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Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

A flavorful and comforting slow cooker soup featuring shredded chicken, roasted vegetables, and bold Mexican spices. Perfect for busy nights.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 320 kcal

Equipment

  • Slow cooker
  • Ladle
  • Cutting board
  • - Knife
  • - Stirring spoon

Ingredients
  

  • - 1.5 lbs boneless skinless chicken breasts or thighs
  • - 1 14.5 oz can diced tomatoes
  • - 1 15 oz can black beans, drained and rinsed
  • - 1 cup corn kernels frozen or canned
  • - 1 cup roasted red peppers chopped
  • - 3 garlic cloves minced
  • - 1 tsp ground cumin
  • - 4 cups chicken broth
  • - Salt and pepper to taste
  • - Optional toppings: cilantro cheese, avocado, tortilla chips, lime, sour cream

Instructions
 

  • Add chicken, tomatoes, beans, corn, peppers, garlic, cumin, and broth to slow cooker.
  • Season with salt and pepper.
  • Cook on low for 4–5 hours or high for 2–3 hours.
  • Remove and shred chicken. Return it to the pot.
  • Simmer uncovered for 10–15 minutes.
  • Taste and adjust seasoning. Serve with toppings.

Notes

- Freeze leftovers for up to 3 months.
- Add lime juice before serving for extra brightness.
Keyword chicken tortilla soup