This recipe is a family jewel now, passed around in countless group messages and eagerly awaiting its next showcase. It all started when I wanted to serve something that had a little bit of everything—spice, warmth, and that satisfying crunch. That’s when the idea of topping a hearty soup with crispy tortilla strips popped into my head. It was like a lightbulb moment, y’all!
The time I made it for the family gathering, the kitchen transformed into a haven of fragrant spices wafting through the air, and almost as if on cue, it became a complete hit! Even the pickiest of eaters at the table couldn’t resist going back for seconds. The combination of tender chicken, zesty chilies, and the crunch from those tortilla strips struck the perfect balance.
What’s so wonderful about this recipe is not just the delicious end result but the peaceful cooking process itself. Simply toss everything into the slow cooker, and you’re free to focus on entertaining your guests or unwinding from a busy day. And if you love a good shortcut in the kitchen like I do, you’ll appreciate how it all comes together with minimal fuss and maximum flavor.
If you’re craving a soul-soothing meal or looking to impress guests with an effortless yet delightful dish, this Slow Cooker Chicken Tortilla Soup is your answer. So, dust off that slow cooker, bring your ingredients together, and let’s dive into making this culinary delight that’s destined to become a family favorite.
How to Make Slow Cooker Chicken Tortilla Soup
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Ingredients:
- 3 cloves large garlic (minced)
- 1 jalapeño (diced and without seeds)
- ¼ cup fresh cilantro (chopped)
- 14 ounces crushed tomatoes
- 10 ounces canned diced tomatoes with chilies (like Rotel)
- 2 teaspoons chili powder
- 4 cups chicken broth
- 1 tablespoon olive oil
- 6 small corn tortillas (cut into strips)
- 15 ounces canned black beans (drained and rinsed)
- 1 onion (finely chopped)
- 2 teaspoons cumin
- 1 cup frozen corn kernels
- 2 boneless skinless chicken breasts
Directions:
- Start by warming olive oil in a slow cooker set to medium heat. Add the chopped onion, minced garlic, and diced jalapeño, cooking them until they’re softened and fragrant.
- Into the slow cooker, toss the crushed tomatoes, the can of diced tomatoes with chilies, chicken broth, black beans, and corn. Stir in the cumin and chili powder for that rich, spicy profile.
- Lay the chicken breasts gently atop the mixture. Set your slow cooker to high and let the magic happen over about four hours.
- Once the time is up, lift the chicken out, shred it with two forks, and return it to its cozy bath in the cooker.
- Heat oil in a skillet over medium-high heat and fry the tortilla strips in batches. Once crispy, drain them on paper towels, sprinkling lightly with salt.
- Serve the soup steaming hot, garnishing each bowl with crispy tortilla strips and a sprinkle of fresh cilantro. Enjoy every soulful spoonful!
Don’t Have Corn Tortillas? Here’s What to Use Instead
If you find yourself without corn tortillas, consider using flour tortillas or even pita bread cut into strips and fried. You can also use store-bought tortilla chips as a handy alternative. The key is to maintain the crispy culinary delight that complements the soup’s brothiness perfectly.
Keeping Your Tortilla Soup Fresh
Store any leftover soup in an airtight container in the refrigerator for up to three days. Tortilla strips should be stored separately to maintain their crunch. For long-term storage, freeze the soup (sans strips) for up to three months. Reheat gently to preserve its good flavors.
Perfect Pairings for Chicken Tortilla Soup
While this soup can hold its own, complement it with slices of avocado, a dollop of sour cream, or a sprinkle of shredded cheese for extra richness. Pair with a light green salad or a bright, citrus-infused salsa to balance the hearty flavors. A cool margarita also doesn’t hurt!
Top Techniques for Cooking Chicken Tortilla Soup
Get the best out of your soup by toasting the cumin and chili powder briefly. This small step boosts their flavors tremendously. Shredding the chicken ensures every bite melds beautifully with the soup. Use fresh lime juice to brighten up the flavors just before serving.
Seasonal Twists for Tortilla Soup
Adapting this soup to any season is easy. In the summer, add fresh, diced tomatoes from the garden and sweet corn cut from the cob. During fall, add roasted butternut squash for a touch of earthy sweetness. Winter is perfect for extra heat with another jalapeño or a touch of hot sauce.
FAQs:
Can I make this soup on low heat instead of high?
Yes, you absolutely can cook this soup on a low setting. Instead of four hours on high, consider extending the cooking time to about 6 to 8 hours on low. This allows the flavors to meld beautifully, especially if you’re making this soup during the day when you’re busy with other tasks.
What if I don’t have a slow cooker?
If a slow cooker isn’t handy, use a large pot on your stovetop. Sauté the aromatics, then add remaining ingredients and simmer on low for about 1.5 to 2 hours. Ensure your pot is covered to maintain moisture and let the soup develop rich flavors.
Can I make this vegetarian?
Absolutely! Swap out the chicken for extra beans or a plant-based protein, and use vegetable broth instead of chicken broth. Add extra vegetables like bell peppers or zucchini to bring more heartiness and color to your vegetarian version of this wonderful soup.
Is it spicy?
There’s a mild spicy kick from the chili powder and diced tomatoes with chilies. If you’re sensitive to spice, reduce or omit the jalapeño and adjust the chili powder to your taste. For those who love heat, don’t shy away from adding more chilies or a splash of hot sauce.
How can I thicken the soup?
If you prefer a thicker soup, combine a tablespoon of cornstarch with cold water to make a slurry. Stir it into the soup during the last 30 minutes of cooking. Another delicious option is pureeing some of the beans with a bit of broth, then stirring them back into the soup.
Can I add other toppings?
Certainly! Alongside the classic tortilla strips and cilantro, try adding diced avocados for creaminess, shredded cheese for richness, or even a scoop of rice to make it more filling. Toppings like these allow you to personalize your bowl of soup.
Slow Cooker Chicken Tortilla Soup
Equipment
- slow cooker
- Pan for frying
Ingredients
- 3 cloves garlic minced
- 1 small jalapeño diced and without seeds
- 1/4 cup fresh cilantro chopped
- 14 ounces crushed tomatoes
- 10 ounces canned diced tomatoes with chilies (like Rotel)
- 2 teaspoons chili powder
- 4 cups chicken broth
- 1 tablespoon olive oil
- 6 small corn tortillas cut into strips
- 15 ounces canned black beans drained and rinsed
- 1 medium onion finely chopped
- 2 teaspoons cumin
- 1 cup frozen corn kernels
- 2 pieces boneless skinless chicken breasts
Instructions
- Prepare by gathering all the necessary ingredients.
For the Soup:
- In a slow cooker, warm the olive oil over medium heat. Sauté the chopped onion, minced garlic, and diced jalapeño until softened.
- Add the crushed tomatoes, diced tomatoes with chilies, chicken broth, black beans, frozen corn, cumin, and chili powder to the slow cooker. Mix these ingredients together gently, ensuring the chicken breasts are submerged.
- Cover the slow cooker and let it cook on high for around 4 hours. When it’s nearing the end of cooking, shred the chicken and mix it back into the soup.
For the Tortilla Strips:
- In a separate pan, heat oil over medium-high heat. Fry the tortilla strips in small batches until they reach a crispy texture. Drain them on paper towels and season with a pinch of salt.
- Serve the soup hot, garnished with the crispy tortilla strips and fresh cilantro. Enjoy your delightful dish!
