Simple Slow Cooker Chicken Tortilla Soup
Highlighted under: Comfort Food
This Simple Slow Cooker Chicken Tortilla Soup is a comforting and flavorful meal, perfect for busy weeknights.
This recipe is a family favorite that combines the warmth of chicken soup with the zest of traditional Mexican flavors.
Why You'll Love This Recipe
- Hearty and satisfying with tender chicken
- Rich flavors from spices and fresh ingredients
- Easy to make in your slow cooker for convenience
The Comfort of Slow Cooking
There's something undeniably comforting about a warm bowl of soup, especially when it’s made in a slow cooker. This Simple Slow Cooker Chicken Tortilla Soup allows you to set it and forget it, making it an ideal choice for those hectic weeknights when time is of the essence. The gentle simmering process melds the flavors beautifully, resulting in a rich and hearty dish that warms both the body and soul.
Using a slow cooker not only enhances the flavors but also makes cooking effortless. With minimal prep time, you can toss in the ingredients, set your timer, and go about your day. By the time dinner rolls around, you'll have a delicious meal ready to serve, filled with tender chicken and vibrant vegetables.
Flavorful Ingredients
This soup incorporates a variety of ingredients that add depth and character to every spoonful. The combination of black beans and corn provides a wonderful texture, while diced tomatoes with green chilies introduce a subtle heat and tanginess. Each ingredient plays a crucial role, ensuring that your soup is not only delicious but also satisfying and nutritious.
Spices such as chili powder and cumin are key players in this recipe, elevating the soup's flavor profile. They work in harmony with the fresh ingredients, creating a symphony of tastes that delight the palate. Plus, adding toppings like tortilla strips, fresh cilantro, and lime wedges allows for a customizable experience, making each bowl unique to your taste.
Perfect for Any Occasion
Whether you're hosting a casual get-together or simply looking for a cozy meal at home, this Chicken Tortilla Soup is perfect for any occasion. Its hearty nature makes it a fantastic option for filling up hungry bellies, while its vibrant colors and flavors make it visually appealing. Serve it at gatherings, potlucks, or family dinners, and watch it quickly become a favorite.
The versatility of this soup is another reason to love it. You can easily modify the recipe to suit your dietary preferences or to use up ingredients you have on hand. Add extra vegetables, swap in different beans, or adjust the spice level to create your perfect bowl of comfort.
Ingredients
For the Soup
- 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
- 2 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla strips for serving
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
Prepare the Ingredients
In a slow cooker, combine the chicken breasts, black beans, corn, diced tomatoes, onion, and garlic.
Add the Seasonings
Pour in the chicken broth and sprinkle the chili powder, cumin, salt, and pepper over the top.
Cook the Soup
Cover and cook on low for 6 hours or until the chicken is cooked through and easily shredded.
Shred the Chicken
Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot. Stir to combine.
Serve
Ladle the soup into bowls, top with tortilla strips, fresh cilantro, and lime wedges.
Storage and Reheating Tips
Leftovers from your Simple Slow Cooker Chicken Tortilla Soup can be stored in an airtight container in the refrigerator for up to three days. If you have a larger batch, consider freezing portions for a quick meal later. Just make sure to let the soup cool completely before transferring it to freezer-safe containers.
When you're ready to enjoy your leftovers, reheating is a breeze. Simply warm the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave individual servings in a bowl, covering it loosely to prevent splatters.
Serving Suggestions
To elevate your Chicken Tortilla Soup experience, consider serving it with a side of warm cornbread or fresh avocado slices. The creamy texture of avocado pairs beautifully with the soup, adding richness and balance to the dish. Additionally, a dollop of sour cream or Greek yogurt can introduce a tangy creaminess that complements the spices perfectly.
For those who enjoy a bit of crunch, try adding crispy tortilla chips alongside the soup. They not only enhance the texture but also add a delightful flavor. Feel free to experiment with different toppings, such as shredded cheese or jalapeños, to cater to your taste buds.
Questions About Recipes
→ Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just increase the cooking time by 1-2 hours.
→ Is this soup spicy?
The soup has a mild spice level, but you can adjust the chili powder to your taste.
→ Can I make this soup ahead of time?
Absolutely! You can prepare it a day in advance and reheat it when you’re ready to serve.
→ What can I substitute for the black beans?
You can use pinto beans or kidney beans as a substitute.
Simple Slow Cooker Chicken Tortilla Soup
This Simple Slow Cooker Chicken Tortilla Soup is a comforting and flavorful meal, perfect for busy weeknights.
Created by: Amber Walsh
Recipe Type: Comfort Food
Skill Level: Easy
Final Quantity: 4 servings
What You'll Need
For the Soup
- 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
- 2 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla strips for serving
- Fresh cilantro for garnish
- Lime wedges for serving
How-To Steps
In a slow cooker, combine the chicken breasts, black beans, corn, diced tomatoes, onion, and garlic.
Pour in the chicken broth and sprinkle the chili powder, cumin, salt, and pepper over the top.
Cover and cook on low for 6 hours or until the chicken is cooked through and easily shredded.
Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot. Stir to combine.
Ladle the soup into bowls, top with tortilla strips, fresh cilantro, and lime wedges.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 7g
- Saturated Fat: 1.5g
- Cholesterol: 70mg
- Sodium: 640mg
- Total Carbohydrates: 37g
- Dietary Fiber: 8g
- Sugars: 4g
- Protein: 28g