Pin it
Making this Chicken Tortilla Soup is a total breeze. Just toss your ingredients into your slow cooker and let it do the heavy lifting. It comes out thick, loaded with juicy chicken, veggies, and plenty of beans. Pile on some crunchy tortilla strips and watch everyone ask for seconds. You’ll get everything prepped and cooking in just a few minutes.
Why This Soup Stands Out
When life’s hectic, dinner can feel like a chore. This one lets you just dump pantry stuff right into the slow cooker and leave it alone. Top it off your own way—maybe some creamy avocado, fresh chopped herbs, gooey cheese, or sour cream. Customize with whatever you’re craving or whatever’s left in your fridge.
All You Need
- Salt: Regular kosher’s all you need here
- Chicken: Thighs or breasts both add a protein punch
- Corn: Use fresh or frozen, both taste great
- Tomatoes: Grab two cans—one regular diced, one fire-roasted with chilies
- Yellow Onion: Chop one small onion to add flavor
- Spices: Chili powder (mild), ground cumin, garlic powder, smoked paprika
- Black Beans: Rinse a can and they’re good to go
- Oil: Any cooking oil gets those tortillas crispy
- Lime: Squeeze fresh or use some from a bottle
- Corn Tortillas: Slice into strips for the topping
- Chicken Stock: Use box stock or any homemade you’ve got
- Toppings: Go wild—avocado, guacamole, fresh herbs, cheese, jalapenos, or sour cream
How To Whip It Up
- Dishing It Up:
- Spoon into bowls and throw on some crispy strips or whatever toppings win you over.
- Getting The Chicken Ready:
- Haul out the chicken, shred it up with a couple forks, and pile it back in. Give it a squeeze of lime and see if it needs more salt.
- Cooling Down The Crispy Bits:
- Spread the baked strips on some paper towels. As they sit, they'll crunch up even more.
- Baking Tortilla Strips:
- Fire up the oven to 400°F. Toss your strips with oil and salt, lay them out, and bake for eight to ten minutes—flip them one time so both sides crisp up.
- Cooking Time:
- Pop the lid on, set your slow cooker to high for about four or five hours, or use low for six to seven hours.
- Loading The Slow Cooker:
- Drop in your chicken, onion, tomatoes, beans, corn, spices, and broth. Stir it all up quick before you put the lid on.
Pin it
Reasons You’ll Dig It
Dinner’s a snap with this. Dump, walk away, come back to a hearty soup that’s warming and packed with goodies. Chicken gets crazy tender, corn adds a nice pop of sweetness, and black beans fill you up. Let everyone pick their toppings—maybe cheese for some, avocado for others. Makes dinner a little more fun and nobody’s left hungry.
Tips For Best Results
Letting everything cook slowly pulls out all those awesome flavors, and you don’t have to fuss with browning first. Lay out crunchy tortilla strips ahead of time, or snag some store-bought, so they stay nice and crisp whenever you’re ready to serve.
Switch Things Around
Tweak it however you want. Ramp up the heat with extra chilies if you like it spicy. Go creamy by stirring in some heavy cream at the end. Want it meat-free? Just add more beans and use veggie broth. Each bowl can be different so it works for families or having friends over.
Simple Substitutes
Use whatever’s on hand. Swap chicken thighs for breasts, or grab any oil when crisping up your tortillas. Corn straight from the freezer or fresh both do the trick. A splash of lime before eating wakes up all the flavors.
Leftover Storage
Bowl tastes even better after a night in the fridge. Scoop leftovers into containers and keep them chilled for three or four days. For keeping longer, pour into jars or bags, freeze, and reheat when you need something quick.
Pin it
Frequently Asked Questions
- → Want to boost the heat?
Use extra chili powder, add diced jalapeños, or toss in green chilies. Start mild and adjust with hot sauce when eating.
- → Can thighs replace breasts?
Absolutely! Thighs are more flavorful and stay moist. Use the same amount, but remove the skin first to avoid greasy broth.
- → No lime? What's a good sub?
Lemon juice works well in the same quantity. Bottled lime juice or even a splash of white vinegar does the trick. Add it at the end of cooking.
- → No slow cooker? Any advice?
Cook it on low in a Dutch oven for a couple of hours. Stir every now and then and keep the lid on. Add more liquid if it gets too thick.
- → Best way to store soup?
Pop it in an airtight container and refrigerate for up to 3 days. Freeze leftovers for up to 3 months. Add fresh toppings when you reheat it.
Conclusion
Into these flavors? Next time, try chicken and black bean chili. Or, make traditional tortilla soup when you’ve got more time. Mexican chicken stew is another great option with these seasonings!