Slow Cooker Chicken Tortilla Soup
Slow cooker chicken tortilla soup takes just 10 minutes to prep and is light but hearty, flavorful and served with crispy tortilla strips for a great crunch.
Yield: 6 servings
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped
- 1 jalapeño pepper, chopped (remove ribs and seeds for less heat)
- 2 cloves garlic, minced
- 1 ½ lbs. boneless, skinless chicken breasts
- 5 cups low-sodium chicken broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 (15 oz.) can whole kernel corn, drained
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (15 oz.) petite diced tomatoes
- 2 tablespoons lime juice, divided
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
For the tortilla strips:
- 2 (10-inch) flour tortillas (or use corn tortillas)
- ½ teaspoon kosher salt, plus more for seasoning
Optional toppings:
- Shredded cheese (such as cheddar or Monterey Jack), chopped fresh cilantro, sliced or diced avocado, sour cream or Greek yogurt, hot sauce, etc.
Instructions
- Heat oil in a large skillet over medium heat. Add the onion and jalapeño pepper and cook for about 5 minutes, stirring frequently, until the onion is tender. Add the garlic and cook for an additional 30 seconds.
- Add the chicken breasts to the slow cooker along with the chicken broth. Add salt and pepper. Add the onion mixture on top.
- Add the corn, black beans, tomatoes, 1 tablespoon of the lime juice, chili powder and cumin. Stir well to combine.
- Cook on low for 5-6 hours or on high for 2 ½ to 3 hours.
- Remove the chicken and shred with two forks. Return the chicken to the slow cooker and stir in. Add the remaining tablespoon of lime juice, cover and let the soup sit on warm while you make the tortilla strips.
- To make the tortilla strips: Preheat the oven to 375. Line a baking sheet with foil and lightly spray with cooking spray.
- Use a sharp knife and cut the tortillas into thin ½-inch by 3-inch strips. Place the strips in a single layer on the prepared baking sheet. Spray lightly with cooking spray and sprinkle with salt.
- Bake at 375 for 15 minutes, until tortilla strips are crisp and lightly browned. Remove from the oven and set aside.
- Season the soup to taste with salt and pepper. Serve hot with tortilla strips and any additional desired toppings.
Notes
Chicken: You’ll want to use 2-3 boneless, skinless chicken breasts, depending on how large they are (and on how much chicken you want in your soup). You could also use boneless, skinless chicken thighs or a mix of breasts and thighs.
Onion and pepper: I like to sauté the onion and jalapeño pepper, as well as the garlic briefly, before adding them to the slow cooker. It just takes a few minutes and gives a better flavor, I think. You could skip this step if you’re not very picky.
Broth: I recommend low-sodium chicken broth so you can control the amount of sodium in the soup. A good quality broth is important to yield the best flavor.
Corn: I use a can of corn, but frozen corn could be used here as well. You’ll need a heaping cup.
Tomatoes: I like the petite diced tomatoes for this soup because of their size, but you could substitute regular diced tomatoes or choose fire-roasted diced tomatoes for some extra flavor.
Lime juice: You’ll add some to cook with the soup and some at the end. This adds a big punch of freshness and a bit of acidity. I don’t recommend skipping it.
Leftovers: Leftover soup can be stored, once cooled, in a covered container in the refrigerator for up to 5 days. Or freeze it for up to 4-5 months. (Tip: Store without any of the tortilla strips, which will just get soggy.)
Video
Nutrition
Serving: 1serving | Calories: 438kcal | Carbohydrates: 27g | Protein: 49g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 104mg | Sodium: 650mg | Fiber: 7g | Sugar: 5g
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