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Slow Cooker Chicken Tortilla Soup
5 from 15 votes

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup combines seasoned chicken thighs with tomatoes, black beans, corn, chiles, and spices to create a hearty, spiced broth cooked low and slow. After cooking, the chicken is shredded and returned to the soup, which is served garnished with tortilla strips, avocado, sour cream, and cilantro, adding fresh and creamy accompaniments to the rich, smoky base.

Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 20 mins
Servings: 8 servings
Course: Main Course, Soup

Ingredients

  • 2 ½ pounds chicken thigh bone-in, skin-on
  • ½ sweet onion diced, large
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 4 cups chicken stock
  • 2 cups tomato puree
  • 1 (15-ounce) can black beans rinsed and drained
  • 1 (10-ounce) can diced tomato
  • 1 (10-ounce) can green chili
  • 1 cup yellow corn frozen
  • 1 (4-ounce) can diced green chiles
  • 1 chipotle pepper in adobo sauce minced
  • 2 teaspoons chili powder
  • 2 teaspoons oregano dried
  • 1 ½ teaspoons cumin ground
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 2 tablespoons lime juice freshly squeezed
  • ⅓ cup cilantro fresh, chopped leaves
for serving
  • tortilla strips
  • avocado sliced
  • sour cream
  • cilantro

Instructions

    Cup of Yum
  1. Place chicken into a 6-qt slow cooker. Stir in onion, bell pepper, garlic, chicken stock, tomato puree, black beans, diced tomatoes, corn, green chiles, chipotle pepper, chili powder, oregano, cumin, 3/4 teaspoon salt and 1/2 teaspoon pepper.
  2. Cover and cook on low heat for 7-8 hours. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
  3. Stir in chicken, lime juice and cilantro into the slow cooker; season with salt and pepper, to taste.
  4. Serve immediately with desired toppings.