Cozy & Flavorful Slow Cooker Chicken Tortilla Soup

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced

Broth & Sauce Components

• 1 (28‑oz) can fire‑roasted diced tomatoes
• 4 cups low‑sodium chicken broth
• 1 (15‑oz) can black beans, drained & rinsed
• 1 cup frozen corn kernels
• 1 tsp chipotle in adobo, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Juice of 1 lime

Seasonings & Garnishes

• Salt and freshly ground black pepper, to taste
• ¼ cup fresh cilantro, chopped
• ½ avocado, diced
• 2 cups tortilla strips (store‑bought or homemade)

Instructions

Building the Soup in the Slow Cooker

1. Layer the Base. Place the diced onion, bell pepper, and minced garlic in the bottom of the slow cooker. The vegetables will release steam, creating a fragrant foundation for the broth.
2. Add Protein & Beans. Distribute the chicken pieces, black beans, and corn evenly over the vegetables. This arrangement allows each bite to contain a balance of protein, fiber, and sweetness.
3. Pour the Liquids. Add the fire‑roasted tomatoes (with their juices), chicken broth, chipotle, cumin, smoked paprika, and lime juice. Stir gently to combine, ensuring the spices are evenly dispersed.
4. Season. Sprinkle with salt and pepper. Remember that the broth will reduce slightly, so season conservatively and adjust after cooking if needed.
5. Cook Low and Slow. Cover and set the slow cooker to LOW for 6‑8 hours, or HIGH for 3‑4 hours. The low setting yields the most tender chicken and allows flavors to meld beautifully.