About this recipe

A hearty, smoky, and deeply satisfying slow cooker chicken tortilla soup loaded with tender shredded chicken, black beans, corn, and fire-roasted tomatoes. Topped with crispy tortilla strips and all your favorite fixings, this crowd-pleasing soup is weeknight-easy and freezer-friendly.

Instructions

1. 1

   Add the diced medium yellow onion, minced garlic, fire-roasted diced tomatoes, black beans drained, kernel corn, enchilada sauce, and low-sodium chicken broth to the slow cooker. Stir in the chili powder, cumin, smoked paprika, and salt until well combined.

2. 2

   Nestle the chicken breasts into the liquid, making sure they are mostly submerged. Place the lid on the slow cooker and cook on ^[LOW] for 6–7 hours or on ^[HIGH] for 3–4 hours, until the chicken breasts is cooked through and very tender.

3. 3

   Remove the cooked chicken breasts to a cutting board. Use two forks to shred the meat into bite-sized pieces, then return the shredded chicken breasts to the slow cooker and stir to combine. Taste and adjust seasoning with additional salt if needed.

4. 4

   About 20 minutes before serving, preheat your oven to ![400°F]. Toss the corn tortillas strips with olive oil and a pinch of salt, then spread them in a single layer on a baking sheet. Bake for 12–15 minutes, flipping once halfway through, until golden and crispy.

5. 5

   Ladle the hot soup into bowls and top generously with crispy tortilla strips. Add your choice of garnishes: shredded Mexican cheese blend, a dollop of sour cream, sliced avocado, fresh cilantro, and a squeeze of lime juice. Serve immediately.