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Slow Cooker Chicken Tortilla Soup

5 from 2 reviews

This easy Slow Cooker Chicken Tortilla Soup recipe is 'set it and forget it'. Just add the chicken and other pantry staples to your crockpot and let it cook. An easy weeknight dinner and freezer friendly! Add this to your list of favorite crockpot recipes!

Ingredients

  • 1 medium yellow onion, diced
  • 1 bell pepper, diced
  • 1 14.5oz can black beans, rinsed and drained
  • 1 1/2 cups corn kernels, frozen fire roasted preferred
  • 1 1/2 lbs boneless, skinless chicken breasts, 2 large breasts
  • 1 10oz can diced tomatoes with green chiles
  • 1 14.5oz can fire roasted diced tomatoes
  • 1 4oz can diced green chiles
  • 1 6oz can tomato paste
  • 4 cups chicken broth 
  • 1 tablespoon minced garlic
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne pepper, optional
  • 1 lime, juiced
  • 1/4 cup cilantro, chopped

Instructions

  1. Add Ingredients to Crockpot. Add all ingredients except for the lime and cilantro to the slow cooker.
  2. Cook. Cook on Low for 6-8 hours or on high for 3-4 hours. The vegetables should be tender and the chicken fully cooked.
  3. Shred Chicken. Remove the chicken breasts and shred. Add the shredded chicken back to the soup and stir in the lime juice and cilantro. Taste and adjust salt and pepper if necessary.
  4. Serve and Enjoy. Serve with desired toppings and enjoy!

Notes

Leftovers can be stored in the fridge for 4-5 days or frozen for 3 months

Nutrition

Keywords: Slow cooker chicken tortilla soup, crockpot chicken tortilla soup, easy chicken tortilla soup, best slow cooker soup recipes