Chicken Tortilla Soup
This Hearty Slow Cooker Chicken Tortilla Soup is an easy healthy recipe with bold Southwestern flavors, packed with tender chicken, peppers, beans, tomatoes, and warm spices - perfect for busy weeknights or chilly evenings.
Ingredients
Main Ingredients
- 3 pieces chicken breasts
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 medium onion, chopped
- 1 piece red bell pepper, seeded and chopped
- 1 piece yellow bell pepper, seeded and chopped
- 1 28 oz can whole or diced tomatoes, with juice
- 1 10 oz can diced tomatoes and green chilies (such as Rotel)
- 3 cups low sodium chicken broth Add more if you prefer a thinner soup.
- 4 ounces tomato paste
- 1 whole chipotle pepper in adobo Add 2 to 3 for more heat.
- 1 15 oz can black beans, drained and rinsed
- 1 each Juice of 1 lime
Optional Toppings
- Sour cream
- Avocado
- Cilantro leaves
- Crushed tortilla chips
- Grated cheese
Instructions
Preparation
- Place the chicken breasts in the bottom of the slow cooker.
- Sprinkle with chili powder, cumin, salt, and pepper.
- Add the chopped onion, red bell pepper, yellow bell pepper, tomatoes, diced tomatoes with green chilies, chicken broth, tomato paste, chipotle pepper, and black beans.
- Stir gently, cover, and cook on HIGH for 5 hours or LOW for 8 hours.
- Stir in the fresh lime juice.
- Use two forks to break the chicken into chunks or shred it more finely if preferred.
- Taste and adjust salt as needed.
- Serve piping hot with your favorite toppings such as sour cream, avocado, cilantro, crushed tortilla chips, and cheese.
Notes
For extra heat, chop additional chipotle peppers into the soup. Add frozen corn during the last hour for extra sweetness and texture. If the soup thickens too much, stir in more broth before serving. Leftovers taste even better the next day and freeze beautifully.