Spoon Simple
Slow Cooker Chicken Tortilla Soup
A bold, warming tortilla soup that practically makes itself. Load the slow cooker in the morning, shred at dinner.
Prep 10 min
Cook 6h
Total 6h 10m
Serves 6
Ingredients
Step 1 — Load the slow cooker
- 2 lbs boneless chicken breast
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) black beans (drained)
- 1 can (15 oz) corn (drained)
- 1 can (4 oz) diced green chiles
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 2 cups chicken broth
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp oregano
- 1 tsp salt
Step 2 — Shred and serve
- Tortilla chips (crushed)
- Shredded cheddar cheese
- Sour cream
- Avocado (diced)
- Fresh cilantro
- Lime wedges
Instructions
- 1
Load the slow cooker
Place all ingredients in the slow cooker. Give it a quick stir. Cover and cook on LOW 6–8 hours or HIGH 3–4 hours.
- 2
Shred and serve
Remove chicken and shred with two forks. Return to the soup and stir. Ladle into bowls and top with crushed tortilla chips, cheese, sour cream, avocado, cilantro, and a squeeze of lime.
Nutrition per serving: 390 cal · 40g protein · 34g carbs · 10g fat · 8g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
