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Slow Cooker Chicken Tortilla Soup with Corn and Black Beans Recipe

A hearty slow cooker tortilla soup loaded with black beans, corn, tomatoes, and spices, topped with tortilla strips and fresh avocado.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1 red bell pepper diced
  • 1 cup corn kernels fresh or frozen
  • 1 can 15 oz black beans, rinsed and drained
  • 1 can 15 oz diced tomatoes
  • 4 cups vegetable broth
  • 2 tsp chili powder
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • Juice of 1 lime
  • ½ cup fresh cilantro chopped
  • Tortilla strips avocado, lime wedges (for garnish)

Method
 

  1. Heat olive oil in a skillet. Sauté onion, garlic, and bell pepper for 3 minutes until softened.
  2. Transfer vegetables to slow cooker.
  3. Add corn, black beans, tomatoes, broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir well.
  4. Cover and cook on low for 6 hours or high for 3 hours.
  5. Before serving, stir in lime juice and chopped cilantro.
  6. Ladle soup into bowls and top with tortilla strips, avocado slices, and lime wedges.

Notes

Nutritional Values (per serving)

  • Calories: 210
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 33g
  • Fiber: 9g
  • Protein: 9g

Vitamins & Minerals (per serving)

  • Vitamin C: 32%
  • Vitamin A: 20%
  • Iron: 18%
  • Folate: 14%
  • Potassium: 22%

Additional Notes & Tips

  • Toast tortilla strips in the oven for extra crunch.
  • Add diced jalapeños if you want some fire in your bowl.
  • Freeze leftovers for lazy-day meals.