Slow Cooker Chicken Tortilla Soup on TastesBetterFromScratch.com
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5 from 4 votes

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup with shredded chicken, black and pinto beans, corn, and diced tomatoes. Simple to throw together and it cooks itself!
Prep Time5 mins
Cook Time4 hrs
Total Time4 hrs 5 mins
Course: Main Course
Cuisine: American
Servings: 5
Calories: 386kcal
Author: Lauren Allen

Ingredients

  • 4 1/2 cups low-sodium chicken broth
  • 14.5 ounce can diced tomatoes
  • 1 small yellow onion , chopped
  • 4 cloves garlic , minced
  • 2 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • Salt and freshly ground black pepper , to taste
  • 1 pound boneless skinless chicken breasts
  • 15 ounce can black beans , drained and rinsed (*see note)
  • 14.5 ounce can pinto beans , drained and rinsed
  • 1 1/2 cups corn , frozen
  • 1 Tablespoon fresh lime juice
  • 1/4 cup fresh cilantro , chopped

Instructions

  • Add chicken broth and diced tomatoes to 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 for 4-6 hours, or until chicken is cooked through.
  • Remove chicken and shred, then return to slow cooker along with black beans, pinto beans, corn, cilantro and lime juice, stir. 
  • Allow to cook until heated through.
  • Serve warm. Top with tortilla strips (or tortilla chips) cheese, sour cream or avocado.

Notes

*In the photos above I doubled the recipe and added 1 can pinto beans and 1 can black beans--feel free to use whatever beans you like best!
Adapted from Cooking Classy

Nutrition

Calories: 386kcal | Carbohydrates: 59g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 151mg | Potassium: 1330mg | Fiber: 17g | Sugar: 5g | Vitamin A: 17.1% | Vitamin C: 16.6% | Calcium: 11.4% | Iron: 32.3%