Slow Cooker Chicken Tortilla Soup with Beans and Corn
A broth-based slow cooker soup with shredded chicken breast, black beans, corn, and tomatoes with green chilies, finished with crisp tortilla chips.
Ingredients
Soup
- 1 pound boneless skinless chicken breasts Fully thawed
- 15 ounces canned black beans Drained and rinsed
- 15 ounces canned corn Drained
- 10 ounces canned diced tomatoes with green chilies Undrained
- 1 small onion Finely diced
- 2 cloves garlic Minced
- 4 cups low-sodium chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- to taste fine salt Adjust at the end
Measured toppings
- 1 cup crushed tortilla chips
- 1/2 cup shredded cheddar Optional
- 1 medium avocado Diced just before serving; optional
- 2 tablespoons chopped cilantro Optional
Instructions
- Load thawed chicken breasts into a suitable 4–5-quart slow cooker. Add drained rinsed beans, drained corn, tomatoes with their juices, onion, garlic, broth, chili powder, cumin, and pepper.
- Cover and cook on low about 5–7 hours or high 3–4 hours, following the appliance manual. Start checking toward the earlier time and continue until the thickest chicken reaches 165°F and shreds easily.
- Move the cooked breasts to a clean plate, shred with forks, and return to the hot soup. Stir thoroughly and adjust salt only after tasting.
- Divide among 6 bowls. Add crushed tortilla chips just before eating, with the measured cheddar, diced avocado, and cilantro if desired.
Notes
The listed time uses the upper low-setting estimate; high cooking takes less time. Always begin with thawed chicken. Cool soup in shallow containers and reheat cold leftovers to 165°F on the stove or in a microwave.