The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Slow Cooker Chicken Tortilla Soup
Table of Contents
Slow Cooker Chicken Tortilla Soup
Welcome to the ultimate guide to making a delicious Slow Cooker Chicken Tortilla Soup! This recipe is perfect for those busy days when you want a comforting and flavorful meal waiting for you at home. Let’s dive into the world of savory flavors and easy cooking with this amazing dish.
Why Must-Try
There are many reasons to love Slow Cooker Chicken Tortilla Soup, including:
1. It’s incredibly easy to prepare and requires minimal hands-on time.
2. The slow cooking process allows the flavors to meld together perfectly.
3. This soup is versatile and can be customized with your favorite toppings.
4. It’s a comforting and satisfying meal that the whole family will enjoy.
Ingredients You’ll Need
For this Slow Cooker Chicken Tortilla Soup, you will need the following ingredients:
– 1 pound boneless, skinless chicken breasts
– 1 can (14.5 ounces) diced tomatoes
– 1 can (10 ounces) enchilada sauce
– 1 can (4 ounces) chopped green chilies
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– 1 cup frozen corn
– 1 can (15 ounces) black beans, rinsed and drained
– 1 tablespoon fresh lime juice
– Tortilla strips, avocado, shredded cheese, and cilantro for serving
Step-by-Step Instructions
1. Place the chicken breasts in the slow cooker.
2. Add the diced tomatoes, enchilada sauce, green chilies, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
3. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through.
4. Remove the chicken from the slow cooker and shred it using two forks.
5. Return the shredded chicken to the slow cooker and add the corn, black beans, and lime juice.
6. Cook for an additional 30 minutes on low.
7. Serve the soup hot, topped with tortilla strips, avocado, shredded cheese, and cilantro.
Serving Suggestions
This Slow Cooker Chicken Tortilla Soup pairs perfectly with a side of warm tortillas or a fresh green salad. You can also top it with a dollop of sour cream or a squeeze of fresh lime juice for an extra burst of flavor.
Variations and Substitutions
Feel free to customize this recipe to suit your preferences. You can add additional vegetables like bell peppers or zucchini, or spice it up with some jalapeños for a kick of heat. For a vegetarian version, simply omit the chicken and use vegetable broth instead.
Pro Tips for Success
– For a richer flavor, you can sear the chicken in a hot skillet before adding it to the slow cooker.
– Don’t skimp on the toppings! The tortilla strips and avocado add great texture and taste to the soup.
– If you prefer a thicker soup, you can add a cornstarch slurry (cornstarch mixed with water) during the last 30 minutes of cooking.
– Leftovers can be stored in the refrigerator for up to 3 days or frozen for future meals.
FAQs
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use chicken thighs for a richer flavor.
Q: Can I make this soup on the stovetop instead of a slow cooker?
A: Yes, you can simmer the ingredients on the stovetop for about 45 minutes until the chicken is cooked through.
Q: How can I make this soup spicier?
A: Add some extra chili powder or a dash of hot sauce to amp up the heat.
Q: Can I use store-bought tortilla chips instead of making my own strips?
A: Absolutely! Feel free to use store-bought tortilla chips for convenience.
Q: Is this soup gluten-free?
A: Yes, if you ensure that all your ingredients are gluten-free, this soup can be enjoyed by those with gluten sensitivities.
Conclusion
Slow Cooker Chicken Tortilla Soup is a fantastic meal that combines the ease of slow cooking with the bold flavors of Mexican cuisine. With simple ingredients and minimal effort, you can enjoy a hearty and delicious soup that will warm you up from the inside out. So, gather your ingredients, set your slow cooker, and get ready to savor every spoonful of this amazing dish!
Savory Slow Cooker Chicken Tortilla Soup Recipe
A delicious and comforting chicken tortilla soup made in a slow cooker, featuring tender shredded chicken, beans, corn, and a blend of Mexican spices, topped with tortilla strips, avocado, and cheese.
Servings
6
Prep time
15
minutes
Cooking time
270
minutes
Calories
320
kcal
Cook Mode
Keep the screen of your device on
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (14.5 ounces) diced tomatoes
- 1 can (10 ounces) enchilada sauce
- 1 can (4 ounces) chopped green chilies
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup frozen corn
- 1 can (15 ounces) black beans, rinsed and drained
- 1 tablespoon fresh lime juice
- Tortilla strips, avocado, shredded cheese, and cilantro for serving
Directions
- Place the chicken breasts in the slow cooker.
- Add the diced tomatoes, enchilada sauce, green chilies, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through.
- Remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and add the corn, black beans, and lime juice.
- Cook for an additional 30 minutes on low.
- Serve the soup hot, topped with tortilla strips, avocado, shredded cheese, and cilantro.
Nutrition Facts
Calories:
320
Fat:
8
Carbohydrates:
32
Protein:
30
Sodium:
900
Fiber:
8
Sugar:
5
