This hearty, Slow Cooker Chicken Tortilla Soup is easy to throw together for busy nights with little preparation time. Serve it smothered with shredded cheese, tortilla strips, sour cream, avocado and fresh cilantro for a heavenly flavor combination.
Now that cooler weather has officially arrived, plenty of comforting soups are on my weekly menu. I make all of my soup in a Slow Cooker, because it is perfect for my hectic weekday schedule. The only thing that would make this recipe easier is having a Slow Cooker with a saute function. I would love to get one, but mine is still in great shape. I’ll just have to live with a bit of extra cleanup for now.
I made a pot of this over the weekend to bring to my in-law’s house and it was a huge hit. Everyone loved how thick, hearty and flavorful it was. It is literally, a meal in itself. You could also, serve it with a nice Skinny Caesar Salad for entertaining. Don’t forget to have a great Apple Cider Sangria on hand as well! Aren’t fall flavors the best?
This beauty has around 1.5 lbs. of raw chicken breasts on top of sauteed onion, garlic and jalapeno (for a bit of a kick). I was worried that it would be a bit too spicy, but it came out perfectly! A simple combination of chili pepper, cumin and oregano gets sprinkled on top of the chicken before adding the black beans, diced tomatoes, corn and green chiles. Top it off with a bit of chicken broth and a can of tomato puree for Slow Cooker Chicken Tortilla Soup perfection. The chicken is ready to be shredded around 4 hours later on high heat.
If I could have only one soup for the rest of my life, this would be it! I love it’s versatility with the spices and all the great possible toppings. You just can’t go wrong with a good, thick soup.
The key to the best Chicken Tortilla Soup is plenty of fix-in’s on top! I loaded mine up with plenty of shredded cheese, avocado, sour cream, tortilla strips and fresh cilantro. You could also, substitute fresh parsley if you aren’t a fan of cilantro. Be sure to visit my Cocktail page for great drink pairings.
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This heart, Slow Cooker Chicken Tortilla soup is great for busy weeknights with shredded chicken, black beans, corn, tomato and pepper.
- 1.5 lbs. boneless/skinless chicken breast
- 2/3 c. finely diced yellow onion
- 1 1/2 c. frozen corn
- 1 4.5 oz. can chopped green chiles; drained
- 1 15 oz. can black beans; drained
- 1 jalapeno pepper; finely diced
- 4 cloves garlic; minced
- 1 can diced tomatoes
- 1 can tomato puree
- 3 c. chicken broth
- 1 tsp. chili powder
- 1/2 tsp. oregano
- 2 tsp. cumin
- 1 juice of 1 lime
- 1 salt and pepper to taste
- 2 tbsp. olive oil
- 1 shredded Colby or Monterey Jack Cheese
- 1 avocado; cubed
- 1 sour cream
- 1 freshly chopped cilantro or parsley
- 1 tortilla strips
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In a skillet or crockpot with a saute feature; add the olive oil and heat on medium/high until hot. Saute the onion, jalapeno and garlic until the onion starts to become translucent. Lightly salt and pepper the mixture before removing from the heat.
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Lightly spray the crockpot with nonstick cooking spray. Add the onion mixture to the bottom of the crockpot.
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Add the chicken breasts in a single layer on top of the onion mixture.
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Sprinkle the top of the chicken with the cumin, chili powder. oregano, salt and pepper.
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Add the black beans, corn, green chiles, diced tomato, tomato puree and chicken broth. Lightly stir the mixture.
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Cook for around 4-5 hours on High Heat or around 7-8 hours on low heat.
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Around 30 minutes before serving, remove the lid and stir in the juice of 1 lime. Salt and pepper to taste.
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Top the soup with tortilla strips, sour cream, shredded cheese, cubed avocado, and freshly chopped cilantro or parsley if desired.
