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Slow Cooker Chicken Tortilla Soup Recipe
Ash Tyrrell

Slow Cooker Chicken Tortilla Soup Recipe

I still remember the first time I let my slow cooker handle a big pot of chicken tortilla soup instead of standing over the stove for an hour. I tossed chicken breasts, beans, tomatoes, and a handful of spices into the crock, went about my day, and came home to a kitchen that smelled like a Tex-Mex kitchen on a Sunday afternoon.
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Total Time 6 hours 15 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts – the base protein; they turn tender and shred beautifully after slow cooking
  • 1 tablespoon olive oil – helps soften the onion peppers, and garlic before they go into the crock
  • 1 cup diced onion – builds the savory backbone of the broth
  • 1/4 cup diced green bell pepper – adds a mild fresh crunch to balance the spices
  • 1/4 cup diced red bell pepper – brings a touch of sweetness and color
  • 3 cloves garlic minced – don't skip fresh garlic, it makes a real difference over jarred
  • 1 can 10 oz Rotel tomatoes and green chilies – this is what gives the soup its signature Tex-Mex kick
  • 32 oz low-sodium chicken stock – use low-sodium so you can control the salt at the end
  • 3 tablespoons tomato paste – deepens the color and adds a rich concentrated tomato flavor
  • 2 cans 15 oz each black beans, drained and rinsed – adds fiber and heartiness to every spoonful
  • 1 1/2 teaspoons ground cumin – the earthy flavor that makes this taste truly Tex-Mex
  • 1 teaspoon chili powder – for warmth and color adjust up if you like more heat
  • 1/2 teaspoon garlic powder – layers in extra savory depth alongside the fresh garlic
  • 1/2 teaspoon salt plus more to taste – season gradually, you can always add more later
  • 3 tablespoons masa harina or cornmeal mixed with 1/2 cup water – this slurry thickens the broth without any flour
  • 5 corn tortillas sliced into strips – stir some in for texture and save the rest for a crispy garnish

Method
 

  1. I start by mixing the cumin, chili powder, garlic powder, and salt in a small bowl so the blend is even. I rub the raw chicken breasts lightly with olive oil, then coat both sides with the spice mix. This step wakes up the chicken's flavor before it even hits the slow cooker.
  2. Next, I place the seasoned chicken breasts right at the bottom of the slow cooker. Over the top, I add the diced onion, both bell peppers, minced garlic, Rotel tomatoes, chicken stock, tomato paste, and the drained black beans. I give everything one good stir so the spices distribute evenly through the liquid.
  3. I cover the slow cooker and set it to low for 6 to 7 hours, or high for 3 to 4 hours if I'm short on time. The chicken becomes fork-tender during this stretch, and the broth slowly develops a deep, rounded flavor that you just can't rush on a stovetop.
  4. Once the timer's up, I pull the chicken breasts out onto a cutting board and shred them with two forks. It practically falls apart on its own by this point. I return all the shredded chicken back into the slow cooker and stir it through the broth.
  5. In a small bowl, I whisk the masa harina or cornmeal with half a cup of water until smooth, then pour it into the soup. I let it sit on low or warm for another 15 to 20 minutes so the broth thickens slightly and turns silky instead of watery.
  6. Right before serving, I stir half the sliced corn tortilla strips into the pot so they soften into the broth. I ladle the soup into bowls and top each one with the remaining crispy strips, plus any garnishes I have on hand, then serve it while it's steaming hot.

Notes

  • I always taste and adjust the salt at the very end, since the broth reduces slightly and concentrates in flavor.
  • I like to toast my tortilla strips in a dry skillet for a couple of minutes before adding them, it keeps some crunch even after they sit in the broth.
  • I sometimes swap in shredded rotisserie chicken and skip the raw chicken step entirely when I'm really pressed for time.
  • I add a splash of lime juice right before serving, it brightens up the whole pot in a way I didn't expect the first time I tried it.
  • I keep my garnishes separate on the table so everyone can build their own bowl the way they like it.