Slow Cooker Chicken Tortilla Soup
A comforting, flavorful soup loaded with tender chicken, zesty spices, and hearty beans, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 420 minutes
- Total Time: 430 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons taco seasoning
- 4 cups chicken broth (or vegetable broth)
- 1 cup salsa
- 1 can (15 oz) canned corn, drained and rinsed
- 1 can (15 oz) canned black beans or pinto beans, drained and rinsed
Instructions
- Combine Ingredients: In the slow cooker, place the chicken, taco seasoning, chicken broth, salsa, corn, and beans. Stir gently to mix everything.
- Cook on Low: Cover the slow cooker and cook on low for 6 to 8 hours. If using a high setting, cook for about 3 to 4 hours.
- Shred the Chicken: About 30 minutes before serving, remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker and mix well.
- Serve and Enjoy: Once the soup is heated through and well combined, ladle it into bowls and serve warm. Add your favorite toppings if desired.
Notes
Choose thighs for juicier results. Avoid overcooking the chicken to maintain tenderness.