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For a tasty slow cooker chicken tortilla soup, gather these simple ingredients: - 1 pound boneless, skinless chicken breasts - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) sweet corn, drained - 1 can (14.5 oz) diced tomatoes with green chilies - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 red bell pepper, diced into small pieces - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 4 cups low-sodium chicken broth - Salt and freshly cracked black pepper to taste - Juice of 1 fresh lime - Tortilla strips or crunchy tortilla chips for serving - Fresh cilantro, chopped, for garnish - Fresh avocado, diced, for topping - Shredded cheese (optional, such as cheddar or Monterey Jack) You can make your soup even better with these fun toppings: - Sliced jalapeños for heat - Sour cream for creaminess - Fresh lime wedges for extra zest - Green onions for crunch - Cotija cheese for a rich flavor If you need to swap ingredients, here are some easy ideas: - Use chicken thighs instead of breasts for more flavor. - Swap black beans for pinto beans or kidney beans. - Use vegetable broth for a vegetarian version. - Try fresh tomatoes if you prefer them over canned. - Replace red bell pepper with yellow or green peppers for a different taste. Experimenting with these swaps can lead to new flavors you will love! For the full recipe, check out the section above. First, gather all your ingredients. You will need: - 1 pound boneless, skinless chicken breasts - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) sweet corn, drained - 1 can (14.5 oz) diced tomatoes with green chilies - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 red bell pepper, diced into small pieces - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 4 cups low-sodium chicken broth - Salt and freshly cracked black pepper to taste - Juice of 1 fresh lime - Tortilla strips or crunchy tortilla chips for serving - Fresh cilantro, chopped, for garnish - Fresh avocado, diced, for topping - Shredded cheese (optional, such as cheddar or Monterey Jack) Start by placing the chicken at the bottom of your slow cooker. This ensures it cooks evenly. Next, mix the black beans, corn, diced tomatoes, onion, garlic, and bell pepper in a large bowl. Add the spices and mix well. Pour this mixture over the chicken, spreading it evenly. Now it’s time to add the chicken broth. Pour it gently into the slow cooker. Stir carefully, so you don’t disturb the chicken too much. Cover the slow cooker with its lid. Set it to cook on low for 6-7 hours or high for 3-4 hours. The chicken will become tender and fully cooked. About 30 minutes before you serve the soup, shred the chicken. I like to use two forks for this. Stir in the lime juice to brighten the flavors. Taste the soup and adjust the seasoning if needed. Add more salt and pepper if you like. When ready to serve, ladle the soup into warm bowls. Top each bowl with crispy tortilla strips or chips. Add diced avocado, chopped cilantro, and shredded cheese if you like. This adds flavor and a nice look to your dish. For an extra touch, serve with a lime wedge on the side. It enhances the zesty flavor and makes it even more fun to eat. Enjoy your delicious slow cooker chicken tortilla soup! For the full recipe, check out the earlier section. To make your soup sing, use fresh ingredients. Fresh garlic and onions add a lot of taste. I also love using low-sodium chicken broth. It gives a good base without too much salt. You can add a splash of lime juice right before serving. This brightens up all the flavors. Fresh herbs like cilantro also boost the taste. They add a nice green touch and a pop of flavor. Shredding chicken can be easy. After cooking, take two forks and pull the chicken apart right in the slow cooker. This keeps all the flavor in the soup. If you find it hard, let the chicken cool for a few minutes. Then, it will be easier to handle. Shredded chicken helps to mix well with the soup and gives you bites of chicken in every spoonful. If you like things spicy, add more chili powder. You can also include diced jalapeños for extra heat. Start with a small amount, then taste and adjust as you go. If you want a thicker soup, mash some of the beans with a fork. This adds creaminess without extra work. For a thinner soup, add more broth until it reaches your desired consistency. {{image_4}} You can easily make a vegetarian version of this soup. Replace the chicken with more beans. Use 2 cans of black beans or chickpeas. You can also add more veggies. Try zucchini, carrots, or bell peppers. This adds nice color and flavor. The broth can stay the same. Just make sure to use vegetable broth instead of chicken broth. If you like heat, add fresh jalapeños or red pepper flakes. You can chop jalapeños and stir them in while cooking. For a smoky taste, add chipotle peppers in adobo sauce. You can also top your soup with sliced radishes or pickled onions. These add a nice crunch and tangy taste. Feel free to adjust the spice to your liking. Switching proteins is easy and fun. Instead of chicken, try turkey or shredded beef. You can even use shrimp for a seafood twist. Just be sure to adjust the cooking time. Fish or shrimp cooks faster, so add them in the last hour. This way, they stay tender and do not overcook. Use the full recipe to guide you through these changes. To keep your soup fresh, let it cool first. Once cool, transfer it to an airtight container. Make sure to leave some space at the top. This space allows for expansion when freezing. Store it in the fridge if you plan to eat it within three days. When you’re ready to enjoy your soup again, pour the desired amount into a pot. Heat it on medium-low and stir often to prevent sticking. You can also use the microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between, until it’s hot. Adding a splash of broth can boost the flavor. To freeze, use a freezer-safe container. Leave about an inch of space at the top to allow for expansion. You can also freeze portions in zip-top bags for easy meals later. Lay the bags flat in the freezer to save space. The soup can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. For the full recipe, check the earlier section! Yes, you can use frozen chicken. Just place it in the slow cooker. Cooking time will increase. If you use frozen chicken, cook on high for about 4-5 hours or low for 8-9 hours. Always check that the chicken reaches 165°F internally for safety. You can serve tortilla soup with many sides. Here are some ideas: - Grilled cheese sandwiches - Quesadillas - Rice or corn muffins - A fresh salad - Chips with salsa These sides add variety and balance to your meal. If your soup is too thin, there are easy ways to thicken it. You can: - Mix in some cornmeal or masa harina - Add a slurry of cornstarch and water - Mash some of the beans in the soup - Simmer with the lid off for a while These tricks help you get the perfect texture. For the full recipe, follow the steps outlined above! In this post, we covered the key ingredients for chicken tortilla soup, from the complete list to optional toppings. I detailed the step-by-step process, ensuring each phase is clear. Tips for enhancing flavor and shredding chicken help you get the best results. I shared fun variations and essential storage info, plus answers to common questions. With these insights, you can create a soup that shines every time. Enjoy making this delicious dish!

Slow Cooker Chicken Tortilla Soup

Discover the deliciousness of zesty slow cooker chicken tortilla soup! This easy recipe combines tender chicken, black beans, sweet corn, and vibrant veggies for a heartwarming meal. Perfect for busy days, simply set it and forget it while it cooks to perfection. Serve with crispy tortilla strips and fresh avocado for added flavor. Click through for the full recipe and bring a burst of flavor to your dinner table tonight!
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) sweet corn, drained

1 can (14.5 oz) diced tomatoes with green chilies

1 medium onion, finely diced

3 cloves garlic, minced

1 red bell pepper, diced into small pieces

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

4 cups low-sodium chicken broth

Salt and freshly cracked black pepper to taste

Juice of 1 fresh lime

Tortilla strips or crunchy tortilla chips for serving

Fresh cilantro, chopped, for garnish

Fresh avocado, diced, for topping

Shredded cheese (optional, such as cheddar or Monterey Jack)

Instructions
 

Begin by placing the boneless chicken breasts at the bottom of your slow cooker, ensuring they are evenly distributed.

    In a separate large mixing bowl, combine the rinsed black beans, drained corn, diced tomatoes (including their juices), finely diced onion, minced garlic, and diced red bell pepper. Add the ground cumin, smoked paprika, chili powder, and a generous pinch of salt and pepper. Mix all ingredients thoroughly until well blended.

      Carefully pour the bean and vegetable mixture over the chicken in the slow cooker, ensuring even coverage.

        Add the low-sodium chicken broth into the slow cooker, gently stirring the contents to combine all the flavors without disturbing the chicken too much.

          Cover the slow cooker with its lid and set it to cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and fully cooked.

            About 30 minutes prior to serving, use two forks to shred the chicken directly in the slow cooker. Stir in the freshly squeezed lime juice to brighten the flavors.

              Taste the soup and adjust the seasoning with additional salt and pepper if needed, ensuring everything is to your liking.

                Serve the piping hot soup in bowls, garnishing each with crispy tortilla strips or chips, diced avocado, a generous sprinkle of fresh chopped cilantro, and shredded cheese if desired.

                  Prep Time: 15 minutes | Total Time: 6-7 hours | Servings: 6-8

                    Presentation Tips: Ladle the soup into warm bowls, finishing with a sprinkle of fresh cilantro and a lime wedge on the side to enhance the zesty flavor. Consider serving with additional tortilla chips for a delightful crunch!