You can adjust the jalapeño amount to control the heat of the soup.
- Use chicken thighs for juicier meat or breasts for leaner soup.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
Keywords: chicken tortilla soup, slow cooker soup, easy dinner, Mexican soup, crockpot chicken, chicken bean soup
