Easy Slow Cooker Chicken Tortilla Soup
A set-and-forget slow cooker chicken tortilla soup with tender chicken, beans, and corn in a simple, flavorful broth. Perfect for a comforting weeknight meal.
Ingredients
- 450 g boneless, skinless chicken breasts about 2
- 400 g diced tomatoes 1 can, with juice
- 960 ml low-sodium chicken broth 4 cups
- 425 g black beans 1 can, rinsed and drained
- 150 g corn 1 cup, frozen or canned
- 150 g red bell pepper diced
- 100 g onion chopped
- 15 g garlic minced (3 cloves)
- 6 g chili powder 2 tsp
- 3 g ground cumin 1 tsp
- 70 g lime juiced (1)
- 80 g crispy tortilla strips 1 cup
- 150 g avocado sliced (1)
- 10 g fresh cilantro chopped (1/4 cup)
Instructions
- Dice the red bell pepper and chop the onion. Mince the garlic cloves. Rinse and drain the black beans.
- Place the chicken breasts at the bottom of the slow cooker. Add the diced tomatoes with juice, corn, black beans, diced bell pepper, chopped onion, and minced garlic.
- Pour in the chicken broth and sprinkle with ground cumin and chili powder. Stir gently to combine.
- Cover the slow cooker and cook on low for 6 hours without lifting the lid.
- After cooking, remove the chicken breasts and shred the meat with two forks. Return shredded chicken to the soup and stir.
- Taste and season the soup with salt and freshly ground black pepper as needed.
- Just before serving, stir in the fresh lime juice.
- Ladle soup into bowls and top with crispy tortilla strips, fresh avocado slices, and chopped cilantro.
Notes
A set-and-forget slow cooker chicken tortilla soup with tender chicken, beans, and corn in a simple, flavorful broth. Perfect for a comforting weeknight meal.