Description
This comforting Slow Cooker Chicken Tortilla Soup is a vibrant, Mexican-inspired meal that balances smoky, zesty, and savory notes. Designed for busy weeknights, it combines tender shredded chicken with fire-roasted tomatoes, black beans, and sweet corn in a rich, spiced broth. It is an easy, budget-friendly dish that allows everyone to customize their bowls with fresh toppings for a hearty and wholesome family dinner.
Ingredients
1 yellow onion, finely diced
2 cloves garlic, minced
3/4 lb. boneless, skinless chicken breast
1/2 Tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1 can fire-roasted diced tomatoes
1 can diced green chiles
1 can black beans, drained and rinsed
1 cup corn kernels
4 cups chicken broth
Salt and pepper to taste
Corn tortillas for strips
Instructions
Place the diced onion and minced garlic at the bottom of the slow cooker.
Add the chicken breasts on top of the onion mixture.
Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the chicken.
Pour in the fire-roasted tomatoes, green chiles, black beans, corn, and chicken broth.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
Once cooked, remove the chicken, shred it with two forks, and return it to the pot.
Stir well and serve hot with homemade crispy corn tortilla strips and desired toppings.
Notes
For crispy tortilla strips, cut corn tortillas into thin strips and bake at 375°F until golden brown. Customize your bowl with avocado slices, fresh cilantro, a squeeze of lime, or shredded Monterey Jack cheese.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 750mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 60mg