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Slow-Cooker Chicken Tortilla Soup
This is a dump-and-go crock pot recipe with no pre-cooking and easy clean-up. It’s a delicious Mexican meal that’s made mostly with pantry staples: picante sauce, condensed cream of chicken soup, Rotel tomatoes, canned black beans, and canned corn.
The base of this soup is 2 cans of condensed cream of chicken soup which makes it wonderfully thick and creamy.
Slow Cooker Chicken Enchilada Soup only takes a little over 4 hours to make, but can be kept in the crock pot on the “warm” setting after that.
You only need 2 chicken breasts for this recipe so it’s a great way to stretch a little protein into a meal that will serve a lot of people. Very budget friendly!
A cup of shredded cheddar cheese mixed into the soup adds some cheese flavor. Sprinkle more on top when you serve it for extra cheese flavor.
What’s in chicken tortilla soup?
We load ours up with extra protein by adding black beans, then throw in some vegetables (corn! bell peppers! onion!) for health and color, and flavor it all with canned fire-roasted tomatoes, which we love for their smokiness. The tortillas get added as croutons at the very end for a texture contrast!
Do I have to use boneless skinless chicken breasts?
Nope! If you’ve got thighs, use ’em! We recommend taking the meat off the bone for a faster, easier cooking process. Rotisserie chicken also works, and because it’s already cooked, it will cut down on the amount of time the soup needs to cook in the slow cooker. Sub in an equal amount and cook until heated through.
Can I use another kind of broth?
Sure can! Vegetable broth will do great here. If you’ve only got water on hand, we recommend a little extra salt and a little extra oil or butter to pump that flavor back up.
How do I fry the tortilla strips?
It sounds like something fancy a restaurant would do, but it’s actually SO easy: Simply cut corn or flour tortillas into small strips and cook them in about a tablespoon of olive oil in a skillet over medium heat until crispy. Drain them on a paper towel-lined plate as you would cooked bacon. Don’t forget to season them with salt while they’re hot!
What else can I top this soup with?
We like to load it up with avocado, tortilla croutons, and sour cream, but really, any of your favorite nacho fixings work. Try fresh jalapeños, thinly sliced radish, fresh herbs, or some shredded cheese!
How long does the soup last?
It gets even better with time. This soup lasts in the fridge for up to 5 days in a resealable container. Just heat and serve—preferably with more crunchy tortilla toppings!
HOW DO YOU THICKEN TORTILLA SOUP?
I find that with all the chicken and vegetables, this soup comes out plenty thick for my liking. If you prefer a thicker soup, you can mix 3 tablespoons of soup broth with 2 tablespoons of flour, then add the paste to the soup and bring it to a simmer. Cook for 3-4 minutes until soup is thickened. If you’re looking for a creamy soup, you can add some sour cream or cream cheese to the broth which will thicken it, as well as make the soup creamy.
HOW DO YOU MAKE SLOW COOKER TORTILLA SOUP?
Let’s talk about the ingredients for this slow cooker chicken tortilla soup. We’ve got chicken breasts (throw ’em in whole!), onion, red bell pepper, corn, black beans, mild green chilies, chicken broth, tomatoes and spices. All you have to do is put everything in the slow cooker and walk away! When it’s time to eat, remove the chicken breasts from the soup and shred them, then return them to the pot. Add your favorite toppings such as tortilla strips, avocado, cheese and olives, then serve and enjoy.
TORTILLA SOUP TOPPINGS
You can top this soup with a variety of your favorite Mexican ingredients. Tortilla strips are a must have, and I also like to put out an assortment of toppings so that everyone can customize their own bowl of soup.
- Pickled Jalapenos
- Shredded Cheese
- Diced Tomatoes
- Shredded Lettuce
- Sour Cream
- Sliced Olives
- Once you try this tortilla soup, you’ll find yourself making it on repeat. It’s so simple, yet filled with plenty of bold flavors and textures. Your family is sure to love this one!
Dice the onion and mince the garlic. Add the onion, garlic, chicken breast, chili powder, cumin, smoked paprika, cayenne, some freshly cracked pepper (about 10 cranks of a pepper mill), the fire roasted tomatoes (with juices), diced tomatoes with chiles (with juices), black beans (drained), corn, and chicken broth to the slow cooker.
Give everything a brief stir, place the lid on the slow cooker, and cook on high for 4 hours, or low for 8 hours.
After cooking on high for 4 hours or low for 8 hours, carefully remove the chicken breast, shred it with a fork, then return it to the soup.
To make the tortilla crisps, preheat the oven to 400ºF. Stack the tortillas, then slice them into strips that are approximately 1/4-inch wide and 2 to 3-inches long. Place the strips in a bowl, drizzle with cooking oil, and a pinch of salt. Gently toss the strips until they’re completely coated in oil.
Spread the oil coated tortilla strips over a baking sheet in a single layer, overlapping as little as possible. Bake them in the preheated oven for 10-15 minutes, stirring once every five minutes, or until they are deeply golden brown and crispy. The total cook time will depend on the size of your strips and how crowded they are on the baking sheet, so watch them closely and adjust the cook time as needed.
To serve, ladle the soup into bowls, top with a handful of the tortilla crisps, some chopped cilantro, a few slices of avocado, and a dollop of sour cream. Squeeze a wedge of fresh lime over top just before eating.
Slow-Cooker Chicken Tortilla Soup
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HOW TO STORE CHICKEN TORTILLA SOUP?
After cooking your soup, make sure to divide it into single portions before refrigerating. This helps it cool down faster in the refrigerator, which will extend its lifespan. You can keep the chicken tortilla soup in the refrigerator for about 4-5 days, or you can freeze it for longer storage (about 3 months). Make sure to add your toppings fresh after reheating.