Slow Cooker Chicken Tortilla Soup

a round bowl with tortilla chicken soup made in the slow cooker.

No ratings yet

This Slow Cooker Chicken Tortilla Soup is hearty, flavorful, and loaded with tender chicken, beans, corn, and veggies. Just add everything to the slow cooker and let it do the work for an easy family dinner.

Prep Time10

Cook Time4 10

Total Time4 20

Course: Soup

Cuisine: Mexican, tex mex

Diet: Halal

Skill Level: Beginner

Servings: servings (about 2 cups/serving)

Author: Rena Awada

Ingredients

Soup:

1 pound boneless and skinless chicken breasts
1 pound boneless and skinless chicken thighs
1 large sweet onion finely diced
2 medium carrots diced
2 celery stalks diced
1 red bell pepper diced
4 garlic cloves minced
2 tablespoons tomato paste
14.5 ounces diced tomatoes with juices
15 ounces red or black beans drained and rinsed
15 ounces white or pinto beans drained and rinsed
1½ cups frozen or canned corn drained
6 cups low-sodium chicken broth
2 tablespoons taco seasoning
1-1½ teaspoons fine sea salt to taste
½ teaspoon freshly ground black pepper

Optional Toppings:

lime wedges
chopped fresh cilantro
diced avocado
plain Greek yogurt
shredded cheddar or Monterey Jack
sliced jalapeños
thinly sliced green onions

Instructions

Add the 1 large sweet onion (finely diced), 2 medium carrots (diced), 2 celery stalks (diced), 1 red bell pepper (diced), 4 garlic cloves (minced), 2 tablespoons tomato paste, 14.5 ounces diced tomatoes, 15 ounces red or black beans, 15 ounces white or pinto beans, 1½ cups frozen or canned corn, 6 cups low-sodium chicken broth, 2 tablespoons taco seasoning, 1-1½ teaspoons fine sea salt, and ½ teaspoon freshly ground black pepper to the slow cooker. Stir well.
Nestle the 1 pound boneless and skinless chicken breasts and 1 pound boneless and skinless chicken thighs into the broth, making sure they're mostly submerged.
Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the vegetables are tender and the chicken is completely cooked through.
Transfer the chicken breasts and thighs to a cutting board. Shred the meat using two forks.

Optional step: For a slightly thicker, heartier broth, scoop about 1½ cups of beans, vegetables, and broth from the slow cooker into a blender. Blend until smooth, then stir it back into the soup.

Return the shredded chicken to the slow cooker and stir everything together.
Cover and cook for another 10 minutes to allow the chicken to absorb some of the broth.
Turn off the slow cooker and stir in a squeeze of fresh lime juice (lime wedges) and chopped fresh cilantro, if desired.
Taste and adjust the salt, pepper, lime, or chili powder as needed. Serve with your preferred toppings. (Options: diced avocado, plain Greek yogurt, shredded cheddar or Monterey Jack, sliced jalapeños, and thinly sliced green onions)

Notes

You can use all chicken breasts or all chicken thighs if preferred.
Drain and rinse the beans before adding them to the slow cooker.
If using canned corn, drain it well. Frozen corn can go straight in.
Use low-sodium chicken broth so you can better control the salt.
Once the chicken is tender, remove it, shred it with two forks, and return it to the soup.
Taste and adjust the salt and seasoning before serving.
For a little heat, add diced jalapeño or a pinch of cayenne.
Serve with avocado, cilantro, lime wedges, Greek yogurt, and crushed tortilla chips if desired.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition