Description
Slow Cooker Chicken Tortilla Soup is a comforting and flavorful dish that warms your soul with every spoonful. This easy-to-make recipe features tender chicken simmered in a zesty broth with vibrant vegetables and spices. Perfect for chilly evenings or family gatherings, simply top it off with crispy tortilla strips for a delightful crunch.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 medium yellow onion, chopped
- 1 cup bell peppers (mixed red and green), diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup corn (frozen or canned)
- 1 can (15 oz) black beans, rinsed (optional)
- Crispy tortilla strips for topping
Instructions
- Prepare the ingredients by dicing the onion and bell peppers and mincing the garlic.
- Layer the chicken breasts in the bottom of the slow cooker. Add onion, bell peppers, garlic, diced tomatoes with juices, corn, black beans (if using), cumin, chili powder, and chicken broth.
- Season with salt and pepper, then stir gently to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken in the slow cooker using two forks and stir well.
- Serve hot in bowls topped with crispy tortilla strips and optional garnishes like avocado or cheese.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 290
- Sugar: 3g
- Sodium: 610mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 23g
- Cholesterol: 70mg