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For a warm bowl of chicken tortilla soup, you need: - 1 lb boneless, skinless chicken breasts - 1 can (14.5 oz) diced tomatoes with green chilies - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 small onion, diced - 2 cloves garlic, minced - 4 cups chicken broth These main ingredients create a hearty and filling soup. The chicken adds protein, while the beans and corn bring fiber and sweetness. To spice up your soup, gather these seasonings: - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 1 tablespoon olive oil These spices give the soup a deep, rich flavor. The chili powder brings heat, while cumin adds warmth. Top your soup with these extras for added flavor: - Tortilla strips for crunch - Shredded cheese (optional) - Fresh cilantro leaves for garnish (optional) These toppings not only enhance the taste but also make your soup look beautiful. Crispy tortilla strips provide texture, while cheese and cilantro add creaminess and freshness. To start, season the chicken breasts well. Use salt, black pepper, chili powder, cumin, and smoked paprika. These spices give the chicken great flavor. Next, heat olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side. You want it to be golden brown. This step adds depth to the dish and locks in moisture. In your slow cooker, add the diced onion and minced garlic first. This creates a tasty base for the soup. Then, pour in the can of diced tomatoes with their juices. Add the rinsed black beans and drained corn next. Finally, pour in the chicken broth. Stir everything to mix the flavors well. Now, carefully place the seared chicken on top of the mixture. Do not stir it in just yet. Cover the slow cooker with its lid. Cook on low for 6-7 hours or on high for 3-4 hours. During this time, the chicken will cook through and become tender. Once your cooking time is complete, remove the lid. Use two forks to shred the chicken right in the slow cooker. This makes it easy to mix with the other ingredients. Stir everything together well. Before serving, squeeze in the fresh lime juice. This brightens the flavors nicely. Ladle the soup into bowls. Top each bowl with crispy tortilla strips and shredded cheese if you like. Add fresh cilantro leaves for a pop of color and flavor. Enjoy your warm and cozy tortilla soup! To start, always season your chicken. Use salt, pepper, chili powder, cumin, and smoked paprika. This adds great taste. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side. Look for a nice golden brown color. This step helps lock in flavor and keeps the chicken moist. Layering your ingredients is key. Start with diced onion and minced garlic in the slow cooker. This builds a solid flavor base. Add canned diced tomatoes, black beans, corn, and chicken broth next. Stir well to mix. Place your seared chicken on top. Do not stir after that. This helps the chicken infuse flavor into the soup as it cooks. Finish with lime juice just before serving for a bright touch. Don't rush the searing step. It adds depth to your soup. Avoid stirring the chicken in the slow cooker. This keeps it juicy and flavorful. Lastly, watch the cooking time. Cook on low for 6-7 hours or high for 3-4 hours. This ensures tender chicken that's easy to shred. {{image_4}} You can easily make this soup vegetarian. Replace the chicken with diced firm tofu or tempeh. Use vegetable broth instead of chicken broth. Add more beans, like pinto or kidney beans, for protein. You can also add more veggies, such as bell peppers and zucchini, for added flavor and nutrition. For those who enjoy heat, kick up the spice! Add a chopped jalapeño or two when you layer the ingredients. You can also use spicier canned tomatoes, like fire-roasted varieties. A splash of hot sauce or a sprinkle of red pepper flakes will also add a nice kick. Adjust the chili powder to meet your spice level. Feel free to swap ingredients based on your pantry. If you don't have black beans, use pinto beans or chickpeas. Corn can be fresh or frozen if you don’t have canned. If you want a creamier soup, stir in some cream or a dollop of sour cream before serving. You can also add avocado for a creamy texture. After enjoying your soup, let it cool first. Transfer it to an airtight container. This will keep it fresh for a longer time. Store it in the fridge. It can last about 3 to 4 days. Always label your container with the date for easy tracking. When you're ready to enjoy your soup again, reheating is easy. Pour the soup into a pot. Heat it on the stove over medium heat. Stir it often until it warms up completely. You can also use the microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. This helps to heat it evenly. If you want to save your soup for later, freezing is a great option. Use freezer-safe containers or bags. Make sure to leave some space for expansion. The soup can last up to 3 months in the freezer. When ready to eat, thaw it overnight in the fridge. Then, reheat it using the above methods. Enjoying your soup later will taste just as good! Yes, you can! Use a large pot or a Dutch oven. Cook on the stove over medium heat. Simmer the soup for about 30 to 40 minutes. This method will speed up the cooking time. This soup pairs well with several sides. Consider serving it with: - Cornbread - Rice - Avocado slices - Fresh lime wedges - A simple green salad These options add flavor and texture to your meal. Leftovers stay good for about 3 to 4 days in the fridge. Store them in an airtight container. Make sure to cool the soup completely before sealing it. Absolutely! Chicken thighs are a great choice. They add rich flavor and stay moist. Just adjust the cooking time if using bone-in thighs. Feel free to get creative with this soup! Here are some fun ideas: - Add diced bell peppers for extra crunch. - Use quinoa or rice for a heartier soup. - Swap the black beans for pinto beans. - Mix in some diced jalapeños for heat. These tweaks keep the dish exciting and new! This blog post shared how to make a tasty slow cooker chicken tortilla soup. You learned about the main ingredients, seasonings, and tasty toppings. I explained step-by-step instructions for preparing the chicken and cooking the soup. We covered tips to enhance flavor and avoid mistakes. You also discovered variations like a vegetarian option and how to store leftovers. Now, you have the tools to make this soup a hit at your table. Enjoy your cooking adventure!

Slow Cooker Chicken Tortilla Soup

Warm up your evenings with this delicious slow cooker chicken tortilla soup! Packed with juicy chicken, black beans, corn, and spices, this easy recipe creates a comforting bowl of flavor that your family will love. Perfect for meal prep, it takes just 15 minutes to prepare and cooks into a hearty dish that serves six. Click through to explore the full recipe and enjoy a cozy dinner tonight!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 can (14.5 oz) diced tomatoes with green chilies

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

1 can (15 oz) corn, drained

1 small onion, diced

2 cloves garlic, minced

4 cups chicken broth

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

1 tablespoon olive oil

Juice of 1 fresh lime

Tortilla strips for garnish

Shredded cheese (optional)

Fresh cilantro leaves for garnish (optional)

Instructions
 

Prepare the Chicken: First, season the chicken breasts generously with salt, black pepper, chili powder, cumin, and smoked paprika to enhance flavor. In a skillet, heat the olive oil over medium-high heat. Sear the chicken breasts for about 2-3 minutes on each side until they are golden brown. This step not only adds a nice color but also deepens the flavor.

    Layer Ingredients in the Slow Cooker: In the slow cooker, add the diced onion and minced garlic to create a savory base. Then, pour in the canned diced tomatoes with their juices, followed by the rinsed black beans, drained corn, and chicken broth. Give everything a good stir to mix the flavors thoroughly.

      Add Searing Chicken: Carefully place the beautifully seared chicken breasts on top of the mixture. Do not stir at this stage; allow the chicken to sit on top, infusing flavor as it cooks.

        Cook: Cover the slow cooker with its lid and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be fully cooked, tender, and easy to shred with a fork.

          Shred the Chicken: Once the cooking time is complete, use two forks to shred the chicken directly in the slow cooker. Stir everything together to incorporate the shredded chicken with the other ingredients for a cohesive soup.

            Finish with Lime Juice: Just before serving, squeeze in the fresh lime juice. This will add a vibrant brightness to the soup, balancing the rich flavors.

              Serve: Ladle the comforting soup into individual bowls and elevate the presentation by topping each serving with crispy tortilla strips, a sprinkle of shredded cheese if desired, and a few fresh cilantro leaves for a pop of color and flavor.

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