Slow Cooker Chicken Tortilla Soup
This flavorful Slow Cooker Chicken Tortilla Soup is perfect for gatherings, bursting with spices and topped with crispy tortilla strips. Ideal for cozy evenings, it combines tender chicken with zesty ingredients to create a satisfying and delicious meal.
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!