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Easy Slow Cooker Chicken Tortilla Soup

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A simple, comforting slow cooker chicken tortilla soup with smoky chipotle flavor, fresh lime brightness, and crunchy tortilla strips. Perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (or thighs for extra richness)
  • 4 cups (1 liter) low-sodium chicken broth
  • 1 can (14.5 oz / 410 g) diced tomatoes with green chilies (rotel-style)
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 cup (150 g) frozen or fresh corn kernels
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder (adjust to taste)
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried Mexican oregano
  • Salt and pepper to taste
  • Juice of 1 lime
  • About 4 corn tortillas cut into strips and lightly toasted
  • Optional toppings: shredded cheddar or Monterey Jack cheese, chopped cilantro, sliced avocado, sour cream or Greek yogurt

Instructions

  1. Chop the onion, mince the garlic, and cut tortillas into thin strips. Rinse and drain the black beans and corn if using canned.
  2. Place chicken breasts at the bottom of the slow cooker. Add chopped onion, garlic, diced tomatoes with green chilies, black beans, corn, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Pour in the chicken broth.
  3. Cover and cook on low heat for 4 to 5 hours until chicken is tender and easily shreddable. Alternatively, cook on high for 2-3 hours but watch closely to avoid overcooking.
  4. Shred the chicken directly in the slow cooker using two forks and mix well.
  5. Optional: Scoop about 2 cups of soup into a blender or use an immersion blender to puree, then stir back into the slow cooker for a thicker, creamier texture.
  6. Stir in the juice of one lime just before serving.
  7. Heat a small skillet over medium heat, lightly coat tortilla strips with oil, and toast until golden and crisp, about 3-5 minutes. Set aside for garnish.
  8. Ladle soup into bowls and top with tortilla strips and optional toppings as desired.

Notes

Use fresh lime juice for best flavor. Adjust chili powder and chipotle to control spice level. Toast tortilla strips fresh for best crunch. For a vegetarian version, omit chicken and use vegetable broth with extra beans and vegetables. Soup freezes well for up to 3 months.

Nutrition

Keywords: slow cooker, chicken tortilla soup, easy soup recipe, comfort food, slow cooker chicken, tortilla strips, chipotle soup

Find it online: https://tinastirs.com/easy-slow-cooker-chicken-tortilla-soup-recipe-with-5-perfect-tips-for-homemade-flavor/