Description
A comforting, dump-and-go slow cooker chicken tortilla soup that is ready in about 30 minutes of active prep time. Packed with tender chicken, black beans, corn, and smoky spices, this pantry-friendly meal is customizable and perfect for busy weeknights.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz / 411g) diced tomatoes (fire-roasted recommended)
- 2 cups (480ml) low-sodium chicken broth
- 1 can (15 oz / 425g) black beans, rinsed and drained
- 1 can (15 oz / 425g) corn, drained (or 1 cup frozen)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1 bay leaf
- Salt and black pepper to taste
- 1 cup shredded cheese (Cheddar, Monterey Jack, or Mexican blend)
- 1 large avocado, diced
- 1/4 cup fresh cilantro, chopped
- Tortilla strips or crushed tortilla chips
- Lime wedges
Instructions
- Dice the onion and mince the garlic. Rinse the black beans and drain the corn.
- Add chicken breasts, onion, garlic, diced tomatoes (with juices), chicken broth, black beans, corn, cumin, chili powder, coriander, bay leaf, salt, and pepper to the slow cooker.
- Stir to combine. Do not brown the chicken beforehand.
- Cover and cook on Low for 6-8 hours or on High for 3-4 hours until chicken is fork-tender.
- Remove chicken breasts from the pot and shred into bite-sized pieces using two forks. Discard the bay leaf.
- Return shredded chicken to the pot and stir well.
- Taste and adjust seasoning with more salt or pepper if needed. If too thick, add a splash of broth; if too thin, cook uncovered for 15 minutes.
- Serve hot, topped with shredded cheese, diced avocado, fresh cilantro, crushed tortilla chips, and a squeeze of lime juice.
Notes
[‘For a quicker meal, use a rotisserie chicken and add it in the last 30 minutes of cooking.’, ‘Homemade tortilla strips can be made by baking corn tortilla strips at 400°F for 10 minutes.’, ‘This soup freezes well for up to 3 months. Freeze without toppings.’, ‘If using a pressure cooker, sauté onions/garlic first, then cook on high pressure for 10 minutes with a 10-minute natural release.’, ‘For a vegetarian version, swap chicken for extra beans and use vegetable broth.’]
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (Low) or 3-4 hours (High)
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 1/6
- Calories: 280
- Sugar: 4
- Sodium: 650
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 6
- Protein: 25
Keywords: crockpot chicken tortilla soup, slow cooker soup, easy dinner, 30 minute meal, healthy soup, gluten-free, vegetarian option