Description

This comforting, protein-packed slow cooker chicken tortilla soup features tender shredded chicken, savory black beans, and sweet corn simmered in a vibrant, spice-infused tomato broth. Perfectly balanced, this effortless meal combines minimal prep with deep, satisfying flavors. The addition of crispy tortilla strips creates a delightful contrast of textures, making it a crowd-pleasing dinner staple for busy weeknights that provides a nourishing and wholesome experience for the whole family.

Ingredients

1.5 lbs chicken breasts
1 onion, diced
2 cloves garlic, minced
1 can black beans, drained and rinsed
1 cup frozen or canned corn
1 can diced tomatoes
1 cup red enchilada sauce
4 cups chicken broth
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
Optional: Fresh cilantro, lime wedges, and baked tortilla strips for serving

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Instructions

Place the chicken breasts in the bottom of the slow cooker.
Add the onion, garlic, black beans, corn, diced tomatoes, and enchilada sauce.
Pour the chicken broth over the ingredients and sprinkle with cumin, chili powder, salt, and pepper.
Cover and slow cook on low for 5 hours until the chicken is tender.
Remove the chicken breasts, shred with two forks, and return the meat to the pot.
Stir well to combine all flavors before serving.
Top with fresh cilantro, a squeeze of lime, and crispy baked tortilla strips.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To keep toppings crisp, add them immediately before serving rather than storing them in the soup.

Prep Time: 15
Cook Time: 300
Category: Meals
Method: Slow Cooker
Cuisine: Mexican-Inspired