Slow Cooker Chicken Tortilla Soup (Dump-and-Go!)
This easy slow cooker chicken tortilla soup is simple to make with basic pantry ingredients, is packed with juicy chicken, vibrant veggies, and hearty beans; topped with crispy tortilla strips (no soggy tortillas here!), and is a 5-minute prep, dump-and-go crockpot that's bound to become a new family favorite.
Equipment
Ingredients
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 1 small yellow onion diced
- 1 15-ounce can black beans drained and rinsed
- 1 ½ cups cup fresh or frozen defrosted corn kernels
- 1 15-ounce can diced tomatoes
- 1 15-ounce can diced fire roasted tomatoes with green chilis such as Rotel
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon mild chili powder
- 1 teaspoon kosher salt
- 3 cups chicken stock
Crispy Tortilla Strips
- 4 corn tortillas cut into thin strips
- 1 tablespoon avocado oil or other neutral flavored oil
- 1 pinch of salt
To Add at the End
- 2 tablespoons fresh lime juice
Optional Toppings
- Easy Guacamole
- Cilantro, avocado, Mexican cheese blend, sour cream, sliced jalapeno
Instructions
- To a 6-quart slow cooker, add the chicken onion, beans, corn, diced tomatoes, fire roasted tomatoes, cumin, garlic power, smoked paprika, chili powder, salt, and stock, stirring to combine.
- Cover and cook on high for 4-5 hours on high or 6-7 hours on low, or until the chicken is cooked through and shreds easily with a fork. Do not uncover during this time.
Optional Crispy Tortilla Strips
- While the soup is cooking, make the Crispy Tortilla Strips by preheating the oven to 400F. Add the tortilla strips to a rimmed baking dish, along with the oil and a pinch of salt, tossing to combine. Bake until the strips are golden and begin to crisp, about 8-10 minutes, tossing half way through. Transfer to a paper towel lined plate and allow to cool.
To Serve
- When the soup is ready, uncover and remove the chicken to a cutting board. Shred with a fork or cut into chunks.
- Add back to the slow cooker along with the lime juice, stirring to combine. Taste and add additional salt or lime juice if desired. Serve the soup with the Crispy Tortilla Strips, along with any toppings you like.
Notes
If you'd like to skip the crispy tortilla strips, simply serve the soup with store bought tortilla chips.
Nutrition information calculated using chicken breasts and avocado oil, and without any optional toppings.
For more ingredients & modifications, see the full blog post above.
Nutrition
Serving: 1 (of 6) | Calories: 355kcal | Carbohydrates: 39g | Protein: 35g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 73mg | Sodium: 784mg | Potassium: 1068mg | Fiber: 9g | Sugar: 7g | Vitamin A: 750IU | Vitamin C: 17mg | Calcium: 108mg | Iron: 4mg
