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Slow Cooker Chicken Tortilla Soup Recipe

Savory Slow Cooker Chicken Tortilla Soup Recipe for Cozy Nights

This Slow Cooker Chicken Tortilla Soup Recipe is a hearty Tex-Mex meal that's simple to prepare.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: Tex-Mex
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 lbs Chicken Breasts Can substitute with thighs for more flavor.
  • 2 tbsp Chili Powder Use smoked paprika for a milder flavor.
  • 1 tbsp Cumin Essential spice for flavor.
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 medium Onion Can substitute with shallots.
  • 1 cup Bell Peppers (Red & Yellow) Adds sweetness and color.
  • 28 oz Canned Tomatoes Diced with chilies.
  • 10 oz Canned Tomatoes Diced with chilies.
  • 3 cups Low Sodium Chicken Broth Adds moisture.
  • 4 oz Tomato Paste Intensifies tomato flavor.
  • 1 each Chipotle Pepper in Adobo For a smoky kick.
  • 15 oz Black Beans Rinse to reduce sodium.
  • 2 tbsp Lime Juice Brightens flavors.
Serving Toppings
  • 1 cup Sour Cream Balancing creaminess.
  • 1 medium Avocado Rich texture.
  • 1 cup Cilantro Fresh herb.
  • 1 cup Grated Cheese Extra flavor.

Equipment

  • Slow Cooker

Method
 

Preparation Steps
  1. Begin by placing boneless chicken breasts at the bottom of your slow cooker. Season them with cumin, chili powder, salt, and pepper.
  2. Chop the onion and bell peppers, then scatter them over the seasoned chicken.
  3. Open your canned tomatoes, and spoon them over the veggies and chicken. Add chicken broth and tomato paste.
  4. Cover your slow cooker with its lid, setting it to cook on low for about 8 hours.
  5. Once cooked, carefully shred the chicken in the slow cooker using two forks.
  6. Stir in rinsed black beans, allowing them to warm for about 5 minutes, then add lime juice.
  7. Ladle the soup into bowls and customize with toppings.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 1500IUVitamin C: 25mgCalcium: 100mgIron: 2mg

Notes

This soup can be stored in the fridge for up to 3-4 days or frozen for up to 3 months. When reheating, add a splash of broth if needed.

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