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A bowl of Crockpot Chicken Tortilla Soup garnished with fresh cilantro and avocado

Hearty Crockpot Chicken Tortilla Soup

This hearty crockpot chicken tortilla soup is simple to make and packed with flavor. Just toss everything in the slow cooker for a delicious and satisfying meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 - 2 pounds boneless, skinless chicken breasts or thighs
  • 6-8 cups chicken broth low sodium
  • 1 can (14.5 ounce) diced tomatoes undrained
  • 1 can (15 ounce) black beans rinsed and drained
  • 1 can (15 ounce) corn drained (or 1 cup frozen)
  • 1 medium onion chopped
  • 1 jalapeño pepper seeded and minced (adjust to spice preference)
  • 2-3 garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika optional
  • 1/2 teaspoon dried oregano
  • 1 bay leaf optional
  • 1-2 fresh limes Juice of
  • 1/4 cup fresh cilantro chopped (for garnish)

Equipment

  • Slow cooker
  • Forks

Method
 

Instructions
  1. Place chicken in the bottom of your slow cooker.
  2. Add tomatoes, beans, corn, onion, jalapeño, and garlic to the slow cooker.
  3. Sprinkle chili powder, cumin, smoked paprika, and oregano over ingredients, and add bay leaf.
  4. Pour in chicken broth, ensuring all ingredients are mostly submerged.
  5. Cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through and shreds easily.
  6. Remove and shred chicken, then return it to the pot.
  7. Stir in fresh lime juice, adjust seasonings, and remove the bay leaf.
  8. Ladle soup into bowls and garnish with cilantro and your favorite toppings.

Notes

For extra flavor, consider browning the chicken slightly before adding it to the slow cooker. You can also add a pinch of cayenne pepper for more heat.