Description
This easy slow cooker chicken tortilla soup is simple to make with basic pantry ingredients, is packed with juicy chicken, vibrant veggies, and hearty beans; topped with crispy tortilla strips (no soggy tortillas here!), and is a 5-minute prep, dump-and-go crockpot that’s bound to become a new family favorite.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts (or thighs)
- 1 small yellow onion, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 ½ cups fresh or frozen defrosted corn kernels
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can diced fire roasted tomatoes with green chilis (such as Rotel)
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon mild chili powder
- 1 teaspoon kosher salt
- 3 cups chicken stock
- 4 corn tortillas, cut into thin strips
- 1 tablespoon avocado oil or other neutral flavored oil
- 1 pinch kosher salt
- 2 tablespoons fresh lime juice
Instructions
1. To a 6-quart slow cooker, add the chicken, onion, beans, corn, diced tomatoes, fire roasted tomatoes, cumin, garlic powder, smoked paprika, chili powder, salt, and stock, stirring to combine.
2. Cover and cook on high for 4-5 hours or on low for 6-7 hours, or until the chicken is cooked through and shreds easily with a fork. Do not uncover during this time.
3. While the soup is cooking, make the Crispy Tortilla Strips by preheating the oven to 400°F. Add the tortilla strips to a rimmed baking dish, along with the oil and a pinch of salt, tossing to combine.
4. Bake until the strips are golden and begin to crisp, about 8-10 minutes, tossing halfway through. Transfer to a paper towel lined plate and allow to cool.
5. When the soup is ready, uncover and remove the chicken to a cutting board. Shred with a fork or cut into chunks.
6. Add the chicken back to the slow cooker along with the lime juice, stirring to combine.
7. Taste and add additional salt or lime juice if desired.
8. Serve the soup with the Crispy Tortilla Strips, along with any toppings you like.
Notes
If you’d like to skip the crispy tortilla strips, simply serve the soup with store-bought tortilla chips.
Optional toppings include cilantro, avocado, Mexican cheese blend, sour cream, or sliced jalapeño.