This is one of those crockpot meals that truly cooks itself — just load everything into the slow cooker in the morning and come home to a rich, hearty chicken tortilla soup. It's an easy slow cooker dinner the whole family will love, loaded with beans, sweetcorn, and tender shredded chicken, ready to top with cheese, avocado, and crunchy tortilla strips.
Prep time: 10 minutes | Cook time: 6 hours (low) or 3 hours (high) | Total time: 6 hours 10 minutes | Serves: 6
Ingredients:
- 2 boneless, skinless chicken breasts (about 450 g)
- 1 tin (400 g) black beans, drained and rinsed
- 1 tin (400 g) chopped tomatoes
- 1 tin (198 g) sweetcorn, drained
- 1 small onion, diced
- 2 garlic cloves, minced
- 750 ml chicken stock
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chilli powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, plus more to taste
- Juice of 1 lime
- Tortilla strips, grated cheese, sour cream, avocado and fresh coriander, to serve
Instructions:
1. Add the chicken breasts to the slow cooker, then pour in the chicken stock, chopped tomatoes, tomato paste, onion, garlic, cumin, chilli powder, smoked paprika and salt.
2. Stir in the black beans and sweetcorn. Cover and cook on low for 6 hours or on high for 3 hours.
3. Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the soup.
4. Stir in the lime juice and taste, adding more salt if needed.
5. Ladle into bowls and top with tortilla strips, grated cheese, a dollop of sour cream, avocado and fresh coriander.
Tips:
- Make it creamy: stir in 120 g cream cheese during the last 30 minutes for a richer, creamier soup.
- Freezer-friendly: this soup freezes beautifully for up to 3 months — just leave the toppings off until serving.
- Shortcut: swap the raw chicken for a shredded rotisserie chicken and cook on low for just 2 hours.
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