Slow Cooker Tortilla Soup Delish

Nothing warms you up quite like this chicken tortilla soup.

What's in chicken tortilla soup?

We load ours up with more protein by adding black beans, vegetables (corn! bell peppers! onion!) and flavour with canned fire-roasted tomatoes, which we love for their smokiness. The tortillas get added as croutons!

Do I have to use boneless skinless chicken breasts?

Nope—rotisserie chicken also works, and will cut down on the amount of time the soup needs to cook in the slow cooker. Sub in an equal amount and cook until heated through.

How do I fry the tortilla croutons?

It sounds like something fancy a restaurant would do, but it's actually SO easy: Simply cut corn tortillas into small strips and cook them in about a tablespoon of olive oil until crispy. Drain them on a paper towel-lined plate as you would bacon. Don't forget to season them with salt :)

What else can I top this soup with?

We like to load it up with avocado, tortilla croutons, and sour cream, but really any of your favourite nacho fixings work.

How long does the soup last?

It gets even better with time. This soup lasts in the fridge for up to 5 days in a resealable container. Just heat and serve.

Makes: 6

Prep Time: 0 hours 15 mins

Total Time: 5 hours 15 mins

450 g

boneless skinless chicken breasts

(400g) can black beans, rinsed

175 g

frozen sweetcorn

peppers, chopped

white onion, chopped

(400g) can fire-roasted tomatoes

5 g

freshly chopped coriander, plus more for garnish

cloves garlic, crushed

1 tbsp.

cumin

1 tbsp.

chilli powder

1 tsp.

salt

480 ml

low-sodium chicken stock

100 g

grated Monterey jack or Cheddar

1 tbsp.

extra-virgin olive oil

small corn tortillas, cut into strips

Sliced avocado, for serving

Sour cream, for serving

Lime wedges, for serving

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In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, coriander, garlic, cumin, chilli powder, salt, and chicken stock.
Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.
Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Serve soup topped with tortilla crisps, avocado, sour cream, coriander, and lime.

Slow-Cooker Chicken Tortilla Soup vertical

Parker Feierbach

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Lindsay Funston Executive Editor Lindsay Funston is a food editor who has more than 10 years experience tasting everything from pickles to bloody marys, writing about food trends, and creating easy recipes.

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