Such a hearty and delish soup! Always a fave in our house!

Slow Cooker Chicken Tortilla Soup is a heartwarming dish that brings together the rich flavors of Mexican cuisine in a way that's both easy and delicious. Originating from Mexico, this soup is a flavorful blend of chicken, tomatoes, beans, and spices, all simmered to perfection. It's a versatile dish that’s ideal for busy days, allowing you to enjoy a home-cooked meal with minimal effort. The slow cooker ensures that all the ingredients meld together beautifully, resulting in a soup that's comforting and packed with flavor.

This Chicken Tortilla Soup pairs wonderfully with a side of freshly made guacamole and crispy tortilla chips. You could also serve it with a simple green salad or a side of Mexican rice to round out the meal. Topping the soup with shredded cheese, sour cream, and sliced avocado adds extra layers of texture and flavor. Don’t forget to add a wedge of lime on the side for a zesty finishing touch.

Servings: 6

1 pound boneless, skinless chicken breasts
1 cup diced onions
1 cup diced bell peppers (red, green, or yellow)
1 cup frozen corn
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
1 cup tomato sauce
1 can (4 oz) diced green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
Juice of 1 lime
6-8 corn tortillas, cut into strips

1. Place the chicken breasts at the bottom of your slow cooker.

2. Add the diced onions, bell peppers, corn, black beans, diced tomatoes, and green chilies around the chicken.

3. Pour in the chicken broth and tomato sauce.

4. Add the cumin, chili powder, garlic powder, salt, and pepper. Stir to combine.

5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

6. Once the chicken is cooked through, remove it from the slow cooker, shred it with two forks, and return it to the slow cooker.

7. Add the chopped cilantro and lime juice, stirring to combine.

8. Just before serving, add the tortilla strips to the soup or serve them on the side for added crunch.

For a spicier version, you can add jalapeños or a dash of hot sauce. If you prefer a creamier soup, stir in some heavy cream or a spoonful of sour cream at the end. For a vegetarian option, simply omit the chicken and use vegetable broth instead of chicken broth, adding more beans or some diced zucchini for extra heartiness. Feel free to get creative with the toppings - shredded cheese, avocado slices, and a dollop of Greek yogurt all make excellent additions.