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Slow Cooker Chicken Tortilla Soup

A warm, comforting, and flavorful soup that's perfect for busy days. This slow cooker recipe combines chicken, beans, corn, and spices for a delicious meal with minimal effort.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken Breast Substitute with thighs for extra flavor.
  • 1 can Black Beans Canned alternatives save time.
  • 1 can Canned Corn Frozen corn can also be used.
  • 1 can Diced Tomatoes Crushed tomatoes can work as well.
  • 1 can Green Chiles Jalapeños can be used for additional heat.
  • 1 medium Onion Leeks offer a unique flavor twist.
  • 3 cloves Garlic Garlic powder can be a substitute.
  • 2 tbsp Chili Powder Consider a chili seasoning blend.
  • 1 tbsp Cumin Coriander makes a great substitute.
  • 4 cups Chicken Broth Vegetable broth works for vegetarian options.
Seasonings
  • to taste Salt Use premium sea salt for enhanced flavor.
  • to taste Pepper

Method
 

Preparation
  1. In a slow cooker, combine the chicken, black beans, corn, diced tomatoes, green chiles, onion, garlic, chili powder, cumin, and chicken broth.
  2. Season with salt and pepper.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
  2. Remove the chicken, shred it, and return it to the slow cooker.
Serving
  1. Serve the soup hot with tortilla strips, sour cream, shredded cheese, and chopped cilantro.

Notes

Incorporate fresh lime juice right before serving for a zesty uplift. Add a pinch of sugar to balance the acidity of the tomatoes. Let the soup cool completely before storing it for leftovers to enhance longevity.