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Slow Cooker Spicy Chicken Tortilla Soup

A hearty and flavorful slow-cooked chicken soup featuring black beans, corn, and warm spices, finished with fresh avocado and crunchy tortilla chips.
Print Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 lb boneless skinless chicken thighs or breasts
  • 1 can diced tomatoes with green chilies 14.5 oz
  • 1 can black beans, rinsed and drained 15 oz
  • 1 can corn kernels, drained 15 oz
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups low sodium chicken broth
Spices and Seasoning
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper adjust to taste
  • 2 tbsp lime juice
  • Salt and black pepper to taste
Garnish
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced
  • 1/2 cup shredded cheddar or Monterey Jack cheese
  • 1 handful tortilla chips

Equipment

  • 6-quart slow cooker
  • Medium mixing bowl
  • Small bowl
  • Cutting board

Method
 

Preparation
  1. Place chicken in the slow cooker and season with salt and pepper.
  2. Combine tomatoes, beans, corn, onion, and garlic in a bowl, then add to the slow cooker.
  3. Pour chicken broth over the mixture.
  4. Whisk spices together in a small bowl and sprinkle over the soup, stirring gently.
  5. Cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
  6. Remove chicken, shred with two forks, and return to the pot.
  7. Stir in lime juice and adjust seasonings to taste.
  8. Ladle into bowls and top with cilantro, avocado, cheese, and tortilla chips before serving.

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop.