Simple Slow Cooker Chicken Tortilla Soup Recipe

This easy to make weeknight soup is a fresh take on Mexican that you can enjoy all Fall and Winter long! Loaded with shredded chicken, beans, and corn and topped with avocado and yummy crispy tortilla strips – this is a winning dish every time.

The best part? It is made in your slow-cooker, so you don’t even need to worry about stirring and mixing – throw it in, set it and let the magic happen my friends! That’s my kind of weeknight dinner, especially with school starting up again.

Ingredients

The ingredients for this soup are easy to round up (if you don’t already have most of them hiding in your pantry cupboards). Using lots of canned ingredients really helps to stretch your dollar and make this a family-friendly and cost effective way to feed everyone.

Chicken Breast

Now I prefer to use chicken breast when I make this recipe but you can always sub for chicken thighs or drumsticks if you find those on sale this week and want to use them instead (or if you prefer dark meat). Just be sure to cook the chicken to the recommended temperature of 165F.

Beans

The types of beans you use can also change based off your personal preference – I really love to use black beans in this recipe for the slight bite in texture as well as the meaty flavor they give. They really pick up on the spices and other ingredients used in the soup, and are one of my favorite things about this dish! With that, you can always sub kidney beans, navy beans or even chickpeas if you prefer.

Toppings

Here is where you can really have some fun and customize the soup for your own family. I serve mine with sliced avocado, crispy tortilla strips, cilantro and even a little dollop of sour cream. We have also done salsa and shredded cheddar cheese in the past, all of which are winning combos in our house!

Step-by-Step making of Chicken Tortilla Soup

1. Arrange ingredients in your slow cooker (making sure chicken is on the bottom); Chicken, diced tomatoes, beans, corn, chicken broth, strained tomatoes, water, lime juice, spices, diced onions, and cilantro.
2. Set slow cooker to high and be sure to give it a stir about once an hour to blend the ingredients.
3. Check internal temperature of chicken (165F) after 3 hours and remove from the slow cooker to shred. Use two forks to pull the chicken apart and shred, place it back in the slow cooker and stir to combine.
4. Set it to “keep warm” if you have the function (or set to low) while you prep your toppings.
5. Serve hot and top the way you like it!

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More Fall Comfort Foods

• Spinach Lasagna Roll Ups
• Instant Pot Butternut Squash Soup
• Delicious Instant Pot Sweet Potato Soup with Coconut Milk
• Kale Soup with Sweet Potatoes
• Best Ever Vegetarian Shepherd’s Pie using Lentils
• Flavorful Curried Lentils “Stew” with Rice

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