Slow Cooker Chicken Tortilla Soup (Printable Version)
Tender chicken, beans, and corn meld with bold spices in a slow-cooked tortilla soup, perfect for cozy evenings.
# Ingredients:
→ Soup Base
01 -
1.2 litres low-sodium chicken broth
02 -
2 cans (284 grams each) mild diced tomatoes with green chilies, undrained
03 -
1 can (425 grams) black beans, drained and rinsed
04 -
240 grams frozen corn
→ Seasonings
05 -
1.5 teaspoons garlic powder
06 -
2 teaspoons chili powder
07 -
1 teaspoon paprika
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Aromatics and Protein
10 -
1 tablespoon fresh lime juice
11 -
3 tablespoons chopped fresh cilantro
12 -
2 medium chicken breasts
# Steps:
01 -
Lightly coat the interior of a medium slow cooker with non-stick cooking spray or use a slow cooker liner.
02 -
Add chicken broth, diced tomatoes with green chilies, black beans, frozen corn, garlic powder, chili powder, paprika, salt, pepper, lime juice, and cilantro to the slow cooker. Stir until evenly mixed.
03 -
Place the chicken breasts into the mixture, ensuring they are submerged. Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is thoroughly cooked.
04 -
About 20 minutes before serving, remove chicken breasts from the slow cooker and shred with two forks.
05 -
Return the shredded chicken to the slow cooker, stir, and heat through. Serve hot, optionally garnished with shredded cheese, diced avocado, or tortilla strips if desired.
# Notes:
01 -
For a spicier broth, increase chili powder or use hot diced tomatoes with green chilies.