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1. Chicken Use 1 pound of boneless, skinless chicken breasts. This is the main protein. It cooks well and stays tender. 2. Vegetables - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) diced tomatoes with green chilies - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper (any color), chopped - 1 cup corn (frozen or fresh) These vegetables add color and flavor to the soup. They also provide nutrients. 3. Spices and Broth - 4 cups chicken broth - 2 tsp ground cumin - 1 tsp chili powder - 1 tsp smoked paprika - Salt and pepper to taste These spices create a warm and rich taste. The broth gives the soup its base. - Tortilla strips These add crunch and texture. You can buy them or make your own. - Fresh herbs Chopped cilantro is a great choice. It adds freshness and color. - Creamy toppings - Avocado slices - Sour cream (optional) These toppings add creaminess and balance the flavors. They elevate the dish and make it special. This soup is not only easy to make but also full of flavor. Each ingredient plays a role in creating that perfect bowl of comfort. {{ingredient_image_1}} Start by washing your hands. Then chop the onion and bell pepper into small pieces. Next, mince the garlic cloves. The goal is to make all the pieces small so they mix well in the soup. Now, grab your slow cooker. Place the chicken breasts at the bottom. This helps keep the chicken moist as it cooks. Layer the black beans, diced tomatoes (with their juice), chopped onion, minced garlic, chopped bell pepper, and corn on top of the chicken. This order matters. The chicken cooks better when it sits at the bottom. Next, pour the chicken broth over all the ingredients. This adds flavor and helps everything cook evenly. Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and pepper. Use a spoon to stir gently. This mixes the spices with the other ingredients. Now it's time to set your slow cooker. Cover it with the lid. If you want the soup ready faster, set it to high. This will take about 3-4 hours. If you prefer to cook it slowly, set it to low. This option takes 6-8 hours. The longer cooking time makes the flavors richer. You can start the soup in the morning and have it ready for dinner. About 30 minutes before you plan to serve, shred the chicken. Use two forks to pull apart the chicken in the slow cooker. Stir it well into the soup to mix it thoroughly. This adds a nice texture. Right before serving, add the juice of one lime. This gives the soup a fresh taste. Now you're ready to serve your delicious soup! Enjoy it hot with tortilla strips, chopped cilantro, and avocado slices on top. If you like, add a dollop of sour cream for extra creaminess. For tender chicken, boneless, skinless chicken breasts work best. They stay juicy in the slow cooker. You can also use thighs for extra flavor. Adjust cooking times based on your cooker. For a richer taste, cook on low for 8 hours. If you're short on time, the high setting works well in 4 hours. Pair the soup with simple side dishes. Cornbread or a fresh salad complements the flavors nicely. You can serve the soup in bowls or cups. For a fun twist, use small tortillas as edible bowls. This adds a playful touch to your meal. Want to boost the flavor? Add more spices like cayenne or oregano. A pinch of cinnamon can give it a warm note, too. For toppings, consider fresh jalapeños, cheese, or radishes. These add crunch and taste, making your soup even better. Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables elevate the flavor of the soup. Opt for fresh cilantro and ripe avocados when garnishing. Adjust Spice Level: If you prefer a spicier soup, feel free to add diced jalapeños or additional chili powder to suit your taste. Make it Ahead: This soup freezes well! Make a large batch and store in airtight containers for quick meals later on. Customize Toppings: Get creative with your toppings! Consider adding shredded cheese, diced onions, or even a sprinkle of hot sauce for extra flavor. {{image_2}} You can change the main protein in this soup. Instead of chicken, try turkey or beans. Both work well and taste great. Using beans makes the soup vegetarian friendly too. You can mix and match your veggies too. Try zucchini, carrots, or even spinach for added nutrients. Do you want your soup mild? Just cut back on the chili powder. For extra spice, add fresh jalapeños or more chili powder. You can also toss in some crushed red pepper flakes for a kick. Adjust the heat to match your taste. If you need a gluten-free option, make sure your broth is gluten-free. This soup is naturally gluten-free when made with the right ingredients. For a vegan option, skip the chicken and use vegetable broth instead. Add more beans or tofu for protein. These changes keep the soup tasty and satisfying. To keep your soup fresh, store leftovers in an airtight container. Let the soup cool first. Place it in the fridge for up to three days. Always label the container with the date. This way, you know when to eat it. For longer storage, freeze the soup. Use a freezer-safe container or bag. Leave some space at the top for expansion. The soup can last up to three months in the freezer. Thaw it in the fridge before reheating for best results. Reheat soup on the stove for even heat. Use medium heat and stir often. You can also use a microwave. Heat it in short bursts, stirring in between. Always check the soup’s temperature to ensure it’s hot throughout. Enjoy it warm with your favorite toppings! Yes, you can use frozen chicken in your slow cooker. However, it is important to ensure food safety. Cooking frozen chicken takes longer. Make sure the chicken reaches 165°F to be safe to eat. Check your slow cooker’s manual for cooking times. I recommend adding about an hour to the cooking time if the chicken is frozen. This helps ensure it cooks evenly and thoroughly. To thicken your soup, there are a few easy methods. You can add more beans or corn. These will break down and create a heartier texture. Another option is to mix in a slurry of cornstarch and water. Stir this into your soup about 30 minutes before it finishes cooking. You can also mash some of the cooked beans right in the pot. This adds thickness while keeping the flavors intact. You can serve many great sides with this soup. Consider adding a fresh salad for a light touch. Cornbread or crusty bread pairs nicely too. Tortilla chips make a fun side and add crunch. For a complete meal, try serving with rice. Each option enhances the soup and adds variety to your table. This post covered how to make Slow Cooker Chicken Tortilla Soup. You learned about key ingredients like chicken, veggies, and spices. I shared step-by-step instructions, cooking tips, and serving ideas. You can get creative with flavors, swap ingredients, or modify for diets. Finally, I included storage tips for leftovers. Slow Cooker Chicken Tortilla Soup is easy and fun. Enjoy experimenting with it!

Slow Cooker Chicken Tortilla Soup

A hearty and flavorful chicken tortilla soup made in a slow cooker, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 7 hours
Course Main Course
Cuisine Mexican
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 can black beans, rinsed and drained
  • 1 can diced tomatoes with green chilies
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper chopped
  • 1 cup corn (frozen or fresh)
  • 4 cups chicken broth
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • to taste salt and pepper
  • 1 lime Juice of
  • as needed Tortilla strips, for serving
  • as needed Chopped cilantro, for garnish
  • as needed Avocado slices, for garnish
  • optional Sour cream, for garnish

Instructions
 

  • In a slow cooker, add the chicken breasts at the bottom.
  • Layer the black beans, diced tomatoes (with juice), chopped onion, minced garlic, chopped bell pepper, and corn over the chicken.
  • Pour the chicken broth over all the ingredients.
  • Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and pepper. Stir gently to combine.
  • Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
  • About 30 minutes before serving, shred the chicken directly in the slow cooker using two forks. Stir to mix it thoroughly into the soup.
  • Just before serving, stir in the lime juice for a fresh zing.
  • Serve the soup hot, topped with tortilla strips, chopped cilantro, avocado slices, and a dollop of sour cream if desired.

Notes

Feel free to adjust the spices according to your taste.
Keyword chicken, slow cooker, soup, tortilla