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Slow Cooker Chicken Tortilla Soup Recipe (Cozy and Delicious!)

Slow Cooker Chicken Tortilla Soup Recipe with Avocado and Crispy Strips Easy and Cozy Comfort Meal

Welcome to a delicious journey with our Slow Cooker Chicken Tortilla Soup Recipe with Avocado and Crispy Strips Easy and Cozy Comfort Meal. This dish is more than just a meal; it's a warm embrace on a chilly day, a fiesta in a bowl, and a nourishing option for those busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Comfort Food, Mexican
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 lb boneless skinless chicken breasts
  • 14.5 oz diced tomatoes canned
  • 15 oz black beans canned, rinsed and drained
  • 15 oz corn canned
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 4 cups chicken broth
  • to taste salt essential for seasoning
  • to taste pepper essential for seasoning
  • 1 whole avocado diced
  • 1 cup tortilla strips for garnish
  • to taste fresh cilantro for garnish
  • 1 whole lime wedges for serving

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife
  • Measuring cups and spoons
  • Mixing Spoon
  • Forks
  • Bowl

Method
 

  1. Step 1: Start by gathering all your ingredients and utensils. Chop the onion and mince the garlic. Rinse and drain the black beans and corn, ensuring they’re clean and ready to go.
  2. Step 2: In your slow cooker, place the chicken breasts at the bottom. Next, add the diced tomatoes (with their juices), black beans, corn, diced onion, minced garlic, chili powder, and cumin. Pour in the chicken broth to cover all the ingredients. Stir gently to combine.
  3. Step 3: Season with salt and pepper to your liking. Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours.
  4. Step 4: Once the cooking time is up, carefully remove the chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back to the soup and stir well to combine.
  5. Step 5: Ladle the soup into bowls and top with diced avocado, crispy tortilla strips, and a sprinkle of fresh cilantro. Serve with lime wedges on the side.

Notes

For a thicker soup, consider adding a small can of tomato paste or reducing the amount of broth. This soup freezes well; let it cool completely before storing.