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Easy Slow Cooker Chicken Tortilla Soup Recipe Perfect for Cozy Dinners

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A comforting and easy slow cooker chicken tortilla soup made with simple pantry staples, perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 1 can black beans, drained and rinsed
  • 1 can corn kernels, drained
  • 1.5 cups salsa (medium heat recommended)
  • 4 cups chicken broth (low sodium preferred)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • Juice of 1 fresh lime
  • Salt and black pepper to taste
  • 4–6 corn tortillas, cut into strips
  • Optional garnishes: shredded cheddar or Monterey Jack cheese, sliced avocado, chopped fresh cilantro, sour cream, jalapeño slices

Instructions

  1. Finely chop one medium onion and mince three garlic cloves. Drain and rinse one can of black beans and one can of corn. Cut 4-6 corn tortillas into thin strips for topping. (Prep time: 10 minutes)
  2. Place the chicken breasts at the bottom of the slow cooker. Add the chopped onion, minced garlic, black beans, corn, and 1.5 cups of salsa on top. Pour in 4 cups of chicken broth.
  3. Sprinkle 2 teaspoons of ground cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, salt, and pepper to taste over the ingredients. Gently stir to distribute the spices but avoid mixing the chicken too much.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and easily shredded with a fork.
  5. Remove the chicken breasts from the slow cooker and shred with two forks. Return the shredded meat to the pot and stir gently to combine.
  6. Squeeze the juice of one fresh lime into the soup and stir to brighten the flavors.
  7. Taste the soup and adjust seasonings with more salt, pepper, or chili powder if desired. Add a splash of hot sauce for extra heat if preferred.
  8. Heat a small skillet over medium heat with a drizzle of oil. Toast the tortilla strips until golden and crisp, about 3-4 minutes, stirring often to prevent burning.
  9. Ladle the soup into bowls and top with crispy tortilla strips and optional garnishes such as shredded cheese, diced avocado, fresh cilantro, and sour cream.

Notes

Optional to sear chicken breasts before slow cooking for deeper flavor. Add fresh lime juice at the end to preserve brightness. Toast tortilla strips separately to keep them crispy. Adjust salt carefully if using store-bought broth and salsa. Can substitute rotisserie chicken added in last 30 minutes to save time. Freeze leftovers for up to 3 months.

Nutrition

Keywords: slow cooker, chicken tortilla soup, easy dinner, cozy meal, slow cooker soup, chicken soup, tortilla strips, chipotle, salsa, healthy soup

Find it online: https://blairrecipes.com/easy-slow-cooker-chicken-tortilla-soup-recipe-perfect-for-cozy-dinners/