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Cozy Slow Cooker Chicken Tortilla Soup with Lime Crema

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A warm and smoky slow cooker chicken tortilla soup topped with a bright, tangy lime crema. This easy, crowd-pleasing recipe uses simple pantry staples and delivers incredible flavor with minimal effort.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 14.5 oz (410g) can diced tomatoes (fire-roasted preferred)
  • 4 cups (960ml) low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 15 oz (425g) can black beans, drained and rinsed
  • 1 cup (150g) frozen corn
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • Salt and black pepper to taste
  • 1 jalapeño, seeded and minced (optional)
  • 1/2 cup (120g) sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 pinch salt
  • 1 cup crushed tortilla chips
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced (optional)
  • 1/2 cup shredded Monterey Jack or cheddar cheese (optional)

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, and drain and rinse the black beans. If using fresh corn, cut it off the cob; if using frozen, measure it out.
  2. Layer the ingredients in the slow cooker: Place the chicken breasts at the bottom. Add the diced onion, minced garlic, diced tomatoes (with juices), black beans, and frozen corn. Sprinkle the cumin, chili powder, smoked paprika, dried oregano, salt, and pepper over the top. Pour the chicken broth around the edges.
  3. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork (internal temperature of 165°F/74°C).
  4. Remove the chicken breasts from the slow cooker and shred into bite-sized pieces using two forks or tongs. Return the shredded chicken to the slow cooker and stir to combine.
  5. Make the lime crema: In a small bowl, whisk together the sour cream, fresh lime juice, lime zest, and a pinch of salt until smooth. Cover and refrigerate until ready to serve.
  6. Taste the soup and adjust seasoning as needed (add more salt, cumin, or a squeeze of lime juice).
  7. Serve: Ladle the soup into bowls. Drizzle with lime crema, top with crushed tortilla chips, fresh cilantro, diced avocado, and shredded cheese if using. Serve immediately.

Notes

For best flavor, toast the cumin, chili powder, and smoked paprika in a dry skillet for 30-60 seconds before adding to the slow cooker. Shred the chicken while still warm for best texture. The lime crema can be made ahead and refrigerated. If the soup tastes flat after cooking, add a squeeze of fresh lime juice or a splash of vinegar. Store soup and crema separately in the refrigerator for up to 4-5 days. Soup freezes well for up to 3 months.

Nutrition

Keywords: slow cooker chicken tortilla soup, chicken tortilla soup, lime crema, easy soup recipe, slow cooker soup, Mexican soup, comfort food

Find it online: https://sweetstirring.com/cozy-slow-cooker-chicken-tortilla-soup-with-lime-crema/