Slow Cooker Chicken Tortilla Soup
A comforting and effortlessly made soup featuring tender chicken, beans, and vibrant vegetables, perfect for busy days.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken thighs or breasts
- 1 15 oz can diced tomatoes
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can sweet corn, drained
- 1 medium onion, diced
- 1 whole jalapeño pepper, seeds removed and finely chopped Adjust to taste
- 3 tbsp taco seasoning or 30g packet
- 4 cups chicken broth
- 1 cup tortilla strips
Optional Toppings
- sliced avocado
- chopped fresh cilantro
- shredded cheese
- sour cream
Instructions
Preparation
- Place the chicken in the bottom of the slow cooker.
- Pour the can of diced tomatoes over the chicken, juice and all.
- Drain and rinse the black beans and sweet corn, then add to the slow cooker.
- Dice the onion and finely chop the jalapeño, removing the seeds if necessary. Add to the slow cooker.
- Pour in the chicken broth and sprinkle the taco seasoning evenly over the top.
- Stir everything quickly to combine all ingredients.
- Cover the slow cooker and set it on low for 6 to 8 hours or high for 3 to 4 hours.
Finishing
- After cooking, remove the chicken and shred it using two forks.
- Return the shredded chicken to the soup and stir to combine.
- Ladle into bowls and top with tortilla strips and optional toppings as desired.
Notes
Make sure to rinse your beans properly to reduce excess sodium. For extra broth, add another cup of chicken broth. Toasting the tortilla strips before serving adds a delightful crunch.