Description
A beginner-proof, low-effort slow cooker chicken tortilla soup that is forgiving, flavorful, and customizable. Perfect for busy weeknights or lazy Sundays.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 cups low-sodium chicken broth
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 bay leaves
- 16 oz jar medium salsa
- 1 can (15 oz) corn, drained
- 1 can (15 oz) black beans, drained and rinsed
- Toppings: Avocado, sour cream, tortilla chips, cheddar cheese, lime wedges, fresh cilantro
Instructions
- Chop the onion into large chunks and mince the garlic.
- Add the chopped onion, minced garlic, chicken broth, cumin, chili powder, and bay leaves to the bottom of a 6-quart slow cooker. Stir to combine.
- Add the drained corn, rinsed black beans, and the entire jar of salsa. Stir everything together.
- Place the chicken breasts on top of the vegetable and bean mixture. Do not stir the chicken in.
- Cover and cook on HIGH for 4 hours or LOW for 6 hours. Do not open the lid during cooking.
- Remove the chicken breasts to a cutting board or bowl. Discard the bay leaves.
- Shred the chicken using two forks into bite-sized pieces.
- Return the shredded chicken to the slow cooker and stir it into the soup.
- Taste and adjust seasoning with salt or lime juice if desired.
- Serve hot with desired toppings such as tortilla chips, cheese, avocado, sour cream, and cilantro.
Notes
[‘Drain and rinse canned beans and corn to remove excess sodium and liquid.’, ‘For a thicker soup, mash some of the beans against the side of the pot before adding the chicken back in.’, ‘If using frozen chicken, add 1-2 hours to the cook time and ensure internal temperature reaches 165°F.’, ‘Freeze the soup plain; add dairy and avocado toppings when serving.’, ‘Can be made in an Instant Pot: Sauté aromatics, add ingredients, cook on High Pressure for 10 minutes, quick release, then shred and stir.’]
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl with toppings
- Calories: 320
- Sugar: 6
- Sodium: 650
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 25
- Fiber: 8
- Protein: 35
Keywords: slow cooker, chicken tortilla soup, easy dinner, beginner recipe, freezer friendly, one pot meal, comfort food