Meals · High Protein
Slow Cooker Chicken Tortilla Soup (52g Protein)
This slow cooker chicken tortilla soup delivers 52 grams of protein and 529 calories per serving from tender shredded chicken breast and black beans. Dump everything in the slow cooker in the morning, shred the chicken after 6 hours, and top with avocado, cheese, and fresh lime.
Nutrition per serving
- Protein
- 52 g
- Calories
- 529
- Carbs
- 51 g
- Fat
- 14 g
Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.
Ingredients
- 1 lb chicken breast — boneless, skinless
- 15 oz black beans — drained and rinsed, one can
- 1 cup corn — frozen or canned, drained
- 14 oz diced tomatoes — fire-roasted preferred
- 4 cups chicken broth — low-sodium
- 1 medium onion — diced
- 1 medium bell pepper — diced
- 3 cloves garlic — minced
- 2 tsp cumin — ground
- 2 tsp chili powder
- 2 tbsp lime juice — fresh, about 1 lime
- 0.5 medium avocado — sliced, for topping
- 0.25 cup sour cream — for topping
- 0.25 cup cheddar cheese — shredded, for topping
- 0.25 cup cilantro — fresh, chopped
Steps
- Layer the slow cooker: Place chicken breasts at the bottom. Add diced onion, bell pepper, and garlic on top.
- Add liquids and seasonings: Pour in chicken broth, diced tomatoes with their juices, black beans, and corn. Sprinkle cumin and chili powder over everything. Do not stir. The chicken cooks better submerged.
- Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken shreds easily with a fork (internal temp 165°F).
- Shred chicken: Remove chicken breasts to a cutting board. Shred with two forks, then return to the slow cooker. Stir in lime juice.
- Season and serve: Taste and adjust salt as needed. Ladle into bowls and top each serving with avocado slices, a dollop of sour cream, shredded cheese, and fresh cilantro.
- Optional crispy tortilla strips: Cut corn tortillas into thin strips, toss with oil, and bake at 400°F for 8-10 minutes until crispy. Add to bowls just before serving.
Why This Works
The slow cooker does double duty here: it gently poaches the chicken to shreddable tenderness while building a deeply flavored broth from the tomatoes and spices. Chicken breast provides 35g protein per serving, with black beans adding another 9g. The fire-roasted tomatoes add smoky depth without any extra work. Look for them in the canned tomato aisle.
The Dump-and-Go Method
This is a true dump-and-go recipe. No sautéing required. The onions and peppers soften completely during the long cook, and the chicken releases juices that intensify the broth. For even more hands-off cooking, prep vegetables the night before and store in the fridge. In the morning, just dump everything in and go.
Stovetop Variation
No slow cooker? Simmer the soup in a Dutch oven over low heat for 45-60 minutes until chicken is cooked through. The stovetop version won't be quite as tender, but you can pound the chicken to even thickness for faster, more even cooking.
Sources Research-Backed
Frequently Asked Questions
How long does chicken tortilla soup last?
4-5 days refrigerated in an airtight container. Store toppings separately. Add fresh avocado, cheese, and tortilla strips when serving. The soup reheats well on stovetop or microwave.
Can I freeze chicken tortilla soup?
Yes. Freeze soup base (without toppings) for up to 3 months. The shredded chicken holds texture well. Thaw overnight and reheat on stovetop. Add fresh lime juice after reheating to brighten flavors.
Is chicken tortilla soup gluten-free?
Yes, if using corn tortilla strips. The soup base is naturally gluten-free. Check that your chicken broth is certified gluten-free if you have celiac disease. Most canned beans and tomatoes are safe.
Can I make this on the stovetop?
Yes. Simmer in a Dutch oven over low heat for 45-60 minutes until chicken is cooked through and shreds easily. Pound chicken to even thickness for faster, more even cooking. Total time is about 1 hour.
