Nothing warms the heart (and the kitchen) like a big batch of hearty tortilla soup. With a 7-quart slow cooker tucked on your counter, you’re just a few simple steps away from a fiesta-worthy meal. The extra capacity makes it a breeze to feed a hungry family or a crowd of friends—no fuss, just flavor.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup fresh or frozen corn kernels
- 4 cups chicken broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Corn tortillas or tortilla chips (for serving)
Instructions
To start, place your chicken breast fillets at the bottom of the 7-quart slow cooker, leaving space around them so they cook evenly. Scatter diced onion and minced garlic over the chicken, then top with the diced tomatoes, black beans, and corn. Carefully pour in the chicken broth until everything is just submerged—this will help keep your soup from drying out. Season generously with chili powder, cumin, smoked paprika (if you like a hint of smokiness), salt, and pepper.
Give it all a gentle stir—though don’t worry if the chicken breasts aren’t fully coated. Cover the slow cooker with the lid and set it to low heat for about 6 to 7 hours or high heat for around 4 hours. The beauty of your 7-quart slow cooker? There’s plenty of space to ensure an even simmer and deep flavor development during the cooking process.
After the cooking time is up, remove the chicken breasts carefully and shred them with two forks. The meat should practically fall apart on its own if it’s cooked just right. Return the shredded chicken to the soup, then stir in the fresh lime juice for a zesty finish. Taste and adjust your seasonings, adding a bit more salt, pepper, or even a dash of hot sauce if you want an extra kick.
Ladle the soup into bowls, and top with freshly chopped cilantro. Serve alongside crispy tortilla chips or warm corn tortillas, and watch the meal disappear in no time.
Southwest Chicken Tortilla Soup is a crowd-pleaser because it’s comforting, satisfying, and rich in lean protein. Anyone looking for a nourishing, convenient dinner (including those who prefer gluten-free meals—just check your tortillas!) will appreciate the vibrant flavors in this dish.
Want to switch it up? Sub in pinto beans, swap chicken for turkey, or punch up the heat with spicy peppers. With your trusty 7-quart slow cooker, there’s room to experiment and make it your own. Enjoy!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
