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.
Chicken Tortilla Soup (Cubed Breast, Fire-Roasted Tomato Broth)
1.5 lb boneless skinless chicken breast cubed, with fire-roasted tomatoes, black beans, corn, and chicken broth
slow-cooker Timer
Set for 360 mins @ Low (190°F / 88°C)
Ingredients
Base recipe calibrated for 8 adults.
Get to the Point Execution
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.
Season with chili powder, cumin, smoked paprika, and salt. Stir to combine.
Cover and cook on LOW for 6 hours until chicken shreds effortlessly with two forks.
Shred chicken in the pot, stir in lime juice, and serve topped with tortilla strips, avocado, sour cream, and cilantro.
Step-by-Step Guided Instructions
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.
Placing the chicken on the bottom ensures it stays submerged in broth and cooks evenly from all sides.
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.
Resist the urge to lift the lid during cooking. Every peek adds 15 to 20 minutes to the cook time.
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.
The lime juice added at the end brightens the soup and cuts through the richness of the slow-cooked broth.
Ladle into deep bowls and top with crispy tortilla strips, diced avocado, a dollop of sour cream, and fresh chopped cilantro.
Crush the tortilla strips on top right before serving so they stay crunchy for the first few bites then soak up the broth.
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.
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.
- Warm cornbread
- Tortilla chips with queso
- Mexican street corn salad
Reheat on the stovetop over medium heat or in the microwave. Add a splash of chicken broth if the soup has thickened overnight.