Description
Indulge in the warm, comforting flavors of Slow Cooker Chicken Tortilla Soup. This hearty dish features tender chicken simmered with zesty spices, fire-roasted tomatoes, and a medley of fresh vegetables, creating a symphony of taste in every spoonful. Ideal for busy weeknights or cozy gatherings, this easy-to-prepare recipe allows you to set it and forget it while the slow cooker works its magic. Customize your bowl with toppings like creamy avocado, crunchy tortilla chips, or shredded cheese for added texture. With its nutritious ingredients and robust flavors, this soup will quickly become a family favorite that you’ll make time and again.
Ingredients
- 1 3/4 lbs boneless skinless chicken thighs (or chicken breasts)
- 2 cans (14.5 oz each) low-sodium chicken broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 can (4 oz) chopped green chilies
- 3/4 cup finely chopped yellow onion
- 1 Tbsp minced garlic
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 can (14.5 oz) black beans (drained and rinsed)
- 1 1/2 cups frozen corn
- 1/4 cup chopped fresh cilantro
Instructions
- Place chicken in a slow cooker.
- Add chicken broth, diced tomatoes, tomato sauce, green chilies, onion, garlic, chili powder, cumin, paprika, salt, and pepper.
- Cover and cook on low for about 6 hours until the chicken is cooked through.
- Remove the chicken; shred it with two forks before returning it to the pot along with black beans, corn, cilantro, and lime juice. Stir well.
- Allow to heat through before serving warm with your choice of toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 100mg
Keywords: For a vegetarian version, replace the chicken with beans or lentils and use vegetable broth. Consider adding sautéed onions and garlic beforehand for enhanced sweetness.