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Slow Cooker Chicken Tortilla Soup Recipe

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This Slow Cooker Chicken Tortilla Soup is a comforting and flavorful dish that is perfect for busy weeknights. Packed with tender chicken, black beans, corn, and a blend of spices, this soup is sure to warm you up from the inside out.

Ingredients

Scale

Main Ingredients:

  • 1 3/4 lbs boneless skinless chicken thighs or breasts
  • 2 (14.5 oz cans) low-sodium chicken broth
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 1 (4 oz) can chopped green chilies
  • 3/4 cups finely chopped yellow onion
  • 1 Tbsp minced garlic
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • Salt and pepper, to taste
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 1/4 cup chopped fresh cilantro

For serving (optional):

  • Tortilla chips, crushed
  • Shredded cheddar or monterey jack cheese
  • Diced avocado, diced tomatoes, sour cream

Instructions

  1. Prepare the ingredients: Trim excess fat from the chicken thighs, rinse the onion and garlic under hot water, and chop all necessary ingredients.
  2. Cook the soup: Combine chicken, broth, tomatoes, tomato sauce, chilies, onion, garlic, and spices in a slow cooker. Cook on low for 6-8 hours.
  3. Add remaining ingredients: Stir in black beans, corn, and cilantro during the last 30 minutes of cooking.
  4. Serve: Ladle the soup into bowls and top with optional toppings like crushed tortilla chips, cheese, avocado, tomatoes, and sour cream.

Notes

  • You can use chicken breasts instead of thighs for a leaner option.
  • Adjust the spice level by adding more or less chili powder and green chilies.
  • Feel free to customize the toppings based on your preferences.

Nutrition

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