Slow Cooker Chicken Tortilla Soup Recipe


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Just 10 minutes of prep time to make this Slow Cooker Chicken Tortilla Soup packed with shredded chicken, beans, corn, and crispy tortilla strips! The perfect hearty and filling meal.

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List of Ingredients:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 jalapeno, minced (seeded and deveined)
  • 3 cloves garlic, minced
  • 2 tsp cumin
  • 2 tsp ancho chili powder (or regular)
  • 1 lb boneless skinless chicken breast
  • 14 oz canned diced tomato with green chilies (or fire roasted)
  • 14 oz canned diced tomatoes (with juices)
  • 3 cups chicken broth
  • 14 oz canned black beans, rinsed and drained
  • 1.5 cups corn (frozen or canned)
  • 1/2 cup cilantro, chopped
  • 1 lime
  • Salt and pepper
  • 6 corn tortillas
  • Cooking spray
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1 Heat the olive oil over medium-high heat in a skillet. Add the onion and jalapeno. Cook for 6-8 minutes until softened. Add the garlic, cumin, and chili powder. Cook for 1 minute.
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2 Place the chicken breasts in the bottom of the slow cooker. Add the onion mixture. Add the tomatoes with green chilies, diced tomatoes, and chicken broth. Stir to combine. Cook on low for 3-4 hours until the chicken is cooked through.
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3 Remove the chicken and shred it with two forks.
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4 Add the chicken, black beans, corn, and cilantro to the soup. Stir together. Season with salt and pepper until seasoned well.
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5 To make baked tortilla strips. Preheat the oven to 400 degrees. Place the tortillas in a stack. Cut them in half and then into ½ inch strips. Spray a baking sheet with cooking spray. Place the strips on a baking sheet in a single layer. Spray the tops with cooking spray. Sprinkle with salt. Bake for 5 minutes. Shake the pan and bake for 5 more minutes or until golden brown.
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6 Serve with fresh lime juice, shredded cheese, baked tortilla chips, and any other toppings you like.
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Make this delicious Slow Cooker Chicken Tortilla Soup recipe and tag us! @slenderkitchen
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