Anti Inflammatory Slow Cooker Chicken Tortilla Soup

Total time4 hr 30 min

Prep time15 min

Cook time15 min

Anti Inflammatory Slow Cooker Chicken Tortilla Soup

This slow cooker soup builds deep flavor from shredded chicken, fire-roasted tomatoes, black beans, and sweet corn, all simmered low and slow with garlic, onion, and a warm blend of cumin, chili powder, and smoked paprika. The long cook time lets the broth turn rich and savory while the chicken becomes tender enough to pull apart with a fork. Crisp, oven-baked tortilla strips add crunch on top, and a squeeze of fresh lime along with chopped cilantro brightens every spoonful. It's a hearty, veggie-packed bowl that leans on whole ingredients and simple pantry spices rather than anything processed, making it an easy, satisfying choice for an anti-inflammatory table. Diced avocado is a great optional finishing touch if you want extra creaminess and healthy fats. This is the kind of make-ahead soup you'll want in regular rotation all season long.

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Ingredients

6 servings

1 ½ lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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1 can (14.5 oz) fire-roasted diced tomatoes
1 can (14.5 oz) diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn kernels
1 can (4 oz) diced green chiles
1 medium yellow onion, diced
4 cloves garlic, minced
3 cups low-sodium chicken broth
2 tsp ground cumin
1 ½ tsp chili powder
1 tsp smoked paprika
½ tsp dried oregano
½ tsp salt, plus more to taste
¼ tsp black pepper

For the tortilla strips

6 small corn tortillas, cut into ¼-inch strips
2 tbsp olive oil
¼ tsp salt

For serving

½ cup sour cream (optional)
Omit this
This ingredient likely doesn’t work for the diet.
1 avocado, sliced or diced (optional)
½ cup shredded cheddar cheese (optional)
¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Add the chicken breasts to the slow cooker in a single layer. Pour in both cans of diced tomatoes (with their juices), the black beans, corn, green chiles, onion, garlic, and chicken broth. Sprinkle in the cumin, chili powder, smoked paprika, oregano, 1/2 tsp salt, and black pepper, then stir to combine.
2
Cover and cook on Low for 6–8 hours or on High for 3–4 hours, until the chicken is cooked through and reaches 165°F (74°C) at the thickest part and shreds easily when pressed with a fork.

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