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Slow-Cooker Chicken Tortilla Soup

  • Prep Time: 15m
  • Cook Time: 5h 30m
  • Total Time: 6h


  • 1/3 Red onion, chopped
  • 1 Clove garlic, minced
  • 1 Boneless, skinless chicken breast (about 3/4 lb)
  • 10 oz Black beans, canned, rinsed
  • 1/2 c Frozen corn
  • 16 oz Can fire-roasted tomatoes
  • 1 c Chicken broth
  • 1/2 tsp. kosher salt
  • 1/2 tsp. Cayenne powder
  • 1 c Mexican blend cheese, shredded
  • 2 small corn tortillas, cut into strips
  • Sliced avocado, for serving
  • Sour cream, for serving
  • 1 tbsp. Vegetable oil


  1. In a slow cooker, combine chicken, black beans, corn, onion, fire-roasted tomatoes, garlic, cayenne powder, salt, and chicken broth. The broth should just barely cover all the ingredients, and if not, add more water.
  2. Cover and cook on low until chicken is cooked and falling apart, 5 hours.
  3. Remove chicken from the slow cooker and shred using 2 forks. Add back to slow cooker for another 30 minutes.
  4. Meanwhile, make the tortilla crisps. Heat oil in a large skillet over medium heat. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.
  5. Top soup with shredded cheese and cover to let melt, 5 minutes.
  6. Serve soup in bowls and top with tortilla crisps, avocado, and sour cream.