Print

Cozy Slow Cooker Chicken Tortilla Soup with Lime Crema

slow cooker chicken tortilla soup - featured image
Print Recipe

This slow cooker chicken tortilla soup with lime crema is a warm, spicy, and deeply satisfying comfort food. It’s effortless to make, packed with flavor, and perfect for busy weeknights or lazy Sundays.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 (4 oz) can diced green chiles
  • 6 cups low-sodium chicken broth
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • Juice of 1 lime
  • Salt and black pepper, to taste
  • ½ cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • ¼ teaspoon salt
  • Crushed tortilla chips (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Shredded Monterey Jack or cheddar cheese (for topping)
  • Lime wedges (for serving)

Instructions

  1. Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic, jalapeño, cumin, smoked paprika, chili powder, and oregano. Stir constantly for 1 minute until fragrant.
  2. Layer in the Slow Cooker: Transfer the sautéed onion mixture to your slow cooker. Add the fire-roasted tomatoes (with their juices), diced green chiles, and chicken broth. Stir to combine. Nestle the chicken thighs into the liquid.
  3. Slow Cook: Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender and shreds easily.
  4. Shred the Chicken: Remove the chicken thighs from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.
  5. Add the Beans and Corn: Stir in the drained black beans and frozen corn. Let everything heat through for about 10 minutes on high. Add the lime juice and season with salt and pepper to taste.
  6. Make the Lime Crema: In a small bowl, whisk together the sour cream, lime juice, lime zest, and salt until smooth and pourable. Refrigerate until ready to serve.
  7. Serve and Garnish: Ladle the soup into bowls. Drizzle generously with the lime crema. Top with crushed tortilla chips, fresh cilantro, diced avocado, and shredded cheese. Serve with extra lime wedges.

Notes

Don’t skip sautéing the aromatics—it deepens the flavor. Use chicken thighs for moisture. Add lime juice at the end to preserve brightness. For a spicier soup, leave the seeds in the jalapeño or add a chipotle pepper in adobo sauce. The soup freezes well for up to 3 months; make fresh crema when serving.

Nutrition

Keywords: slow cooker, chicken tortilla soup, lime crema, comfort food, easy dinner, gluten-free

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