Slow Cooker Chicken Tortilla Soup
User Reviews
4.7
Slow Cooker Chicken Tortilla Soup
Description
This Slow Cooker Chicken Tortilla Soup starts with chicken thighs slow-cooked with diced tomatoes, tomato sauce, green chilis, and a blend of chili powder, cumin, and paprika, providing a gently spiced broth. Onions and garlic are prepared carefully to mellow their bite before cooking. After the chicken is cooked and shredded, black beans, corn, and fresh cilantro are added to complete the soup with color and texture.
The slow cooking yields tender shredded chicken and a broth brimming with layered, smoky flavors from the chili spices. The soup has both a smooth and chunky profile with vegetables and shredded meat combined in a gently thickened tomato base.
Serve with optional toppings like crushed tortilla chips, shredded cheese, diced avocado, and sour cream for added flavor and texture contrasts. This soup is filling, suitable as a main dish, and works well for make-ahead meals due to slow cooker preparation.
Chopping onions finely helps them cook through during the slow cooking process. Variations including red bell pepper or jalapeños can be added for additional flavor or heat. The recipe produces around 11 cups, making leftovers or large servings convenient.
Ingredients
- 1 3/4 lbs chicken thigh or chicken breasts (trim thighs of excess fat, boneless skinless
- 2 (14.5 oz cans) chicken broth low-sodium
- 1 (14.5 oz) can diced tomatoes fire roasted
- 1 (8 oz) can tomato sauce
- 1 (4 oz) can green chili chopped
- 3/4 cups finely chopped yellow onion rinsed under hot water to remove harsh bite
- 1 Tbsp minced garlic rinsed under hot water to remove harsh bite
- 1 Tbsp chili powder
- 2 tsp cumin ground
- 1 tsp paprika (sweet or smoked)
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 (14.5 oz) can black beans drained and rinsed
- 1 1/2 cups corn frozen
- 1/4 cup cilantro chopped, fresh
For serving (optional):
- tortilla chips crushed
- cheddar cheese or Monterey Jack cheese, shredded
- avocado diced roma tomatoes, sour cream (optional, diced
Instructions
- Add chicken to 5 to 7 quart slow cooker.
- Pour in chicken broth, diced tomatoes, tomato sauce, and green chilies. Add onion, garlic, chili powder, cumin, paprika, and season with salt and pepper to taste.
- Cover and cook on low heat 6 hours, or until chicken is cooked through.
- Remove chicken and shred, then return to slow cooker along with black beans, corn, cilantro and lime juice, stir. Allow to cook until heated through.
- Serve warm with tortilla chips, cheese and other optional ingredients.
Notes
- Finely dice onions to ensure tenderness after slow cooking.
- Add diced red bell pepper or jalapenos to increase vegetable content or heat.
- Make homemade baked or fried tortilla strips as toppings if desired.
- Recipe yields about 11 cups; toppings are optional and not included in nutrition info.
User Reviews
Overall Rating
4.7
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