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- Chicken, beans, and broth essentials For this soup, start with 1 pound of boneless, skinless chicken breasts. They cook well and shred easily. Add in a can of black beans and a can of corn. These add texture and protein. Use 4 cups of chicken broth to bring it all together. - Vegetables for flavor and nutrition Dice 1 medium onion and mince 2 cloves of garlic. These vegetables boost the flavor and add nutrition. You will also need a can of diced tomatoes, preferably with green chilies for a bit of heat. - Spice blend for seasoning Seasoning is key to a great taste. Use 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika. These spices add depth and warmth. Don’t forget to add salt and pepper to taste for balance. This mix of ingredients creates a rich and hearty soup. Each element works together to make your chicken tortilla soup flavorful and comforting. Start by placing the chicken breasts at the bottom of your slow cooker. This helps keep them moist. Season them well with salt, pepper, chili powder, cumin, and smoked paprika. Proper seasoning is key for great flavor. The spices will soak into the chicken as it cooks, making it tasty and tender. Next, add the diced onion and minced garlic on top of the chicken. These will add a nice base flavor. Then, layer in the black beans, corn, and diced tomatoes. The tomatoes bring acidity and a bit of heat, especially if you use those with green chilies. This layering helps the flavors meld as everything cooks. Now it’s time to pour in the chicken broth. Ensure the broth covers all the ingredients. This immersion is important for even cooking. Set your slow cooker on low for 6-8 hours or high for 3-4 hours. The chicken should be fully cooked and shreddable when done. Once the cooking time is up, carefully take out the chicken. Use two forks to shred it. This technique makes it easy and quick. Add the shredded chicken back into the soup. Then, stir in the lime juice for brightness. Taste the soup and adjust the seasoning if needed. Ladle the soup into bowls and top it with tortilla strips for crunch. You can also add avocado slices and shredded cheese for creaminess. A sprinkle of fresh cilantro adds a nice touch. Serve this soup with a side of cornbread for a complete meal. Enjoy the warmth and comfort of this dish! To make your soup shine, adjust the spices. If you like it spicier, add more chili powder. For a milder taste, cut back a bit. You can also swap out some ingredients for healthier choices. Use low-sodium broth or add more veggies like bell peppers or zucchini. Prep your ingredients early in the week. Chop the onion, garlic, and any veggies you want to add. Store them in the fridge. This saves time on busy days. You can also freeze leftovers. Let the soup cool, then place it in airtight containers. It will last up to three months in the freezer. Serve your soup in creative ways. Use bowls for a classic look. For fun, serve it in tortilla cups. Just bake tortilla wraps in muffin tins until crispy. This adds crunch and makes your meal special. Top each bowl with tortilla strips, avocado, cheese, and cilantro for a tasty finish. {{image_2}} You can make a tasty vegetarian version of this soup. Instead of chicken, use plant-based proteins like tofu or tempeh. Both options soak up flavors well. You can also add extra beans or lentils for protein. When using these options, reduce the cooking time. Cook on low for about 4-6 hours or high for 2-3 hours. This way, the veggies stay fresh and vibrant. If you love heat, spice up your soup! Add extra chili powder, cayenne pepper, or hot sauce. You can also use different chili types. Chipotle adds a smoky kick, while jalapeños bring fresh heat. Adjust the spices to your liking. Always taste as you go. This helps you find the right balance of flavors. For a creamy twist, add cream or a dairy alternative like coconut milk. Stir it in during the last 30 minutes of cooking. This adds richness and smoothness. If you prefer a lighter option, use Greek yogurt or sour cream as a topping. This creamy touch enhances the flavor and makes the soup even more comforting. To keep your soup fresh, use airtight containers. Glass or BPA-free plastic containers work well. Store your soup in the fridge for up to three days. If you want to save it longer, consider freezing it. Reheat your soup on the stove for the best taste. Simply pour the soup into a pot. Heat it gently on medium until it’s warm. You can also use the microwave. Just heat it in a bowl for 2-3 minutes, stirring halfway through. If you freeze your soup, place it in a freezer-safe container. It can last up to three months in the freezer. To thaw, move it to the fridge overnight before reheating. Cooking this soup takes different times based on your slow cooker setting. On low, it cooks for 6 to 8 hours. If you choose high, it takes about 3 to 4 hours. Both methods work well, but low heat gives better flavor. I usually prefer the low setting for a heartier taste. Yes, you can use frozen chicken! Just add it straight to the slow cooker. You will need to cook it for a longer time, about 7 to 9 hours on low or 4 to 5 hours on high. Make sure the chicken cooks to a safe internal temperature of 165°F. This soup pairs well with many sides. You can serve it with tortilla chips for crunch. Sliced avocado and fresh lime also add a nice touch. For a heartier meal, a simple green salad is a great choice. You could even make quesadillas for extra fun! Yes, this soup is gluten-free! The main ingredients do not contain gluten. However, check the labels on canned goods like beans and broth. Some brands may add gluten. If you want to be safe, use certified gluten-free products. Enjoy this soup worry-free! This article covered the key steps to make a delicious chicken tortilla soup. You learned about essential ingredients, including flavorful spices and fresh veggies. We explored cooking techniques, tips for meal prep, and tasty variations you can try. Remember, you can adapt this recipe to suit your taste. Whether you go vegetarian or spicy, the options are endless. Enjoy experimenting and serving warm bowls of comfort to friends and family.

Slow Cooker Chicken Tortilla Soup

Warm up your meal routine with this Hearty Slow Cooker Chicken Tortilla Soup! Packed with tender chicken, black beans, corn, and zesty spices, it’s the perfect comfort food for any day. Just toss in the ingredients, let the slow cooker do the magic, and enjoy a delicious bowl topped with crispy tortilla strips and fresh avocado. Ready to savor this delightful recipe? Click through to discover how easy it is to create a flavorful homemade soup!
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (14.5 oz) diced tomatoes (with green chilies for extra heat)

1 medium onion, diced

2 cloves garlic, minced

4 cups chicken broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 lime, juiced

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Tortilla strips (for topping)

Avocado slices (optional, for topping)

Shredded cheese (optional, for topping)

Instructions
 

Prepare the Chicken: Place the chicken breasts at the bottom of the slow cooker. Season them with salt, pepper, chili powder, cumin, and smoked paprika.

    Add Vegetables: Layer in the diced onion, minced garlic, black beans, corn, and diced tomatoes over the chicken.

      Pour in Broth: Carefully pour the chicken broth over the ingredients, ensuring that everything is well submerged.

        Cook: Cover the slow cooker and set it on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and easily shreddable.

          Shred the Chicken: Once the cooking time is up, remove the chicken breasts and shred them using two forks. Return the shredded chicken back into the soup.

            Finishing Touches: Stir in the lime juice for added freshness. Taste and adjust seasoning if necessary.

              Serve: Ladle the soup into bowls, and top with tortilla strips, avocado slices, shredded cheese, and a sprinkle of fresh cilantro.

                Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6