Slow Cooker Chicken Tortilla Soup (Printable)

Tender chicken, sweet corn, and black beans simmered with lime and cilantro in a flavorful Tex-Mex broth. Topped with crispy tortilla strips.

# What You'll Need:

→ Protein & Beans

01 - 1.5 lbs boneless, skinless chicken breasts
02 - 1 can (15 oz) black beans, drained and rinsed

→ Vegetables

03 - 1 can (15 oz) sweet corn, drained
04 - 1 medium onion, diced
05 - 1 red bell pepper, diced
06 - 3 garlic cloves, minced
07 - 1 can (14.5 oz) diced tomatoes with green chilies

→ Broth & Seasonings

08 - 4 cups low-sodium chicken broth
09 - 1 teaspoon ground cumin
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Finish & Garnish

15 - 2 limes, juiced
16 - 1/4 cup fresh cilantro, chopped
17 - 6 small corn tortillas, cut into strips
18 - 1 tablespoon olive oil

# Directions:

01 - Place chicken breasts in the bottom of the slow cooker.
02 - Add black beans, corn, onion, bell pepper, garlic, and diced tomatoes with green chilies to the slow cooker.
03 - Pour chicken broth into the slow cooker and add cumin, chili powder, smoked paprika, oregano, salt, and pepper.
04 - Stir gently to combine all ingredients. Cover and cook on low for 6 hours until chicken is tender and easily shredded.
05 - Remove cooked chicken from the slow cooker using tongs. Shred with two forks and return to the soup.
06 - Add lime juice and fresh cilantro to the slow cooker. Stir well and adjust seasoning to taste.
07 - Preheat oven to 400°F. Toss tortilla strips with olive oil, spread on a baking sheet, and bake for 8-10 minutes until golden and crispy.
08 - Ladle soup into bowls and top with crispy tortilla strips. Garnish with additional lime wedges, cilantro, avocado, or cheese as desired.

# Expert Advice:

01 -
  • The slow cooker does all the heavy lifting while you go about your day, coming home to what smells like someone has been cooking for hours because well, something has.
  • Every spoonful offers a perfect balance of protein, veggies, and that addictive lime zing that somehow makes even the dreariest days feel a bit more like sunshine.
02 -
  • Never add the lime juice until the end of cooking or it will turn oddly bitter after hours in the slow cooker, a mistake I made that resulted in a pot of soup nobody would eat.
  • Those tortilla strips will quickly soften if added to the soup too early, so either place them on top right before serving or offer them in a separate bowl for people to add themselves.
03 -
  • Freeze this soup in silicone muffin trays then pop the frozen portions into a freezer bag for perfect single-serving portions that thaw quickly for lunch emergencies.
  • If your chicken seems bland, try browning it lightly in a skillet before adding to the slow cooker, those few extra minutes create flavor compounds that make all the difference.

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