Slow Cooker Chicken Tortilla Soup Recipe
As the crisp autumn air sets in, there’s nothing like a warm, comforting bowl of Slow Cooker Chicken Tortilla Soup to soothe the soul.
I still remember the first time I made this recipe on a chilly Sunday afternoon last October, with a big ol’ can of diced tomatoes and a sprinkle of cilantro that added a burst of freshness to the pot.
It was one of those ‘aha’ moments, when the flavors all came together in perfect harmony, and I knew right then that This Slow Cooker Chicken Tortilla Soup quickly became a cherished family favorite.
Why You’ll Love This Slow Cooker Chicken Tortilla Soup
- The tender chicken and crunchy tortilla strips create a delightful texture contrast.
- The bold flavors of cumin, chili powder, and paprika give it a spicy kick.
- It’s ready in just 6 hours, making it perfect for a busy day.
- The recipe is foolproof, with a forgiving margin for error.
- It’s ideal for a cozy night in with family or friends.
Ingredients You’ll Need
- 1 lb boneless, skinless chicken breasts
- 1 can diced tomatoes
- 1 can kidney beans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper, to taste
- 6-8 corn tortillas, cut into thin strips
- Shredded cheese, sour cream, and avocado, for serving (optional)
The chicken and tortillas are the stars of the show, providing a satisfying protein boost and a delightful crunch, respectively. When combined with the rich, velvety broth, it’s a match made in heaven!
Expert Tips for the Best Slow Cooker Chicken Tortilla Soup
- Browning the chicken before slow cooking adds depth of flavor.
- Don’t overcook the tortillas, or they’ll become mushy.
- Add a can of diced green chilies for an extra boost of flavor.
- Use a thermometer to ensure the soup reaches a safe internal temperature.
- Make it ahead and refrigerate or freeze for later.
Variations and Substitutions
For a gluten-free version, swap out the tortillas for gluten-free alternatives. Try using carnitas or carne asada for a different protein. Add some diced jalapeños for an extra kick of heat!
How to Store and Reheat
Store leftovers in the fridge for up to 3 days in an airtight container. Reheat gently over low heat, adding a splash of broth if needed. Freeze for up to 2 months and thaw overnight.
Frequently Asked Questions
Can I make this recipe in a pressure cooker?
Yes, adjust the cooking time to 20-30 minutes. Note that the flavors may not be as rich and developed.
What can I use instead of chicken breasts?
You can substitute with boneless thighs or a combination of chicken and beef for a heartier flavor.
How do I serve this soup?
Serve hot, garnished with your favorite toppings such as avocado, sour cream, shredded cheese, and cilantro.
Now that you’ve made it to the end, I invite you to cozy up with a warm bowl of Slow Cooker Chicken Tortilla Soup and experience the comfort for yourself. Don’t hesitate to reach out if you have any questions or if you’d like any substitutions or variations!
Slow Cooker Chicken Tortilla Soup
🧂 Ingredients
👩🍳 Instructions
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1In a large skillet, cook the chicken over medium-high heat until browned, about 5 minutes.
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2Transfer the chicken to the slow cooker.
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3Add the diced onion, minced garlic, and diced red bell pepper to the skillet and cook until the vegetables are softened.
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4Transfer the vegetables to the slow cooker with the chicken.
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5Add the diced tomatoes, kidney beans, chicken broth, cumin, and paprika to the slow cooker.
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6Season with salt and pepper to taste.
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7Cover the slow cooker and cook on low for 8 hours.
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8About 30 minutes before serving, add the tortilla strips to the slow cooker.
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9Shred the chicken with two forks and stir to combine with the tortillas.
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10Serve hot, topped with shredded cheese, sour cream, and avocado if desired.
