Chicken-Corn Tortilla Soup


Using bone-in chicken thighs in this soup ensures the meat stays moist over the long cooking time. Not only are chicken thighs inherently juicier than breast meat, but cooking chicken on the bone also helps it stay succulent.

Prep Time:
45 mins
Additional Time:
4 hrs
Total Time:
4 hrs 45 mins
12 cups


  • 2 cups chopped onion

  • 2 Anaheim or jalapeño peppers (see Tip), seeded and chopped

  • 1 red bell pepper, seeded and chopped

  • 2 cloves garlic, minced

  • 2 pounds bone-in chicken thighs, skin removed

  • 4 cups low-sodium chicken broth

  • 3 cups water

  • 1 (15 ounce) can fire-roasted diced tomatoes

  • 1 ½ teaspoons ground cumin

  • 1 ½ teaspoons crushed dried oregano

  • ½ teaspoon ground coriander

  • ½ teaspoon salt

  • 2 bay leaves

  • 1 cup lightly crushed tortilla chips, plus more for serving

  • ½ cup corn, fresh or frozen (thawed)

  • 2 teaspoons lime zest

  • 2 tablespoons lime juice

  • Diced avocado, shredded Cheddar cheese, sour cream and/or lime wedges for garnish


  1. Combine onion, Anaheim (or jalapeño) pepper, bell pepper and garlic in a 5- to 6-quart slow cooker. Arrange chicken over the vegetables. Add broth, water, tomatoes, cumin, oregano, coriander, salt and bay leaves. Cover and cook on High for 3 1/2 hours or on Low for 8 hours.

  2. Carefully transfer the chicken to a clean cutting board. Shred with 2 forks (discard the bones).

  3. Meanwhile, stir tortilla chips and corn into the slow cooker. If using the Low setting, turn to High. Cover and cook for 30 minutes more.

  4. Stir the soup, breaking up any remaining pieces of tortilla chips. Stir in the chicken, lime zest and lime juice. Serve the soup with more tortilla chips, avocado, cheese, sour cream and/or lime wedges, if desired.


Tip: Anaheim chiles are bright, fresh and peppery. They bring a little bit of heat to the table, but not too much. If you want more fire, use jalapeños instead.

To make ahead: Chop onion, peppers and garlic and combine. Combine broth, water, tomatoes and spices. Refrigerate in separate containers for up to 1 day.

Equipment: 5- to 6-quart slow cooker

Nutrition Facts (per serving)

207 Calories
8g Fat
14g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 1/2 cups
Calories 207
% Daily Value *
Total Carbohydrate 14g 5%
Dietary Fiber 3g 9%
Total Sugars 5g
Protein 20g 40%
Total Fat 8g 10%
Saturated Fat 2g 11%
Cholesterol 57mg 19%
Vitamin A 595IU 12%
Vitamin C 28mg 31%
Folate 25mcg 6%
Sodium 369mg 16%
Calcium 47mg 4%
Iron 2mg 11%
Magnesium 29mg 7%
Potassium 469mg 10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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