Slow Cooker Chicken Tortilla Soup
This easy Slow Cooker Chicken Tortilla Soup is a flavorful dump-and-go dinner made with tender shredded chicken, bell peppers, black beans, corn, diced tomatoes, and red enchilada sauce. Top with shredded cheese, fresh cilantro, and crunchy tortilla chips for a comforting, family-friendly meal!
Servings 8
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 medium white onion diced
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can corn, drained
- 1 14.5-ounce can diced tomatoes, undrained
- 1 10-ounce can mild red enchilada sauce
- 1 4-ounce can diced green chiles
- 4 cups low-sodium chicken broth
- 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper
For Serving
- ½ cup fresh cilantro chopped
- 1 cup shredded Mexican blend cheese
- 2 cups tortilla chips lightly crushed
Instructions
- Place the chicken breasts in the bottom of a 6-quart slow cooker.
- Add the diced red and yellow bell peppers, white onion, black beans, corn, diced tomatoes with their juices, red enchilada sauce, and diced green chiles.
- Pour in the chicken broth and add the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Gently stir to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup and stir to combine. Taste and adjust seasonings as needed.
- Ladle the soup into bowls and top with shredded cheese, fresh cilantro, and crushed tortilla chips. Serve warm and enjoy!
Notes
Chicken: Boneless, skinless chicken thighs can be substituted for chicken breasts.
Enchilada Sauce: Use mild red enchilada sauce for a family-friendly version or medium/hot for more spice.
Broth: For a thicker, heartier soup, reduce the chicken broth to 3 cups.
Corn: Frozen corn can be substituted for canned corn without thawing.
Make It Creamy: Stir in softened cream cheese near the end of cooking until melted and combined.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days or freeze for up to 3 months.
Reheating: Reheat on the stovetop or in the microwave until heated through to 165°F. Add a splash of broth if needed.
Toppings: Add shredded cheese, cilantro, and tortilla chips just before serving for the best flavor and texture.