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Pioneer Woman Slow Cooker Chicken Tortilla Soup

Pioneer Woman Slow Cooker Chicken Tortilla Soup
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This soup is a Tex-Mex classic reimagined in the slow cooker for convenience. The chicken cooks slowly until tender, absorbing all the flavors of the broth and spices. Once done, it’s shredded and served with toppings like tortilla strips, sour cream, and fresh cilantro. It’s nourishing, colorful, and crowd-pleasing.

Ingredients

Scale

  • 1 ½ lbs boneless, skinless chicken breasts (or thighs)

  • 1 can black beans, drained and rinsed

  • 1 can corn kernels (or 1 cup frozen corn)

  • 1 can diced tomatoes with green chilies

  • 1 medium onion, chopped

  • 3 cloves garlic, minced

  • 1 jalapeño, seeded and diced (optional, for heat)

  • 4 cups chicken broth

  • 1 tsp chili powder

  • 1 tsp cumin

  • ½ tsp smoked paprika

  • Salt and pepper, to taste

  • Juice of 1 lime

  • Fresh cilantro, chopped (for garnish)

  • Tortilla strips, shredded cheese, sour cream, and avocado for topping

Instructions

 

  • Prepare the slow cooker: Add chicken breasts, beans, corn, tomatoes, onion, garlic, jalapeño, broth, and spices to the slow cooker. Stir to combine.

  • Cook until tender: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

  • Shred the chicken: Remove chicken breasts, shred them with two forks, and return them to the soup. Stir in lime juice.

  • Adjust seasoning: Taste and add more salt, pepper, or spice if needed.

  • Serve with toppings: Ladle soup into bowls and top with tortilla strips, cheese, avocado, and sour cream.

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-slow-cooker-chicken-tortilla-soup/