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Two photos of slow cooker chicken tortilla soup topped with tortilla strips, avocado, cilantro, and cheese.

Slow Cooker Chicken Tortilla Soup

A dump-and-go slow cooker soup with shredded chicken, tomatoes, beans, corn, and a creamy smoky broth.
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Prep Time 10 minutes
Cook Time 6 hours
Servings: 6 Servings
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 1 can 14.5 oz fire-roasted diced tomatoes
  • 1 can 10 oz red enchilada sauce
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup frozen corn
  • 4 cups chicken broth
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 4 ounces cream cheese cubed
  • Tortilla strips avocado, cilantro, lime, and shredded cheese, for serving

Equipment

  • 6-quart slow cooker
  • Two forks
  • Ladle

Method
 

  1. Add the chicken, tomatoes, enchilada sauce, beans, corn, broth, onion, garlic, and spices to the slow cooker.
  2. Cook on low 6 hours or high 3 to 4 hours.
  3. Shred the chicken with two forks.
  4. Stir in the cream cheese until melted.
  5. Tip: Add it at the end so it stays smooth.
  6. Return the chicken to the pot and heat 10 minutes.
  7. Serve topped with tortilla strips, avocado, cilantro, cheese, and lime.

Notes

Freeze without toppings for up to 3 months.
Add crunchy toppings just before serving.