Slow Cooker Chicken Tortilla Soup
Tender chicken thighs simmered all day in a spiced tomato broth with black beans and corn, then shredded and served with crispy tortilla strips and creamy toppings.
- Cook temp
- 190°F
- 88°C · preheat
- Total time
- 370 min
- 10 prep · 360 cook
- Pull at
- 165°F
- USDA safe minimum
How to Make Slow Cooker Chicken Tortilla Soup | Allrecipes.com · Allrecipes
Allrecipes shows how to combine chicken, beans, tomatoes, and broth in a slow cooker, then shred and finish with crispy tortilla strips.
- Target //Cook at Low (190°F / 88°C) for 6 hrs 10 mins.
- Doneness //Pull when internal temperature reaches 165°F (USDA safe minimum).
- Golden Rule //This is the ultimate set-it-and-forget-it recipe. Ten minutes of work in the morning and you walk in the door to a house that smells incredible and dinner that is completely done. It does not get better than that.
- Family Tweak //Use mild chili powder and let kids skip the avocado and cilantro if they prefer. Extra tortilla strips and cheese on top make it kid-friendly.
Ingredients
- 1 1/2 lbsBoneless Chicken Thighs, skinless
- 14 ozFire-Roasted Diced Tomatoes, one can
- 15 ozBlack Beans, one can, drained and rinsed
- 1 cupCorn Kernels, frozen or canned
- 3 cupsChicken Broth
- 1 mediumYellow Onion, diced
- 3 clovesGarlic, minced
- 1 tbspChili Powder
- 1 tspGround Cumin
- 1/2 tspSmoked Paprika
- 1 tspKosher Salt
- 1 tbspLime Juice, fresh
- 1 cupTortilla Strips, for serving
- 1 mediumAvocado, diced, for serving
- 1/2 cupSour Cream, for serving
- 2 tbspFresh Cilantro, chopped, for garnish
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Get to the point
- 1
Place 1.5 lbs boneless chicken thighs in a slow cooker. Add fire-roasted diced tomatoes, drained black beans, corn, chicken broth, diced onion, and minced garlic.
- 2
Season with chili powder, cumin, smoked paprika, and salt. Stir to combine.
- 3
Cover and cook on LOW for 6 hours until chicken shreds effortlessly with two forks.
- 4
Shred chicken in the pot, stir in lime juice, and serve topped with tortilla strips, avocado, sour cream, and cilantro.
Step by step
Tap a step to cross it offLayer the Slow Cooker
Place 1.5 lbs boneless skinless chicken thighs in the bottom of a 6-quart slow cooker. Add one 14 oz can fire-roasted diced tomatoes, one 15 oz can black beans (drained and rinsed), 1 cup corn kernels, 3 cups chicken broth, 1 diced onion, and 3 minced garlic cloves.
WhyPlacing the chicken on the bottom ensures it stays submerged in broth and cooks evenly from all sides.
Season and Set
Add 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1 teaspoon salt. Stir everything around the chicken. Cover with the lid and cook on LOW for 6 hours.
WhyResist the urge to lift the lid during cooking. Every peek adds 15 to 20 minutes to the cook time.
Shred and Finish
Remove the chicken thighs to a cutting board and shred with two forks. Return the shredded chicken to the pot. Stir in 1 tablespoon fresh lime juice. Taste and adjust salt and seasoning.
WhyThe lime juice added at the end brightens the soup and cuts through the richness of the slow-cooked broth.
Serve with Toppings
Ladle into deep bowls and top with crispy tortilla strips, diced avocado, a dollop of sour cream, and fresh chopped cilantro.
WhyCrush the tortilla strips on top right before serving so they stay crunchy for the first few bites then soak up the broth.
- Dad pro tip
- This is the ultimate set-it-and-forget-it recipe. Ten minutes of work in the morning and you walk in the door to a house that smells incredible and dinner that is completely done. It does not get better than that.
- Kid & toddler adjustment
- Use mild chili powder and let kids skip the avocado and cilantro if they prefer. Extra tortilla strips and cheese on top make it kid-friendly.
- Serve with
- Warm cornbread · Tortilla chips with queso · Mexican street corn salad
- Reheating
- Reheat on the stovetop over medium heat or in the microwave. Add a splash of chicken broth if the soup has thickened overnight.
- Calories
- 280
- Protein
- 28 g
- Carbs
- 24 g
- Fat
- 10 g
Nutrition source: USDA FoodData Central #171514. Cook-time basis: Tested in 6-qt slow cooker on LOW for 6 hours. USDA FSIS chicken thigh target 165°F.
Frequently Asked Questions
How do you reheat leftover slow cooker chicken tortilla soup without ruining the texture?
Reheat on the stovetop over medium heat or in the microwave. Add a splash of chicken broth if the soup has thickened overnight.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 165°F using an instant-read digital probe thermometer inserted into the thickest part.
How do I adapt this meal for picky kids or toddlers?
Use mild chili powder and let kids skip the avocado and cilantro if they prefer. Extra tortilla strips and cheese on top make it kid-friendly.
What are the best side dishes to serve with this?
Recommended sides include Warm cornbread, Tortilla chips with queso, Mexican street corn salad.