Slow Cooker Chicken Tortilla Soup
Chicken Tortilla Soup is a flavorful and satisfying dish that combines tender chicken, vegetables, and a spicy tomato-based broth, all topped with crispy tortilla strips and melted cheese. It’s a comforting, delicious soup perfect for any time of the year.
The beauty of this recipe lies in its simplicity and how effortlessly the slow cooker transforms these ingredients into a rich, flavorful soup. Whether you serve it as a light dinner or as an appetizer for a gathering, it’s sure to please everyone with its bold flavors and hearty texture.
Ingredients:
1.5 lbs boneless, skinless chicken breasts or thighs
1 onion, chopped
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1 (4 oz) can diced green chilies
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn kernels, drained
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1 lime, juiced
1 tablespoon olive oil
1 cup shredded cheddar cheese (for garnish)
1/2 cup sour cream (for garnish)
Fresh cilantro, chopped (for garnish)
Tortilla chips, crushed (for garnish)
1-2 jalapeños (optional, for heat)
How to Make Slow Cooker Chicken Tortilla Soup:
Prepare the Ingredients:
Begin by chopping the onion and mincing the garlic. Drain and rinse the black beans and corn. Juice the lime. Set these ingredients aside.
Add Ingredients to the Slow Cooker:
Place the chicken breasts or thighs at the bottom of the slow cooker. Add the chopped onion, minced garlic, diced tomatoes, green chilies, black beans, and corn. Pour in the chicken broth, ensuring all ingredients are well-covered.
Season the Soup:
Sprinkle the cumin, chili powder, smoked paprika, salt, and black pepper over the mixture. Stir to combine and evenly distribute the spices.
Cook the Soup:
Cover the slow cooker and set it to low. Cook for 6-7 hours or until the chicken is tender and easily shreds with a fork. If you’re in a rush, you can cook it on high for about 3-4 hours.
Shred the Chicken:
Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
Return the shredded chicken to the soup and stir to incorporate it into the broth.
Add Lime Juice:
Stir in the lime juice for a burst of fresh flavor. Taste the soup and adjust seasoning with more salt, pepper, or lime if needed.
Serve the Soup:
Ladle the soup into bowls and top each serving with a handful of crushed tortilla chips, a sprinkle of shredded cheddar cheese, a dollop of sour cream, and fresh cilantro. You can also add sliced jalapeños if you like your soup spicier.
Chef’s Note:
If you prefer a spicier soup, consider adding more jalapeños or a pinch of cayenne pepper.
You can make this soup ahead of time and refrigerate it for up to 3 days. The flavors will only improve as they meld together.
For a richer flavor, you can sauté the onions and garlic in olive oil before adding them to the slow cooker. This step will bring out their sweetness and depth.
Swap out the chicken for ground turkey or beef if you prefer a different protein.
Nutritional Information (per serving, based on 6 servings):
Calories: 280
Protein: 27g
Carbohydrates: 30g
Fat: 8g
Fiber: 6g
Sugar: 4g
Sodium: 650mg
This slow cooker chicken tortilla soup is a balanced meal, offering a good amount of protein, fiber, and healthy fats. The addition of beans and vegetables makes it a nutrient-packed, hearty soup that can be enjoyed by the whole family. Whether you’re serving it as a quick weeknight dinner or for a special occasion, this easy-to-make soup is sure to become a favorite in your recipe collection. Enjoy every spoonful!