Slow Cooker Chicken Tortilla

This chicken tortilla soup is my favorite set it and forget it weeknight dinner the kind you toss in the slow cooker before heading out and come home to a house that smells amazing There is nothing quite like pulling tender shredded chicken breasts out of a fragrant tomato broth with hints of cumin and smoky paprika and tucking in as the crispy tortilla strips soak up every bit of flavor

I first whipped this up years ago for a busy weeknight The kids loved loading their soup bowls with crunchy strips and avocado and it quickly became one of our most requested family comfort meals

Gather Your Ingredients

• Chicken breasts or thighs: look for antibioticfree if possible the cut stays juicy after slow cooking
• Yellow onion: fresh is best aim for a firm onion with papery skin it adds depth of flavor
• Black beans: check for low sodium and rinse well to avoid excess saltiness hearty and fiber rich
• Corn kernels: frozen or fresh both add sweetness and texture choose plump kernels
• Diced tomatoes: go for fire roasted if you want an extra smokiness they build the soup base
• Fire roasted tomatoes with green chilis: adds a kick plus layers of flavor
• Ground cumin: essential for earthiness the fresher the spice the more aromatic
• Garlic powder: gives that pure garlic punch in every spoonful opt for high quality powder
• Smoked paprika: offers subtle smokiness Spanish paprika has the best boldness
• Mild chili powder: warmth without overpowering heat
• Kosher salt: brings everything together taste as you go
• Chicken stock: homemade gives best results store bought also works in a pinch
• Corn tortillas: for the strip topping the fresher the tortillas the crispier they will bake
• Avocado oil or any neutral oil: for tossing the strips helps crisp them up
• Fresh lime juice: always use freshly squeezed for brightness it wakes up the whole bowl

How to Make It

Prep the Soup Base:

Add the chicken pieces diced onion drained black beans corn diced tomatoes fire roasted tomatoes with green chilis cumin garlic powder smoked paprika chili powder salt and chicken stock to a six quart slow cooker Give everything a good stir so the flavors start mingling

Slow Cook Until Shreddable:

Cover the slow cooker and set on high for four to five hours or low for six to seven hours Let the chicken simmer undisturbed so the broth develops rich flavor and the chicken turns tender

Prepare Crispy Tortilla Strips:

While the soup simmers cut corn tortillas into thin strips Arrange on a baking sheet drizzle with avocado oil and sprinkle with a pinch of salt Toss them gently so every strip is coated

Bake the Tortilla Strips:

Slide the baking sheet into a preheated oven set to four hundred degrees Fahrenheit Bake for eight to ten minutes stirring halfway until the strips are golden and crisp Transfer to a paper towel lined plate to cool

Shred the Chicken:

Remove the chicken breasts from the slow cooker once fully cooked Place them on a cutting board and use two forks to shred them or slice into chunks

Finish the Soup:

Tip the shredded chicken right back into the slow cooker along with freshly squeezed lime juice Stir until well mixed and taste to see if more salt or lime is needed

Serve and Top:

Ladle the hot soup into bowls Top generously with crispy tortilla strips and add any favorite toppings like guacamole avocado sour cream shredded cheese fresh cilantro or sliced jalapenos

I adore using fire roasted diced tomatoes in this soup because they add so much depth My kids love making a game out of topping their bowls with extra chips and avocado It is a meal that gets us all around the table wanting seconds

Flavor Boosters

Chicken thighs can replace the breasts for extra juicy meat If you are out of black beans pinto beans are equally hearty No fresh corn Try canned sweet corn drained well If you need a shortcut store bought tortilla chips save time and still taste great

Serving Suggestions

Pile on toppings like shredded sharp cheddar sliced radishes or a dollop of Greek yogurt Balance the soup with a squeeze of lime and a sprinkle of fresh cilantro Pair with a crisp side salad or warm quesadillas for a full meal This soup is just as satisfying served solo by the mug

Creative Twists

Chicken tortilla soup is a Mexican inspired dish combining fresh vegetables and bright chili flavors In summer swap corn for roasted zucchini or diced bell peppers and use ripe cherry tomatoes In winter this soup is the ideal cozy remedy for cold evenings Add diced zucchini or bell peppers in summer for a lighter twist Try leftover turkey instead of chicken after the holidays Top with fresh tomatillo salsa for a tangy kick

This chicken tortilla soup brings family together with every bowl Warm comforting and full of flavor it is sure to become a staple in your home too

Common Questions About This Recipe

→ How do I make the tortilla strips crispy?

Cut the corn tortillas into thin strips, toss with avocado oil and a pinch of salt, then bake at 400°F for 8-10 minutes, turning halfway until golden and crisp.

→ Can I use chicken thighs instead of breasts?

Yes, both boneless skinless chicken breasts and thighs work well, offering juicy, tender meat that shreds easily after slow cooking.

→ What spices enhance the flavor of this soup?

Ground cumin, smoked paprika, garlic powder, and mild chili powder create a balanced, smoky, and mildly spicy profile.

→ Is it possible to prepare this dish without a slow cooker?

You can simmer all ingredients gently on the stovetop for 1.5 to 2 hours until chicken is tender; just adjust cooking times accordingly.

→ What toppings pair well with the soup?

Fresh lime juice, cilantro, guacamole, Mexican cheese blend, sour cream, and jalapenos complement the flavors and add layers of texture.