Can I make this soup on the stove top?

Yes! Saute the veggies and garlic in a Dutch oven or stock pot with olive oil. Add the rest of the ingredients, bring to a boil, and simmer for 25 minutes. Remove the chicken, shred, and stir back into the pot.

Can you freeze chicken tortilla soup?

Yes, let the soup cool completely and transfer to an airtight container. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the crock pot.

Slow Cooker Chicken Tortilla Soup

Name: Slow Cooker Chicken Tortilla Soup
Prep time: PT-496346H31M1S
Cook time: PT-496346H31M1S
Total time: PT-496346H31M1S
Cuisine: Mexican
Ingredients: 1 (15oz) can black beans, drained and rinsed; 1 (14.5 oz) can fire roasted tomatoes; 1 1/2 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; 1/4 cup fresh cilantro, finely chopped; 2 tablespoons lime juice; 6 small corn tortillas, cut into thin strips; Olive oil, coconut oil or avocado oil for frying; Optional toppings: Greek yogurt, sour cream, avocado, cilantro, red onion

This vibrant and wholesome chicken tortilla soup brings together tender shredded chicken, hearty beans, and sweet corn in a deeply savory broth. Prepared effortlessly in your slow cooker, it serves as a perfect nutrient-packed meal for busy weeknights or relaxed weekends. With the addition of fresh lime, cilantro, and crispy homemade tortilla strips, every bowl offers a satisfying contrast of textures and bright, authentic flavors.

List of ingredients

1 (15oz) can black beans, drained and rinsed
1 (14.5 oz) can fire roasted tomatoes
1 1/2 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
1/4 cup fresh cilantro, finely chopped
2 tablespoons lime juice
6 small corn tortillas, cut into thin strips
Olive oil, coconut oil or avocado oil for frying
Optional toppings: Greek yogurt, sour cream, avocado, cilantro, red onion

step-by-step instructions

Step: Add the black beans, tomatoes, corn, peppers, garlic, broth, and spices to a crock pot and stir to combine.
Step: Nestle the uncooked chicken in the soup so that it is fully covered.
Step: Cover and cook on low for 6-8 hours or on high for 4-6 hours.
Step: Remove the chicken from the soup and use two forks to pull it apart.
Step: Place the shredded chicken back in the soup with the lime juice and chopped cilantro and stir well.
Step: To make the tortilla strips, heat enough oil in a medium pan to cover the bottom over medium-high heat.
Step: Fry the tortilla strips in batches for 45 seconds on each side until golden and crispy, then transfer to a paper towel to cool.
Step: Serve the soup warm, topped with fresh avocado, cilantro, lime juice, and the crispy tortilla strips.

Practical Cooking Pointers

Achieving the Perfect Shredded Texture

For the easiest shredding experience, make sure the chicken is truly tender before removing it from the slow cooker. If the meat resists the fork, it usually needs another thirty minutes of heat. Using two forks in a circular pulling motion works best to create uniform strands that soak up the surrounding broth.

Balancing Salt and Broth Intensity

Since the soup reduces slightly during the slow cooking process, starting with low-sodium broth allows you to control the final flavor profile. Taste your soup immediately before serving; if it feels flat, a tiny pinch of extra salt or a splash of additional lime juice can often wake up the savory notes. Always adjust seasoning only after the shredded chicken has been returned to the pot, as the meat absorbs some of the broth’s salinity.

Managing Vegetable Textures

To avoid mushy bell peppers, you can add them during the final hour of cooking if you prefer a slight bite. However, for a fully integrated, melt-in-your-mouth experience, cooking them for the full duration is recommended. The fire-roasted tomatoes contain natural acidity that helps tenderize the peppers and beans during the long, slow cook, creating a cohesive texture throughout.

Customization and Substitutions

Exploring Protein Variations

If you prefer a darker meat, boneless skinless chicken thighs are an excellent substitute for breasts. Thighs are naturally more forgiving in a long-cooking environment and tend to remain succulent even if left on the heat for an extra hour. For a meatless version, you can simply omit the chicken and swap it for an extra can of black beans or even chickpeas for added density.

Enhancing the Vegetable Profile

Feel free to incorporate additional vegetables like zucchini or diced carrots during the initial mixing phase. Chopped green chiles are another fantastic addition if you want to introduce a mild, tangy heat that pairs beautifully with the fire-roasted tomatoes. For a touch of freshness at the end, folding in a handful of baby spinach until it wilts adds a vibrant color and extra fiber without changing the core flavor of the soup.

Creating a Creamier Consistency

While the soup is naturally light and broth-based, you can achieve a richer mouthfeel by stirring in a half-cup of full-fat coconut milk or a dollop of Greek yogurt just before serving. This creates a silkier texture that coats the back of a spoon. If you prefer a heartier feel, adding cooked quinoa or brown rice at the very end will provide extra bulk and help thicken the liquid significantly.

Serving and Topping Ideas

Building a Balanced Bowl

The beauty of this dish lies in the variety of toppings you can offer. A dollop of Greek yogurt or sour cream provides a cooling contrast to the spiced broth. If you prefer a vegan fat source, sliced avocado or a generous scoop of guacamole adds a rich, creamy element that complements the peppers and beans perfectly.

Adding Crunch and Color

Beyond the homemade tortilla strips, consider garnishing with pickled red onions for a bright, acidic punch. Crumbled cotija cheese is another traditional topping that provides a salty, dry texture which breaks up the smoothness of the soup. Fresh cilantro is nearly mandatory for this recipe, as its herbaceous profile cuts through the heat of the chili powder and paprika.

Storage and Reheating Guidelines

Managing Leftovers Effectively

This soup is an excellent candidate for meal prep, as the flavors often intensify after sitting in the refrigerator for a day. Ensure you store the soup in an airtight container to keep it fresh for up to four days. It is highly recommended to store the crispy tortilla strips separately in a sealed bag at room temperature to ensure they maintain their crunch for your next serving.

Freezing for Future Use

To freeze, allow the soup to cool completely to room temperature before transferring it into freezer-safe containers. Leaving a small amount of space at the top of the container is important as the liquid will expand while freezing. It can be safely stored in the freezer for up to three months; thaw it overnight in the refrigerator for the best results before reheating.

Reheating for Fresh Results

The best way to reheat is on the stovetop over medium-low heat. Bring the soup to a gentle simmer, stirring occasionally to ensure even heating. Avoid boiling the soup aggressively after it has been cooked, as this can cause the shredded chicken to become slightly tough. If the soup has thickened too much in the fridge, feel free to add a splash of water or extra chicken broth to bring it back to your desired consistency.

Frequently Asked Questions

Can I make this recipe in a standard Dutch oven?

Yes, this recipe adapts beautifully to the stovetop. Simply sauté the onions, peppers, and garlic in a little oil in your pot, then add the remaining ingredients and bring to a light boil. Reduce the heat to low, cover, and let it simmer for about 25 to 30 minutes, or until the chicken is cooked through and easily shreds with a fork.

What is the benefit of using fire-roasted tomatoes instead of regular ones?

Fire-roasted tomatoes are charred before canning, which imparts a subtle, smoky depth of flavor that is difficult to replicate with standard canned tomatoes. This smokiness acts as a shortcut for complex flavor, making the soup taste as though it has been simmered for much longer than it actually has.

How do I make the tortilla strips ahead of time?

You can fry the tortilla strips a day in advance as long as you store them in an airtight container once they have cooled completely. If they lose their crispness, you can place them in a 350-degree oven for three to five minutes to toast them back to perfection before serving.

Should I drain the liquid from the fire-roasted tomatoes?

No, you should include all the juices from the can of tomatoes. The liquid contains significant flavor and is essential for achieving the correct consistency and salt balance in your final broth.