Slow Cooker Chicken Tortilla Soup (No Pork)
This hearty Slow Cooker Chicken Tortilla Soup delivers rich Mexican-inspired flavors without any pork, making it perfect for a comforting and wholesome meal.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Optional: Tortilla strips or crushed tortilla chips for serving
- Optional: Shredded cheese or avocado slices for topping
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Add the diced tomatoes, black beans, corn, onion, and garlic on top.
- Pour in the chicken broth and stir in cumin, chili powder, smoked paprika, salt, and pepper.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the soup and stir in lime juice.
- Serve hot, garnished with fresh cilantro and tortilla strips or chips; add shredded cheese or avocado if desired.
Notes
For extra spice, add a diced jalapeño before cooking or top with a dollop of sour cream when serving.