Slow Cooker Chicken Tortilla Soup
Light yet savory tomato-chicken soup with cumin, chili, tomatoes, corn, and black beans, plus soft shredded chicken and a brief partial blend for a naturally thicker, restaurant-style finish without flour or cream.
Equipment
- Slow cooker
Ingredients
For the soup
- 1 medium yellow onion, diced for sweetness and backbone
- 4 cloves garlic, minced aroma that survives slow cooking
- 1–2 jalapeños, seeded and diced or 1 poblano; adjust heat or use pickled jalapeños
- 1 tsp ground cumin warm, earthy base
- 1 tsp chili powder or a little chipotle in adobo for smoky heat
- 1 tsp dried oregano herbal lift in tomato broth
- 14–15 oz diced tomatoes fire-roasted if you like
- 4–5 cups chicken broth enough to cover; leave room for add-ins
- 1 lb boneless skinless chicken breasts or thighs added raw to cook in the pot, then shred
- 15 oz black beans, drained and rinsed hearty texture and protein
- 1–2 cups frozen corn sweet pop that holds up in the slow cooker
- 1–2 tbsp fresh lime juice added at the end for brightness
- Kosher salt and black pepper season in layers to taste
For the tortilla strips
- 6 corn tortillas, cut into strips for frying or toasting
- neutral oil for frying or oven toasting
To finish & serve
- avocado optional topping
- fresh cilantro for garnish
- Monterey Jack or cotija shredded or crumbled, optional
- sour cream optional; add at the table
Instructions
- Load the cooker: Add onion, garlic, jalapeño, tomatoes, broth, cumin, chili powder, oregano, salt, and pepper; nestle in raw chicken so it is submerged for even cooking.
- Set and cook: Cover and cook 6–8 hours on Low or 3–4 hours on High until chicken is fully cooked and very tender for easy shredding.
- Shred and thicken: 30–60 minutes before serving, remove chicken and shred. Partially blend the soup with an immersion blender to slightly thicken while keeping chunks, then return chicken along with black beans and corn to finish.
- Crisp tortillas: Fry strips in 350°F (175°C) oil until golden, 45–60 seconds, or bake at 400°F (205°C) until crisp, 6–8 minutes; season with a pinch of salt.
- Finish bright: Taste for salt, then add lime juice to wake up the broth. Adjust heat with more chili or a spoon of adobo as needed.
- Serve: Ladle soup and top with tortilla strips, avocado, cilantro, cheese, and an extra squeeze of lime.
- Optional dairy add-in: If you want it creamy, stir in a small, tempered splash of cream or a spoon of sour cream off heat after chicken is shredded and heated through.
Notes
For the most tender shreds and clean flavor, prefer Low for 6–8 hours; shred and return chicken with about 30 minutes left. To deepen flavor fast, bloom spices briefly in a skillet or stir in a spoon of adobo for smoky depth. For easy body without starch, partially blend a couple ladles of soup and return. For pork-free toppings, try diced smoked beef or pastırma.