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Chunky Chicken Tortilla Soup

Loaded with black beans, chicken and vegetables, this warming delight would be even heartier with white rice stirred in.

Serving Size:


Active Time:

20 min.

Total Time:

8 hrs., 20 min.


  • 1 red pepper
  • 1 large onion
  • 1 (1 qt.) cont. chicken broth
  • 1 (14.5 oz.) can diced tomatoes
  • 2 Tbs. chili powder
  • 2 cloves garlic, minced
  • 2 tsp. ground cumin
  • 1 lb. boneless, skinless chicken thighs
  • 1 (15.5 oz.) can black beans, rinsed, drained
  • ¾ cup frozen corn kernels, thawed
  • 3 Tbs. fresh lime juice
  • ¼ tsp. salt
  • ¼  tsp. pepper
  • Diced avocado, tortilla chips and cilantro leaves (optional)


  1. Seed and chop pepper; chop onion. Transfer to bottom of 5–7 qt. slow cooker. In large bowl, combine chicken broth, tomatoes with their juice, 1 cup water, chili powder, garlic and cumin.
  2. Place chicken on top of vegetables in slow cooker. Top with broth mixture. Cover; cook on low until chicken is cooked through, 7–8 hrs., adding beans and corn during last 1 hr. of cooking time.
  3. Transfer chicken to bowl. Using 2 forks, shred meat; return to slow cooker. Stir in lime juice, salt and pepper. If desired, garnish with avocado, tortilla chips and cilantro.

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