Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Tortilla Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

What makes this chicken tortilla soup truly special is how the flavors develop and meld together during the slow cooking process. Unlike stovetop versions that need constant attention, this recipe lets your slow cooker do all the work while you tackle your day. Just 5 minutes of prep in the morning rewards you with a restaurant-quality meal by dinner time, no babysitting the pot required! Whether you’re feeding a hungry family or meal prepping for the week ahead, this soup delivers authentic Mexican flavor that tastes like you’ve been cooking all day (and only you’ll know how effortless it actually was).

  • Total Time: 8 hours 20 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

2 1/2 pounds bone-in, skin-on chicken thighs

1/2 large sweet onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

4 cups chicken stock

2 cups tomato puree

1 (15-ounce) can black beans, rinsed and drained

1 (10-ounce) can diced tomatoes and green chilies

1 cup frozen yellow corn

1 (4-ounce) can diced green chiles

1 chipotle pepper in adobo sauce, minced

2 teaspoons chili powder

2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

Kosher salt and freshly ground black pepper, to taste

2 tablespoons freshly squeezed lime juice

1/3 cup chopped fresh cilantro leaves

Instructions

  1. First, place your chicken thighs at the bottom of your 6-qt slow cooker. This creates the perfect foundation for our flavor-packed soup! Now for the easy part – simply add all your colorful veggies and aromatics: the diced sweet onion, red bell pepper, and minced garlic. Pour in the chicken stock and tomato puree, then add your black beans (make sure they’re rinsed and drained!), those flavorful diced tomatoes and green chilies, corn, green chiles, and that game-changing chipotle pepper. Sprinkle in your spice blend of chili powder, oregano, cumin, salt and pepper, this combination is what gives our soup that authentic Mexican flavor we’re looking for!
  2. Cover your slow cooker and let it work its magic on low heat for 7-8 hours. Your kitchen will smell amazing! When the time’s up, carefully remove those chicken thighs and let them cool just enough to handle. Pull the tender meat from the bones (discard those bones and skin!), and either shred it with two forks or dice it into bite-sized pieces, whatever you prefer!
  3. For the finishing touch that makes all the difference, stir the chicken back into your soup along with fresh lime juice and chopped cilantro. This bright, citrusy finish wakes up all those slow-cooked flavors! Give it a taste and add a little more salt and pepper if needed.
  4. Ladle your beautiful soup into bowls and let everyone top their own with those crispy tortilla strips, creamy avocado slices, a dollop of sour cream, and extra cilantro. Enjoy this little taste of Mexico right in your own kitchen!

Equipment

  • Author: Jennifer West
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Category: Soup
  • Method: Crockpot
  • Cuisine: Mexican

Find it online: https://evryfoodie.com/chicken-tortilla-soup/