Gluten Free Slow Cooker Chicken Tortilla Soup

Total time4 hr 30 min

Prep time15 min

Cook time15 min

Gluten Free Slow Cooker Chicken Tortilla Soup

This slow cooker soup builds deep, smoky flavor from fire-roasted tomatoes, cumin, chili powder, and smoked paprika, simmering low and slow until the chicken turns fall-apart tender and easy to shred right in the pot. Black beans and sweet corn add heartiness and texture, while a quick bake turns cut corn tortillas into crisp, golden strips for topping each bowl. It's a hands-off dinner that mostly cooks itself, leaving you free to just stir once, shred the chicken, and let the broth soak up all that layered spice. Finish it with avocado, fresh cilantro, and a squeeze of lime for brightness against the rich, savory base. This one's a great pick for a gluten free dinner rotation, since the soup and its crispy corn tortilla topping come together without any wheat-based ingredients in the mix. Cozy, satisfying, and packed with bold Tex-Mex flavor in every spoonful.

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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)
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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