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–+ servings
bowl of soup on a wood table with avocado on top

Easy Chicken Tortilla Soup Recipe (Slow Cooker)

Print Recipe
Course Main Course, Soup
Cuisine Mexican
Prep Time 5 minutes
Cook Time 6 hours
Servings 8 bowls
Author Jodie Randolph

Equipment

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.