Let’s dive into a bowl of comfort with this Crock Pot Chicken Tortilla Soup. It’s the perfect blend of spicy, savory, and everything nice, all simmered to perfection in your slow cooker. Ideal for those busy days when you crave something delicious without the fuss.
Why This Recipe Works
- The slow cooker does all the work, melding flavors together for a depth that stovetop cooking can’t match.
- It’s incredibly versatile; throw in whatever veggies you have on hand, and it’ll still turn out amazing.
- Perfect for meal prep; this soup tastes even better the next day, making leftovers something to look forward to.
- Healthy and satisfying, packed with protein and veggies, it’s a guilt-free comfort food.
- The toppings make it fun and customizable, so everyone can make their bowl just how they like it.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- For serving: tortilla chips, avocado, shredded cheese, sour cream, cilantro
Equipment Needed
- Crock Pot or slow cooker
- Cutting board and knife
- Measuring cups and spoons
- Can opener
Instructions
Step 1: Prep Your Ingredients
Start by dicing the onion, mincing the garlic, and dicing the bell pepper. Having all your ingredients prepped and ready to go makes the cooking process smoother and more enjoyable. Tip: Use a food processor to chop the veggies if you’re short on time.
Step 2: Brown the Chicken
Heat the olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, then brown them for about 3 minutes on each side. You’re not cooking them through, just getting a nice color. This step adds an extra layer of flavor to the soup.
Step 3: Combine Everything in the Crock Pot
Place the browned chicken at the bottom of the Crock Pot. Add the diced onion, minced garlic, bell pepper, black beans, corn, crushed tomatoes, chicken broth, chili powder, and cumin. Stir gently to combine. Tip: For an extra kick, add a diced jalapeño with the other veggies.
Step 4: Cook on Low
Cover and cook on low for 6-8 hours or on high for 3-4 hours. The soup is ready when the chicken is tender and easily shreds with a fork. The long cooking time allows all the flavors to meld together beautifully.
Step 5: Shred the Chicken and Serve
Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the Crock Pot and stir to combine. Serve the soup hot with your favorite toppings like tortilla chips, avocado, shredded cheese, sour cream, and cilantro. Tip: For extra crunch, bake your own tortilla strips in the oven at 350°F for 10 minutes.
Tips and Tricks
This soup is incredibly forgiving, making it perfect for beginners and seasoned cooks alike. If you’re in a rush, you can skip browning the chicken, though it does add depth to the flavor. For a thicker soup, blend a cup of the soup and stir it back in. If you prefer a smokier flavor, try adding a teaspoon of smoked paprika. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Just remember to add fresh toppings when serving reheated soup to keep the textures vibrant.
Recipe Variations
- For a vegetarian version, omit the chicken and use vegetable broth. Add extra beans or tofu for protein.
- Spice it up by adding more chili powder or a can of diced green chilies.
- Make it creamy by stirring in a cup of heavy cream or coconut milk during the last 30 minutes of cooking.
- Add rice or quinoa to make it even heartier. Just adjust the broth as needed since these grains will absorb liquid.
- For a low-carb option, skip the tortilla chips and serve with avocado slices and a sprinkle of cheese.
Frequently Asked Questions
Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just add an extra hour to the cooking time to ensure they cook through. However, for the best flavor and texture, thawed chicken that’s been browned is recommended.
How can I make this soup spicier?
To amp up the heat, add a diced jalapeño or serrano pepper with the other veggies, increase the amount of chili powder, or stir in some hot sauce at the end. Remember, you can always add more spice, but you can’t take it away, so start small.
Can I cook this soup on the stove?
Absolutely! Follow the same steps but simmer on the stove over low heat for about 1-2 hours, or until the chicken is tender and the flavors have melded. Stir occasionally to prevent sticking.
Summary
This Crock Pot Chicken Tortilla Soup is a foolproof recipe that delivers maximum flavor with minimal effort. It’s customizable, healthy, and perfect for any day of the week. Whether you’re feeding a crowd or meal prepping for the week, this soup is sure to satisfy.
