Slow Cooker Chicken Tortilla Soup

Prep: 15 minutes   Cook: 6 hours   Total: 6 hours 15 minutes   Serves: 6 servings

Why you’ll love this recipe

Fire-roasted tomatoes and dried spices build a flavorful broth without a separate sautéing step. Chicken thighs stay tender through the long cook, and beans and corn make each bowl filling.

Ingredients

• 1½ pounds boneless, skinless chicken thighs
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 can (28 ounces) fire-roasted crushed tomatoes
• 1 can (15 ounces) black beans, rinsed and drained
• 1½ cups frozen corn
• 4 cups low-sodium chicken broth
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ¾ teaspoon kosher salt, plus more to taste
• Juice of 1 lime
• For serving: baked tortilla strips, avocado, cilantro, shredded cheese, or plain yogurt

Instructions

1. Add the chicken, onion, bell pepper, garlic, tomatoes, black beans, corn, broth, chili powder, cumin, oregano, smoked paprika, and salt to a 6-quart slow cooker. Stir the liquid and vegetables around the chicken.
2. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F and shreds easily.
3. Transfer the chicken to a plate and shred it with two forks. Return it to the slow cooker.
4. Stir in the lime juice. Taste and add salt or another squeeze of lime as needed.
5. Ladle into bowls and add tortilla strips and other toppings just before serving.

Success tips and variations

• Keep the lid closed during cooking; lifting it releases heat and lengthens the cook time.
• For a thicker soup, mash about ½ cup of the beans before adding them.
• For less heat, use mild chili powder. For more heat, add minced jalapeño or cayenne.
• Chicken breast can replace thighs, but check it early because lean meat can dry out.

Storage and reheating

Cool promptly, refrigerate in shallow airtight containers within 2 hours, and use within 3 to 4 days. Freeze without toppings for up to 3 months. Thaw in the refrigerator and reheat to 165°F.

Food-safety note: The chicken must reach 165°F before shredding. Keep perishable toppings chilled until serving.

Estimated nutrition

Per serving, without toppings: 330 calories, 31 g protein, 37 g carbohydrate, 8 g fat, 9 g fiber, and 650 mg sodium. Nutrition is an estimate and will vary by brands, substitutions, and serving size.