Description

This Slow Cooker Chicken Tortilla Soup is packed with shredded chicken, black beans, corn, and a flavorful tomato-based broth, slow-cooked to perfection. It’s an easy, hearty, and comforting meal that’s perfect for weeknights, meal prep, or cozy gatherings. Top with crispy tortilla strips, avocado, and cheese for the ultimate Tex-Mex experience.

Ingredients

2 boneless, skinless chicken breasts

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

1 cup corn kernels (fresh, canned, or frozen)

4 cups chicken broth

1 small onion, chopped

2 cloves garlic, minced

1 bell pepper, chopped

2 tbsp tomato paste

1 tsp chili powder

1 tsp cumin

1/2 tsp smoked paprika

Salt and pepper to taste

Juice of 1 lime

1/4 cup fresh cilantro, chopped

Crispy tortilla strips, for topping

Instructions

Place chicken breasts at the bottom of the slow cooker.
Add black beans, diced tomatoes, corn, bell pepper, onion, garlic, tomato paste, and spices.
Pour in the chicken broth and stir to combine.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Remove the chicken, shred it with two forks, and return it to the slow cooker.
Stir in fresh lime juice and cilantro.
Serve hot with crispy tortilla strips and your favorite toppings.

Prep Time: 10 minutes
Cook Time: 6-8 hours (low) / 3-4 hours (high)
Category: Soup