Ingredients
Scale
Ingredients for Slow Cooker Chicken Tortilla Soup:
- 1 pound boneless, skinless chicken breasts
- One can (15 ounces) of rinsed and drained black beans
- 1 can (15 ounces) diced tomatoes, undrained
- 1 cup frozen corn kernels
- 1 onion, finely chopped
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeds removed and minced (optional for heat)
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
- Juice of 1 lime
- As garnish, add some fresh cilantro, shredded cheese, avocado, and tortilla pieces.
Instructions
- Place the boneless, skinless chicken breasts in the slow cooker.
- Add black beans, diced tomatoes, frozen corn, chopped onion, diced bell pepper, minced garlic, and minced jalapeño (if using).
- Pour in the chicken broth and add ground cumin, chili powder, paprika, ground coriander, salt, and pepper.
- Stir the ingredients in the slow cooker to combine the spices evenly.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
- About 30 minutes before serving, shred the cooked chicken using two forks and return it to the slow cooker.
- Add the lime juice and stir to incorporate the flavors.
- Taste and adjust the seasoning if needed.
- Serve the Slow Cooker Chicken Tortilla Soup hot, garnished with fresh cilantro, shredded cheese, avocado slices, and tortilla strips.
- Enjoy this comforting and flavorful Chicken Tortilla Soup made effortlessly in your slow cooker!
