Servings: 6
If you are looking for a hearty, flavorful, and incredibly easy dinner that practically cooks itself, this Slow Cooker 5-Ingredient Chicken Tortilla Soup is exactly what you need. It features tender shredded chicken, hearty black beans, and sweet corn in a rich, tangy salsa broth. It is the perfect hands-off meal for a busy weeknight or a cozy weekend.
The best part about this soup is its simplicity. With just five ingredients and a few minutes of prep, you can create a warm, satisfying bowl of soup that the whole family will love. Top it with crushed tortilla strips, shredded cheese, and a dollop of sour cream for a complete meal.
Why This Recipe Works
This recipe relies on the magic of the slow cooker. The chicken breasts cook gently in the flavorful broth, staying incredibly moist and tender. The salsa provides a rich, tangy base, while the black beans and corn add a hearty texture and a boost of protein. Shredding the chicken at the end and stirring it back into the soup ensures every bite is packed with flavor.
Ingredients
- 1 1/2 pounds raw boneless skinless chicken breasts
- 1 (16-ounce) jar salsa
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 4 cups chicken broth
Directions
- Place the chicken breasts in the bottom of the slow cooker, then pour in the salsa, black beans, corn, and chicken broth.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
- Remove the chicken to a plate or cutting board, shred it with two forks, then return the shredded chicken to the slow cooker and stir well.
- Ladle into bowls and top with crushed tortilla strips and shredded cheese if you like, then serve hot.
Tips for the Best Results
Use a good quality salsa. Since this is a 5-ingredient recipe, the flavor of your salsa really matters. Choose a brand and heat level you love.
Don’t overcook the chicken. Chicken breasts can dry out if cooked too long. Start checking at the 6-hour mark on low. The chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork.
Shred the chicken thoroughly. Use two forks to pull the chicken apart into bite-sized pieces. This ensures every scoop gets some chicken.
Adjust the consistency. If the soup seems too thick, add a splash more chicken broth. If it seems too thin, let it simmer uncovered for a few minutes to reduce slightly.
Add your favorite toppings. Crushed tortilla strips, shredded cheese, sour cream, fresh cilantro, diced avocado, and a squeeze of lime juice are all fantastic additions.
Storage and Serving
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. This soup also freezes beautifully for up to 3 months. Serve it with a side of crusty bread or a simple green salad for a complete meal.
Hearty, flavorful, and completely hands-off, this Slow Cooker 5-Ingredient Chicken Tortilla Soup is a fantastic recipe to keep in your rotation for easy weeknight dinners.