Description
This Slow Cooker Chicken Tortilla Soup is a hearty and flavorful meal perfect for any day of the week. Loaded with tender chicken breasts, vegetables, beans, and a mix of spices, it simmers to perfection in the slow cooker delivering a rich and comforting soup. Garnished with fresh cilantro and crunchy tortilla strips, it’s a delicious Mexican-inspired dish that’s easy to prepare and serves a crowd.
Ingredients
Scale
Soup Ingredients
- 3 boneless skinless chicken breasts
- 1 packet fajita seasoning (about 1 oz)
- 1 medium onion, chopped
- 2 cans (14.5 oz each) tomatoes with chilies
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 red bell pepper, chopped
- 4 cups chicken broth
- 2 cloves garlic, minced
- 1 bay leaf
Garnish
- 1 tablespoon chopped fresh cilantro
- 1 cup tortilla strips
- Optional toppings: sour cream, sliced avocado
Instructions
- Combine Ingredients: Add the chicken breasts, fajita seasoning, chopped onion, diced tomatoes with chilies, rinsed black beans, drained corn, chopped red bell pepper, chicken broth, minced garlic, and bay leaf to the slow cooker. Stir well to combine all ingredients.
- Slow Cook: Set the slow cooker to low heat and cook the mixture for 6 hours. This allows the flavors to meld and the chicken to become tender.
- Shred Chicken: After 6 hours, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and continue cooking for an additional 20 minutes to incorporate the shredded chicken fully into the soup.
- Serve: Ladle the soup into bowls and garnish each serving with chopped cilantro and crunchy tortilla strips. Optionally, add sour cream or sliced avocado for extra creaminess and flavor.
Notes
- You can substitute chicken thighs for the breasts for more flavor and juiciness.
- Adjust the level of spice by choosing mild, medium, or hot tomatoes with chilies or by adding extra chili powder.
- For a thicker soup, remove the bay leaf and blend a portion of the soup before serving.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
