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Easy Slow Cooker Chicken Tortilla Soup: Best One-Pot Meal

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A dump-and-go slow cooker chicken tortilla soup that’s smoky, spicy, and incredibly comforting. Perfect for busy weeknights, this one-pot meal delivers rich flavor with minimal effort.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 14.5 oz (411g) can fire-roasted diced tomatoes
  • 15 oz (425g) can black beans, drained and rinsed
  • 1 cup (150g) frozen corn
  • 4 cups (960ml) low-sodium chicken broth
  • 2 chipotle peppers in adobo sauce + 1 tbsp adobo sauce
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp dried oregano (preferably Mexican)
  • Salt and black pepper to taste (start with 1 tsp salt, ½ tsp pepper)
  • 2 tbsp lime juice (from about 1 lime)
  • ¼ cup fresh cilantro, chopped (plus more for garnish)
  • For serving: crushed tortilla chips, shredded cheese (cheddar or Monterey Jack), diced avocado, sour cream or Greek yogurt, lime wedges

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, drain and rinse the black beans, and measure out the spices.
  2. Optional but recommended: In a small blender or food processor, combine the fire-roasted tomatoes, minced chipotle peppers, adobo sauce, and about ½ cup of the chicken broth. Blend until smooth.
  3. Layer the ingredients in the slow cooker: start with the diced onion and minced garlic on the bottom. Place the chicken breasts on top. Pour the blended tomato mixture over the chicken, then add the black beans, frozen corn, remaining chicken broth, cumin, chili powder, oregano, salt, and pepper. Do not stir.
  4. Cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and shreds easily.
  5. Carefully remove the chicken breasts from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker and stir to combine. Taste and adjust seasoning.
  6. Stir in the fresh lime juice and chopped cilantro right before serving. Let sit for 5 minutes with the lid off.
  7. Ladle into bowls and serve with desired toppings: crushed tortilla chips, shredded cheese, diced avocado, sour cream, and extra lime wedges.

Notes

For a richer base, blend the tomatoes with chipotle peppers. If using frozen chicken, add an extra hour on low. The soup thickens as it sits; add extra broth if needed. Leftovers keep for up to 5 days in the fridge or 3 months in the freezer.

Nutrition

Keywords: slow cooker chicken tortilla soup, easy tortilla soup, one-pot meal, chicken soup, Mexican soup, dump-and-go recipe

Find it online: https://milacook.com/easy-slow-cooker-chicken-tortilla-soup-best-one-pot-meal/