Description
Mexican home cooks’ slow cooker chicken tortilla soup blends rich, hearty flavors with tender chicken and zesty spices. Simmering ingredients meld together, creating a comforting bowl perfect for satisfying hunger and warming souls.
Ingredients
Scale
- 1.5 lbs (680 g) chicken breasts (or thighs)
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 (15 oz / 425 g) can corn, drained
- 4 cups (960 ml) chicken broth
- 1 (14.5 oz / 411 g) can diced tomatoes with green chilies (like Rotel)
- 1 (14.5 oz / 411 g) can crushed tomatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt (adjust to taste)
- 0.5 tsp smoked paprika (optional)
- 0.5 tsp black pepper
- 1 tbsp lime juice
- 0.25 cup fresh cilantro, chopped (optional)
- Tortilla strips
- Avocado
- Shredded cheese
- Sour cream
- Jalapenos
Instructions
- Preparation: Nestle whole chicken breasts into the slow cooker, layering with black beans, corn, diced and crushed tomatoes, and chicken broth to create a rich, robust foundation.
- Seasoning: Infuse the mixture with a robust spice blend including onion, garlic, cumin, chili powder, paprika, salt, and pepper, thoroughly incorporating all elements to ensure a harmonious flavor profile.
- Cooking: Cover and simmer on low for 6-7 hours or high for 3-4 hours, allowing the chicken to tenderize completely and absorb the complex medley of seasonings.
- Shredding: Remove chicken breasts and delicately pull apart using two forks, transforming the meat into tender, succulent strands that will integrate seamlessly with the soup’s base.
- Finishing: Return shredded chicken to the slow cooker, stirring to distribute evenly, then enliven the dish with a splash of fresh lime juice and a sprinkle of chopped cilantro for a bright, zesty conclusion.
- Serving: Ladle the steaming soup into bowls, crowning with crisp tortilla strips and optional garnishes to elevate the final presentation and add textural contrast.
Notes
- Optimize Meat Tenderness: Avoid overcooking chicken by checking internal temperature, which should reach 165°F for safe, juicy results without becoming dry or stringy.
- Balance Spice Levels: Adjust chili powder and cumin according to personal heat preference, starting with smaller quantities and gradually increasing for desired flavor intensity.
- Enhance Texture Variation: Toast tortilla strips separately for extra crunch, or use store-bought chips for quick preparation if homemade feels time-consuming.
- Dietary Adaptation Strategy: Swap chicken for plant-based protein like jackfruit or tofu for vegetarian version, ensuring similar seasoning and cooking techniques maintain authentic soup character.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Lunch, Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 220
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 60 mg