Description

A comforting, budget-friendly slow cooker chicken tortilla soup that requires zero active cooking time. Perfect for busy weeknights, this easy 5pm dinner hack delivers maximum flavor with minimal effort.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts
4 cups low-sodium chicken broth
1 medium yellow onion, diced
4 cloves garlic, minced
16 oz jar salsa (mild or medium)
1 teaspoon ground cumin
1 teaspoon chili powder
1 bay leaf
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn, rinsed and drained (or 1 cup frozen)
4 oz can mild green chiles
Toppings: diced avocado, shredded cheese, crushed tortilla chips, lime wedges, fresh cilantro, sour cream or Greek yogurt

Instructions

Chop the onion and mince the garlic. If chicken breasts are very thick, cut them in half. Rinse the beans and corn.
Add chicken, onion, garlic, salsa, broth, black beans, corn, green chiles, cumin, chili powder, and bay leaf to the slow cooker. Stir to distribute spices.
Cover and cook on LOW for 6-8 hours (or HIGH for 3-4 hours) until chicken is tender.
Remove chicken from the pot and shred it using two forks directly in the soup.
Remove the bay leaf. Taste and adjust seasoning with salt, lime juice, or more spices as needed.
Ladle into bowls and serve with desired toppings like avocado, cheese, chips, cilantro, and sour cream.

Notes

Rinse canned beans to reduce sodium and prevent gloopy texture. For a thicker soup, cook uncovered for the last 30 minutes or mash some beans. Fresh chicken yields better texture than frozen, but frozen works if cooked longer. Toasting spices enhances flavor. This soup freezes well for up to 3 months.

Prep Time: 5 minutes
Cook Time: 6-8 hours
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl with toppings
Calories: 320
Sugar: 6
Sodium: 680
Fat: 12
Saturated Fat: 3
Carbohydrates: 22
Fiber: 6
Protein: 28

Keywords: slow cooker, chicken tortilla soup, 5pm dinner, easy dinner, meal prep, comfort food, gluten-free, one pot