Hearty Slow Cooker Chicken Tortilla Soup Recipe with Jalapeño Corn
A comforting and flavorful slow cooker chicken tortilla soup with a balance of smoky chicken, sweet corn, and gentle jalapeño heat, perfect for cozy dinners and easy meal prep.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup frozen or fresh corn kernels
- 1–2 fresh jalapeños, seeded and finely chopped
- 4 cups low-sodium chicken broth
- 1 can (14 oz) diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Fresh lime wedges (for garnish)
- Avocado slices (for garnish)
- Shredded cheddar or Monterey Jack cheese (for garnish)
- Crispy tortilla strips or crushed tortilla chips (for garnish)
Instructions
- Chop the onion, mince the garlic, and seed and finely chop the jalapeños. Rinse the chicken and pat dry.
- Place chicken breasts or thighs at the bottom of the slow cooker. Add the chopped onion, garlic, corn kernels, and jalapeños on top.
- Pour in the diced tomatoes with their juices and the chicken broth. Stir in the tomato paste.
- Sprinkle cumin, smoked paprika, chili powder, salt, and pepper evenly over the top without stirring.
- Cover and cook on low for 6 hours or on high for 3 hours until the chicken is tender.
- Remove the chicken and shred with two forks. Return shredded chicken to the slow cooker and stir gently.
- Taste and adjust seasoning. If too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir in, and cook on high for 15 more minutes to thicken.
- Ladle soup into bowls and top with crispy tortilla strips, fresh cilantro, avocado slices, shredded cheese, and a squeeze of lime.
Notes
Seed jalapeños to reduce heat unless you prefer it spicy. Shred chicken outside the cooker to avoid thick or clumpy soup. Toast tortilla strips before serving to keep them crispy. For a creamier soup, stir in sour cream after cooking. Can be cooked on stove for 1 to 1.5 hours if no slow cooker is available.
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 280
- Sugar: 4
- Sodium: 550
- Fat: 7
- Saturated Fat: 2
- Carbohydrates: 18
- Fiber: 3
- Protein: 32
Keywords: slow cooker, chicken tortilla soup, jalapeño corn, easy dinner, comfort food, slow cooker soup, spicy soup, healthy soup