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Slow Cooker Chicken Tortilla Soup Recipe

Comforting Slow Cooker Chicken Tortilla Soup Recipe for Busy Days

Enjoy this Slow Cooker Chicken Tortilla Soup recipe, a hearty and comforting dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 cups
Course: Soups
Cuisine: Tex-Mex
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 breasts chicken Substitute with boneless skinless thighs for extra richness.
  • 1 whole onion (chopped) Yellow or white onions work beautifully.
  • 2 whole bell peppers (red & yellow, chopped) Any color bell pepper can enhance the dish.
  • 1 28-oz. can of tomatoes
  • 1 10-oz. can of diced tomatoes with green chilies (Ro*Tel)
  • 3 cups low-sodium chicken broth Use vegetable broth for a vegetarian version.
For the Seasoning
  • 2 tsp chili powder Adjust according to your spice tolerance.
  • 1 tsp cumin Ground coriander can be a wonderful alternative.
  • Salt Consider low-sodium options for health adjustments.
  • Pepper
For Added Flavor
  • 4 oz. tomato paste Boosts the rich tomato flavor.
  • 1 whole chipotle pepper in adobo Feel free to adjust based on your desired spice level.
For Texture and Nutritional Boost
  • 1 15-oz. can of black beans (rinsed) Pinto or kidney beans can easily substitute.
For Finishing Touches
  • 1 whole lime (juiced) Add fresh just before serving for peak freshness.
  • Sour cream For serving.
  • Avocado For serving.
  • Cilantro For serving.
  • Grated cheese For serving.

Equipment

  • Slow cooker

Method
 

Step-by-Step Instructions
  1. Start by placing the three chicken breasts at the bottom of your slow cooker, ensuring they are spread evenly.
  2. Chop one onion and two bell peppers (red and yellow) and add them atop the chicken.
  3. Open one can of regular tomatoes and one can of diced tomatoes with green chilies (Ro*Tel) and pour both over the chicken and vegetables.
  4. Add three cups of low-sodium chicken broth for a rich base and give the mixture a stir.
  5. Sprinkle in two teaspoons of chili powder, one teaspoon of cumin, and a pinch of salt and pepper. Stir gently.
  6. Add four ounces of tomato paste and one chipotle pepper in adobo. Mix well.
  7. Cover your slow cooker and set it on low for about 8 hours.
  8. Once cooked, shred the chicken directly in the pot.
  9. Mix in a drained and rinsed 15-ounce can of black beans and the juice of one lime.
  10. Serve hot with a variety of toppings like sour cream, diced avocado, fresh cilantro, and grated cheese.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 500mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

This recipe is perfect for batch cooking, providing satisfying leftovers that only get better with time.

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