Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup with shredded chicken, black beans, corn, and crispy tortilla strips in a flavorful broth. It's hearty, tasty, and made easy in the crockpot!

Course Soup

Cuisine Mexican

Keyword slow cooker chicken tortilla soup

Prep Time 10

Cook Time 6

Total Time 6 10

Servings Servings

Calories 355kcal

Author lalaine

Ingredients

1 pound boneless, skinless chicken breast
1/2 onion, peeled and chopped
2 cloves garlic, peeled and minced
salt and pepper to taste
1 can (14.5 ounces) black beans, drained
1 1/2 cups frozen corn kernel, thawed
1 can (14 ounces) diced tomatoes
1 can (4 ounces) diced green chilies
2 tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon dried oregano
4 cups chicken stock
canola oil
4 tortillas, cut into thin strips

Instructions

Season boneless chicken breast with salt and pepper to taste. Arrange in a single layer in 4-qt slow cooker.
Add onions, garlic, black beans, corn, diced tomatoes, diced green chilies, tomato paste, chili powder, and oregano.
Add chicken stock and stir to combine.
Cover with lid and cook on HIGH for about 4 to 5 hours or on LOW for about 6 to 7 hours until chicken is cooked and easily shreds.
Remove chicken and coarsely shred with two forks. Return to pot and continue to cook for another 3 to 5 minutes or until meat is heated through. Season with salt and pepper, if needed.
Meanwhile, in a pan over medium heat, heat about 1-inch of oil. Add tortilla strips and stir to prevent from sticking. Fry for about 1 to 2 minutes or until crisp and golden. With a slotted spoon, remove from pan and drain on paper towels.
Ladle soup into serving bowls and top with fried tortilla strips. Serve hot.

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