Easy Chicken Tortilla Soup Recipe (Slow Cooker)

I can’t wait for you to try this easy chicken tortilla soup recipe! As with most soups, it’s loaded with nutrition and has tons of flavor. It’s also an easy go-to cold weather meal that is filling and just plain delicious. This is one of those perfect soup recipes to set it and forget it. Make in one pot and walk away. It makes fantastic leftovers as well!

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Health benefits of Chicken Tortilla Soup

1. Lean Protein from Chicken: Chicken is an excellent source of lean protein. Protein is crucial for muscle health.

2. Immune-Boosting Vegetables: The soup includes a variety of vegetables such as onions, peppers, corn, and tomatoes. These vegetables provide essential vitamins and minerals, including vitamin C and antioxidants, which can help boost your immune system and protect against illnesses.

3. Fiber-Rich Black Beans: Black beans are a great source of dietary fiber which is essential for digestive health, promoting regular bowel movements and preventing constipation.

4. Nutrient-Packed Corn: The inclusion of corn adds a natural sweetness to the soup and provides essential nutrients such as vitamins B and C, as well as dietary fiber. Corn is also a good source of energy and supports healthy skin.

5. Hydration with Broth: Chicken broth serves as the base for the soup, providing hydration and a boost of nutrients. Broth contains minerals like calcium, magnesium, and phosphorus, supporting bone health and overall hydration.

Seasonality of Soup

I love soup in the fall and winter time as it adds a certain warmth to the home and the body. It also is a great way to get a diverse range of nutrients from whole foods. Plus is just plain easy!

Winter time in Michigan means the only produce that can be sourced is that which has been canned, frozen, perhaps has a long storage life, or some fantastic farmer is on their greenhouse game. Cause let’s face it, ain’t nothing growing fresh in Michigan this time of year.

For this recipe, I chose frozen organic corn, dried black beans (but if you’re in a pinch, canned are just as good), chicken breast from a local farmer (store bought will work as well), store-bought or home canned salsa, and homemade or store-bought tortilla strips. You can make this as from scratch as you’d like.

Ingredients

For the Soup

• 4 cups Organic Chicken Stock (could also use Vegetable Broth)
• 1 jar Salsa of choice (12 oz)
• 1.4 cups Whole Kernel Corn, frozen (if you have seasonal fresh corn on hand, even better)
• 1.5 cups of Organic Black Beans, cooked and drained (I make these from dried beans, but canned work as well)
• 1-2 pounds pasture raised whole chicken breasts (I encourage you to source locally)
• Salt and black pepper to taste

Toppings

• Crispy tortilla strips or your favorite Tortilla Chips (or try making them yourself!)
• Avocado, Fresh Cilantro Leaves, lime, for garnish
• Sour Cream, optional
• Shredded cheddar cheese, optional

Instructions

Toss all of the ingredients except the toppings into a slow cooker and cook on low for 4-6 hours until the chicken becomes tender and falls apart. If the chicken doesn’t shred easily, add a little extra time. Cook time can vary, depending on how thick the chicken breasts are. You can also make this the same way in a dutch oven on low heat.

Shred the chicken with two forks. Some prefer to pull the chicken out of the pot for easier shredding (I never do!)

And that’s it, y’all! It’s such an easy and tasty one pot meal. I am excited for you to try this for a simple dinner! This is adapted from a Trader Joe’s recipe.

Add Ins and Options

If you want to take this up another notch, use your favorite toppings and add-ins. Here are some suggestions.

• Add green chilies, jalapeños, or poblano pepper to this recipe for some spice
• Sauté onions or garlic and throw in the slow cooker for extra flavor
• Try adding in some fresh lime juice
• If you don’t have salsa, you can used diced tomatoes, though you would want to add in some garlic powder, onion powder, red pepper to replace the flavor.
• Homemade Corn Tortilla Strips: To take this up a notch and work on your from scratch game, try making you own tortilla chips! It’s very easy. Just slice up some corn tortillas, coat with a touch of oil and salt. Bake at 350 for 10-20 minutes until crispy. That’s it! You can also make your own corn tortillas, which I will have a recipe on very soon!

How to Store Soup

Leave in refrigerator in an airtight container for up to 5 days. If freezing, store in a freezer-safe container for up to 6 months. 

Enjoy this easy recipe for a weeknight dinner and let me know what you think!

Easy Chicken Tortilla Soup Recipe (Slow Cooker)

Print Pin Rate

Course: Main Course, Soup

Cuisine: Mexican

Prep Time: 5 minutes minutes

Cook Time: 6 hours hours

Servings: 8 bowls

Author: Jodie Van Huysen

Equipment

• 1 Slow Cooker

Ingredients

• 4 cups Organic Chicken Stock could also use Vegetable Broth
• 1 jar salsa of choice 12 oz
• 1.4 cups Whole Kernel Corn frozen (if you have seasonal fresh corn on hand, even better)
• 1.5 cups Organic Black Beans drained (I make these from dried beans, but canned work as well)
• 1-2 pounds pasture raised whole chicken breasts I encourage you to source locally
• Salt and black pepper to taste
• Crispy tortilla strips or your favorite tortilla chips for topping
• Avocado optional for topping
• Fresh Cilantro Leaves for garnish
• Lime optional for topping
• Sour Cream optional for topping
• Shredded cheddar cheese optional for topping

Instructions

• Toss all of the ingredients except the toppings into a slow cooker and cook on low for 4-6 hours until the chicken becomes tender and falls apart. If the chicken doesn’t shred easily, add a little extra time. Cook time can vary, depending on how thick the chicken breasts are. You can also make this the same way in a dutch oven on low heat.
• Shred the chicken with two forks. Some prefer to pull the chicken out of the pot for easier shredding (I never do!)
• And that’s it, y’all! It’s such an easy and tasty one pot meal. I am excited for you to try this for a simple dinner! This is adapted from Trader Joe’s recipe.