Slow-Cooker Smoky Chicken Tortilla Soup
This smoky chicken tortilla soup is made easy in the slow cooker with tender shredded chicken, fire-roasted tomatoes, black beans, corn, and a blend of aromatic spices. Perfect for a comforting meal with your favorite toppings.
Equipment
- Slow cooker
- Cutting board
- Forks
- Ladle
Ingredients
Main Ingredients
- 1.5 - 2 pounds Boneless, skinless chicken breasts
- 1 28-ounce can Canned diced tomatoes undrained (fire-roasted recommended)
- 1 15-ounce can Canned black beans rinsed and drained
- 1 15-ounce can Canned corn drained
- 4 cups Chicken broth (32 ounces)
- 1 medium Onion chopped
- 3-4 cloves Garlic minced
- 1 4-ounce can Green chiles diced, undrained
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1/2 teaspoon Cayenne pepper (adjust to taste)
- From 1-2 limes Fresh lime juice
- 1/2 cup Fresh cilantro chopped, for garnish
Optional toppings
- Tortilla strips/chips
- shredded cheese
- sour cream/Greek yogurt
- sliced avocado
- diced red onion
- jalapeño slices
- lime wedges
Instructions
Instructions
- Place chicken breasts in the slow cooker, then add all remaining ingredients except lime juice and cilantro.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreddable.
- Remove chicken, shred with two forks, and return to the pot.
- Stir in fresh lime juice and chopped cilantro.
- Ladle into bowls and serve with desired toppings.
Notes
For extra heat, increase the amount of cayenne pepper. Garnish generously with fresh cilantro and a squeeze of fresh lime juice right before serving.