Description

A warm and hearty slow cooker chicken tortilla soup loaded with tender shredded chicken, beans, corn, tomatoes, green chilies, and bold spices, finished with fresh lime and cilantro for a comforting, flavorful meal.

Ingredients

1 lb chicken breast, boneless and skinless

1 onion, chopped

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

1 can (4 oz) green chilies, chopped

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

1 can (15 oz) corn, drained

4 cups chicken broth

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon paprika

Salt and pepper, to taste

Juice of 1 lime

1/4 cup fresh cilantro, chopped

Tortilla chips, for garnish

Shredded cheese, optional for garnish

Sour cream, optional for garnish

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Instructions

Place chicken breasts at the bottom of the slow cooker.
Add onion, garlic, diced tomatoes, green chilies, black beans, corn, and chicken broth.
Sprinkle in chili powder, cumin, paprika, salt, and pepper, then stir to combine.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender.
Remove chicken and shred with two forks.
Return shredded chicken to the slow cooker, stir in lime juice and cilantro.
Serve hot with tortilla chips, cheese, and sour cream if desired.

Notes

For extra juiciness, use chicken thighs instead of breasts.

Add jalapeños or more chili powder for extra heat.

Swap black beans for pinto beans for a flavor change.

For a creamier soup, stir in heavy cream or cream cheese before serving.

To make thicker, mash some beans before adding.

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 5g
Sodium: 750mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 8g
Protein: 25g
Cholesterol: 60mg