Slow Cooker Chicken Tortilla Soup is a comforting and delicious meal perfect for busy weeknights or lazy weekends. This recipe uses leftover rotisserie chicken, which is a great way to reduce food waste and save time in the kitchen. The soup is loaded with tender chicken, beans, sweet corn, and a zesty tomato broth, simmered to perfection in the slow cooker. The best part? The slow cooker does all the work, infusing the ingredients with a rich, delicious flavor over time.
Top it off with crispy tortilla strips, avocado, cheese, and a squeeze of lime for a delicious meal that’s sure to become a family favorite. It’s a perfect blend of convenience and flavor, offering a warm, satisfying bowl of soup that’s as easy to make as it is nutritious. Whether you want to use up leftover chicken or enjoy a comforting, homemade soup, this recipe is sure to hit the spot!
Why Will Love Simple Easy Slow Cooker Chicken Tortilla Soup Recipe
Simple and convenient:
Toss everything in the slow cooker and let it do the work. Perfect for busy days!
Versatile:
Customize with your favorite toppings or adjust the spices to your taste.
Comfortable and tasty:
The combination of tender chicken, savory spices, and fresh lime juice creates a warm, comforting meal.
Great for leftovers:
It stores well and can be reheated for a quick lunch or dinner.
Nutritional Benefits of Easy Slow Cooker Chicken Tortilla Soup Recipe
High Protein:
Chicken provides a lean source of protein that is essential for muscle maintenance and satiety.
Rich in fiber:
Black beans and corn contribute dietary fiber, improving digestive health and helping to keep you fuller longer.
Low fat:
This soup is relatively low in fat, especially if you skip or reduce high-fat toppings like cheese and sour cream.
Gluten-free:
This recipe is naturally gluten-free as long as the tortilla strips or chips used for the topping are gluten-free.
Rich in vitamins and minerals:
Includes vitamin C from tomatoes and lime juice, potassium from beans and broth, and antioxidants from spices.
Low Sodium Alternatives:
To reduce sodium, use low-sodium chicken broth and beans, and season lightly with salt.
Calorie Adjustment:
For lower-calorie options, avoid high-calorie toppings or limit portion sizes.
Dairy-free and vegan variations:
To make this soup dairy-free or vegan, omit the cheese, and sour cream, and replace the chicken with additional beans or plant-based protein.
Easy Slow Cooker Chicken Tortilla Soup Recipe
Ingredients
- 2 cups shredded rotisserie chicken
- 1 cup frozen corn
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (optional for garnish)
- Tortilla strips or chips for topping
- Avocado, cheese, and sour cream for optional toppings
Instructions
- Prepare the ingredients:If you use raw chicken from scratch. Then you can put it directly in the slow cooker. If using rotisserie chicken, shred it first and set aside to add later.
- Add to slow cooker:In a slow cooker, combine black beans, corn, diced tomatoes, tomato sauce, chicken broth, onion, garlic, chili powder, cumin, paprika, salt, and pepper. Stir to mix everything well.
- Cooking:If using raw chicken, add chicken breasts or thighs to the mixture. Cover the cooker and cook on low for 6-8 hours or on high for 3-4 hours. Once cooked, remove the chicken, shred the chicken breasts with two forks, and return to the slow cooker. If using cooked rotisserie chicken: Add shredded chicken during the last 30 minutes of cooking just to heat through.
- Finish with lime and cilantro:Stir in lime juice and taste for seasoning adjustment. Add more salt or pepper if needed.
- Serve:Ladle the soup into bowls and garnish with fresh cilantro, tortilla strips, avocado slices, shredded cheese, sour cream, or your favorite toppings.
Notes
Serving Suggestions
Serve with tortilla chips, or make homemade tortilla strips by cutting corn tortillas into strips and baking or frying until crispy.
Add sour cream or plain Greek yogurt for extra creaminess.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
This soup also freezes well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave.
Nutritional Information (per serving)
Calories: 220 Protein: 18g Fat: 5g Saturated Fat: 1g
Carbohydrates: 28g Fiber: 6g Sugar: 4g Sodium: 650mg
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Welcome to my kitchen! My name is Jhuma, ( founded in 2024 ), I am an avid home cook and food enthusiast creating videos and blogs of family-friendly, authentic tasty and delicious recipes. But I don’t do these alone my son helps me my son’s name is Sagar, and we both run this blog together. We ensure that every recipe is thoroughly tested and approved. Our goal is to consistently provide you with delicious, reliable recipes that you can depend on to cook.
