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Prep Time15 minutes
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Cook Time7 hours
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Serv Size4-6 servings
Tender, slow-simmered chicken in a gently spicy tomato broth, finished with crispy baked tortilla strips and your choice of favorite toppings.
Ingredients
For Chicken & Soup
For Toppings
Directions
This slow cooker chicken tortilla soup is warm, flavorful, and a breeze to make. Tender chicken, onions, garlic, and spices simmer in a rich tomato base, then get a boost from sweet corn and hearty black beans. Finish it off with crispy baked tortilla strips, fresh cilantro, creamy avocado, tangy sour cream, or any toppings your heart desires!
In a large bowl, whisk together 2 cups of chicken broth, 29 ounces of tomato sauce, 4 minced garlic cloves, 1 diced white or yellow onion, 2 teaspoons cumin, 1/2 teaspoon Mexican oregano, 1/2 teaspoon smoked paprika, and 1 teaspoon each of ancho chili powder, chili powder, and coriander. Season with salt and pepper to taste.
Add the prepared tomato sauce to the slow cooker. Pat the chicken breasts dry, then nestle them into the sauce so they’re fully submerged. Cover and cook on low for 7 hours, or until the chicken is tender enough to shred easily.


After 7 hours, use two forks to shred the chicken into pieces of your preferred size.
Return the shredded chicken to the slow cooker, then add 1 can of drained and rinsed black beans and 1 can of drained Mexicorn. Stir gently to mix everything together, cover, and cook for 20 minutes, until heated through and the flavors have blended.



Preheat the oven to 350°F and line a baking sheet with aluminum foil. Slice corn tortillas into strips of your preferred size, then spread them out on the prepared sheet. Lightly coat with vegetable oil or spritz with cooking spray. Bake for 10–15 minutes, flip, and bake another 10–15 minutes until golden and crispy. Sprinkle with salt and let cool.
Serve with avocado, queso fresco cheese, tortilla strips, fresh chopped cilantro, and sour cream.
Enjoy!
Conclusion
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Better Than Bouillon Premium Roasted Chicken Base Green Giant Whole Kernel Mexicorn, 7 Ounce Simply Organic Ground Cumin Seed Simply Organic Ancho Chili Powder Simply Organic Organic Chili Powder McCormick Gourmet All Natural Mexican Oregano Simply Organic Smoked Paprika XL Composite Wood Cutting Board WESTON 2-in-1 Indoor Electric Smoker & Slow Cooker, 6 Quart Tunisian 35oz Dinner Bowl Originally published December 25, 2024You May Also Like
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Slow Cooker Chicken Tortilla Soup
Ingredients
For Chicken & Soup
For Toppings
Follow The Directions
This slow cooker chicken tortilla soup is warm, flavorful, and a breeze to make. Tender chicken, onions, garlic, and spices simmer in a rich tomato base, then get a boost from sweet corn and hearty black beans. Finish it off with crispy baked tortilla strips, fresh cilantro, creamy avocado, tangy sour cream, or any toppings your heart desires!
In a large bowl, whisk together 2 cups of chicken broth, 29 ounces of tomato sauce, 4 minced garlic cloves, 1 diced white or yellow onion, 2 teaspoons cumin, 1/2 teaspoon Mexican oregano, 1/2 teaspoon smoked paprika, and 1 teaspoon each of ancho chili powder, chili powder, and coriander. Season with salt and pepper to taste.
Add the prepared tomato sauce to the slow cooker. Pat the chicken breasts dry, then nestle them into the sauce so they’re fully submerged. Cover and cook on low for 7 hours, or until the chicken is tender enough to shred easily.
After 7 hours, use two forks to shred the chicken into pieces of your preferred size.
Return the shredded chicken to the slow cooker, then add 1 can of drained and rinsed black beans and 1 can of drained Mexicorn. Stir gently to mix everything together, cover, and cook for 20 minutes, until heated through and the flavors have blended.
Preheat the oven to 350°F and line a baking sheet with aluminum foil. Slice corn tortillas into strips of your preferred size, then spread them out on the prepared sheet. Lightly coat with vegetable oil or spritz with cooking spray. Bake for 10–15 minutes, flip, and bake another 10–15 minutes until golden and crispy. Sprinkle with salt and let cool.
Serve with avocado, queso fresco cheese, tortilla strips, fresh chopped cilantro, and sour cream.
Enjoy!


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