Slow Cooker Chicken Tortilla Soup

Hearty and spicy, loaded with you favorite fixings, this easy to make Slow Cooker Chicken Tortilla Soup is the epitome of comfort food.

This post contains affiliate links at NO extra cost to you, I just like sharing the things I love and work for me.

OMG this Slow Cooker Chicken Tortilla Soup is the most comforting meal I had in a while. If you have to choose one and only one recipe to make in your slow cooker, this is the one to go for! The Slow Cooker Chicken Tortilla Soup is incredibly easy to make, really, you just add all the ingredients to your slow cooker and let it slowly simmer to pure perfection. This is the type of meal that you can add in the morning to the slow cooker and you are rewarded with a royal dinner at the end of the day. The soup is hearty and spicy, also healthy, until you start piling it with cheese and sour cream. But let’s be honest, all those fixings are the best part of the soup anyway!

Tips and tricks to make the perfect Slow Cooker Chicken Tortilla Soup:

• Use organic, high quality meat
• This soup is spicy!!! So if you want less heat, I would recommend cutting the chili powder in half, and also add only one Chipotle Pepper in Adobo, you can always taste and adjust, but start adding the heat slowly
• The classic Chicken Tortilla Soup is made with oregano, I personally have family members that are not a big fan of it so we used parsley instead
• Use low sodium chicken broth, you don’t want to end up with a salty soup
• You can shred the chicken less or more, based on your preference
• Don’t forget to rinse the black beans! Otherwise the soup color won’t be as pretty!
• If you can stir the soup once or twice during the cooking process it would be great
• Go crazy with the fixings, the sky is the limit!
• If you want the soup even more liquid, you can add one more cup of broth

Why You’ll Love This Slow Cooker Chicken Tortilla Soup:

• Very easy to make with minimal prep work, you add all the ingredients to the slow cooker and wait for it to work it’s magic
• A hearty and delicious meal, that is healthy and packed with lean protein and veggies
• Endless possibilities when it comes to choosing fixings
• You will have delicious leftovers the next day

Tools/ingredients that I used to make the Slow Cooker Chicken Tortilla Soup

• Crockpot – very reasonably prices and definitely a kitchen must have if you are busy.
• Dried Oregano – adds a nice flavor, always have some in my pantry
• Dried Parsley – love using these in soups for extra flavor
• Chili Powder – the perfect way to add some heat to any dish
• Ground Cumin – is used in Mexican, Middle Eastern and Indian dishes, a little goes a long way as it has a beautiful, bold flavor
• Garlic Powder – no recipe in my house is made without garlic, unless we are talking about cake. Garlic powder is versatile and it will add a lot of flavor to your main dishes. Also, it’s a must have if you are cooking Slow Cooker Soups as fresh garlic will get all mush after so many hours of cooking.
• Onion Powder – great to have on hand to season main dishes and also to make meat rubs
• Tomato Sauce – I buy Organic Tomato Sauce in bulk, as I use it in so many recipes, to make pasta sauce, pizza sauce and so many other recipes
• Tomato Paste – so much more concentrated than the tomato sauce, I always keep Organic Tomato Paste on hand, it adds a lot of flavor and taste to any tomato dish

5.0 from 1 reviews

Slow Cooker Chicken Tortilla Soup

 

Print

Prep time

20 mins

Cook time

8 hours

Total time

8 hours 20 mins

 

Hearty and spicy, loaded with you favorite fixings, this easy to make Slow Cooker Chicken Tortilla Soup is the epitome of comfort food.

Author: Katalina Kastravet

Recipe type: Soup

Cuisine: Mexican

Serves: 8 serv

Ingredients

• 3 whole boneless chicken breasts
• 1½ teaspoons kosher salt
• 1 teaspoon ground black pepper
• 2 teaspoons chili powder*
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano or parsley
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 medium onion, chopped
• 2 red bell peppers, seeded and chopped
• 2 whole jalapeño peppers, sliced
• 5 garlic cloves, minced
• 1 can (14.5 ounces) diced tomatoes with juice
• 1 can (8 ounces) tomato sauce
• 4 ounces tomato paste
• 1 can (4 ounces) green chillies
• 2-3 whole Chipotle Pepper In Adobo*
• 1 can black beans, drained and rinsed
• 3 cups low sodium chicken broth
• 1 lime, juiced
• Fixings: sour cream, sliced avocado, fresh cilantro or parsley leaves, grated cheese Mexican cheese or cheddar cheese, sliced jalapeños and tortilla chips

Instructions

1. Prepare all the ingredients, by slicing, chopping, opening the cans etc.
2. Add the chicken to a 6 quarts slow cooker. Sprinkle with: salt, pepper, chili powder, ground cumin, dried oregano, onion powder and garlic powder.
3. Add the chopped onion, bell peppers, jalapeño peppers and minced garlic.
4. Add the diced tomatoes with the juice, tomato sauce, tomato paste, green chillies and 1 - 3 chipotle peppers in Asado sauce. Add chicken broth and black beans, stir gently and place the lid on.
5. Turn slow cooker on and cook on high for 5 hours or for 8 hours on low. I cooked it on low for 8 hours.
6. If possible, stir the soup gently once or twice during cooking. Once done, stir in the lime juice. Using 2 forks, break up the chicken into chunks or shred it finely, I prefer the latest.
7. Taste and adjust for salt.
8. Serve the soup with sour cream, avocado, freshly grated cheese, more jalapeños, tortilla chips and fresh cilantro leaves on top!

3.5.3226

That bowl!!!