This Slow Cooker Chicken Tortilla Soup recipe is simple to make, naturally gluten-free, and SO flavorful and delicious!
- 2 boneless skinless chicken breasts (about 1 pound)
- 4 cups good-quality chicken stock
- 2 (14-ounce) cans black beans, rinsed and drained
- 1 (14-ounce) can fire-roasted diced tomatoes, with juice
- 1 (15-ounce) can whole-kernel corn, drained
- 1 (4-ounce) can diced green chiles
- 4 cloves garlic, minced
- 1–2 dried pasilla (negro) chile peppers*
- 1 white onion, peeled and diced
- 2 teaspoons ground cumin
- 1 teaspoon salt, or more/less to taste
- fresh lime wedges
- optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips
- Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken. Remove the pasilla chile(s), and discard.
- Serve warm with a squeeze of fresh lime juice, and topped with optional garnishes if desired.
- You can also refrigerate this soup in a sealed container for up to 4 days. Or freeze it for up to 3 months.
*If you can’t find pasilla/negro chiles at the store, you can substitute in 1 ancho chile instead (which is a bit sweeter) or 1 Mulatto chile (which is a little earthier) or 2 teaspoons chile powder (feel free to add more/less to taste).
The type of chili you use will be one of the main ingredients to flavor the broth, so feel free to use whatever sounds (and smells) best to you.