“Ultimate Slow Cooker Chicken Tortilla Soup Recipe You’ll Love!”

Ah, the sweet smell of home cooking wafting through the air on a chilly evening! There’s something utterly magical about a warm bowl of soup, especially when it’s been simmering away in my trusty slow cooker all day. You know, some recipes connect us to memories—like that chilly autumn day when I first had chicken tortilla soup with friends on a cozy porch, wrapped in blankets while laughter danced in the air. It was love at first spoonful! Since then, I’ve perfected my version of this SLOW COOKER CHICKEN TORTILLA SOUP, where the flavors meld together into a comforting hug in a bowl. This soup is not just good; it’s a little bowl of happiness. Let’s dive in together, shall we?

Why You’ll Love This Recipe

• Easy weeknight dinner: prep it, set it, forget it, and enjoy!
• Budget-friendly ingredients: chicken, veggies, and spices don’t break the bank.
• Comforting flavors: a warm embrace of spices and wholesome goodness.
• Customizable: throw in your favorite toppings and make it your own.
• Healthy: packed with protein and fiber, guilt-free indulgence!

Ingredients

Gather these delightful ingredients to create your warm bowl of joy:

• 2 lbs boneless, skinless chicken breasts (fresh is best!)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes (with green chilies for a kick!)
• 1 cup corn (frozen or fresh works wonders)
• 1 medium onion, diced
• 2 cloves garlic, minced (fresh garlic adds more punch than powdered!)
• 4 cups chicken broth (homemade or store-bought, your call)
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Juice of 1 lime (trust me, it brightens everything!)
• Optional toppings: avocado, cheese, cilantro, tortilla strips, or sour cream

Step-by-Step Instructions

Alright, my friend, let’s get our hands dirty (but not too dirty!). Here’s how to whip up your SLOW COOKER CHICKEN TORTILLA SOUP:

1. Prep the Chicken: Place the chicken breasts at the bottom of your slow cooker. This allows the juices to run down and keep everything extra flavorful.
2. Add the Veggies: Toss in the black beans, kidney beans, diced tomatoes, corn, onion, and garlic. Give it a gentle stir to mix everything together.
3. Pour in the Broth: Now, pour the chicken broth over the mixture. This creates a wonderful base for your soup.
4. Season it Up: Sprinkle the chili powder, cumin, paprika, salt, and pepper over the top. Use a spatula to stir everything delicately so the spices blend in but be careful not to shred the chicken just yet!
5. Let it Cook: Put the lid on and set your slow cooker to low for about 6-8 hours, or high for 4-6 hours. The chicken should be fully cooked and tender, falling apart easily at the end.
6. Shred the Chicken: Once it’s cooked, take out the chicken breasts and shred them using two forks. It should fall apart beautifully! Return the shredded chicken to the soup.
7. Finish with Lime: Squeeze in the juice of one lime and stir everything together. This adds a delightful brightness that you won’t want to miss.
8. Serve it Up: Ladle the cheerful chicken tortilla soup into bowls and pile on your favorite toppings. Avocado, tortilla strips, a sprinkle of cheese, or a dollop of sour cream—anything goes!

Pro Tips & Variations

This recipe is wonderfully adaptable, so feel free to customize it to your liking:

• Spicy Twist: If you like it hot, add some jalapeños or a splash of hot sauce.
• Savory Add-Ins: Consider adding bell peppers or zucchini for more texture and veggies.
• Vegetarian Option: Swap the chicken for cubed tofu or jackfruit and use vegetable broth for a hearty, plant-based alternative!
• Herbaceous Accents: Fresh cilantro or parsley sprinkled on top gives a fresh finish.
• Crunch Factor: Don’t forget those tortilla strips! You can make your own by frying or baking some corn tortillas until crispy.

Serving Suggestions

Picture this: a warm bowl of chicken tortilla soup steaming in front of you, topped with crispy tortilla strips and a sprinkle of cheese. Serve it with a slice of crusty bread to soak up every last drop, or pair it with a fresh green salad for that perfect balance. Maybe even a zesty margarita on the side? The combination is simply cozy and inviting!

Storage Tips

Got leftovers? No worries! You’ll want this lovely soup around for a couple of days:

• Refrigerating: Let the soup cool completely before transferring it to an airtight container. It will keep well in the fridge for about 3-4 days.
• Freezing: For longer storage, freeze any remaining soup in a freezer-safe container for up to 3 months. Just leave some space at the top for expansion.
• Reheating: When you’re ready to enjoy again, simply thaw in the fridge overnight, then heat on the stove or in the microwave until warm. You might want to add a little more broth or water if it thickens up in the fridge!

FAQs

Can I use frozen chicken in this recipe?

You sure can! Just make sure to adjust the cooking time. Frozen chicken may take a little longer to cook through, around 8-10 hours on low or 6-8 hours on high. Just check that the chicken reaches 165°F before shredding!

Is this soup spicy?

It has a mild kick thanks to the chili powder and diced tomatoes with green chilies. If you’re spice-sensitive, you can scale back on those ingredients or simply replace them with mild alternatives. You’re in control!

Can I make this soup on the stovetop instead?

Absolutely! Simply sauté the onions, garlic, and any additional veggies in a pot, add the rest of the ingredients, and let it simmer for about 30-40 minutes until the chicken is cooked and tender. It’s a quicker method if you’re in a rush!

What should I do if I want a thicker soup?

If you prefer a heartier, thicker soup, you can mash some of the beans or add a bit of cornstarch mixed with cold water towards the end of cooking. It’s all about your personal preference!

Conclusion

There you have it, friends! A recipe for SLOW COOKER CHICKEN TORTILLA SOUP that will warm your heart and fill your belly. I hope you find as much joy in making and sharing this soup as I have. I’d love to hear how yours turns out—feel free to drop a comment, share your favorite toppings, or any personal twists you added. Happy cooking, and may your kitchen always smell like love!

“Ultimate Slow Cooker Chicken Tortilla Soup Recipe You’ll Love!”

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• Author: antaki
• Total Time: 6 hours 15 minutes
• Yield: 6 servings 1x

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Description

Discover a flavorful SLOW COOKER TORTILLA SOUP that delivers cozy goodness with tender chicken. Perfect for busy nights and satisfying meals. 155 chars

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Ingredients

Scale 1x2x3x

2 lbs of boneless, skinless chicken breasts

1 can (15 oz) of black beans, drained and rinsed

1 can (15 oz) of kidney beans, drained and rinsed

1 can (14.5 oz) of diced tomatoes

1 cup of corn

1 medium onion, diced

2 cloves of garlic, minced

4 cups of chicken broth

2 teaspoons of chili powder

1 teaspoon of cumin

1 teaspoon of paprika

Salt and pepper to taste

Juice of 1 lime

Optional toppings: avocado, cheese, cilantro, tortilla strips, or sour cream

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Instructions

Place the chicken breasts at the bottom of your slow cooker.

Toss in the black beans, kidney beans, diced tomatoes, corn, onion, and garlic. Stir to mix.

Pour the chicken broth over the mixture.

Sprinkle seasoning over the top and stir gently.

Cover and cook on low for 6-8 hours or high for 4-6 hours.

Shred the chicken using two forks and return to the soup.

Squeeze in the lime juice and stir.

Ladle into bowls and top with your favorites.

Notes

A warm and comforting slow cooker chicken tortilla soup filled with beans, veggies, and spices. Perfect for chilly evenings and customizable with your favorite toppings.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Dinner
• Cuisine: Mexican

Nutrition

• Serving Size: 6 servings
• Calories: 300
• Sugar: 2g
• Fat: 5g
• Carbohydrates: 40g
• Fiber: 10g
• Protein: 25g

Keywords: Slow Cooker, Chicken Tortilla Soup, Soup, Easy Dinner, Mexican Recipe