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Cozy Slow Cooker Chicken Tortilla Soup with Lime Crema

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A smoky, spicy, and tangy chicken tortilla soup made effortlessly in the slow cooker, topped with a cold lime crema for a perfect contrast. This hands-off recipe delivers deep flavor with pantry-friendly ingredients.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 14.5 oz (410g) fire-roasted diced tomatoes, undrained
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 oz (113g) fire-roasted diced green chiles
  • 4 cups (960ml) low-sodium chicken broth
  • 15 oz (425g) canned black beans, drained and rinsed
  • 1 cup (150g) frozen corn
  • 1–2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 bay leaves
  • 2 tablespoons fresh lime juice
  • For the Lime Crema:
  • ½ cup (120g) sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • ¼ teaspoon garlic powder
  • Pinch of salt
  • For Topping:
  • 1 cup crushed tortilla chips
  • ¼ cup chopped fresh cilantro
  • 1 avocado, diced (optional)
  • ½ cup shredded Monterey Jack or cheddar cheese (optional)

Instructions

  1. Bloom the spices: In a small dry skillet over medium heat, toast the cumin and smoked paprika for about 30 seconds until fragrant. Pour into the slow cooker insert.
  2. Layer the aromatics: Add the diced onion, minced garlic, fire-roasted tomatoes (with juices), green chiles, minced chipotle peppers, adobo sauce, and dried oregano to the slow cooker. Stir to combine.
  3. Add the liquid and beans: Pour in the chicken broth, then add the drained black beans and frozen corn. Drop in the bay leaves. Stir gently.
  4. Nestle in the chicken: Season both sides of the chicken breasts with salt and pepper, then place them into the liquid, pressing down slightly so they’re mostly submerged.
  5. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is tender and reaches 165°F internally.
  6. Shred the chicken: Using tongs, transfer the cooked chicken to a cutting board. Let rest 2-3 minutes, then shred with two forks. Return shredded chicken to the slow cooker.
  7. Finish the soup: Stir in the fresh lime juice. Taste and adjust salt and pepper as needed.
  8. Make the lime crema: In a small bowl, whisk together sour cream, lime juice, lime zest, garlic powder, and a pinch of salt until smooth. Refrigerate until ready to serve.
  9. Prepare toppings: Crush tortilla chips, chop cilantro, dice avocado, and grate cheese.
  10. Assemble and serve: Ladle hot soup into bowls. Drizzle lime crema on top, then sprinkle with crushed tortilla chips, cilantro, avocado, and cheese. Serve immediately.

Notes

For best results, bloom the spices before adding to the slow cooker. Use low-sodium broth and season at the end to avoid over-salting. Shred chicken while warm for best texture. Make lime crema ahead and keep cold. Add tortilla chips just before serving to maintain crunch. If soup is too thin, mash some black beans against the side of the slow cooker to thicken.

Nutrition

Keywords: slow cooker chicken tortilla soup, chicken tortilla soup, lime crema, slow cooker soup, Mexican soup, chipotle soup

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