Slow Cooker Chicken Tortilla Soup
Slow Cooker Chicken Tortilla Soup is the ultimate comfort food for any day of the week! It's so easy to make and is packed with flavors!
- 1 whole chicken breast bones and skin off
- 1 tsp paprika
- 1 tsp cumin
- 4 cloves garlic minced
- 1 onion diced
- 1 red bell pepper diced
- 1 can diced tomatoes
- 3 tbsp tomato paste
- 1 jalapeno diced
- 5 cups water
- 1 can black beans
- 1 tsp salt
- Shredded cheddar
- Sliced jalapenos
- Sour cream
Slow cooker chicken tortilla soup:
Place the chicken breasts in the slow cooker. Sprinkle paprika and cumin on the chicken breast.
Add garlic, onion, red bell pepper, diced tomatoes and tomato paste. Add in diced jalapeno and water.
Cover and cook on low for 8 hours or on high for 4.5 hours.
Take the chicken breast out and shred it. Add it back to the slow cooker. Add in black beans. Cook for another 30 minutes.
Top with shredded cheddar, sliced jalapenos, sour cream and lime.
Instant Pot chicken tortilla soup:
Pour two tablespoons olive oil into the instant pot on saute function and saute cubed chicken with the spices for about two minutes until it’s browned on all sides. (If using cooked chicken, skip the first step and add chicken with the ingredients in the third step).
Add in the onion, garlic bell peppers and diced tomatoes. Saute for another two minutes.
Add in tomato paste, jalapenos and water or chicken stock and stir well. Secure the lid and cook on high pressure for 8 minutes.
Do a natural release for two minutes and then a quick release by turning the valve.
Stir in the black beans and turn on saute for five minutes.
Serve with all the toppings.
Stove top chicken tortilla soup:
Heat two tablespoons olive oil in a pot over medium heat.
Saute chicken, spices, onion, garlic and bell pepper in the pot until onions are translucent and chicken is brown on all sides. See Notes if you're using cooked chicken.
Add in diced tomatoes, tomato paste and jalapenos to the pot and stir well.
Add in water, bring to simmer and cover the pot. Cook for about thirty minutes until the chicken is fully cooked.
Add in rinsed black beans and cook for another ten minutes.
Serve warm with toppings and don’t forget extra lime juice!
- Slow cooker chicken tortilla soup with cooked chicken: Shred the chicken in advance and add it to the slow cooker with the spices, onion, garlic, bell pepper, diced tomatoes, tomato paste, jalapeno and water. Cook for 4 hours on low or 2 hours on high. Season with salt and pepper if needed and add in black beans. Cook for another 30 minutes and serve with all the toppings.
- Stove top chicken tortilla soup with cooked chicken: Leave out the chicken for the first step and add it after the onion is translucent.