Slow Cooker Chicken Tortilla Soup
This slow cooker chicken tortilla soup combines tender shredded chicken with a flavorful broth infused with cumin, garlic, and roasted peppers. The soup has a hearty texture with a vibrant, slightly spicy aroma and is often topped with fresh herbs, cheese, and crunchy tortilla chips for added contrast.
Equipment
- Slow Cooker
- Sharp Knife
- Cutting Board
- Ladle
- Stirring spoon
Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 can diced tomatoes 14.5 oz can
- 1 can black beans drained and rinsed
- 1 cup corn kernels frozen or canned
- 1 cup roasted red peppers chopped
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 4 cups chicken broth
- to taste salt and pepper
Instructions
- Place the chicken breasts into the slow cooker, then add diced tomatoes, black beans, corn, roasted red peppers, minced garlic, cumin, and chicken broth. Season with salt and pepper to taste.
- Cover the slow cooker with its lid and set it to cook on low for 4 hours, or until the chicken is tender and easily shredded.
- Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup and stir to combine evenly.
- Taste the soup and adjust the seasoning with more salt, pepper, or cumin if desired. Let it simmer uncovered for an additional 10 minutes to meld the flavors.
- Ladle the hot soup into bowls. Top each serving with optional garnishes like chopped cilantro, shredded cheese, sliced avocado, or crispy tortilla chips for added texture and flavor.
- Serve immediately and enjoy the hearty, spicy aroma that fills the room.
Notes
Feel free to customize with your favorite toppings or adjust spice levels to suit your taste.