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Erickson Slow Cooker Chicken Tortilla Soup

A practical, full-flavor EFK slow-cooker candidate built for family dinners, reliable leftovers, and hands-off cooking.

Ingredients

1 1/2 lb boneless skinless chicken breasts or thighs

1 onion, diced

3 garlic cloves, minced

1 jalapeño, seeded and diced

1 28-oz can crushed tomatoes

1 15-oz can black beans, drained

1 cup corn

4 cups low-sodium chicken stock

1 tbsp chili powder

2 tsp ground cumin

1 tsp smoked paprika

1 tsp kosher salt

Juice of 1 lime

Tortilla strips, avocado, cilantro, and cheese for serving

Directions

1. Add chicken, onion, garlic, jalapeño, tomatoes, beans, corn, stock, chili powder, cumin, paprika, and salt to the slow cooker.

2. Cook on LOW 6 to 7 hours.

3. Remove chicken, shred, and return to soup.

4. Stir in fresh lime juice and adjust seasoning.

5. Serve with crisp tortilla strips, avocado, cilantro, and cheese.

1. Add chicken, onion, garlic, jalapeño, tomatoes, beans, corn, stock, chili powder, cumin, paprika, and salt to the slow cooker. 2. Cook on LOW 6 to 7 hours. 3. Remove chicken, shred, and return to soup. 4. Stir in fresh lime juice and adjust seasoning. 5. Serve with crisp tortilla strips, avocado, cilantro, and cheese.