Slow Cooker Chicken Tortilla Soup

Last time I made this, I had extra chicken thighs.  (I believe they are much better than chicken breast for this type of thing.)  I kicked up the spice, tomatoes and broth a bit (even clearing out a cup or so of beef broth).  It turned out very well!  It seems to be on the “hit” list.
Slow Cooker Chicken Tortilla Soup

Prep Time: 15 minutes

Cook Time: 6 hours

Yield: About 5 servings


    • 2 1/2 (14.5 oz) cans low-sodium chicken broth (4 1/2 cups)
    • 1 (14.5 oz) can petite diced tomatoes
    • 3/4 cup finely chopped yellow onion
    • 4 cloves garlic, pressed through a garlic crusher
    • 2 1/2 tsp chili powder
    • 1 1/2 tsp ground cumin
    • 3/4 tsp paprika
    • 1/2 tsp ground coriander
    • Salt and freshly ground black pepper, to taste
    • 1 1/2 lbs boneless skinless chicken breasts
    • 1 (14.5 oz) can black beans, drained and rinsed
    • 1 1/2 cups frozen corn
    • 1 Tbsp fresh lime juice
    • 1/4 cup chopped fresh cilantro
For serving:
  • Tortilla strips or tortilla chips
  • Shredded cheddar or monterey jack cheese
  • Diced avocado, diced roma tomatoes, sour cream (optional)


  • Pour chicken broth and diced tomatoes into a slow cooker. Add onion, garlic, chili powder, cumin, paprika, coriander and season with salt and pepper to taste. Add chicken breasts then cover with lid and cook on LOW heat 6 hours, or until chicken is cooked through.
  • Remove chicken and shred, then return to slow cooker along with black beans, corn, cilantro and lime juice, stir. Allow to cook until heated through.
  • Serve warm with tortilla strips and cheese and other optional ingredients.