I like things in my life to be fairly simple. That is why this slow cooker chicken tortilla soup recipe is a winner in my book. The soup itself requires barely any prep time at all. If you want to really save time with this recipe, you can opt out of doing the tortilla crisps, and just use store-bought tortilla chips instead. I think the tortilla crisps add a nice touch, though. I love topping this soup with with avocado, sour cream, cheddar cheese, and the tortilla strips. This soup is great for leftovers because the soup actually gets even better after being in the fridge for about a day, since it gives the flavors a chance to meld together even more. Hope you love this one as much as we do! Enjoy.
Recipe for Slow Cooker Chicken Tortilla Soup
- 5 cups chicken broth
- 1 29-ounce can diced tomatoes
- 1/2 cup diced yellow onion
- 4 cloves of garlic, pressed
- 2 tsp. cumin powder
- 1 Tbsp. chili powder
- 1/2 tsp. paprika
- 1/2 tsp ground coriander
- Pinch or two of salt
- Freshly ground pepper
- 2 1/2 pounds of boneless skinless chicken breasts
- 2 14.5 ounce cans of black beans
- 2 cups of frozen corn
- 2 Tbsp. of freshly squeezed lime juice
- 1/4 cup fresh cilantro leaves
- For topping: chopped avocado, sour cream, cheddar cheese
- For the tortilla strips:
- 4 8-inch flour tortillas
- 2 Tbsp. vegetable oil
- 1/2 tsp. ground cumin
- 1/8 tsp. cayenne pepper
For the soup
Put the chicken broth, tomatoes, onion, garlic, and spices into the bowl of a slow cooker. Add the salt and pepper. Drop the chicken into the mixture, cover with the slow cooker lid, and cook on low heat for 6 hours (or until chicken is cooked and shreds easily with a fork).
Use a slotted spoon to remove the chicken from the slow cooker and transfer to a plate. Use a fork to shred the chicken into smallish pieces. Then add the chicken back to the slow cooker and stir in the beans, corn, lime juice, and cilantro. Cook for an additional 10 – 15 minutes. While it finishes cooking, make the tortilla strips.
Once tortilla strips are finished, ladle the soup into bowls and top with grated cheese, sour cream (or full-fat Greek yogurt), chopped avocado, and tortilla strips.
*If you make the soup later in the day like I did, ladle the soup into airtight containers and store in the fridge. Reheat in a pan over medium-low heat on the stove top. I actually found that the soup got even better leftover because the flavors melded together more in the fridge!
For the tortilla strips
Preheat the oven to 375 degrees. Lightly oil a baking sheet with Misto or Pam. In a small bowl, stir the oil and spices together. Brush each side of a tortilla lightly with the oil mixture (about 1/2 tsp.per side – you will not use all of the mixture). Then stack the flour tortillas together on a cutting board and cut into desired sized strips.. Put the strips in a single layer on the prepared baking sheet and sprinkle salt over top. Place in oven and cook until crispy, about 10 – 15 minutes. Let cool on the baking sheet until ready to use. Any leftovers can be stored in an airtight container at room temperature for a few days.
*If you want to save time on this recipe, use tortilla chips in place of the tortilla strips!
Chicken Tortilla Soup Recipe makes approximately 8 servings.