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Set-and-Forget Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

A hearty and flavorful slow cooker chicken tortilla soup with tender shredded chicken, black beans, sweetcorn, and a smoky-spiced tomato broth.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 500 g boneless skinless chicken breasts (or thighs for extra juiciness)
  • 1 tablespoon olive oil
  • 1 large onion finely diced (about 200 g)
  • 3 cloves garlic minced
  • 1 red bell pepper diced (about 150 g)
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 800 g tinned chopped tomatoes two 400 g tins
  • 1 litre chicken stock use a good-quality, low-salt variety if possible
  • 400 g tinned black beans drained and rinsed
  • 200 g frozen sweetcorn
  • 2 tablespoons tomato purée
  • 1-2 teaspoons chipotle paste optional, for a smoky warmth
  • Salt and freshly ground black pepper to taste

Method
 

  1. Sweat the aromatics: Heat the olive oil in a large frying pan over a medium heat. Add the diced onion and cook for 4-5 minutes, until it turns translucent and smells sweet rather than sharp. Toss in the minced garlic and diced red bell pepper, stirring for another minute until the garlic is fragrant — you’ll notice the pepper softening and the pan looking glossy.
  2. Bloom the spices: Sprinkle the cumin, smoked paprika, and oregano over the softened vegetables. Stir constantly for about 30 seconds; the spices will release their oils, creating a warm, earthy aroma that fills your kitchen.
  3. Build the base: Pour in the tinned tomatoes, chicken stock, tomato purée, and chipotle paste (if using). Stir everything together, scraping up any browned bits from the bottom of the pan. This mixture should look a deep, brick-red colour and smell intensely savoury.
  4. Add the chicken and beans: Tip the tomato mixture into your slow cooker. Nestle the chicken breasts into the liquid, ensuring they are mostly submerged. Add the drained black beans and frozen corn, stirring gently to combine. The liquid should cover the chicken by at least half.
  5. Slow cook: Place the lid on the slow cooker and cook on low for 6-7 hours, or on high for 4 hours. After 3 hours on high, you’ll notice the edges of the liquid starting to bubble gently and the chicken turning opaque at the surface.
  6. Shred the chicken: Once the chicken is fully cooked — it should feel tender when pierced with a fork and reach an internal temperature of 74°C — carefully remove the pieces to a chopping board. Use two forks to shred the meat into bite-sized strands. The chicken should pull apart easily with almost no resistance.
  7. Finish and adjust: Return the shredded chicken to the slow cooker and stir well. Taste the broth and season with salt and pepper as needed. If the soup looks too thick, add a splash of hot stock or water until it reaches your preferred consistency. The finished soup should look rich and slightly chunky, with tender shreds of chicken suspended in a deep red broth.

Notes

For extra juiciness, use chicken thighs. Chipotle paste adds a smoky warmth; adjust to taste. If soup is too thick, add hot stock or water.