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–+ servings
Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup: Warm Comfort in a Bowl

This Slow Cooker Chicken Tortilla Soup is a comforting dish that combines tender chicken, vibrant peppers, and creamy beans for a hearty meal.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Chicken Breasts Substitute with boneless, skinless chicken thighs for a richer taste.
  • 28 oz Canned Diced Tomatoes Diced is preferable for texture.
  • 10 oz Canned Diced Tomatoes with Green Chilies Adds a zesty kick.
  • 3 cups Low Sodium Chicken Broth Adjust for a thinner or thicker soup.
  • 4 oz Tomato Paste Intensifies tomato flavor.
For the Vegetables
  • 1 medium Onion, chopped Can use shallots as an alternative.
  • 1 whole Red Bell Pepper, seeded and chopped Green bell pepper can be used for a different flavor.
  • 1 whole Yellow Bell Pepper, seeded and chopped Can be omitted if not available.
For Seasoning
  • 2 tbsp Chili Powder Adjust quantity based on desired heat level.
  • 1 tbsp Cumin Essential in Tex-Mex cooking.
  • to taste Salt
  • to taste Pepper
  • 1 whole Chipotle Pepper in Adobo Adds smokiness and heat.
For the Extras
  • 1 can (15 oz) Canned Black Beans Drained and rinsed; can substitute with pinto or white beans.
  • 1 whole Lime, juiced You can use lemon as an alternative.
Fixins for Topping
  • 1 cup Sour Cream
  • 1 whole Avocado Offers a rich, buttery texture.
  • 1 cup Cilantro Leaves Freshness that complements the flavors beautifully.
  • 1 cup Crushed Tortilla Chips Adds a satisfying crunch.
  • 1 cup Grated Cheese Choose your favorite for flavor.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Start by dicing one medium onion and two bell peppers (one red and one yellow) into bite-sized pieces. Make sure to remove the seeds from the bell peppers for a sweeter flavor.
  2. Place the boneless, skinless chicken breasts into the slow cooker and sprinkle them generously with chili powder, cumin, salt, and pepper.
  3. Next, add the chopped onion and bell peppers on top of the chicken. Pour in the canned diced tomatoes and the diced tomatoes with green chilies. Add the low-sodium chicken broth, chipotle pepper in adobo, and tomato paste.
  4. Gently stir all the ingredients together to combine. Cover the slow cooker and set it on high for 4-5 hours.
  5. Once cooking time is complete, use two forks to shred the chicken directly in the slow cooker.
  6. Finally, squeeze the juice of one lime into the soup to enhance the flavor profile. Stir again to distribute the lime juice evenly.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 15IUVitamin C: 80mgCalcium: 8mgIron: 15mg

Notes

This soup is great for meal prep and tastes even better the next day. Customize with more veggies or adjust the spice level as desired.

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