Hearty Slow Cooker Chicken Tortilla Soup Recipe

Introduction

As the weather turns cooler, there's nothing quite like a warm bowl of soup to bring comfort and nourishment. This Hearty Slow Cooker Chicken Tortilla Soup combines tender chicken, vibrant vegetables, and a medley of spices for a dish that warms the soul and satisfies the appetite.

With the ease of a slow cooker, you can set it and forget it, letting the flavors meld beautifully while you go about your day. The result is a rich, flavorful soup that is perfect for family dinners or meal prep for the week ahead.

Topped with crispy tortilla strips, avocado, and a sprinkle of cheese, this soup not only looks vibrant but also offers a delightful crunch that contrasts with the tender ingredients. Let’s dive into this delicious recipe that will quickly become a staple in your home.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 lime, juiced
• 1 cup fresh cilantro, chopped (optional)
• Tortilla strips for garnish
• Avocado slices for garnish
• Shredded cheese for garnish

Directions & Preparation

1. Place the boneless, skinless chicken breasts at the bottom of the slow cooker.
2. Add the black beans, corn, diced tomatoes (with juices), chopped onion, and minced garlic on top of the chicken.
3. Pour in the chicken broth and add the cumin, chili powder, smoked paprika, salt, and pepper. Stir gently to combine the ingredients, ensuring the chicken is submerged in the liquid.
4. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is cooked through and tender.
5. Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the soup and stir in the lime juice and chopped cilantro, if using.
6. Taste the soup and adjust the seasoning if necessary. If the soup is too thick, you can add more chicken broth to reach your desired consistency.
7. Serve the soup hot, garnished with tortilla strips, avocado slices, and shredded cheese.

FAQs

What if the soup is too spicy for my taste?

If the soup is too spicy, you can add a dollop of sour cream or yogurt to mellow the heat.

Can I use frozen chicken instead of fresh?

Yes, you can use frozen chicken; just add an extra hour to the cooking time.

What should I do if the soup is too thin?

If your soup is too thin, you can simmer it uncovered on the stove for a few minutes to reduce it or add a cornstarch slurry for thickening.

Can I add more vegetables to this soup?

Absolutely! Feel free to include bell peppers, zucchini, or any other vegetables you enjoy.

What if I don’t have smoked paprika?

You can substitute regular paprika or add a pinch of cayenne pepper for a smoky flavor.

How can I make this soup vegetarian?

Replace the chicken with more beans or vegetables and use vegetable broth instead of chicken broth.

Conclusion

This Hearty Slow Cooker Chicken Tortilla Soup is a celebration of flavors and textures that can easily adapt to your taste preferences. It’s a dish that not only fills your belly but also warms your heart, making it perfect for cozy nights in.

Enjoy the process of creating this comforting meal, and don’t hesitate to experiment with the ingredients. With every batch, you’ll find new ways to make it your own, ensuring that it remains a cherished recipe in your kitchen.

Recipe Card

Hearty Slow Cooker Chicken Tortilla Soup Recipe

Hearty Slow Cooker Chicken Tortilla Soup Recipe made approachable with clear cues, pantry staples, and flexible swaps.

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Ingredients

  

• 1 pound boneless skinless chicken breasts
• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz corn, drained
• 1 can 14.5 oz diced tomatoes with green chilies
• 1 medium onion chopped
• 2 cloves garlic minced
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 lime juiced
• 1 cup fresh cilantro chopped (optional)
• Tortilla strips for garnish
• Avocado slices for garnish
• Shredded cheese for garnish

Instructions

 

• Place the boneless, skinless chicken breasts at the bottom of the slow cooker.
• Add the black beans, corn, diced tomatoes (with juices), chopped onion, and minced garlic on top of the chicken.
• Pour in the chicken broth and add the cumin, chili powder, smoked paprika, salt, and pepper. Stir gently to combine the ingredients, ensuring the chicken is submerged in the liquid.
• Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is cooked through and tender.
• Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the soup and stir in the lime juice and chopped cilantro, if using.
• Taste the soup and adjust the seasoning if necessary. If the soup is too thick, you can add more chicken broth to reach your desired consistency.
• Serve the soup hot, garnished with tortilla strips, avocado slices, and shredded cheese.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.