Slow Cooker Chicken Tortilla Soup
Embrace the comforting flavors of this Slow Cooker Chicken Tortilla Soup, a satisfying dish that combines tender chicken, vibrant vegetables, and crispy tortilla strips for a meal the whole family will love.
As fall settles in and the days grow shorter, many of us crave hearty, warm meals that are easy to prepare and serve.
Enter the slow cooker, a lifesaver for busy families juggling different activities and schedules. Slow cooker meals allow you to “set it and forget it,” meaning dinner is always ready when you are.
In this article, we’re diving into a delicious and simple slow cooker chicken tortilla soup that will surely become a staple in your household.
Ingredients You’ll Need
Before we get into the steps, let’s go over the ingredients you’ll need to create this flavorful dish:
- 2 boneless skinless chicken breasts (about a pound)
- 1 can of diced tomatoes
- 1¼ cups of diced yellow onion
- 1½ cups of corn (charred frozen corn for added flavor, but regular works too)
- 1 can of black beans (rinsed)
- 3 cloves of garlic (minced)
- ¼ cup of tomato paste
- 1 jalapeño pepper (optional for heat)
- 1½ teaspoons of ground cumin
- 2 teaspoons of smoked paprika
- 2 teaspoons of dried oregano
- 1 teaspoon of salt
- Freshly cracked pepper to taste
- 4 cups of chicken broth
Preparing the Soup
Setting Up the Slow Cooker
1. Chicken Breast: Place the boneless, skinless chicken breasts into the slow cooker. These will form the protein base of your soup.
2. Diced Tomatoes: Add one can of diced tomatoes directly on top of the chicken. The tomatoes will cook down, adding acidity and depth to the soup.
3. Diced Yellow Onion: Next, add about 1¼ cups of diced yellow onion. The onion will soften and sweeten as it cooks, enhancing the savory flavors of the soup.
4. Corn: Pour in 1½ cups of corn. If available, use charred corn from the frozen food aisle for added flavor. Regular corn will work perfectly fine too.
5. Black Beans: Add one can of rinsed black beans. These not only add protein and fiber but also help make the soup hearty and filling.
6. Garlic: Mince three cloves of garlic and add them to the slow cooker. Garlic will mellow as it simmers, adding an aromatic depth to the soup.
Enhancing the Flavor
7. Tomato Paste: Add about ¼ cup of tomato paste. This ingredient adds richness and a concentrated tomato flavor. Eyeball around four tablespoons; it doesn’t need to be exact.
8. Jalapeño Pepper: For those who enjoy a bit of heat, add one jalapeño pepper. The spiciness will mellow as it cooks, offering a balanced kick that pairs wonderfully with the gooey cheese you’ll add later.
9. Spices: Season the soup with 1½ teaspoons of ground cumin, 2 teaspoons of smoked paprika, and 2 teaspoons of dried oregano. These spices introduce a smoky, earthy flavor with a hint of sweetness. Don’t forget to add 1 teaspoon of salt and freshly cracked pepper to taste.
10. Chicken Broth: Finally, pour in 4 cups of chicken broth. Regular chicken broth is recommended over low-sodium versions to avoid losing any flavor.
Cooking and Finishing Touches
11. Stir and Submerge: Stir all the ingredients to ensure everything is well combined. Make sure that the chicken breasts are submerged in the broth and sauce.
12. Set the Cooker: Depending on how much time you have, set your slow cooker to either 3 hours on high or 6 hours on low. Cooking on low gives the ingredients more time to meld together, producing a richer flavor, but the high setting works just as well if you’re short on time.
Preparing the Tortilla Strips
While the soup is simmering away, you can prepare the tortilla strips, a key component of this dish.
Cutting and Cooking the Tortillas
13. Tortillas: Use corn tortillas, typically taco-sized. Plan for about two tortillas per person, so for a family of four, you’ll need eight tortillas.
14. Slicing: Stack the tortillas and cut them in half, then cut each half into small strips.
15. Baking or Air Frying: You can either bake the tortilla strips in the oven at 375°F until they are nice and crispy or use an air fryer, which also works wonderfully. If using an air fryer, set it to 375°F for 7-10 minutes.
16. Storing: Once crispy, store the tortilla strips in an airtight container. They’ll be all ready to use when it’s time to serve the soup.
Serving the Soup
17. Shred the Chicken: Once the soup is finished cooking, remove the chicken breasts and shred them with two forks into bite-sized pieces. Return the shredded chicken to the soup and give everything a good stir.
18. Keep Warm: If you’re not ready to serve immediately, you can keep the soup on the low setting until it’s time to eat.
The Final Touches
19. Cheese and Tortilla Strips: To serve, ladle the soup into bowls and top with your favorite shredded cheese. A Mexican blend of cheeses works particularly well. Don’t forget the homemade crispy tortilla strips.
20. Garnish: Add some fresh cilantro for a burst of color and extra flavor.
Conclusion
This slow cooker chicken tortilla soup is not only easy to make but also packed with flavors that everyone in the family will love. By following these straightforward steps, you can create a satisfying meal that’s ready when you are—perfect for those busy fall evenings. Try it out and let us know how it turns out! Until next time, happy cooking!
Slow Cooker Chicken Tortilla Soup
Enjoy a hearty and flavorful meal with this easy Slow Cooker Chicken Tortilla Soup, perfect for busy nights and cozy gatherings!
Ingredients
- 2 boneless, skinless chicken breasts
- 1 can diced tomatoes
- 1¼ cups diced yellow onion
- 1½ cups corn (charred frozen corn recommended)
- 1 can (15 oz) black beans, drained and rinsed
- 3 cloves garlic, minced
- ¼ cup tomato paste
- 1 jalapeño pepper, diced (optional)
- 1½ teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon salt
- Freshly cracked pepper to taste
- 4 cups chicken broth
Instructions
- In your slow cooker, place 2 boneless, skinless chicken breasts.
- Add 1 can of diced tomatoes, 1¼ cups diced yellow onion, and 1½ cups corn (charred frozen corn is a great option).
- Stir in 1 can of rinsed black beans, 3 minced garlic cloves, and ¼ cup of tomato paste.
- If desired, add 1 diced jalapeño pepper for heat.
- Season with 1½ teaspoons ground cumin, 2 teaspoons smoked paprika, 2 teaspoons dried oregano, and 1 teaspoon salt, along with freshly cracked pepper to taste.
- Pour in 4 cups of chicken broth, ensuring everything is well combined and the chicken is submerged.
- Set the slow cooker to cook for 3 hours on high or 6 hours on low.
- While the soup cooks, slice and prepare corn tortillas into strips and bake at 375°F until crispy, or air fry for 7-10 minutes.
- Once the soup is done, shred the chicken in the pot and return it to the soup.
- Serve the soup in bowls, topped with shredded cheese, crispy tortilla strips, and fresh cilantro.
Nutrition Information:
Serving Size: per servingAmount Per Serving: Calories: 400Total Fat: 17gSaturated Fat: 6gCholesterol: 80mgSodium: 900mgCarbohydrates: 30gFiber: 8gSugar: 4gProtein: 30g