Slow Cooker Chicken Tortilla Soup
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Slow Cooker Chicken Tortilla Soup

Dump it in, walk away, come home to dinner. 5 minutes of actual work.

Prep 5 minCook 6 hrTotal 6 hr 5 minServes 6Cost $2.00/serving★ 4.8(892)

Servings

Est. total: $12.00 · $2.00/serving

Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.

Ingredients

  • 1 1/2 lb chicken breasts (boneless skinless)
  • 1 can black beans (15 oz, drained and rinsed)
  • 1 can fire-roasted diced tomatoes (14.5 oz)
  • 1 cup corn kernels (frozen or canned)
  • 4 cup chicken broth
  • 1 whole yellow onion (diced)
  • 3 cloves garlic (minced)
  • 2 tsp chili powder
  • 1 1/2 tsp cumin
  • 1 tsp salt
  • 2 whole lime
  • 2 cup tortilla chips (for topping)
  • 1 whole avocado (for topping)
  • 1/4 cup cilantro (for topping)

Instructions

  1. 1

    Put chicken, beans, tomatoes, corn, broth, onion, garlic, chili powder, cumin, and salt in the slow cooker. That's it.

    1 1/2 lb chicken breasts1 can black beans1 can fire-roasted diced tomatoes1 cup corn kernels4 cup chicken broth1 whole yellow onion3 cloves garlic2 tsp chili powder1 1/2 tsp cumin1 tsp salt
  2. 2

    Cover. Cook on LOW 6-8 hours or HIGH 3-4 hours.

  3. 3

    Remove chicken. Shred with two forks. Return to pot. Stir.

  4. 4

    Squeeze lime juice into the soup. Ladle into bowls. Top with crushed tortilla chips, avocado, and cilantro.

    2 whole lime2 cup tortilla chips1 whole avocado1/4 cup cilantro

Pairs With

🍺Amber Ale$

Fat Tire or any amber/red ale

Malty sweetness with enough body to match the hearty soup

🍷Garnacha$

Spanish Garnacha, young and fruit-forward

Berry fruit + spice mirrors the smoky chili flavors

🧃Mexican Hot Chocolate$

Hot cocoa with cinnamon and a pinch of cayenne

Warm, spiced, and comforting — amplifies the soup's warmth

Nutrition

57

Calories

5

Proteing

6

Carbsg

2

Fatg

Per serving. Estimated values. Not a substitute for professional dietary advice.

Tips

  • •Freeze in portions for up to 3 months. One of the best freezer meals there is.
  • •Add a can of green chiles if you want more heat.

Substitutions

  • chicken breasts → chicken thighs (more flavor, slightly more fat)
  • black beans → pinto beans or kidney beans
  • fire-roasted tomatoes → regular diced tomatoes + 1/2 tsp smoked paprika

Leftovers

Gets BETTER the next day. Keeps 5 days refrigerated, 3 months frozen.

Leftover Ideas

Pour over rice for a burrito bowlUse as a base for enchilada fillingThicken and use as taco meat

Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.

Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.

Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.

Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.