Go Back
Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts or thighs
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 (15 oz) can diced tomatoes with green chilies
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 4 cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt, plus more to taste
  • Juice of 1 lime, plus lime wedges for serving
  • For serving: tortilla chips or strips, diced avocado, sour cream, fresh cilantro

Method
 

  1. Place the chicken, onion, garlic, tomatoes with their juices, beans, corn, chicken broth, cumin, chili powder, smoked paprika, and salt in a 6-quart slow cooker. Stir to combine, then cover and cook on low for 6 hours or high for 3 hours until the chicken is very tender.
  2. Remove the chicken to a cutting board and let it rest 5 minutes. Shred the meat with two forks, return it to the soup, and stir in the lime juice. Taste and adjust salt.
  3. Ladle the soup into bowls and top with tortilla chips, avocado, sour cream, and cilantro. Serve with lime wedges.

Notes

If the soup looks thinner than you like, mash a scoop of the beans and corn against the side of the slow cooker and stir them back in. The tortilla strips lose their crunch as they sit, so only add them right before eating.