Slow-Cooker Chicken Tortilla Soup

Total Time Prep: 10 min. Cook: 4 hours
Yield 8 servings (2 qt.)
Test Kitchen Approved
Slow-cooker chicken tortilla soup is easy and delicious. Simply brown the chicken, then toss everything in the slow cooker, and walk away!

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14 ounces) fire-roasted diced tomatoes
  • 1-1/2 cups frozen corn
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup minced fresh cilantro
  • Crushed tortilla chips
  • Optional toppings: Chopped avocado, jalapeno peppers and lime wedges

Directions

  1. In a large skillet over medium heat, brown chicken in oil. Remove chicken to 3-qt. slow cooker. Add onion to skillet; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer to slow cooker. Stir in the next 9 ingredients. Cover and cook on low until chicken is tender, 4-5 hours.
  2. Remove chicken and shred with 2 forks; return to slow cooker. Stir in cilantro. Sprinkle with tortilla chips. Serve with toppings as desired.

Nutrition Facts

1 cup: 176 calories, 4g fat (1g saturated fat), 31mg cholesterol, 725mg sodium, 19g carbohydrate (3g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

Don't be shy about loading up the spices and chicken into your slow cooker. This fiery tortilla soup tastes amazing as leftovers the next day. —Karen Kelly, Germantown, Maryland
Recipe Creator

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