Description
An easy, slow-cooker chicken tortilla soup that requires zero active cooking time. Perfect for busy weeknights, this comforting dish uses simple pantry staples and leftover chicken for a flavorful, customizable meal.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs (or rotisserie chicken)
- 4 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes with green chiles
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
- 1 large yellow onion, diced
- 1 green bell pepper, sliced
- 1 packet (1 oz) taco seasoning
- 2 tablespoons fresh lime juice
- 2–3 cloves garlic, minced (optional)
Instructions
- Chop the onion and bell pepper. Mince the garlic if using.
- Add the onion, bell pepper, garlic, corn, black beans, diced tomatoes (with juice), and raw chicken to the slow cooker.
- Sprinkle the taco seasoning over the ingredients and pour in the chicken broth. Stir to combine.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Remove the chicken from the pot and shred it using two forks. Discard any bones or skin.
- Return the shredded chicken to the slow cooker and stir.
- Taste and adjust seasoning if needed. Stir in fresh lime juice just before serving.
- Serve hot with toppings such as crushed tortilla chips, avocado, sour cream, and cilantro.
Notes
If using rotisserie chicken, add it during the last 30 minutes of cooking to prevent drying out. For a thicker soup, cook uncovered on HIGH for 30 minutes. Use low-sodium broth to control salt levels. Fresh lime juice is essential for brightness; do not skip. This soup freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 22
- Fiber: 6
- Protein: 25
Keywords: crockpot chicken tortilla soup, slow cooker soup, easy dinner, meal prep, gluten-free soup, comfort food