why make this recipe
Slow Cooker Chicken Tortilla Soup is a fantastic dish that’s easy to prepare and full of flavor. It combines tender chicken, savory beans, and zesty spices to create a hearty meal that’s perfect for any day of the week. Using a slow cooker makes it simple; just set it, forget it, and come home to a warm and comforting soup. This recipe is also great for feeding a crowd or saving for leftovers!
how to make Slow Cooker Chicken Tortilla Soup
Ingredients:
- Chicken breast
- Canned diced tomatoes
- Black beans
- Kernel corn
- Chicken broth
- Tortilla chips
- Diced onions
- Garlic
- Jalapeños
- Cumin
- Chili powder
- Lime juice
- Cheddar cheese
- Cilantro
Directions:
- In a slow cooker, combine chicken breast, diced tomatoes, black beans, corn, chicken broth, onions, garlic, jalapeños, cumin, and chili powder.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Shred the chicken in the pot using two forks.
- Stir in lime juice and adjust seasoning if needed.
- Serve hot, topped with tortilla chips, cheddar cheese, and cilantro.
how to serve Slow Cooker Chicken Tortilla Soup
Serve your Chicken Tortilla Soup hot in bowls. Top each serving with crunchy tortilla chips, shredded cheddar cheese, and fresh cilantro for a burst of flavor. You can also offer lime wedges on the side for an extra zing!
how to store Slow Cooker Chicken Tortilla Soup
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure it cools down before sealing. You can also freeze the soup for up to 2 months. To reheat, thaw in the fridge overnight and warm on the stove or in the microwave.
tips to make Slow Cooker Chicken Tortilla Soup
- For added flavor, consider sautéing the onions and garlic before adding them to the slow cooker.
- You can adjust the spiciness by adding more or fewer jalapeños based on your preference.
- If you want a creamier soup, stir in a bit of sour cream or cream cheese before serving.
variation
You can easily switch things up by adding other vegetables, such as bell peppers or zucchini. You can also use rotisserie chicken instead of raw chicken breast for a quicker option. Just shred the chicken and add it in the last hour of cooking.
FAQs
Can I make this soup vegetarian?
Yes, you can replace the chicken with additional beans and use vegetable broth instead of chicken broth.
Can I cook it on the stovetop instead of a slow cooker?
Absolutely! Simply simmer all the ingredients in a pot for about 30-40 minutes, until the chicken is cooked through.
How can I make it gluten-free?
To keep the soup gluten-free, make sure the tortilla chips you use are certified gluten-free. You can also skip the chips and serve the soup with rice instead.
Slow Cooker Chicken Tortilla Soup
- Total Time: 375 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and easy-to-make chicken tortilla soup that simmers all day in the slow cooker.
Ingredients
- 2 lbs chicken breast
- 1 can diced tomatoes
- 1 can black beans
- 1 cup kernel corn
- 4 cups chicken broth
- 1 cup tortilla chips
- 1 diced onion
- 3 cloves garlic, minced
- 2 jalapeños, diced
- 1 tsp cumin
- 1 tsp chili powder
- 2 tbsp lime juice
- 1 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
Instructions
- Combine chicken breast, diced tomatoes, black beans, corn, chicken broth, onions, garlic, jalapeños, cumin, and chili powder in a slow cooker.
- Cook on low for 360-480 minutes or high for 180-240 minutes.
- Shred the chicken in the pot using two forks.
- Stir in lime juice and adjust seasoning if needed.
- Serve hot, topped with tortilla chips, cheddar cheese, and cilantro.
Notes
For added flavor, consider sautéing the onions and garlic before adding them to the slow cooker. You can adjust the spiciness by modifying the amount of jalapeños.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
