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Preparing Cozy Slow Cooker Chicken Tortilla Soup is a breeze, thanks to the convenience of your slow cooker. Begin by gathering all your ingredients. You will need chicken breast, black beans, corn, diced tomatoes, onion, garlic, bell peppers, chicken broth, and a blend of spices including cumin, chili powder, and oregano.

Slow Cooker Chicken Tortilla Soup

Discover the warmth of Cozy Slow Cooker Chicken Tortilla Soup, a delightful dish perfect for any occasion. This recipe showcases the ease of slow cooking while delivering a hearty blend of chicken, beans, corn, and vibrant spices. Enjoy the rich flavors as they meld beautifully over time, creating nutritious comfort food for family gatherings or quiet nights at home. Garnish with fresh cilantro, creamy avocado, and crispy tortilla strips for an unforgettable experience.
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) sweet corn, drained

1 can (14.5 oz) diced tomatoes with green chilies

1 medium onion, diced

2 cloves garlic, minced

4 cups low-sodium chicken broth

1 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

Salt and black pepper to taste

2 cups tortilla chips, crushed (for serving)

1 avocado, diced (for garnish)

1 cup shredded cheddar cheese (for garnish)

Fresh cilantro, chopped (for garnish)

Sour cream (optional, for serving)

Instructions
 

Prep the Chicken: Begin by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. This will serve as the flavorful base of your soup.

    Add the Base Ingredients: Carefully pour in the rinsed and drained black beans, the drained sweet corn, the canned diced tomatoes with green chilies, the diced onion, and the minced garlic on top of the chicken.

      Seasoning: Sprinkle the chili powder, ground cumin, smoked paprika, and a generous pinch of salt and black pepper over the layered ingredients. This will infuse the soup with a rich and inviting flavor.

        Add Broth: Pour the low-sodium chicken broth over the entire mixture, ensuring all the ingredients are submerged and well-coated.

          Cook: Cover the slow cooker with its lid and set it to cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be fully cooked and tender enough to shred once the cooking time is complete.

            Shred the Chicken: After cooking, carefully remove the chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces and then return the shredded chicken to the soup. Stir well to combine everything.

              Serve: Ladle the warm soup into individual bowls. Top each serving with a sprinkle of crushed tortilla chips, diced avocado, shredded cheddar cheese, and a handful of fresh cilantro. If desired, add a dollop of sour cream for extra creaminess.

                Enjoy: Serve the soup hot and savor the cozy, comforting flavors of this hearty chicken tortilla soup!

                  Prep Time, Total Time, Servings: 15 minutes | 6-8 hours (slow cook) | 6 servings

                    Presentation Tips: For added flair, consider serving the soup with a side of lime wedges to brighten the flavors and a colorful array of toppings to invite guests to customize their bowls. Enjoy!