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Lunch

Hearty, Delicious Chicken Tortilla Soup Recipe

Who knew tortillas taste great in soup?! This chicken tortilla soup recipe has all the delicious and bold flavors of Mexican cuisine in one hearty bowl. It’s filled with black beans, vegetables and chicken, with a hint of chili powder to give it a kick. Serve the soup on a chilly evening or when you’re craving something comforting; this recipe is sure to become a lunch staple. To make the soup even heartier and dinner-worthy, stir in some cooked white rice just before serving.

This chicken tortilla soup recipe makes perfect use of a slow cooker to meld together the flavors. You start with a base of chicken broth infused with onions, garlic, tomatoes and chili powder. Then, shredded chicken and a bunch of seasoning are added. Serve garnished with avocado, crispy tortilla chips and cilantro leaves to impress your guests. If any soup is left over, it easily stores in the freezer for future use.

Tip: To make your soup extra delicious, try adding this simple ingredient!

Want more tasty Mexican-inspired recipes? Click through for Chile Con Queso Dip and Breakfast Nachos. Or, get excited for more slow cooker meals with these fun recipes: 5-Ingredient Slow Cooker Recipes and Spicy Slow Cooker Veggie Chili.

Yields

6 servings

Total Time

Prep Time

Cook Time

Ingredients

  • 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, drained
  • 3 Tbs. fresh lime juice
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • Diced avocado, tortilla chips and cilantro leaves (optional)

Instructions

Chop pepper and onion. Transfer to bottom of 5-7 qt. slow cooker. In medium bowl, combine chicken broth, tomatoes with their juice, 1 cup water, chili powder, garlic and cumin. 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.

Remove chicken; transfer to bowl. Using 2 forks, shred meat and return to slow cooker. Stir in lime juice. Season with salt and pepper. Transfer to bowls. If desired, garnish with avocado, tortilla chips and cilantro leaves.

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