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At the heart of this scrumptious soup are the chicken breasts. We recommend using boneless, skinless chicken for this recipe due to its tenderness and ability to absorb flavors. Chicken breasts cook beautifully in the slow cooker, breaking down to create a melt-in-your-mouth texture that enhances the overall experience of the soup. They also provide a lean source of protein, making this dish not only delicious but nutritious as well.

Slow Cooker Chicken Tortilla Soup – Cozy & Flavorful!

Discover the cozy goodness of Slow Cooker Chicken Tortilla Soup, a perfect dish for busy weeknights or family gatherings. This hearty soup is made with tender chicken, beans, corn, and a medley of spices, simmered to perfection. Enjoy the rich flavors and inviting aromas as it cooks in your slow cooker. Add your favorite toppings like avocado, cheese, and fresh cilantro for a delightful finish. This recipe guarantees warmth and satisfaction in every bowl.
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Ingredients
  

1 lb boneless, skinless chicken breasts

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

1 can (15 oz) corn, drained

1 can (14.5 oz) diced tomatoes with green chilies

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 cups chicken broth

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

1 lime, juiced

Fresh cilantro for garnish

Tortilla strips for topping

Avocado, diced for topping

Shredded cheese for topping (optional)

Instructions
 

Prepare the Chicken: Place the boneless, skinless chicken breasts at the bottom of the slow cooker.

    Add Beans and Vegetables: Layer the black beans, corn, diced tomatoes (with their juices), onion, garlic, red bell pepper, and green bell pepper over the chicken.

      Season the Soup: In a small bowl, mix together the ground cumin, chili powder, smoked paprika, salt, and black pepper. Sprinkle this seasoning mix evenly over the ingredients in the slow cooker.

        Add Broth: Pour the chicken broth over the top, ensuring all ingredients are covered.

          Cook the Soup: Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and shreds easily with a fork.

            Shred the Chicken: About 30 minutes before serving, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker.

              Final Touches: Stir in the lime juice and mix well. Taste the soup and adjust seasoning, if necessary.

                Serve: Ladle the soup into bowls and top with tortilla strips, diced avocado, shredded cheese (if using), and fresh cilantro.

                  Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings