Description

This easy slow cooker chicken tortilla soup is packed with tender shredded chicken, hearty beans, and a flavorful broth. It’s a warm, comforting meal with just the right amount of spice—perfect for busy weeknights!

Ingredients

Units Scale

For the Soup:

1 1/2 pounds (680g) boneless, skinless chicken breasts (or thighs)
1 (15 oz / 425g) can black beans, drained and rinsed
1 (15 oz / 425g) can corn, drained
1 (15 oz / 425g) can diced tomatoes with green chilies (like Rotel)
1 (15 oz / 425g) can tomato sauce
4 cups (950ml) chicken broth
1 small onion, diced
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 tablespoon lime juice

For Serving:

Crispy tortilla strips (store-bought or homemade)
Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Sliced avocado
Fresh cilantro
Sour cream
Lime wedges

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Instructions

Assemble the Soup – Add the chicken, black beans, corn, diced tomatoes, tomato sauce, chicken broth, onion, garlic, and seasonings into the slow cooker. Stir to combine.
Cook – Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
Shred the Chicken – Remove the chicken, shred it with two forks, and return it to the soup. Stir in the lime juice.

Serve & Enjoy – Ladle into bowls and top with crispy tortilla strips, cheese, avocado, cilantro, sour cream, and extra lime juice if desired.

Notes

Spicy Version: Add a diced jalapeño or ½ teaspoon cayenne pepper for more heat.
Thicker Soup: Stir in 2 tablespoons of masa harina or cornstarch mixed with water.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.