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Cozy Crockpot Chicken Tortilla Soup Easy Slow Cooker Recipe

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A rich, smoky, and hearty chicken tortilla soup made in the slow cooker with minimal effort. Perfect for chilly days, this comforting soup is loaded with shredded chicken, black beans, corn, and fire-roasted tomatoes, topped with crunchy tortilla strips and creamy avocado.

Ingredients

Scale
  • 1.5 pounds (about 680g) boneless, skinless chicken thighs or breasts
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1–2 jalapeños, seeded and diced
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 can (14.5 ounces or 411g) fire-roasted diced tomatoes
  • 4 cups (946ml) low-sodium chicken broth
  • 1 can (15 ounces or 425g) black beans, drained and rinsed
  • 1 cup (about 150g) frozen or canned corn
  • 2 tablespoons fresh lime juice
  • For the toppings: tortilla strips, diced avocado, shredded cheese (sharp cheddar or Monterey Jack), sour cream or Mexican crema, fresh cilantro, lime wedges

Instructions

  1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown. Transfer to a plate.
  3. Reduce heat to medium. Add diced onion and cook for about 5 minutes until soft and translucent. Add minced garlic and diced jalapeño, cook for 1 minute until fragrant.
  4. Add cumin, chili powder, smoked paprika, and dried oregano. Stir constantly for about 30 seconds to bloom the spices.
  5. Pour in about ½ cup of chicken broth and scrape up any browned bits from the bottom of the skillet.
  6. Transfer the onion mixture to a 6-quart slow cooker. Add fire-roasted tomatoes (with juices), remaining chicken broth, black beans, and corn. Stir to combine. Nestle the seared chicken into the liquid.
  7. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is tender and shreds easily.
  8. Remove chicken from the crockpot and shred with two forks. Return shredded chicken to the pot.
  9. Stir in fresh lime juice. Taste and adjust seasoning with more salt, pepper, or cayenne if desired. Let cook for another 10-15 minutes on low.
  10. Ladle soup into bowls and top with tortilla strips, diced avocado, shredded cheese, sour cream, fresh cilantro, and a squeeze of lime.

Notes

For a thicker soup, mash half a cup of black beans before adding. The soup tastes even better the next day. Store in the fridge for up to 4 days or freeze for up to 3 months. Always add tortilla strips as a topping just before serving to keep them crunchy.

Nutrition

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

Find it online: https://daintydine.com/cozy-crockpot-chicken-tortilla-soup-easy-slow-cooker-recipe/