Go Back
Chicken tortilla soup with avocado, tortilla strips, and cilantro in a bowl.

Dump‑and‑Go Chicken Tortilla Soup – Healthy Slow Cooker Soup

Zesty chicken tortilla soup with beans and corn — a dump‑and‑go crockpot recipe that’s healthy and satisfying.
Imprimer la recette Pin Recipe
Ingredients Equipment Method Notes

Ingrédients
  

  • 1.5 lb boneless skinless chicken breasts
  • 1 can 15 oz black beans, drained
  • 1 can 15 oz diced tomatoes with green chilies
  • 1 cup corn kernels
  • 4 cups chicken broth
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt & black pepper to taste
  • Juice of 1 lime
  • Toppings: avocado cilantro, tortilla strips (optional)

Equipment

  • Slow cooker
  • Cutting board & knife
  • Measuring cups and spoons
  • Forks for shredding

Method
 

  1. Combine ingredients: Place chicken, beans, tomatoes, corn, broth, onion, garlic, and spices in the slow cooker.
  2. Cook: Cover and cook on high for 4 hours (or low for 6–7 hours) until chicken is cooked through.
  3. Shred and finish: Remove chicken, shred with forks, and return to the soup. Stir in lime juice. Adjust seasoning.
  4. Serve: Ladle into bowls and top with avocado, cilantro, or tortilla strips if desired.

Notes

Use fire‑roasted tomatoes for a smoky flavor.
Add jalapeños for extra heat.
Substitute chicken with turkey or tofu for variety.