Mediterranean Slow Cooker Chicken Tortilla Soup
This Mediterranean-inspired twist on classic chicken tortilla soup combines tender shredded chicken, colorful vegetables, beans, and a rich tomato broth with warm spices. Cooking it low and slow lets the flavors meld beautifully, while fresh toppings like cilantro, avocado, and lime bring brightness to each bowl. It’s hearty, nourishing, and perfect for a weeknight dinner with minimal effort.
Time
Prep Time: 15 minutes
Cook Time: 6–8 hours (low) or 3–4 hours (high)
Total Time: About 6.5–8.5 hours
Ingredients
Protein:
2 chicken breasts (boneless, skinless, about 1 lb), shredded
Broth:
4 cups chicken broth
Vegetables:
2 bell peppers (mixed colors), diced
1 medium onion, diced
1 jalapeño, seeded and finely chopped (optional, for heat)
1 cup corn kernels (fresh, frozen, or canned, drained)
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
Seasonings & Spices:
1 packet fajita or taco seasoning (or 2 tbsp homemade mix)
1 tsp chili powder
1 tsp cumin
½ tsp oregano
Salt and pepper, to taste
A dash of hot sauce or chipotle chili (optional, for heat)
Toppings & Garnish:
Tortilla strips or crushed tortilla chips
Fresh lime wedges
Fresh cilantro, chopped
1 avocado, diced
Sour cream (optional)
Instructions
Layer Ingredients in Slow Cooker:
Place chicken breasts at the bottom of the slow cooker. Add diced peppers, onion, jalapeño (if using), corn, black beans, and tomatoes.
Add Seasonings & Broth:
Sprinkle in the fajita or taco seasoning, chili powder, cumin, oregano, salt, and pepper. Pour chicken broth over everything. Stir lightly.
Cook:
On low for 6–8 hours
On high for 3–4 hours
Shred the Chicken:
About 20 minutes before serving, remove chicken breasts, shred with two forks, and return to the slow cooker. Stir well. Adjust seasoning if needed.
Serve:
Ladle soup into bowls. Garnish with tortilla strips, fresh cilantro, avocado, lime wedges, and a dollop of sour cream if desired.
Tips
Adjust the spice: If you’re sensitive to heat, skip the jalapeño and hot sauce. For extra spice, add more chili powder or a pinch of cayenne.
Thicker soup: Stir in a spoonful of tomato paste or mash some of the beans before serving to thicken the broth.
Brighten at the end: Always finish with fresh lime juice—it balances the richness and lifts the flavors.
Crispy tortilla strips: For the best texture, bake tortilla strips at 375°F (190°C) for 8–10 minutes instead of just using bagged chips.
Make-ahead friendly: The soup base can be made a day ahead and stored in the fridge. Add toppings fresh just before serving.
Variations
Protein swap: Use boneless chicken thighs for juicier meat, or substitute turkey, shrimp, or even white beans for a vegetarian version.
Mediterranean twist: Add kalamata olives, chickpeas instead of black beans, and finish with feta cheese for a Greek-inspired take.
Creamier version: Stir in a splash of cream, coconut milk, or Greek yogurt at the end of cooking.
Low-carb option: Skip the corn and tortilla chips, and use zucchini or riced cauliflower for bulk.
Extra veggies: Add carrots, spinach, or zucchini for more nutrition and color.
Smoky flavor: Use fire-roasted tomatoes and smoked paprika, or stir in a little adobo sauce from chipotle peppers.
Q&A
Q: Can I use rotisserie chicken instead of raw chicken breasts?
A: Yes. Add shredded rotisserie chicken during the last 20–30 minutes of cooking so it doesn’t dry out.
Q: Can I freeze this soup?
A: Absolutely. Let it cool, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently.
Q: Can I make it vegetarian?
A: Yes. Omit the chicken, add extra beans or chickpeas, and use vegetable broth instead of chicken broth.
Q: How can I make it more filling?
A: Stir in cooked rice, quinoa, or small pasta (like orzo) just before serving.
Q: Can I cook this on the stovetop instead of a slow cooker?
A: Yes. Simmer all ingredients in a large pot for about 40–45 minutes, then shred the chicken and return it to the soup.
Nutrition
(per serving, about 1 ½ cups, without toppings – approx. 6 servings)
Calories: 260–280
Protein: 25 g
Carbohydrates: 25 g
Fiber: 7 g
Fat: 7 g
Sodium: 680 mg
(Values vary depending on broth brand, toppings, and whether low-sodium options are used.)
Conclusion
This Mediterranean slow cooker chicken tortilla soup is a hearty, flavorful dish that’s both comforting and versatile. The slow cooking process deepens the flavors, while fresh toppings like cilantro, avocado, and lime keep it bright and refreshing. It’s easy to customize—whether you want it spicier, creamier, or vegetarian-friendly—and it freezes beautifully for future meals. Perfect for cozy weeknights or feeding a crowd with minimal effort.