Soup · Tested at home
Slow Cooker Chicken Tortilla Soup
I’ve literally made a hundred different versions of tortilla soup over the years. Stovetop, slow cooker, smoky, spicy, brothy... you name it. This version isn’t trying to do anything new, it’s just a simple slow cooker option that delivers every time.
Source: On Your Table – Soup Season!
Get everything ready
Ingredients
Tap an ingredient as you use it to keep your place.
- For serving
Turn up the heat
Let’s cook.
- Heat a medium pan over medium-high heat. Add the oil and diced onion and sauté until softened and lightly browned, about 5 minutes. Remove from the heat and set aside.
- Place the chicken breasts in the bottom of the slow cooker. Add the diced tomatoes, corn, black beans, strained tomatoes, chicken bouillon, water, lime juice, salt, garlic powder, chili powder, cumin, sautéed onions, and half of the chopped cilantro.
- Cover and cook on HIGH for 3 hours, giving the soup a gentle stir about once an hour.
- Once the chicken is fully cooked and tender, remove it from the slow cooker and shred with two forks. Return the shredded chicken to the soup and stir to combine.
- Serve hot, topped with sliced avocado, the remaining cilantro, and tortilla strips.
Options & Variations
From Justin’s kitchen
Swap the raw chicken for shredded rotisserie chicken and stir it in during the last 30 minutes.