Can you freeze chicken tortilla soup?

Yes! Let the soup cool and transfer it to an airtight container. Freeze for up to 3 months. Allow it to thaw overnight in the fridge and reheat on the stove or in the crock pot.

Healthy Slow Cooker Chicken Tortilla Soup

Name: Healthy Slow Cooker Chicken Tortilla Soup
Prep time: 5 min
Cook time: 6 h 55 min
Total time: 7 h
Cuisine: Mexican
Ingredients: 1 (15oz) can black beans (drained and rinsed); 1 (14.5 oz) can fire roasted tomatoes; 1 ½ cups frozen corn; 2 bell peppers (chopped); 3 cloves garlic (minced); 2 cups low-sodium chicken broth; 1 tablespoon chili powder; 2 teaspoons cumin; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 teaspoons paprika; 1.5 lbs boneless skinless chicken breasts or chicken thighs; ¼ cup fresh cilantro (finely chopped); 2 tablespoons lime juice; Toppings: Greek yogurt, sour cream, avocado, cilantro or red onion; 6 small corn tortillas (cut thinly into strips); Olive oil, coconut oil or avocado oil (for frying)

This nutritious slow cooker chicken tortilla soup is a hearty meal that simplifies dinner. It combines fiber-rich beans, vegetables, and lean protein in one pot for easy preparation.

List of ingredients

1 (15oz) can black beans – drained and rinsed
1 (14.5 oz) can fire roasted tomatoes – for a smoky flavor
1 ½ cups frozen corn – canned or fresh also work
2 bell peppers – chopped, any color
3 cloves garlic – minced
2 cups low-sodium chicken broth – or bone broth for extra nutrients
1 tablespoon chili powder – for warmth and color
2 teaspoons cumin – for earthiness
1 teaspoon salt – adjust to taste
1/2 teaspoon black pepper – for a slight bite
2 teaspoons paprika – for depth of flavor
1.5 lbs boneless skinless chicken breasts – or chicken thighs
¼ cup fresh cilantro – finely chopped
2 tablespoons lime juice – from about one lime
Greek yogurt, sour cream, avocado, cilantro, or red onion – for toppings
6 small corn tortillas – cut thinly into strips
Olive oil, coconut oil, or avocado oil – for frying

step-by-step instructions

Combine Base: Add the black beans, tomatoes, corn, peppers, garlic, broth, and spices to a crock pot and stir to combine.
Add Chicken: Nestle the uncooked chicken breasts or thighs in the soup so that they are fully covered by the mixture.
Slow Cook: Cover and cook on low for 6-8 hours or on high for 4-6 hours.
Shred Meat: Remove the chicken from the soup and use two forks to pull it apart into shreds.
Finish Soup: Place the shredded chicken back into the soup along with the lime juice and chopped cilantro, then stir well.
Fry Tortillas: Thinly slice corn tortillas into skinny strips. Heat enough oil to cover the bottom of a medium pan over medium-high heat and fry the strips in batches for 45 seconds per side until golden.
Cool and Serve: Transfer strips to a paper towel to cool and crisp. Serve the warm soup topped with sliced avocado, cilantro, lime juice, and the crispy tortilla strips.

Customizing the Protein

Using Chicken Thighs for More Moisture

Swap the chicken breasts for boneless, skinless chicken thighs to achieve a more tender result. Thighs have a higher fat content, which prevents the meat from drying out during the long slow-cooking process. This substitution results in a richer flavor profile in the overall broth.

Incorporating Rotisserie Chicken

Using a pre-cooked rotisserie chicken significantly reduces the cooking time. Simply prepare the soup base in the slow cooker or on the stove, then stir in the shredded rotisserie meat at the very end. Heat the soup through for 15-20 minutes before serving.

Making the Soup Vegetarian

To create a plant-based version, omit the chicken entirely and add another can of black beans or pinto beans. Replace the chicken broth with a high-quality vegetable broth to maintain the savory depth. This version remains high in protein and fiber thanks to the legumes.

Expanding the Vegetable Mix

Adding Diced Green Chiles

Stir in a small can of diced green chiles to add a mild, tangy heat to the broth. These chiles complement the fire-roasted tomatoes and cumin perfectly. Add them at the beginning of the slow cooking process for a well-integrated flavor.

Including Sliced Zucchini

Add chopped zucchini during the last two hours of cooking to keep the vegetable from becoming too soft. Zucchini adds volume and extra nutrients without altering the traditional flavor profile. It is an excellent way to sneak more greens into the meal.

Stirring in Fresh Spinach or Kale

Fold in a few handfuls of baby spinach or chopped kale right before serving. The residual heat of the soup will wilt the greens in a few minutes. This adds a boost of iron and a vibrant color to the finished dish.

Mixing in Quinoa for Texture

Add a half cup of rinsed quinoa to the slow cooker along with the vegetables. The quinoa will absorb the savory broth and add a slightly nutty texture to each spoonful. This modification increases the protein content and makes the soup more filling.

Managing the Spice Levels

Increasing Heat with Cayenne Pepper

For those who prefer a spicier kick, add a pinch of cayenne pepper or red pepper flakes. Start with a small amount and taste as you go to avoid overpowering the other spices. This addition provides a sharp heat that lingers on the palate.

Using Chipotle Peppers in Adobo

Mince one or two chipotle peppers in adobo sauce and stir them into the base. This adds a deep, smoky heat that pairs exceptionally well with the fire-roasted tomatoes. It transforms the soup into a bolder, more restaurant-style experience.

Toning Down the Spices

If the soup is too spicy for some family members, add a dollop of Greek yogurt or sour cream to individual bowls. The dairy helps neutralize the capsaicin in the peppers. Alternatively, adding more corn or beans can dilute the intensity of the spices.

Alternative Cooking Methods

Preparing on the Stovetop

To make this on a stove, saute the peppers and garlic in a Dutch oven with olive oil. Add the remaining ingredients, bring the mixture to a boil, and then simmer for about 25 minutes. Remove the chicken to shred it before returning it to the pot.

Using a Pressure Cooker

In an Instant Pot or similar pressure cooker, combine all ingredients and cook on high pressure for 15-20 minutes. Perform a quick release of the pressure, shred the chicken, and stir in the lime juice and cilantro. This method is ideal for those who need a fast meal.

Tortilla Strip Techniques

Pan-Frying for Maximum Crunch

Frying tortilla strips in a shallow layer of oil creates the most authentic texture. Ensure the oil is hot before adding the strips to prevent them from absorbing too much grease. Fry them quickly for about 45 seconds per side until golden brown.

Oven-Baking for a Lighter Option

Toss tortilla strips with a small amount of oil and bake them on a sheet pan at 375 degrees Fahrenheit. Bake for 5-8 minutes, flipping halfway through, until they are crisp. This reduces the overall fat content while still providing a satisfying crunch.

Using Store-Bought Tortilla Chips

If you are short on time, high-quality store-bought corn tortilla chips are a convenient substitute. Roughly crush the chips with your hands to create various sizes of pieces. Add them immediately before serving to prevent them from becoming soggy.

Serving and Garnish Ideas

Adding Creamy Toppings

Greek yogurt is a healthy alternative to sour cream, providing a tangy creaminess and extra protein. Place a dollop on top of the hot soup to balance the spice. It melts slightly into the broth, creating a richer consistency.

Using Fresh Avocado for Richness

Slice a ripe avocado or add a scoop of guacamole to each bowl. The creamy texture of the avocado contrasts the acidity of the lime and the crunch of the tortillas. It also adds heart-healthy fats to the meal.

Garnishing with Pickled Red Onions

Quick-pickled red onions add a bright pop of color and a sharp, acidic contrast to the savory soup. Slice onions thinly and soak them in lime juice and salt for 30 minutes. This garnish cuts through the richness of the chicken and beans.

Adding Cotija or Cheddar Cheese

Crumble some salty Cotija cheese or shredded sharp cheddar over the top of the soup. The cheese melts into the liquid, adding a salty, savory dimension. Use a light hand to ensure the cheese doesn’t overpower the other flavors.

Preservation and Storage Guide

Refrigerating Leftovers

Store the soup in an airtight container in the refrigerator for up to four days. Keep the tortilla strips and fresh toppings separate to maintain their texture. This prevents the chips from absorbing moisture and becoming soft.

Freezing the Soup Base

The soup freezes exceptionally well for up to three months. Let the soup cool completely before transferring it to a freezer-safe container or heavy-duty freezer bag. Leave a small amount of space at the top for expansion during freezing.

Thawing and Reheating Methods

Thaw frozen soup overnight in the refrigerator before reheating. Warm the soup in a saucepan over medium heat or in the slow cooker on low. Bring the liquid to a gentle boil to ensure it is heated evenly throughout.

Cooking Troubleshooting

Fixing a Soup That Is Too Thick

If the soup becomes too thick during the slow cooking process, stir in additional chicken broth. Add the broth in small increments until you reach your preferred consistency. This can happen if the chicken releases less moisture than expected.

Balancing Excessive Salt

If the soup tastes too salty, add a splash of water or a bit more lime juice. The acidity of the lime helps mask the saltiness and brightens the overall flavor. Adding an extra can of rinsed beans can also dilute the salt concentration.

Preventing Overcooked Chicken

Avoid cooking the chicken on high for too long, as breasts can become rubbery. Stick to the recommended timeframes or check the internal temperature with a meat thermometer. Shredding and returning the meat at the end helps maintain its texture.

Common Recipe Questions

Can I use pinto beans instead of black beans?

Yes, pinto beans are an excellent substitute for black beans in this recipe. They have a creamier texture and a mild flavor that blends well with the other ingredients. Ensure they are drained and rinsed thoroughly before adding them to the pot.

What is the best way to shred the chicken?

Using two forks is the traditional method, but a hand mixer can shred chicken much faster. Place the warm chicken in a bowl and use the mixer on low speed until the meat is shredded. This is especially helpful when preparing large batches.

Which oil is best for frying tortilla strips?

Avocado oil is highly recommended due to its high smoke point, which prevents the oil from burning. Olive oil or coconut oil also work well for this purpose. Ensure the oil is shimmering but not smoking before adding the tortilla strips.