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Slow Cooker Chicken Tortilla Soup

A close-up of a bowl of slow cooker chicken tortilla soup, topped with sour cream, tortilla strips, and parsley.
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A simple and flavorful slow cooker chicken tortilla soup recipe perfect for busy weeknights. This dump-and-go meal features tender shredded chicken, beans, and corn, and is easily customizable with your favorite toppings.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 cup chicken broth
  • 1 packet taco seasoning
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste

Instructions

  1. Place chicken breasts in the bottom of your slow cooker.
  2. Top with diced tomatoes, black beans, pinto beans, corn, and green chilies.
  3. Pour chicken broth over the ingredients.
  4. Sprinkle taco seasoning, cumin, chili powder, and cayenne pepper (if using) over the top.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
  6. Remove chicken from the slow cooker and shred it with two forks.
  7. Return shredded chicken to the slow cooker and stir to combine.
  8. Season with salt and black pepper to taste.
  9. Serve hot with your favorite toppings.

Notes

  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
  • For a spicier soup, add an extra pinch of cayenne pepper or a jalapeño pepper to the slow cooker.
  • Consider a toppings bar with shredded cheese, sour cream, avocado, cilantro, and tortilla strips.

Nutrition

Find it online: https://devourdish.com/slow-cooker-chicken-tortilla-soup/