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Cozy Crockpot Chicken Tortilla Soup: Easy Slow Cooker Soup

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A warm, spicy, and brothy chicken tortilla soup made effortlessly in the slow cooker. This hands-off recipe uses pantry-friendly ingredients to deliver deep, comforting flavor that’s perfect for cold weather.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken breasts
  • 1 (14.5-ounce / 411-gram) can fire-roasted diced tomatoes
  • 1 (10-ounce / 283-gram) can red enchilada sauce
  • 1 (15-ounce / 425-gram) can black beans, drained and rinsed
  • 1 cup (150 grams) frozen corn
  • 1 medium yellow onion, diced (about 1 cup / 150 grams)
  • 4 cloves garlic, minced
  • 4 cups (946 ml) low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 2 tablespoons lime juice (from 1–2 limes)
  • ¼ cup fresh cilantro, chopped (for garnish)
  • Tortilla strips or chips (for serving)
  • ½ cup shredded Monterey Jack or Mexican blend cheese (per bowl, for serving)
  • 1 avocado, diced or sliced (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Pickled jalapeños (optional, for serving)

Instructions

  1. Prep your ingredients: Dice the onion and mince the garlic. Drain and rinse the black beans. Measure out the spices into a small bowl.
  2. Layer the base: Place the diced onion and minced garlic in the bottom of your slow cooker.
  3. Add the chicken: Place the chicken breasts on top of the onions and garlic.
  4. Pour in the liquids: Add the fire-roasted tomatoes (with their juices), enchilada sauce, and chicken broth. Stir gently to ensure the chicken is mostly submerged.
  5. Add the spices: Sprinkle the cumin, chili powder, smoked paprika, dried oregano, salt, and pepper over the top. Stir again to distribute evenly.
  6. Add the beans and corn: Pour in the drained black beans and frozen corn. Stir one more time.
  7. Cook low and slow: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the chicken shreds easily with a fork.
  8. Shred the chicken: Using tongs or two forks, remove the chicken breasts to a cutting board. Shred into bite-sized pieces, then return the shredded chicken to the slow cooker. Stir to combine.
  9. Finish with lime and cilantro: Squeeze the lime juice into the soup and stir in the chopped cilantro. Taste and adjust seasoning with more salt or lime juice if needed.
  10. Serve immediately: Ladle the soup into bowls and let everyone customize their own toppings, including tortilla strips, cheese, avocado, sour cream, and pickled jalapeños.

Notes

For deeper flavor, toast the cumin, chili powder, and smoked paprika in a dry skillet for 30 seconds before adding to the slow cooker. Always add lime juice at the end to prevent bitterness. The soup tastes even better the next day as flavors meld. Store soup and toppings separately; soup keeps in the refrigerator for up to 5 days or freezes for up to 3 months.

Nutrition

Keywords: chicken tortilla soup, slow cooker soup, crockpot soup, easy soup, comfort food, Mexican soup, healthy soup, gluten-free soup

Find it online: https://cooksyla.com/cozy-crockpot-chicken-tortilla-soup-easy-slow-cooker-soup/