![To make this slow cooker chicken tortilla soup, gather the following items: - 1 pound boneless, skinless chicken breasts - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (14.5 oz) diced tomatoes with green chilies - 1 medium onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 4 cups chicken broth - Salt and pepper to taste - Juice of 1 lime These ingredients create a tasty base for the soup. The chicken adds protein, while the beans and corn boost the texture and flavor. The spices bring warmth and depth to each bite. You can make your soup even better with these toppings: - Tortilla strips or chips for crunch - Fresh cilantro, chopped, for freshness - Avocado, diced, for creaminess - Shredded cheese (optional) These toppings add layers of flavor and fun. They also make your bowl look pretty and inviting. Enhance your soup with these herbs and spices: - Cilantro: Adds a fresh herbal note. - Lime: The juice brightens the flavors. - Chili powder: For extra heat and depth. - Smoked paprika: Adds a smoky flavor. Using these herbs and spices allows you to adjust the soup's flavor to your liking. Enjoy experimenting! For the full recipe, check out the details above. To start, gather all your ingredients. You will need: - 1 pound boneless, skinless chicken breasts - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (14.5 oz) diced tomatoes with green chilies - 1 medium onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 4 cups chicken broth - Salt and pepper to taste - Juice of 1 lime - Tortilla strips or chips for serving - Fresh cilantro, chopped, for garnish - Avocado, diced, for topping - Shredded cheese (optional) Start by placing the chicken breasts at the bottom of the slow cooker. Next, take a large bowl. Combine the black beans, corn, diced tomatoes, onion, garlic, and red bell pepper in it. Add the ground cumin, smoked paprika, chili powder, salt, and pepper. Mix everything well. Now, pour the mixture over the chicken in the slow cooker. Add the chicken broth. Gently stir to combine all the ingredients. Cover the slow cooker and set it to cook on low for 6-7 hours or high for 3-4 hours. The chicken should be cooked through and tender. About 30 minutes before serving, shred the chicken right in the slow cooker using two forks. Stir in the lime juice and taste it. Adjust the seasoning if needed. Once the soup is ready, serve it warm. Top each bowl with tortilla strips or chips, diced avocado, chopped cilantro, and shredded cheese if you like. I love to serve my soup in warm bowls with a sprinkle of fresh cilantro. Adding a lime wedge on the side gives it an extra zesty touch. For the full recipe, be sure to check out the details mentioned above! To make your soup shine, add fresh lime juice. This brightens the taste. You can also add a bit of hot sauce if you like heat. Fresh herbs, like cilantro, bring a fresh twist. Try adding a dash of Worcestershire sauce for depth. For a thicker soup, mash some beans before adding them. This adds body and creaminess. You can also blend a portion of the soup for a smooth finish. When you shred the chicken, do it right before serving. This keeps it juicy and tender. Use a rotisserie chicken instead of raw chicken for speed. Just shred it and add it to the pot. Prep your veggies the night before to save time. You can also double the recipe. This way, you have leftovers for busy days. Check the [Full Recipe] for exact steps! {{image_2}} You can easily make a vegetarian version of this soup. Swap the chicken for more beans or a mix of vegetables. Use 1 can of chickpeas for protein. Add zucchini, carrots, or even kale for texture. Replace chicken broth with vegetable broth. This gives you a rich flavor without meat. You can still enjoy all the spices and toppings. If you love heat, add jalapeños or a dash of hot sauce. You can toss in diced green chilies for extra spice. For a smoky kick, add chipotle peppers in adobo sauce. Just a little bit goes a long way. Adjust the spice to your taste. Don’t be afraid to experiment with heat levels! Want to change up the protein? Try using turkey or even pork. Shredded rotisserie chicken works well, too. If you prefer seafood, shrimp cooks fast and adds a nice twist. Just add it in the last 30 minutes of cooking. Each protein brings its unique flavor. The soup remains delicious no matter what you choose! For the full recipe, check out the detailed instructions above. To store leftovers, let the soup cool first. Use an airtight container. This keeps the soup fresh. You can store it in the fridge for up to three days. Make sure it’s sealed tightly to avoid spills. Label the container with the date for easy tracking. Reheating is simple and quick. You can use a pot on the stove. Heat over low to medium heat. Stir often to warm it evenly. You can also use the microwave. Pour the soup into a microwave-safe bowl. Heat in short bursts, stirring in between. This way, the soup heats well without burning. Freezing is a great option for longer storage. Use freezer-safe containers or bags. Leave some space at the top for expansion. The soup can last for up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Then, reheat it as mentioned above. Enjoy this zesty meal anytime! For the full recipe, check the full recipe section. Yes, you can use frozen chicken in this recipe. Just make sure to add an extra hour to the cooking time. The slow cooker will safely thaw and cook the chicken. This step keeps it juicy and tender. If you use frozen chicken, do not worry about thawing beforehand. Cooking on high takes about 3-4 hours. If you choose low, it will take around 6-7 hours. Both methods will give you tasty results. If you want to set it and forget it, opt for the low setting. It allows the flavors to meld beautifully. You can use vegetable broth as a substitute. It keeps the soup rich without chicken. Water can work too, but it won't add much flavor. For extra taste, add some herbs or a squeeze of lime if using water. This will enhance the overall flavor profile of the soup. For the complete recipe, check out the [Full Recipe]. In this post, we covered the key ingredients for your dish, from main items to optional toppings. I detailed the step-by-step process to make cooking easy. You learned tips to enhance flavor and texture for a better meal. We also explored variations, storage, and common questions to clear doubts. Cooking doesn’t have to be hard. With the right steps and tips, you can make a delicious dish every time. Dive in and enjoy your cooking journey!](https://southerndishes.com/wp-content/uploads/2025/07/6d731b89-bb84-4b89-9d71-e78e27b353ff-768x768.webp)
Looking for a warm, tasty dish that’s easy to make? Slow Cooker Chicken Tortilla Soup is here to save your day! With simple steps and fresh ingredients, you can whip up a meal that’s packed with flavor and joy. I’ll walk you through the main ingredients, cooking tips, and even tasty variations. Get ready to impress your family or guests with this comforting soup!
Ingredients
Main Ingredients Needed
To make this slow cooker chicken tortilla soup, gather the following items:
– 1 pound boneless, skinless chicken breasts
– 1 can (15 oz) black beans, rinsed and drained
– 1 can (15 oz) corn, drained
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon chili powder
– 4 cups chicken broth
– Salt and pepper to taste
– Juice of 1 lime
These ingredients create a tasty base for the soup. The chicken adds protein, while the beans and corn boost the texture and flavor. The spices bring warmth and depth to each bite.
Optional Toppings
You can make your soup even better with these toppings:
– Tortilla strips or chips for crunch
– Fresh cilantro, chopped, for freshness
– Avocado, diced, for creaminess
– Shredded cheese (optional)
These toppings add layers of flavor and fun. They also make your bowl look pretty and inviting.
Suggested Herbs and Spices
Enhance your soup with these herbs and spices:
– Cilantro: Adds a fresh herbal note.
– Lime: The juice brightens the flavors.
– Chili powder: For extra heat and depth.
– Smoked paprika: Adds a smoky flavor.
Using these herbs and spices allows you to adjust the soup’s flavor to your liking. Enjoy experimenting! For the full recipe, check out the details above.
Step-by-Step Instructions
Preparation of Ingredients
To start, gather all your ingredients. You will need:
– 1 pound boneless, skinless chicken breasts
– 1 can (15 oz) black beans, rinsed and drained
– 1 can (15 oz) corn, drained
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon chili powder
– 4 cups chicken broth
– Salt and pepper to taste
– Juice of 1 lime
– Tortilla strips or chips for serving
– Fresh cilantro, chopped, for garnish
– Avocado, diced, for topping
– Shredded cheese (optional)
Start by placing the chicken breasts at the bottom of the slow cooker. Next, take a large bowl. Combine the black beans, corn, diced tomatoes, onion, garlic, and red bell pepper in it. Add the ground cumin, smoked paprika, chili powder, salt, and pepper. Mix everything well.
Slow Cooking Process
Now, pour the mixture over the chicken in the slow cooker. Add the chicken broth. Gently stir to combine all the ingredients. Cover the slow cooker and set it to cook on low for 6-7 hours or high for 3-4 hours. The chicken should be cooked through and tender. About 30 minutes before serving, shred the chicken right in the slow cooker using two forks. Stir in the lime juice and taste it. Adjust the seasoning if needed.
Serving Suggestions
Once the soup is ready, serve it warm. Top each bowl with tortilla strips or chips, diced avocado, chopped cilantro, and shredded cheese if you like. I love to serve my soup in warm bowls with a sprinkle of fresh cilantro. Adding a lime wedge on the side gives it an extra zesty touch. For the full recipe, be sure to check out the details mentioned above!
Tips & Tricks
How to Enhance Flavor
To make your soup shine, add fresh lime juice. This brightens the taste. You can also add a bit of hot sauce if you like heat. Fresh herbs, like cilantro, bring a fresh twist. Try adding a dash of Worcestershire sauce for depth.
Perfecting the Texture
For a thicker soup, mash some beans before adding them. This adds body and creaminess. You can also blend a portion of the soup for a smooth finish. When you shred the chicken, do it right before serving. This keeps it juicy and tender.
Time-Saving Suggestions
Use a rotisserie chicken instead of raw chicken for speed. Just shred it and add it to the pot. Prep your veggies the night before to save time. You can also double the recipe. This way, you have leftovers for busy days. Check the [Full Recipe] for exact steps!
Variations
Vegetarian or Vegan Options
You can easily make a vegetarian version of this soup. Swap the chicken for more beans or a mix of vegetables. Use 1 can of chickpeas for protein. Add zucchini, carrots, or even kale for texture. Replace chicken broth with vegetable broth. This gives you a rich flavor without meat. You can still enjoy all the spices and toppings.
Spicy Additions
If you love heat, add jalapeños or a dash of hot sauce. You can toss in diced green chilies for extra spice. For a smoky kick, add chipotle peppers in adobo sauce. Just a little bit goes a long way. Adjust the spice to your taste. Don’t be afraid to experiment with heat levels!
Alternative Proteins
Want to change up the protein? Try using turkey or even pork. Shredded rotisserie chicken works well, too. If you prefer seafood, shrimp cooks fast and adds a nice twist. Just add it in the last 30 minutes of cooking. Each protein brings its unique flavor. The soup remains delicious no matter what you choose!
For the full recipe, check out the detailed instructions above.
Storage Info
How to Store Leftovers
To store leftovers, let the soup cool first. Use an airtight container. This keeps the soup fresh. You can store it in the fridge for up to three days. Make sure it’s sealed tightly to avoid spills. Label the container with the date for easy tracking.
Reheating Instructions
Reheating is simple and quick. You can use a pot on the stove. Heat over low to medium heat. Stir often to warm it evenly. You can also use the microwave. Pour the soup into a microwave-safe bowl. Heat in short bursts, stirring in between. This way, the soup heats well without burning.
Freezing Tips
Freezing is a great option for longer storage. Use freezer-safe containers or bags. Leave some space at the top for expansion. The soup can last for up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Then, reheat it as mentioned above. Enjoy this zesty meal anytime! For the full recipe, check the full recipe section.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken in this recipe. Just make sure to add an extra hour to the cooking time. The slow cooker will safely thaw and cook the chicken. This step keeps it juicy and tender. If you use frozen chicken, do not worry about thawing beforehand.
How long does it take to cook on high vs. low?
Cooking on high takes about 3-4 hours. If you choose low, it will take around 6-7 hours. Both methods will give you tasty results. If you want to set it and forget it, opt for the low setting. It allows the flavors to meld beautifully.
What can I substitute for chicken broth?
You can use vegetable broth as a substitute. It keeps the soup rich without chicken. Water can work too, but it won’t add much flavor. For extra taste, add some herbs or a squeeze of lime if using water. This will enhance the overall flavor profile of the soup.
For the complete recipe, check out the [Full Recipe].
In this post, we covered the key ingredients for your dish, from main items to optional toppings. I detailed the step-by-step process to make cooking easy. You learned tips to enhance flavor and texture for a better meal. We also explored variations, storage, and common questions to clear doubts.
Cooking doesn’t have to be hard. With the right steps and tips, you can make a delicious dish every time. Dive in and enjoy your cooking journey!
![To make this slow cooker chicken tortilla soup, gather the following items: - 1 pound boneless, skinless chicken breasts - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (14.5 oz) diced tomatoes with green chilies - 1 medium onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 4 cups chicken broth - Salt and pepper to taste - Juice of 1 lime These ingredients create a tasty base for the soup. The chicken adds protein, while the beans and corn boost the texture and flavor. The spices bring warmth and depth to each bite. You can make your soup even better with these toppings: - Tortilla strips or chips for crunch - Fresh cilantro, chopped, for freshness - Avocado, diced, for creaminess - Shredded cheese (optional) These toppings add layers of flavor and fun. They also make your bowl look pretty and inviting. Enhance your soup with these herbs and spices: - Cilantro: Adds a fresh herbal note. - Lime: The juice brightens the flavors. - Chili powder: For extra heat and depth. - Smoked paprika: Adds a smoky flavor. Using these herbs and spices allows you to adjust the soup's flavor to your liking. Enjoy experimenting! For the full recipe, check out the details above. To start, gather all your ingredients. You will need: - 1 pound boneless, skinless chicken breasts - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (14.5 oz) diced tomatoes with green chilies - 1 medium onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 4 cups chicken broth - Salt and pepper to taste - Juice of 1 lime - Tortilla strips or chips for serving - Fresh cilantro, chopped, for garnish - Avocado, diced, for topping - Shredded cheese (optional) Start by placing the chicken breasts at the bottom of the slow cooker. Next, take a large bowl. Combine the black beans, corn, diced tomatoes, onion, garlic, and red bell pepper in it. Add the ground cumin, smoked paprika, chili powder, salt, and pepper. Mix everything well. Now, pour the mixture over the chicken in the slow cooker. Add the chicken broth. Gently stir to combine all the ingredients. Cover the slow cooker and set it to cook on low for 6-7 hours or high for 3-4 hours. The chicken should be cooked through and tender. About 30 minutes before serving, shred the chicken right in the slow cooker using two forks. Stir in the lime juice and taste it. Adjust the seasoning if needed. Once the soup is ready, serve it warm. Top each bowl with tortilla strips or chips, diced avocado, chopped cilantro, and shredded cheese if you like. I love to serve my soup in warm bowls with a sprinkle of fresh cilantro. Adding a lime wedge on the side gives it an extra zesty touch. For the full recipe, be sure to check out the details mentioned above! To make your soup shine, add fresh lime juice. This brightens the taste. You can also add a bit of hot sauce if you like heat. Fresh herbs, like cilantro, bring a fresh twist. Try adding a dash of Worcestershire sauce for depth. For a thicker soup, mash some beans before adding them. This adds body and creaminess. You can also blend a portion of the soup for a smooth finish. When you shred the chicken, do it right before serving. This keeps it juicy and tender. Use a rotisserie chicken instead of raw chicken for speed. Just shred it and add it to the pot. Prep your veggies the night before to save time. You can also double the recipe. This way, you have leftovers for busy days. Check the [Full Recipe] for exact steps! {{image_2}} You can easily make a vegetarian version of this soup. Swap the chicken for more beans or a mix of vegetables. Use 1 can of chickpeas for protein. Add zucchini, carrots, or even kale for texture. Replace chicken broth with vegetable broth. This gives you a rich flavor without meat. You can still enjoy all the spices and toppings. If you love heat, add jalapeños or a dash of hot sauce. You can toss in diced green chilies for extra spice. For a smoky kick, add chipotle peppers in adobo sauce. Just a little bit goes a long way. Adjust the spice to your taste. Don’t be afraid to experiment with heat levels! Want to change up the protein? Try using turkey or even pork. Shredded rotisserie chicken works well, too. If you prefer seafood, shrimp cooks fast and adds a nice twist. Just add it in the last 30 minutes of cooking. Each protein brings its unique flavor. The soup remains delicious no matter what you choose! For the full recipe, check out the detailed instructions above. To store leftovers, let the soup cool first. Use an airtight container. This keeps the soup fresh. You can store it in the fridge for up to three days. Make sure it’s sealed tightly to avoid spills. Label the container with the date for easy tracking. Reheating is simple and quick. You can use a pot on the stove. Heat over low to medium heat. Stir often to warm it evenly. You can also use the microwave. Pour the soup into a microwave-safe bowl. Heat in short bursts, stirring in between. This way, the soup heats well without burning. Freezing is a great option for longer storage. Use freezer-safe containers or bags. Leave some space at the top for expansion. The soup can last for up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Then, reheat it as mentioned above. Enjoy this zesty meal anytime! For the full recipe, check the full recipe section. Yes, you can use frozen chicken in this recipe. Just make sure to add an extra hour to the cooking time. The slow cooker will safely thaw and cook the chicken. This step keeps it juicy and tender. If you use frozen chicken, do not worry about thawing beforehand. Cooking on high takes about 3-4 hours. If you choose low, it will take around 6-7 hours. Both methods will give you tasty results. If you want to set it and forget it, opt for the low setting. It allows the flavors to meld beautifully. You can use vegetable broth as a substitute. It keeps the soup rich without chicken. Water can work too, but it won't add much flavor. For extra taste, add some herbs or a squeeze of lime if using water. This will enhance the overall flavor profile of the soup. For the complete recipe, check out the [Full Recipe]. In this post, we covered the key ingredients for your dish, from main items to optional toppings. I detailed the step-by-step process to make cooking easy. You learned tips to enhance flavor and texture for a better meal. We also explored variations, storage, and common questions to clear doubts. Cooking doesn’t have to be hard. With the right steps and tips, you can make a delicious dish every time. Dive in and enjoy your cooking journey!](https://southerndishes.com/wp-content/uploads/2025/07/6d731b89-bb84-4b89-9d71-e78e27b353ff-250x250.webp)
