Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
slow cooker chicken tortilla soup - featured image

Slow Cooker Chicken Tortilla Soup with Lime Crema


  • Author: Karina
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings 1x

Description

A creamy, tangy, and spicy slow cooker chicken tortilla soup that requires minimal prep time. Topped with a homemade lime crema and customizable toppings for a comforting weeknight meal.


Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 can (15oz) black beans, drained and rinsed
  • 1 can (15oz) corn, drained (or 1 cup frozen corn)
  • 2 cups low-sodium chicken broth
  • 16oz chunky salsa (medium or hot)
  • 1 packet taco seasoning (or homemade blend)
  • 1/2 cup full-fat sour cream
  • 2 tablespoons fresh lime juice
  • 1/4 cup Greek yogurt (optional)
  • Shredded Mexican cheese blend
  • Crushed tortilla chips
  • 1 avocado, diced
  • Fresh cilantro, chopped
  • Jalapeños, sliced
  • Green onions, sliced
  • Red pepper flakes

Instructions

  1. Place chicken breasts in the bottom of a 6-quart slow cooker. If breasts are large, cut them in half.
  2. Add drained black beans, corn, chicken broth, salsa, and taco seasoning on top of the chicken. Do not stir yet.
  3. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until chicken is tender.
  4. Remove chicken from the pot and shred using two forks. Return shredded chicken to the slow cooker and stir gently.
  5. In a small bowl, whisk together sour cream, lime juice, and Greek yogurt until smooth. Adjust consistency with milk or broth if needed.
  6. Ladle soup into bowls and top with cheese, crushed tortilla chips, avocado, cilantro, jalapeños, and green onions.
  7. Drizzle with lime crema and serve immediately.

Notes

Rinsing canned beans and corn removes excess sodium and improves flavor. Fresh lime juice is essential for the crema; bottled juice tastes artificial. The soup base freezes well for up to 3 months, but do not freeze the lime crema as it will separate. For a thicker soup, mash some beans against the pot or use a cornstarch slurry in the last 30 minutes of cooking.

  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours
  • Category: Main Course
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 bowl with toppings
  • Calories: 380
  • Sugar: 6
  • Sodium: 850
  • Fat: 14
  • Saturated Fat: 5
  • Carbohydrates: 35
  • Fiber: 8
  • Protein: 28

Keywords: slow cooker, chicken tortilla soup, lime crema, easy dinner, weeknight meals, dump and go, comfort food