Warm up with a bowl of Slow Cooker Chicken Tortilla Soup, a deliciously comforting dish that’s perfect for any time of year. This flavorful soup combines tender chicken, hearty beans, and a rich, spicy broth, all cooked to perfection in your slow cooker. Topped with crispy tortilla strips and your favorite garnishes, this soup is a crowd-pleaser that’s both easy to make and incredibly satisfying.
Why You’ll Love This Recipe
You’ll love Slow Cooker Chicken Tortilla Soup for its robust flavors and ease of preparation. The slow cooker allows the ingredients to meld together beautifully, resulting in a soup that’s rich, hearty, and full of flavor. This recipe is perfect for busy weeknights or lazy weekends, and it’s versatile enough to be customized to your taste. Plus, it’s a great way to feed a crowd or enjoy leftovers throughout the week.
Expert Tips and Tricks
- Use Rotisserie Chicken: For convenience, use shredded rotisserie chicken to save time on prep.
- Adjust the Heat: Control the level of spiciness by adjusting the amount of chili powder and adding or omitting jalapeños.
- Toppings Matter: Don’t skip the toppings! Fresh cilantro, avocado, and a squeeze of lime juice add vibrant flavor and color.
- Crispy Tortilla Strips: For the best texture, fry the tortilla strips until crispy or use store-bought tortilla chips as a shortcut.
- Thicken the Soup: If you prefer a thicker soup, mash some of the beans before adding them to the slow cooker.
Recipe Variations and Possible Substitutions
- Vegetarian Option: Substitute the chicken with extra beans or vegetables like zucchini and bell peppers, and use vegetable broth.
- Spicy Version: Add diced jalapeños or a pinch of cayenne pepper for extra heat.
- Creamy Soup: Stir in a bit of heavy cream or sour cream at the end for a creamier texture.
- Different Beans: Use black beans, pinto beans, or kidney beans, depending on your preference.
Serving and Pairing Suggestions
Serve Slow Cooker Chicken Tortilla Soup with a variety of toppings such as shredded cheese, sour cream, diced avocado, fresh cilantro, lime wedges, and crispy tortilla strips. Pair it with a side of cornbread, a simple green salad, or Mexican rice for a complete meal. For drinks, a cold beer or a margarita complements the flavors wonderfully.
Storage and Reheating Tips
- Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the soup in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat the soup in a saucepan over medium heat until warmed through, stirring occasionally. You can also reheat individual portions in the microwave.
Recipe FAQs
Can I use canned chicken? Yes, you can use canned chicken as a quick and convenient option.
How do I make the soup thicker? Mash some of the beans before adding them to the slow cooker or stir in a bit of cornstarch mixed with water.
Can I make this soup on the stovetop? Yes, simmer the ingredients on the stovetop for about 30-40 minutes, until the chicken is cooked through and the flavors are well combined.
Is this soup gluten-free? Ensure all your ingredients, particularly the chicken broth, are gluten-free to keep the recipe gluten-free.
What other toppings can I add? Get creative with toppings like pickled jalapeños, diced tomatoes, or crumbled queso fresco.
Slow Cooker Chicken Tortilla Soup
Warm up with a bowl of Slow Cooker Chicken Tortilla Soup, a deliciously comforting dish that's perfect for any time of year. This flavorful soup combines tender chicken, hearty beans, and a rich, spicy broth, all cooked to perfection in your slow cooker. Topped with crispy tortilla strips and your favorite garnishes, this soup is a crowd-pleaser that's both easy to make and incredibly satisfying.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 4 cups chicken broth
- 1 cup water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Avocado, diced (for garnish)
- Shredded cheese (for garnish)
- Sour cream (for garnish)
- Tortilla strips or crushed tortilla chips (for garnish)
Instructions
- Combine Ingredients in Slow Cooker: Place the chicken breasts or thighs in the slow cooker. Add the chopped onion, minced garlic, diced tomatoes with green chilies, black beans, corn, chicken broth, water, chili powder, ground cumin, smoked paprika, dried oregano, bay leaf, salt, and pepper. Stir to combine.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Shred Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Add Lime Juice: Stir in the lime juice and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro, diced avocado, shredded cheese, sour cream, and tortilla strips or crushed tortilla chips.
Notes
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 294Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 100mgSodium: 964mgCarbohydrates: 15gFiber: 4gSugar: 4gProtein: 35g
