Description

This Slow Cooker Chicken Tortilla Soup is a hearty and flavorful meal perfect for a cozy day. Packed with tender shredded chicken, black beans, tomatoes, and a blend of southwestern spices, this soup simmers slowly to develop deep, comforting flavors. Ready with minimal prep, it’s a delicious, wholesome option that you can easily customize with your favorite toppings like cheese, sour cream, and crunchy tortilla strips.

Ingredients

Scale

Main Ingredients

3 boneless, skinless chicken breasts
1 small yellow onion, chopped
3 teaspoons minced garlic
8 cups chicken broth
1 can (4 ounces) diced green chilies
2 cans (10.5 ounces each) Rotel diced tomatoes with green chilies, undrained
1 can (29 ounces) crushed tomatoes
1/2 teaspoon chili powder
2 teaspoons cumin
2 teaspoons taco seasoning
1 can (15 ounces) black beans, rinsed and drained

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Instructions

Prepare Slow Cooker: Grease the inside of a 7-quart slow cooker to prevent sticking. Place the 3 boneless, skinless chicken breasts evenly in the bottom of the slow cooker, forming the base of the soup.
Add Ingredients: Layer the chopped yellow onion, minced garlic, chicken broth, diced green chilies, both cans of Rotel diced tomatoes with green chilies, crushed tomatoes, chili powder, cumin, taco seasoning, and rinsed black beans directly over the chicken. Gently stir to combine all ingredients together, ensuring the chicken is well covered.
Cook Soup: Cover the slow cooker with its lid. Cook on low heat for 6 hours or, if pressed for time, cook on high heat for 4 hours. This slow cooking allows the flavors to meld and the chicken to tenderize.
Shred Chicken: Carefully remove the cooked chicken breasts from the slow cooker using tongs or a slotted spoon, placing them on a large plate or platter to cool slightly. Use two forks to shred the chicken into bite-sized pieces.
Combine Shredded Chicken: Return the shredded chicken to the slow cooker and stir well to incorporate it evenly throughout the soup.
Serve and Garnish: Ladle the soup into bowls and serve warm. Top with your favorite toppings such as shredded cheese, crunchy tortilla strips, sour cream, fresh cilantro, or avocado slices to enhance the flavor and texture. Enjoy your comforting homemade chicken tortilla soup!

Notes

For extra heat, add a pinch of cayenne pepper or more diced green chilies.
Use low-sodium chicken broth to control salt content.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
For a thicker soup, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
This recipe is easily adaptable for a slow cooker liner to simplify cleanup.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooking
Cuisine: Mexican