Description
This Slow Cooker Chicken Tortilla Soup is a comforting and flavorful dish that is perfect for busy weeknights. Packed with tender chicken, black beans, corn, and a blend of spices, this soup is sure to warm you up from the inside out.
Ingredients
Units
Scale
Main Ingredients:
- 1 3/4 lbs boneless skinless chicken thighs or breasts
- 2 (14.5 oz cans) low-sodium chicken broth
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 (4 oz) can chopped green chilies
- 3/4 cups finely chopped yellow onion
- 1 Tbsp minced garlic
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- Salt and pepper, to taste
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 1/2 cups frozen corn
- 1/4 cup chopped fresh cilantro
For serving (optional):
- Tortilla chips, crushed
- Shredded cheddar or monterey jack cheese
- Diced avocado, diced tomatoes, sour cream
Instructions
- Prepare the ingredients: Trim excess fat from the chicken thighs, rinse the onion and garlic under hot water, and chop all necessary ingredients.
- Cook the soup: Combine chicken, broth, tomatoes, tomato sauce, chilies, onion, garlic, and spices in a slow cooker. Cook on low for 6-8 hours.
- Add remaining ingredients: Stir in black beans, corn, and cilantro during the last 30 minutes of cooking.
- Serve: Ladle the soup into bowls and top with optional toppings like crushed tortilla chips, cheese, avocado, tomatoes, and sour cream.
Notes
- You can use chicken breasts instead of thighs for a leaner option.
- Adjust the spice level by adding more or less chili powder and green chilies.
- Feel free to customize the toppings based on your preferences.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 80 mg