Slow Cooker Chicken Tortilla Soup
User Reviews
5
Slow Cooker Chicken Tortilla Soup
Description
The Slow Cooker Chicken Tortilla Soup combines boneless chicken with a broth base enriched by canned diced tomatoes, black beans, corn, and diced green chilies. The recipe uses spices including cumin and taco seasoning to accentuate the southwestern flavor profile, while salsa adds further depth and tang. Cooking on low heat for several hours ensures the chicken cooks thoroughly and the flavors blend well.
The resulting soup has a mix of textures from tender chicken and soft vegetables alongside the occasional crunch of fresh tortilla chips added at serving. The broth is flavorful but not overly thick, highlighting the balance between the tomato and spice elements. Optional garnishes like shredded cheddar, green onions, lime, sour cream, avocado, and cilantro contribute freshness and creaminess.
This soup readily adapts to different cooking methods, including Instant Pot instructions for quicker preparation. It suits comfort meals or casual get-togethers where warm, filling soup is desired. Serving the soup over the chips adds textural contrast, and the toppings personalize each bowl.
Using shredded rotisserie chicken can shorten cooking times significantly. The recipe advises adjusting slow cooker cook times accordingly when pre-cooked chicken is substituted.
Ingredients
- 2 lbs. boneless skinless chicken breast or chicken thighs
- 4 cups chicken broth
- 2 cups corn frozen
- 1 (15 ounce) diced tomatoes undrained, canned
- 1 (15 ounce) black beans drained and rinsed, canned
- 1 (4.5 ounce) diced green chilies canned
- 1 cup salsa
- 1 cup onion finely diced
- ½ teaspoon garlic powder
- 1 teaspoon cumin
- 2 tablespoons taco seasoning
- tortilla chips bag
- cheddar cheese optional garnish, shredded or sliced
- green onion
- lime
- cilantro
- avocado
- sour cream
Instructions
SLOW COOKER INSTRUCTIONS
- Combine the chicken, chicken broth, corn, diced tomatoes, black beans, green chilies, salsa, onion, garlic powder, cumin, and taco seasoning in a slow cooker.
- Cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and the vegetables are tender. Crumble a handful of tortilla chips in the bottom of each individual serving bowl.
- Ladle the soup over the chips and garnish with desired toppings.
INSTANT POT INSTRUCTIONS
- Dice the chicken into bite-sized pieces.
- Turn instant pot on sauté setting and add 2 tablespoons olive oil. Once heated, add the chicken and cook, stirring often, for 3 minutes.
- Turn off instant pot.
- Add the chicken broth, corn, diced tomatoes, black beans, green chilies, salsa, onion, garlic powder, cumin, and taco seasoning to the pot with the chicken. Stir well.
- Seal the Instant Pot lid and turn the valve to sealing. Pressure cook on high pressure for 6 minutes.
- Allow the Instant Pot to naturally release for 2 minutes (by leaving it off after it finishes cooking). Then, carefully do a quick pressure release by using a towel or potholder to carefully turn the valve to venting to release the steam and pressure.
- Crumble a handful of tortilla chips in the bottom of each individual serving bowl. Ladle the soup over the chips and garnish with desired toppings.
STOVETOP INSTRUCTIONS
- Dice the chicken into bite-sized pieces.
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook, stirring regularly, just until the chicken is browned (it doesn’t need to be cooked through).
- Add the chicken broth, corn, diced tomatoes, black beans, green chilies, salsa, onion, garlic powder, cumin, and taco seasoning to the pot with the chicken. Stir well.
- Bring to a boil. Once boiling, cover the pot and reduce the heat to a low simmer.
- Let the soup simmer for about 20 minutes or until the chicken is cooked through.
- Crumble a handful of tortilla chips in the bottom of each individual serving bowl. Ladle the soup over the chips and garnish with desired toppings.
Notes
- Pre-cooked shredded rotisserie chicken can be used to reduce slow cooker time to 3-4 hours on low or 1½-2 hours on high.
- Adding crushed tortilla chips at serving time preserves their crunch and adds texture contrast to the soup.
- Top with fresh garnishes like avocado, lime, and cilantro for added flavor and brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cups
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 121kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 12.8g | 26% |
| Fat | 0.9g | 1% |
| Saturated Fat | 0.2g | 1% |
| Cholesterol | 22.8mg | 8% |
| Sodium | 500.8mg | 21% |
| Fiber | 3.2g | 13% |
| Sugar | 3.6g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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