Say hello to my super easy, super delicious Slow Cooker Chicken Tortilla Soup! It’s a dump-and-go wonder that will have you feeling like a culinary magician without breaking a sweat. Whether it’s a cozy night in or a gathering with friends, this recipe is the absolute answer to your dinner dilemmas. Let’s dive in!
Table of Contents
Why You’ll Love This Slow Cooker Chicken Tortilla Soup (Dump-and-Go!) Recipe
First of all, who doesn’t love a good slow cooker recipe? It’s like having a little kitchen elf doing all the hard work for you! You toss everything in, set it, and forget it—no fuss, no stress. Plus, the combination of tender chicken, zesty tomatoes, and spices creates a deliciously comforting bowl of soup that’s absolutely bursting with flavors! And the best part? It’s endlessly customizable. Top it however you like, and it’s perfect for busy weekdays or lazy Sundays!
How to make Slow Cooker Chicken Tortilla Soup (Dump-and-Go!)
Are you ready? Let’s gather our ingredients and get this flavorful fiesta started!
Ingredients for Slow Cooker Chicken Tortilla Soup (Dump-and-Go!):
- 1 ½ pounds boneless skinless chicken breasts (or thighs)
- 1 small yellow onion, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 ½ cups fresh or frozen defrosted corn kernels
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can diced fire roasted tomatoes with green chilis (such as Rotel)
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon mild chili powder
- 1 teaspoon kosher salt
- 3 cups chicken stock
- 4 corn tortillas, cut into thin strips
- 1 tablespoon avocado oil or other neutral flavored oil
- 1 pinch kosher salt
- 2 tablespoons fresh lime juice
- Easy Guacamole
Step-by-Step Instructions
- To a 6-quart slow cooker, add the chicken, onion, beans, corn, diced tomatoes, fire roasted tomatoes, cumin, garlic powder, smoked paprika, chili powder, salt, and stock, stirring to combine.
- Cover and cook on high for 4-5 hours or on low for 6-7 hours, until the chicken is cooked through and shreds easily with a fork. Do not uncover during this time.
- Optional: For crispy tortilla strips, you can fry the cut tortillas in a skillet with a little avocado oil until golden and crispy.
- Once the soup is done, shred the chicken right in the slow cooker, then stir in the lime juice for an extra burst of flavor.
- Serve your soup hot, topped with crispy tortilla strips and a dollop of easy guacamole. Enjoy!
What to Serve With Slow Cooker Chicken Tortilla Soup (Dump-and-Go!)
Oh, you can’t go wrong here! Think crunchy tortilla chips for dipping, a fresh side salad, or some cornbread to soak up all that glorious broth. You could even whip up some queso for a cheesy touch! The world is your oyster… err, tortilla!
Storage and Make-Ahead Tips of Slow Cooker Chicken Tortilla Soup (Dump-and-Go!)
Got leftovers? Lucky you! This soup stores beautifully. Just let it cool and then transfer to airtight containers, where it will be good for about 3-4 days in the fridge. You can also freeze it for up to 3 months! Just reheat gently on the stove and add a splash of chicken stock if it’s too thick.
Expert Tips for the Perfect Slow Cooker Chicken Tortilla Soup (Dump-and-Go!)
- Always taste before serving! You can always tweak the spices to suit your palate.
- Want a little more kick? Add some chopped jalapeños to the mix!
- Pair it with vibrant toppings like avocado slices, cilantro, or even a sprinkle of cheese for that perfect touch.
Recipe Variations and Substitutions
Feel free to swap the chicken for turkey or even shrimp! Want it vegetarian? Use veggie stock, skip the chicken, and add more beans or lentils for protein. The fun doesn’t stop there; try adding bell peppers, zucchini, or whatever veggies you have on hand!
FAQs
Can I make this soup without a slow cooker?
Absolutely! You can make it on the stovetop. Just bring it to a simmer and cook until the chicken is tender.
Can I skip the chicken?
Of course! This soup is delightful with just veggies or beans for a hearty vegan option!
How spicy is this soup?
It’s mild, but you can easily spice it up by adding more chili powder or fresh chilis if you like that kick!
So there you have it, my delightful amigos! A Slow Cooker Chicken Tortilla Soup that’s perfect for any occasion. Happy cooking, and may your kitchen always be filled with delicious aromas!
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Slow Cooker Chicken Tortilla Soup (Dump-and-Go!)
- Total Time: 315 minutes
- Yield: 6 servings
- Diet: Gluten-Free
Description
A flavorful and comforting Slow Cooker Chicken Tortilla Soup that’s simple to prepare and perfect for busy weeknights.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts (or thighs)
- 1 small yellow onion, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 ½ cups fresh or frozen defrosted corn kernels
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can diced fire roasted tomatoes with green chilis
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon mild chili powder
- 1 teaspoon kosher salt
- 3 cups chicken stock
- 4 corn tortillas, cut into thin strips
- 1 tablespoon avocado oil or other neutral flavored oil
- 1 pinch kosher salt
- 2 tablespoons fresh lime juice
Instructions
- To a 6-quart slow cooker, add the chicken, onion, beans, corn, diced tomatoes, fire roasted tomatoes, cumin, garlic powder, smoked paprika, chili powder, salt, and stock, stirring to combine.
- Cover and cook on high for 4-5 hours or on low for 6-7 hours, until the chicken is cooked through and shreds easily with a fork. Do not uncover during this time.
- Optional: For crispy tortilla strips, fry the cut tortillas in a skillet with a little avocado oil until golden and crispy.
- Once the soup is done, shred the chicken right in the slow cooker, then stir in the lime juice for an extra burst of flavor.
- Serve your soup hot, topped with crispy tortilla strips and a dollop of easy guacamole.
Notes
Feel free to customize with toppings like avocado, cilantro, or cheese. This soup can be stored in the fridge for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg