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Chicken Tortilla Soup

Slow-Cooker Chicken Tortilla Soup

Here’s an easy and flavorful Chicken Tortilla Soup recipe. It’s a hearty, Mexican-inspired dish with chicken, beans, corn, and crispy tortilla chips.
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Servings: 8 bowls
Ingredients Method Notes

Ingredients
  

  • 1 medium onion (diced)
  • 1 medium green pepper (diced)
  • 2 cloves garlic (minced)
  • 1 jalapeno (diced and seeds removed, optional)
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp ancho chile powder
  • 1 tsp smoked paprika powder
  • 1 can diced/crushed tomatoes
  • 2 cans Black Beans (drained)
  • 1 cup fresh or frozen corn
  • 8 cups chicken bone broth
  • 2 cups shredded/chopped cooked chicken
  • 1 lime (squeezed)
  • salt and pepper (to taste)

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño (if using). Cook until softened, about 5 minutes.
  2. Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
  3. Add diced tomatoes, black beans, corn, and chicken broth. Bring to a light boil (medium heat) and cook for 30-45 minutes, stirring occasionally.
  4. Stir in shredded chicken and lime juice. Simmer for 5 more minutes. Season with salt and pepper to taste.
  5. Ladle soup into bowls, top with crispy tortilla strips and desired toppings like avocado, cilantro, cheese, or sour cream.
TO MAKE THE TORTILLA STRIPS
  1. (OPTIONAL) Make Tortilla Strips: In a skillet, heat 1/4 inch of olive oil over medium-high heat. Cut 4-6 corn tortillas into strips. Fry tortilla strips in batches until golden and crispy, about 1-2 minutes per side. Drain on paper towels and sprinkle with salt.

Notes

•  For a shortcut, use store-bought tortilla chips instead of frying your own strips.
•  Adjust spice levels by adding more jalapeño or a pinch of cayenne.
•  For a thicker soup, blend a portion of the soup before adding the chicken.