Slow-Cooker Chicken Tortilla Soup
Nothing warms you up quite like this chicken tortilla soup.
What's in chicken tortilla soup?
We load ours up with more protein by adding black beans, vegetables (corn! bell peppers! onion!) and flavor with canned fire-roasted tomatoes, which we love for their smokiness. The tortillas get added as croutons!
Do I have to use boneless skinless chicken breasts?
Nope—rotisserie chicken also works, and will cut down on the amount of time the soup needs to cook in the slow cooker. Sub in an equal amount and cook until heated through.
How do I fry the tortilla croutons?
It sounds like something fancy a restaurant would do, but it's actually SO easy: Simply cut corn tortillas into small strips and cook them in about a tablespoon of olive oil until crispy. Drain them on a paper towel-lined plate as you would bacon. Don't forget to season them with salt :)
What else can I top this soup with?
We like to load it up with avocado, tortilla croutons, and sour cream, but really any of your favorite nacho fixings work.
How long does the soup last?
It gets even better with time. This soup lasts in the fridge for up to 5 days in a resealable container. Just heat and serve.
INGREDIENTS Slow-Cooker Chicken Tortilla Soup
1 lb. boneless skinless chicken breasts
1 15-oz. can black beans, rinsed
1 c. frozen corn
2 bell peppers, chopped
1 white onion, chopped
1 15-oz. can fire-roasted tomatoes
1/4 c. freshly chopped cilantro, plus more for garnish
3 cloves garlic, minced
1 tbsp. cumin
1 tbsp. chili powder
1 tsp. kosher salt
2 c. low-sodium chicken broth
1 c. shredded Monterey jack
1 tbsp. extra-virgin olive oil
3 small corn tortillas, cut into strips
Sliced avocado, for serving
Sour cream, for serving
Lime wedges, for serving
DIRECTIONS
In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.
Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.
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