Print Recipe

Slow Cooker Chicken Tortilla Soup (dump And Go!) Recipe

Make Slow Cooker Chicken Tortilla Soup (dump And Go!) Recipe for an easy, hands-off weeknight dinner—dump, cook, and serve with crispy tortilla strips.

Ingredients

• 1 ½ pounds boneless skinless chicken breasts (or thighs)
• 1 small yellow onion, diced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 ½ cups fresh or frozen defrosted corn kernels
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can diced fire roasted tomatoes with green chilis (such as Rotel)
• 1 teaspoon ground cumin
• 1 teaspoon granulated garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon mild chili powder
• 1 teaspoon kosher salt
• 3 cups chicken stock
• 4 corn tortillas, cut into thin strips
• 1 tablespoon avocado oil or other neutral flavored oil
• 1 pinch kosher salt
• 2 tablespoons fresh lime juice

Instructions

Step 1: Dump Everything Into the Slow Cooker

Pour everything into a roomy 6‑quart slow cooker: nestle the raw chicken breasts into the base, scatter diced yellow onion, drained black beans, bright corn kernels, both cans of diced tomatoes and the fire‑roasted tomatoes with chiles, and sprinkle the cumin, garlic powder, smoked paprika, chili powder, and kosher salt before ladling in the chicken stock. Give everything a single, confident stir so the spices are distributed and the liquids lap around the chicken — this is the assembled, pre‑cook state, tidy and ready to seal and forget for the day.

Step 2: Let It Cook Low and Slow

Cover and walk away: set the slow cooker on low or high depending on your schedule. While it simmers for hours, the chicken will become tender and the broth will mellow, deepening in color and texture as the tomatoes and spices break down and the kernels and beans soften. Resist lifting the lid so the steam and heat do the heavy lifting — that long gentle cook is what transforms separate ingredients into a cohesive, comforting soup.

Step 3: Make the Crispy Tortilla Strips (Optional)

While the soup cooks, crisp the tortillas so they’re ready to crown each bowl. Toss thin tortilla strips with a little avocado oil and a pinch of kosher salt on a rimmed baking tray, bake until they turn a warm golden brown and snap when bent, then drain briefly on a paper towel‑lined plate to keep them crisp. These golden shards add contrast — both visually and texturally — to the soft, soupy bowl.

Step 4: Shred, Brighten, and Serve

When the chicken shreds easily, lift it out to a cutting board and shred or chop into chunky ribbons, then return it to the slow cooker and stir in fresh lime juice to lift the flavors. Taste and adjust the seasoning, then ladle the hot soup into bowls and top with crisp tortilla strips, diced avocado, cilantro, and salsa if you like. This is the bright, finished transformation from slow‑cooked pot to inviting bowl.

Notes

• Use thighs for extra richness or breasts for a leaner soup.
• Don’t lift the slow cooker lid while cooking; it lets heat escape.
• Add lime and salt at the end to brighten the flavors.
• Freeze leftovers in single portions for easy lunches.
• Crisp tortilla strips just before serving to keep them crunchy.