You’re in for a treat with this crock pot chicken tortilla soup recipe that’s as easy to make as it is delicious. Perfect for those busy days when you want something hearty without the hassle.
Why This Recipe Works
- The slow cooker does all the work, melding flavors together beautifully over several hours.
- It’s incredibly versatile, allowing for numerous substitutions and additions based on what you have on hand.
- Perfect for meal prep, this soup tastes even better the next day, making it a great option for lunches throughout the week.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- 1 avocado, diced (optional)
- 1/2 cup cilantro, chopped (optional)
- Tortilla strips for garnish
Equipment Needed
- Slow cooker
- Measuring cups and spoons
- Cutting board and knife
Instructions
Step 1: Prep Your Ingredients
Start by gathering all your ingredients. This makes the cooking process smoother and ensures you don’t forget anything. Rinse your black beans and corn if you’re using canned varieties to remove any excess sodium.
Step 2: Combine Ingredients in the Slow Cooker
Place the chicken breasts at the bottom of the slow cooker. Add the black beans, corn, diced tomatoes with green chilies, chicken broth, cumin, chili powder, garlic powder, salt, and pepper. Stir gently to combine the spices with the liquid.
Step 3: Cook on Low for 6-8 Hours
Set your slow cooker to low and let it work its magic for 6-8 hours. The long cooking time allows the chicken to become tender and the flavors to meld together perfectly.
Step 4: Shred the Chicken
After cooking, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine.
Step 5: Serve and Garnish
Ladle the soup into bowls and garnish with shredded cheese, diced avocado, chopped cilantro, and tortilla strips for that authentic tortilla soup experience.
Tips and Tricks
For an extra flavor boost, consider browning the chicken breasts before adding them to the slow cooker. This adds a depth of flavor that can’t be achieved with raw chicken alone. If you’re short on time, you can cook the soup on high for 3-4 hours instead of low for 6-8. Just be sure to check the chicken for doneness before shredding. For a thicker soup, blend a portion of the soup before adding the shredded chicken back in.
Recipe Variations
- For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. Add extra beans or lentils for protein.
- Spice lovers can add diced jalapeños or a dash of hot sauce to the soup before cooking.
- For a creamier texture, stir in a cup of heavy cream or coconut milk during the last hour of cooking.
Frequently Asked Questions
Can I use frozen chicken?
Yes, you can use frozen chicken breasts in this recipe. Just increase the cooking time by 1-2 hours to ensure they cook through completely.
How can I make this soup spicier?
To add more heat, include additional chili powder, cayenne pepper, or diced jalapeños to the soup. Adjust the amount based on your spice tolerance.
Can I freeze this soup?
Absolutely! This soup freezes well. Just cool it completely before transferring it to freezer-safe containers. It can be stored for up to 3 months.
Summary
This slow cooker chicken tortilla soup is a foolproof recipe that delivers on flavor and convenience. Perfect for any day of the week, it’s sure to become a staple in your meal rotation.
