Slow Cooker Chicken Tortilla Soup
User Reviews
4.8
Slow Cooker Chicken Tortilla Soup
Description
This Slow Cooker Chicken Tortilla Soup combines diced onion, garlic, chicken breast, chili powder, cumin, smoked paprika, optional cayenne, fire roasted and diced tomatoes with green chiles, black beans, corn, and chicken broth. These ingredients simmer in the slow cooker for several hours until the chicken is cooked through.
After cooking, the chicken breast is removed, shredded, and returned to enrich the soup with tender meat. The broth is flavorful with a smoky and mildly spicy character from the chili powders and spices. The addition of black beans and corn provides texture and substance.
The soup is served with homemade tortilla crisps made by slicing corn tortillas into strips, tossing with oil and salt, and baking until crisp. Optional toppings include fresh avocado, chopped cilantro, sour cream, and lime juice for added creaminess, freshness, and brightness.
Using a mild chili powder blend balances heat with flavor, and the recipe notes suggest adjusting salt if using low-sodium broth.
Ingredients
Soup
- 1 yellow onion $0.32
- 2 cloves garlic $0.16
- 3/4 lb. chicken breast $2.09, boneless, skinless
- 1/2 Tbsp chili powder $0.15
- 1/2 tsp cumin $0.05, ground
- 1/2 tsp smoked paprika $0.05
- 1/4 tsp cayenne pepper $0.02, optional
- black pepper $0.03, freshly cracked
- 1 oz. can fire roasted tomatoes $1.00
- 1 oz. can diced tomatoes with green chiles $0.49
- 1 oz. can black beans $0.59
- 1 cup corn kernels $0.38, frozen
- 6 cups chicken broth $0.78
Tortilla Crisps
- 8 inch corn tortillas $0.75
- 1 Tbsp neutral cooking oil $0.02, generic cooking oil
- pinch salt $0.02
Optional Toppings
- 1 avocado $1.50
- 1/4 bunch cilantro $0.22
- 6 Tbsp sour cream $0.48
- 1 lime $0.69
Instructions
- Dice the onion and mince the garlic. Add the onion, garlic, chicken breast, chili powder, cumin, smoked paprika, cayenne, some freshly cracked pepper (about 10 cranks of a pepper mill), the fire roasted tomatoes (with juices), diced tomatoes with chiles (with juices), black beans (drained), corn, and chicken broth to the slow cooker.
- Give everything a brief stir, place the lid on the slow cooker, and cook on high for 4 hours, or low for 8 hours.
- After cooking on high for 4 hours or low for 8 hours, carefully remove the chicken breast, shred it with a fork, then return it to the soup.
- To make the tortilla crisps, preheat the oven to 400ºF. Stack the tortillas, then slice them into strips that are approximately 1/4-inch wide and 2 to 3-inches long. Place the strips in a bowl, drizzle with cooking oil, and a pinch of salt. Gently toss the strips until they're completely coated in oil.
- Spread the oil coated tortilla strips over a baking sheet in a single layer, overlapping as little as possible. Bake them in the preheated oven for 10-15 minutes, stirring once every five minutes, or until they are deeply golden brown and crispy. The total cook time will depend on the size of your strips and how crowded they are on the baking sheet, so watch them closely and adjust the cook time as needed.
- To serve, ladle the soup into bowls, top with a handful of the tortilla crisps, some chopped cilantro, a few slices of avocado, and a dollop of sour cream. Squeeze a wedge of fresh lime over top just before eating.
Notes
- Use mild chili powder blends, not straight red chile powder, for balanced flavor.
- Adjust salt after cooking if using low-sodium chicken broth to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6about 1.5 cups each
Amount Per Serving
Calories 36912 kcal
% Daily Value*
| Serving | 1.5Cups | |
| Calories | 369.12kcal | 18% |
| Carbohydrates | 44.55g | 15% |
| Protein | 22.75g | 46% |
| Fat | 12.12g | 19% |
| Sodium | 1601.85mg | 67% |
| Fiber | 10.42g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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