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Slow Cooker Chicken Tortilla Soup Recipe

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★★★★★

4.9 from 88 reviews

This Slow Cooker Chicken Tortilla Soup is a hearty and flavorful Mexican-inspired dish perfect for a comforting meal. Tender chicken breasts, black beans, corn, and enchilada sauce slow-cooked together with savory spices create a rich, satisfying broth. Topped with fresh avocado, cilantro, tortilla chips, and lime wedges, this soup offers a delightful balance of textures and tastes.

Ingredients

Scale

Soup Ingredients

  • 1 cup diced yellow onion
  • 3 cloves garlic (grated or minced)
  • 1 pound boneless skinless chicken breasts
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon kosher salt (or to taste)
  • Freshly ground black pepper to taste
  • 2 tablespoons chopped cilantro
  • 4 ounce can diced green chiles
  • 15 ounce can black beans (drained and rinsed)
  • 1 cup frozen corn
  • 15 ounces red enchilada sauce
  • 5 cups low sodium chicken broth

Toppings

  • Avocado slices
  • Lime wedges
  • Additional chopped cilantro
  • Tortilla chips
  • Queso fresco or cheese of choice

Instructions

  1. Sauté the aromatics: Heat a small amount of olive oil in a skillet over medium heat. Add the diced yellow onion and grated or minced garlic. Cook for 3 to 4 minutes, stirring occasionally, until the onions are translucent and fragrant. Alternatively, you can microwave the onion and garlic in a microwave-safe bowl for 3 to 4 minutes, stirring every minute to soften them.
  2. Combine ingredients in slow cooker: Transfer the sautéed onion and garlic to the slow cooker. Add the chicken breasts, chili powder, ground cumin, ground coriander, kosher salt, freshly ground black pepper, chopped cilantro, diced green chiles, drained and rinsed black beans, frozen corn, red enchilada sauce, and low sodium chicken broth. Stir gently to combine all ingredients.
  3. Slow cook the soup: Cover the slow cooker with its lid and cook the soup on high for 3 to 4 hours or on low for 5 to 6 hours, until the chicken is fully cooked and tender.
  4. Shred the chicken: Carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the slow cooker and stir well to incorporate it evenly into the soup.
  5. Serve with toppings: Ladle the hot soup into bowls and garnish with tortilla chips, fresh avocado slices, chopped cilantro, queso fresco or your preferred cheese, and lime wedges for squeezing. Enjoy this comforting and flavorful chicken tortilla soup!

Notes

  • You can customize the heat level by adjusting the amount of chili powder or adding a pinch of cayenne pepper.
  • For a thicker soup, use less chicken broth or let the soup cook uncovered for the last 30 minutes to reduce the liquid slightly.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
  • If preferred, shredded rotisserie chicken can be used to cut down on cooking time.
  • Gluten-free if using gluten-free toppings and enchilada sauce.

Keywords: chicken tortilla soup, slow cooker soup, Mexican soup, easy dinner recipe, healthy comfort food, crockpot chicken soup

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