Go Back
- 1 pound boneless, skinless chicken breasts - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn kernels, drained - 1 can (14.5 oz) diced tomatoes with green chilies - 1 medium onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 jalapeño, seeded and minced (optional for heat) - 3 cups chicken broth The main star of this soup is the chicken. I love using boneless, skinless chicken breasts. They cook nicely and shred easily. Next, add black beans and corn for protein and sweetness. Diced tomatoes with green chilies bring a nice kick and richness. Onions and garlic add depth. A red bell pepper brings a sweet crunch. If you want heat, toss in a minced jalapeño. Chicken broth is essential. It binds all the flavors together. This combination makes a hearty soup. - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) - Tortilla strips (for garnish) Now, let’s spice it up! Cumin adds warmth. Smoked paprika gives a lovely smoky taste. Chili powder brings the heat. Don't forget salt and pepper to enhance all the flavors. For garnishes, fresh cilantro adds brightness. Lime wedges give a zesty finish. Crispy tortilla strips add a fun crunch. These elements make the soup vibrant and exciting. Enjoy each spoonful! To make this soup, start by layering the ingredients in your slow cooker. First, place the one pound of boneless chicken breasts at the bottom. This helps to keep the chicken moist and tender while cooking. Next, add the black beans, corn, diced tomatoes, onion, garlic, red bell pepper, and jalapeño on top. Now, it’s time to mix in your spices and broth. Pour in three cups of chicken broth. Then, season your mix with one teaspoon each of cumin, smoked paprika, and chili powder. Add salt and pepper to taste. Stir gently to combine the flavors without moving the chicken too much. This layering keeps the chicken at the bottom, allowing it to cook evenly. You can choose between low and high settings for cooking. If you want the chicken to be extra tender, set your slow cooker to low for 6 to 8 hours. If you’re short on time, the high setting works well too. Cook it on high for 4 to 5 hours. Regardless of your choice, the chicken should be fully cooked and tender when done. After cooking, it’s time to shred the chicken. Use two forks to pull apart the chicken gently. This technique makes shredding easy and ensures you don’t end up with tiny pieces. Once the chicken is shredded, return it to the soup and stir well to mix everything together. Taste the soup and adjust the seasoning if needed. Now, it’s ready to serve! Adjusting Seasonings Start with the basic spices: cumin, smoked paprika, and chili powder. These give your soup depth. Taste as you cook. If it needs more flavor, add a pinch of salt or pepper. You can also add more chili powder if you want a stronger taste. Adding Heat Do you like it spicy? Add a jalapeño for heat. Just remember to remove the seeds. This helps control the spice level. If you want more flavor without too much heat, try crushed red pepper flakes. Tips for Achieving Creaminess For a creamier soup, stir in a bit of cream or sour cream. You can also blend part of the soup. This makes it smooth and thick. Just take out a cup, blend it, and add it back. It’s a simple trick that makes a big difference. Garnishing Ideas for Serving Presentation matters! Top your soup with chopped cilantro and lime juice. This adds freshness. Don’t forget the crispy tortilla strips. They add crunch and color. You can also serve avocado slices for extra creaminess. These small touches make your dish look and taste great! {{image_2}} Alternative Proteins If you want a change from chicken, try using turkey. Ground beef or pork also work well. You can even use tofu for a vegetarian option. This soup is flexible. Just adjust the cooking time as needed for different proteins. Vegetable Changes Feel free to swap out vegetables based on your taste. Zucchini or carrots add a nice touch. You can also use sweet potatoes for a bit of sweetness. Adding spinach or kale boosts nutrition and color. The key is to keep it colorful and flavorful. Pairing with Sides This soup pairs great with tortilla chips or quesadillas. A simple green salad can balance the meal too. You might also like it with rice or cornbread. Each side adds more texture and flavor to your meal. Meal Prep Ideas This soup is perfect for meal prep. Make a big batch and store it in containers. It keeps well in the fridge for up to four days. You can freeze leftovers for up to three months. Just thaw, reheat, and enjoy a warm bowl on busy days! To store your chicken tortilla soup, let it cool first. Pour the soup into an airtight container. This keeps it fresh and tasty. You can store it in the fridge for up to 3 days. Always label the container with the date. This way, you will know when to eat it. If you want to keep your soup for longer, freezing is a great option. First, cool the soup completely. Then, place it in a freezer-safe container. Leave some space at the top, as soup expands when frozen. You can freeze it for up to 3 months. When you're ready to eat, just thaw it overnight in the fridge. Reheating soup is easy. You can use a pot on the stove, or a microwave. If using the stove, heat it on medium until hot. Stir often to avoid sticking. In the microwave, heat in short bursts. Check every minute to make sure it heats evenly. Always taste and adjust the seasoning if needed. Enjoy your warm soup! To make this soup, start by layering the ingredients. Place 1 pound of boneless, skinless chicken breasts at the bottom of your slow cooker. Next, add 1 can of black beans, 1 can of corn, and 1 can of diced tomatoes with green chilies on top. Then, toss in a diced onion, 2 minced garlic cloves, a diced red bell pepper, and a minced jalapeño if you want some heat. Now, pour in 3 cups of chicken broth. Sprinkle in 1 teaspoon each of cumin, smoked paprika, and chili powder. Add salt and pepper to taste. Stir gently, but be careful not to disturb the chicken too much. Cover your slow cooker and set it to cook on low for 6-8 hours, or on high for 4-5 hours. When the chicken is done, shred it with two forks and return it to the soup. Taste and adjust the seasoning as needed. Yes, you can use frozen chicken. Just remember that it will take longer. If your chicken is frozen solid, you should cook it on high for about 5-6 hours. If you have smaller pieces or if it’s partially thawed, 4-5 hours on high should work. Always check that the chicken is fully cooked to an internal temperature of 165°F before serving. Tortilla soup pairs well with many sides. I love to serve it with crispy tortilla strips on top. You can also add fresh cilantro for a pop of flavor. Lime wedges are great too; a squeeze of lime brightens the soup. For a complete meal, consider adding a side of rice or a fresh salad. In this post, we covered how to make Slow Cooker Chicken Tortilla Soup. We explored key ingredients, like chicken and vegetables, and highlighted flavorful spices. You learned the step-by-step process, from prepping to cooking time. We shared tips for enhancing taste and texture, plus variations to suit your taste. Finally, we discussed storage and reheating techniques. With these insights, you can create a delicious and satisfying meal easily. Enjoy making this soup your own!

Slow Cooker Chicken Tortilla Soup

Enjoy a hearty and delicious Fiesta Slow Cooker Chicken Tortilla Soup that's perfect for any occasion! This easy recipe combines tender chicken, black beans, corn, and zesty spices for a flavor-packed meal. Ready in just a few hours, it’s the ultimate comfort food! Discover how to make this cozy dish by clicking through now for step-by-step instructions and tips. Your family will love this tasty soup!
Print Recipe Pin Recipe

Ingredients
  

1 pound boneless, skinless chicken breasts

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn kernels, drained

1 can (14.5 oz) diced tomatoes with green chilies

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 jalapeño, seeded and minced (optional for heat)

3 cups chicken broth

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Tortilla strips (for garnish)

Instructions
 

Place the boneless chicken breasts at the bottom of the slow cooker.

    Add the black beans, corn, diced tomatoes with green chilies, onion, garlic, bell pepper, and jalapeño (if using) on top of the chicken.

      Pour in the chicken broth, then season with cumin, smoked paprika, chili powder, salt, and pepper.

        Stir gently to combine the ingredients without disturbing the chicken too much.

          Cover the slow cooker and cook on low for 6-8 hours, or on high for 4-5 hours, until the chicken is cooked through and tender.

            Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup and stir to combine.

              Taste and adjust seasoning as needed.

                Serve hot, garnished with chopped fresh cilantro, a squeeze of lime, and crispy tortilla strips on top.

                  Prep Time: 15 minutes | Total Time: 6 hours (on low) | Servings: 6