Slow Cooker Chicken Tortilla Soup
A hearty soup with tender chicken, zesty spices, and customizable toppings, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Dairy-Free, Gluten-Free
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- Salt and pepper to taste
- Tortilla chips, for serving
- Avocado, diced, for serving
- Fresh cilantro, for garnish
Instructions
- Combine Ingredients: In a slow cooker, add the chicken breasts, black beans, corn, diced tomatoes, onion, garlic, cumin, chili powder, and chicken broth.
- Season: Add salt and pepper to taste, stirring to combine all the ingredients evenly.
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through and tender.
- Shred Chicken: Once cooked, carefully remove the chicken from the slow cooker. Use two forks to shred it, then return the shredded chicken to the soup.
- Serve: Ladle the soup into bowls and top with tortilla chips, diced avocado, and fresh cilantro before enjoying while hot.
Notes
Check chicken for doneness; it should reach an internal temperature of 165°F. Use fresh ingredients for better flavor and don’t skip the toppings.