Slow Cooker Chicken Tortilla Soup
Slow Cooker Chicken Tortilla Soup is a super easy recipe that is all about the toppings! The crispy homemade tortilla strips on top absolutely make this perfect weeknight crock pot tortilla soup!
Servings: 8 servings
Calories: 251kcal
Ingredients
- 1 white onion diced
- 1 red bell pepper stem and seeds removed, diced
- 4 celery stalks cut into 1" chunks
- 4 carrots cut into 1" chunks
- 2 small sweet potatoes peeled and cut into 1" chunks
- 10-15 cloves garlic
- 1.5 lbs bone-in skin-on chicken breasts
- 28 ounce can crushed tomatoes
- 8 ounces diced green chiles we used mild
- 1 tablespoon chili powder
- 1 tablespoon cumin
- ¼-1 teaspoon cayenne pepper optional, if you like heat
- 1 teaspoon salt
- 8 cups chicken broth plus more depending on how thick/thin you prefer your soup
- 1 can black beans
Toppings
- cilantro, avocado, green onion, sour cream/Greek yogurt, tortilla chips/strips
Instructions
- In a large slow cooker, add the onion, bell pepper, carrots, celery, sweet potato, garlic, chicken, crushed tomatoes, green chiles, chili powder, cumin, cayenne (if using), salt, and broth.
- Cook on low for 6-8 hours or high for 4 hours.
- Once cooked, remove the chicken and shred.
- With the chicken still out of the slow cooker, puree the soup. I use a hand immersion blender to puree the soup directly in the slow cooker. Alternately, you can transfer the soup to a blender and puree.
- Return the chicken to the slow cooker along with the beans.
- Ladle into bowls and serve with fresh cilantro, diced avocado, sour cream/Greek yogurt, and tortilla chips/strips.
Nutrition
Calories: 251kcal | Carbohydrates: 28g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 1523mg | Potassium: 909mg | Fiber: 6g | Sugar: 11g | Vitamin A: 14229IU | Vitamin C: 43mg | Calcium: 110mg | Iron: 4mg