I thought Spring had sprung over the weekend! Yup…the mercury shot on up to 61°F! Balmy I tell you. But alas, I understand that it was just a tease and the cold/wet Wintry weather is headed back in our direction. Good thing I have this spicy, oh so flavorful Chicken Tortilla Soup on hand to warm me up. The zesty broth is simply chock full of tender chicken as well as a savory veggie and black bean blend. It imparts all those “feel good” vibes that the old classic Chicken Noodle Soup does, yet it does it with a kick! And this soup is not only delicious, but it is also really easy to make. I’m telling you, all you do is put all of the ingredients into your slow cooker, turn it on and then just walk away. No fuss, no worries. And when you return (7 hours later for my part, though you can cook this soup on the high setting and it will be done in 3 -4 hours) you just shred the chicken breasts and stir the meat back into the soup. At that point, while that shredded meat is settling in, you just do a little prep to get all of your toppings ready to go. And I must say, do not skimp on your toppings. I mean this soup is indeed tasty served “au naturale” but I can assure you, there is no way that I will pass up an opportunity to add gooey cheese, chunks of avocado, sour cream and fresh cilantro to pretty much any meal! Yeah, toppings are not really “optional” for me, but to each his own.
As for the tortillas, the Husband and I just came across Tostitos Rolls, which are the Tostitos tortilla chips, rolled into little cylinders. Crumble them over the top or simply enjoy them as a side, they are fantastic with this soup! So if Winter has got you down and you’re a bit short on time (and/ or kitchen motivation), make up a big batch of this Slow Cooker Chicken Tortilla Soup. Folks will be glad you did!
Slow Cooker Chicken Tortilla Soup
Recipe slightly adapted from: Gimme Some Oven
- 2 boneless skinless chicken breasts (about 1 pound)
- 4 cups good-quality chicken stock
- 2 (14-ounce) cans black beans, rinsed and drained
- 2 (10-ounce) cans Rotel Diced tomatoes, with juice (we used the Hot variety diced with Habanero)
- 1 (15-ounce) can whole-kernel corn, drained
- 1 (4-ounce) can diced green chiles
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- 1-2 dried arbol chilis
- 1 white onion, peeled and diced
- 2 teaspoons ground cumin
- 1 teaspoon salt, or more/less to taste
- fresh lime wedges
- optional toppings: chopped fresh cilantro, diced avocado, fresh chives, diced red onion, shredded cheese, sour cream, tortilla strips/chips/rolls
Add all of the above listed ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Remove chicken breasts from soup. Use two forks to shred the chicken and then add back to the soup. Remove the chilis, and discard.
Serve warm with a squeeze of fresh lime juice, and topped with optional toppings if desired (Don’t be silly….of course you want the toppings!).
You can refrigerate this soup in a sealed container for up to 4 days. Or freeze it for up to 3 months.
Slow Cooker Chicken Tortilla Soup brought to you by: Runcible Eats (www.leaandjay.com)
Links to Useful Kitchen Tools & Ingredients for Slow Cooker Chicken Tortilla Soup:
Rotel Diced Tomatoes – This link is for 4 cans, enough for two batches of this soup
Tostitos Rolls – We thought these rolled tortilla chips were great with this soup!