Slow Cooker Chicken Tortilla Soup
This slow cooker chicken tortilla soup will have your mouth watering when you think about it again the next day! It’s SO easy to make and has become a staple on our menu.
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I’m not quite sure why, but it took me way too many years to start using a slow cooker! Even now, I don’t feel completely comfortable with all of the ways to use it, but I FOR SURE have Slow Cooker Chicken Tortilla Soup aced! So much so that Ryan requests it to be included on a regular basis (about once per week). I like a little heat to my dishes, and Ryan can’t hang, so I try to make our meal somewhere in the middle. This is super easy to prep (takes me 15 minutes maximum) and is incredibly filling.
We have two Crock-Pots - one medium sized and one larger. For this soup, I like to use the larger one! It holds all of the ingredients comfortably and allows me a little extra room to shred the chicken at the end of cooking without any of the soup splashing out. Our Crock-Pot stoneware and lid are also dishwasher safe, so clean up is a breeze. You can find it here, or shop it at the end of the post!
I opt to use organic, non-gmo ingredients whenever possible, and for the roasted corn, don’t worry about making your own! Trader Joe’s has a great frozen option. Also, if anything, go less on the chicken. Otherwise I find the soup becomes way too thick and isn’t really a soup. When it is time to shred the chicken, you can either take the chicken out, shred it in a bowl with forks, and return it to the slow cooker, or just shred it in the slow cooker. I’ve done both! For the limes, don’t get too fancy with juicing them. I just squeeze them over the slower cooker with my hand!
SLOW COOKER CHICKEN TORTILLA SOUP
1.25lbs Boneless, Skinless Chicken Breasts
4 Cups Low Sodium Chicken Broth
1 Cup Water
1 Jar (16oz) Medium Salsa
1 can (15oz) Black Beans (Rinsed)
8oz Roasted Frozen Corn Kernels
1 Medium Diced White or Yellow Onion
1-2 Diced Jalapenos (Seeds Removed)
2 Limes (Squeezed)
1 TBSP Cumin, 1 TSP Chili Powder, 1 TSP Paprika, 1/2 TSP Garlic Powder,
1/4 TSP Cayenne, Salt + Pepper to Taste
Chopped cilantro and diced green onions are a must when we make this!
You can also add crispy tortilla strips, avocado, or sour cream, if desired. Add these right before serving.
Add all ingredients to your slow cooker and stir to mix. Cover and cook on high for approximately 5 hours, shredding the chicken in the slow cooker about 30 minutes before serving.
Top with your favorites and enjoy!
I hope you enjoy this recipe as much as us! I’d love to hear how your soup turned out - comment on this post or tag me on social media and let me know!