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–+ servings

Slow Cooker Chicken Tortilla Soup

Yield: 8 servings
Prep: 20 minutes
Cook: 8 hours
Total: 8 hours 20 minutes
Restaurant-quality with so much flavor! No sautéing, no babysitting here with 5 min prep. Set and forget!
5 stars (5 ratings)

Ingredients

  • 2 ½ pounds bone-in, skin-on chicken thighs
  • ½ large sweet onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 4 cups chicken stock
  • 2 cups tomato puree
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (10-ounce) can diced tomatoes and green chilies
  • 1 cup frozen yellow corn
  • 1 (4-ounce) can diced green chiles
  • 1 chipotle pepper in adobo sauce, minced
  • 2 teaspoons chili powder
  • 2 teaspoons dried oregano
  • 1 ½ teaspoons ground cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons freshly squeezed lime juice
  • ⅓ cup chopped fresh cilantro leaves

for serving

Equipment

Instructions

  • Place chicken into a 6-qt slow cooker. Stir in onion, bell pepper, garlic, chicken stock, tomato puree, black beans, diced tomatoes, corn, green chiles, chipotle pepper, chili powder, oregano, cumin, 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • Cover and cook on low heat for 7-8 hours. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
  • Stir in chicken, lime juice and cilantro into the slow cooker; season with salt and pepper, to taste.
  • Serve immediately with desired toppings.