Slow Cooker Spicy Chicken Tortilla Soup

$- 1 pound boneless, skinless chicken breasts - 1 can (14 oz) diced tomatoes with green chilies - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups chicken broth - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 tablespoon lime juice - Tortilla strips - Diced avocado - Fresh cilantro, chopped - Shredded cheese (optional) The ingredients of this soup bring the heat and flavor. First, you need boneless, skinless chicken breasts. They cook to a tender bliss in the slow cooker. Diced tomatoes with green chilies add a zesty kick. Black beans give protein and texture. Fresh or frozen corn sweetens the soup, balancing the spice. Next, onion and garlic bring depth to the dish. Chicken broth is the base, making the soup rich and flavorful. The spices are key. Chili powder, cumin, and smoked paprika create warmth. Adjust cayenne pepper for your preferred heat level. Salt and pepper enhance all the flavors. Lastly, lime juice brightens the entire dish. For garnishes, crispy tortilla strips add crunch. Diced avocado offers creaminess. Fresh cilantro gives a pop of color and flavor. Optionally, you can sprinkle shredded cheese on top for extra richness. With these ingredients, you set yourself up for a delightful and spicy chicken tortilla soup. To start, place the chicken breasts at the bottom of your slow cooker. This step is key. Next, you need to make sure the chicken gets fully coated with sauce. The sauce adds flavor and keeps the meat moist during cooking. Now, grab a large bowl. In this bowl, mix together the diced tomatoes with green chilies, black beans, corn, chopped onion, minced garlic, chicken broth, and spices like chili powder, cumin, smoked paprika, salt, and pepper. This mixture is where all the magic happens! Once everything is well combined, pour this tasty mixture over the chicken in the slow cooker. You have two options for cooking. You can set your slow cooker to low for 6-8 hours or high for 3-4 hours. Both methods work well. To check for doneness, look for the chicken to be fully cooked and tender. It should shred easily with a fork. Once it's done, remove the chicken, shred it, and return it to the soup. Don't forget to stir in some lime juice for a zesty kick! To make your soup taste just right, adjust the seasoning to your liking. Start with salt and pepper. Add more chili powder for heat. If you want a milder soup, skip the cayenne pepper or use less. For more spice, you can add extra cayenne. Always taste as you go! Slow cooking is a great way to build flavor. Here are some best practices: - Layering: Place the chicken at the bottom. It cooks well this way. - Temperature Control: Use low heat for 6-8 hours. High heat works in 3-4 hours. - Prep Ahead: Chop your veggies the night before. Mix your ingredients in a bowl. Store them in the fridge. This saves time on busy days. This soup is tasty on its own, but you can make it even better. Pair it with a fresh salad or warm bread. For toppings, try these ideas: - Tortilla Strips: They add crunch. - Avocado: Diced avocado adds creaminess. - Fresh Cilantro: It brings a burst of flavor. - Cheese: Sprinkle shredded cheese for a rich touch. Feel free to get creative with your toppings! {{image_2}} You can change the protein in the soup. Turkey works well in place of chicken. For a plant-based option, try tofu. Tofu soaks up the flavors nicely. You can also switch the beans. Use pinto beans or kidney beans for different tastes. If you want more veggies, add bell peppers or zucchini. They add great texture and flavor. To make this soup gluten-free, check your broth and tortilla strips. Look for brands that are gluten-free. For a vegan version, skip the chicken and use vegetable broth. Add more beans or use lentils for protein. You can also lower sodium by using low-sodium broth. This keeps the soup tasty without the extra salt. Adjust spices to keep the flavor strong. You can store leftovers in the fridge for about three to four days. Make sure to place the soup in an airtight container. This keeps it fresh and tasty. When you are ready to enjoy it again, reheat the soup on the stove or in the microwave. Heat until it is hot all the way through. Stir it while reheating for even warmth. To freeze the soup, first let it cool completely. Use freezer-safe containers or bags. Leave some space at the top so the soup can expand as it freezes. It will stay good in the freezer for up to three months. When you are ready to eat, thaw the soup overnight in the fridge. Reheat it on low heat on the stove or in the microwave. Stir it well to ensure it heats evenly. Adjust the seasoning if needed after thawing. Yes, you can use frozen chicken. It is safe to cook chicken from frozen in a slow cooker. Just remember to increase the cooking time by one to two hours. This ensures the chicken cooks fully and safely. Always check the chicken’s internal temperature. It should reach 165°F before serving. Using frozen chicken can save time and make meal prep easier. To thicken your soup, there are a few easy methods. You can add a slurry made from cornstarch and water. Mix one tablespoon of cornstarch with two tablespoons of water, then stir it into the soup. Let it cook for about 15 minutes. Another way is to mash some of the black beans in the soup to create a thicker texture. You can also add more corn or even some crushed tortilla chips for added body. This soup pairs well with many sides. You can serve it with warm, crusty bread for dipping. A side salad with fresh greens adds a nice crunch. Cornbread makes a sweet and savory match. If you want more heat, serve with jalapeño slices. For a complete meal, try adding rice or quinoa as a side. Enjoy experimenting with what you love! You learned how to make a hearty chicken soup in a slow cooker. We covered key ingredients, step-by-step instructions, and helpful tips. You can customize this recipe with swaps to fit your needs. Plus, proper storage and reheating ensure you can enjoy leftovers anytime. This soup is simple, tasty, and perfect for any day. Now, grab your slow cooker and get started! Enjoy every warm bowl of your creation.$

Slow Cooker Spicy Chicken Tortilla Soup

Craving a delicious meal with minimal effort? Try this Slow Cooker Spicy Chicken Tortilla Soup! Packed with tender chicken, zesty tomatoes, and black beans, this soup is a comforting delight. Just toss in your ingredients, let the slow cooker do its magic, and enjoy a flavorful dish topped with fresh avocado and crunchy tortilla strips. Click to discover the full recipe and bring warmth to your kitchen today!

Print Recipe Pin Recipe

Ingredients

1 pound boneless, skinless chicken breasts

1 can (14 oz) diced tomatoes with green chilies

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

1 cup corn (fresh, frozen, or canned)

1 medium onion, chopped

2 cloves garlic, minced

4 cups chicken broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 tablespoon lime juice

Tortilla strips, for serving

Avocado, diced, for garnish

Fresh cilantro, chopped, for garnish

Shredded cheese (optional)

Instructions

Place the chicken breasts at the bottom of the slow cooker.

In a large bowl, mix together the diced tomatoes, black beans, corn, chopped onion, minced garlic, chicken broth, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.

Pour the mixture over the chicken in the slow cooker.

Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.

Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the soup and stir in the lime juice. Adjust seasoning if needed.

Serve the soup hot, topped with tortilla strips, diced avocado, chopped cilantro, and shredded cheese if desired.

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