The first time I ever made this soup, it was because I had a weird craving and had no idea where to get good chicken tortilla soup in Connecticut. It was easily at this restaurant in West Hartford called Besito, but it’s since closed down. R.I.P. in peace.
Anyway, when I got a slow cooker I realized it was the best way to make this soup super delicious. A broth-based soup with so many flavors needs time to all mesh together. You can also use a big soup pot to make it too, but I just love the convenience of knowing that my slow cooker is on all day and I don’t have to worry about it at all. It also helps to know that I won’t be lighting my apartment on fire while I’m running around doing a million different things.
One of my favorite parts about making soups like this is the freestyle-ability. If you’re someone who loves cheese, add more cheese. If spicy food gets you going, feel free to add cayenne. If cilantro makes you absolutely nauseous and you’re one of those people who loves to tell people how disgusting cilantro is, lose it altogether.
Live a little, and customize this perfectly warm soup to your likings. Lastly, if you make too many batches, this soup freezes absolutely beautifully for up to 2 months.
Slow-Cooker Chicken Tortilla Soup
Prep Time: 10 minutes | Cook Time: 6 hours | Servings: 4-6
- 1 1/2 lbs chicken breasts
- 2 cups + 5 cups chicken broth
- 1/2 large white onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 2 tbsp tomato paste
- 1 tsp + 2 tsp cumin
- 2 tsp + 1 1/2 tbsp Chili powder
- 4 tsp paprika
- 1 tsp + 2 tsp garlic powder
- 1 tsp + 2 tsp onion powder
- 1/4 tsp cayenne pepper
- 3 tsp kosher salt
- 1 14.5 oz can diced tomatoes
- 1 14.5 oz can black beans, rinsed and drained
- 1 14.5 oz can corn, rinsed and drained
- 1 sprig cilantro, for garnish
- Avocado, for garnish
- Sour cream, for garnish
- Monterey Jack cheese, for garnish
- Cook chicken breasts with 2 cups of chicken broth and 1 tsp of paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper in the slow-cooker for 3 hours on high.
- With about 20 minutes left on the slow cooker, cook onion and bell peppers in 2 tsp cooking oil in a large skillet over medium heat until onions are translucent, stirring occasionally. Add tomato paste, 1 tsp cumin, 2 tsp Chili powder and 1 tsp salt. Cook for an additional 5 minutes.
- Once chicken is cooked, remove from slow cooker and shred with two large forks in a large bowl. Cover with plastic wrap and set aside.
- Discard leftover liquid and add vegetables, tomatoes, black beans, corn, remaining spices and stock, and salt to the slow cooker. Cover with lid and cook on low for 2 hours.
- Add shredded chicken after 2 hours and cook for an additional 1 hour on low.
- Taste soup for any spice adjustments. Garnish accordingly and serve immediately.