Why You’ll Love this Slow Cooker Chicken Tortilla Soup Recipe
If you’re looking for a comforting meal that’s both delicious and easy to make, you’ll love this Slow Cooker Chicken Tortilla Soup recipe. It’s the perfect blend of flavors that warms you from the inside out.
I appreciate how simple it’s to throw everything into the slow cooker and let it do the work for me. The aromas that fill my kitchen as it cooks are irresistible!
Plus, it’s incredibly versatile; you can adjust the spices to your liking and add toppings like avocado or cheese for a little extra flair. Best of all, it’s a hit with my family, making it a go-to recipe for busy weeknights or cozy weekends.
You’ll find yourself reaching for this one time and again!
Ingredients of Slow Cooker Chicken Tortilla Soup
When it comes to comfort food, few things hit the spot quite like a bowl of Slow Cooker Chicken Tortilla Soup. It’s like a warm hug on a chilly day, and the best part? You can simply toss everything into the slow cooker and let it work its magic while you go about your day.
The ingredients are straightforward, making it an easy go-to for busy weeknights or lazy weekends when you just want something cozy and inviting. Plus, the aroma that wafts through your home while this soup simmers is enough to make anyone’s mouth water.
Let’s explore what you’ll need to whip up this delightful dish.
Ingredients:
- 1 lb shredded cooked chicken
- 1 (15 ounce) can whole canned tomatoes, mashed
- 1 (10 ounce) can enchilada sauce
- 1 medium onion, chopped
- 1 (4 ounce) can chopped green chili peppers
- 2 garlic cloves, minced
- 2 cups water
- 1 (14 1/2 ounce) can chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 (10 ounce) package frozen corn
- 1 tablespoon chopped cilantro
- 7 corn tortillas
- Vegetable oil
Now, while gathering these ingredients, keep in mind that you can totally customize this soup to suit your taste buds. If you’re not a fan of heat, you might want to skip the green chili peppers—or if you love spice, toss in some jalapeños for an extra kick.
And let’s not forget about those toppings; garnishing your soup with lime juice, sour cream, or even some avocado can elevate the flavors to a whole new level. Speaking of which, I once made this soup and forgot to buy cilantro. Can you imagine? It was like making a cake without frosting.
But hey, it still turned out delicious. So, don’t stress too much about finding every single ingredient—get creative and make it your own!
How to Make Slow Cooker Chicken Tortilla Soup
Making Slow Cooker Chicken Tortilla Soup is as easy as pie—or maybe even easier, considering there’s no baking involved. Start by gathering your ingredients. You’ll need 1 pound of shredded cooked chicken, which you can toss in straight from a rotisserie chicken or use frozen chicken breasts that you can shred later.
Next, grab that 15-ounce can of whole canned tomatoes and give them a good mash; it’s a fun way to relieve stress, trust me. Then, add in the 10-ounce can of enchilada sauce, 1 medium onion that you’ve chopped up, and the 4-ounce can of chopped green chili peppers for some zing. Don’t skip the 2 garlic cloves—minced, of course—because garlic is the unsung hero of flavor in this soup.
Now, pour in 2 cups of water and that 14 1/2-ounce can of chicken broth, which makes the base rich and cozy. You’ll want to season this mixture with 1 teaspoon of cumin, 1 teaspoon of chili powder, 1 teaspoon of salt, 1/4 teaspoon of black pepper, and a bay leaf for good measure. Stir it all together and then fold in the 10-ounce package of frozen corn and 1 tablespoon of chopped cilantro. It’s a colorful medley that looks as good as it smells.
Cover your slow cooker and let it do its thing on the Low setting for about 6 to 8 hours or on High for 3 to 4 hours. During this time, you can revel in the aroma wafting through your home, which is basically the scent of happiness.
While your soup is bubbling away, you can prepare the crispy tortilla strips, which are a must for that classic crunch. Preheat your oven to 400°F, then lightly brush both sides of 7 corn tortillas with some vegetable oil. Cut those tortillas into strips and spread them out on a baking sheet. Bake them for about 10 to 15 minutes, or until they’re nice and crisp.
When the soup is ready, serve it up in bowls, topped with your freshly baked tortilla strips. If you want to take it up a notch, add a squeeze of lime juice, a dollop of sour cream, or some chopped avocado. Seriously, this soup is like a warm hug in a bowl, and it’s perfect for any day when you need a little comfort. Enjoy!
Slow Cooker Chicken Tortilla Soup Substitutions & Variations
While the traditional Slow Cooker Chicken Tortilla Soup is delicious as is, there are plenty of substitutions and variations you can try to make it your own.
For instance, if you prefer a spicier kick, swap out the canned green chilies for fresh jalapeños. You can also use rotisserie chicken for convenience instead of cooking your own.
If you’re aiming for a vegetarian version, replace the chicken with black beans or chickpeas. Instead of enchilada sauce, homemade sauce from dried ancho chiles adds a lovely depth.
Want a creamier texture? Stir in some heavy cream or coconut milk right before serving.
Don’t forget to experiment with toppings, like avocado, sour cream, or even cheese, to elevate your soup experience!
What to Serve with Slow Cooker Chicken Tortilla Soup
What goes perfectly with Slow Cooker Chicken Tortilla Soup? I love serving it with fresh lime wedges; a squeeze adds a zesty kick that brightens the flavors.
Crumbled queso fresco or shredded cheese is a must for that creamy touch. Chopped avocados bring a delightful creaminess, while a dollop of sour cream offers a cool contrast.
For a crunchy element, I often toss in some tortilla strips or serve it with crispy tortilla chips on the side. If I want to spice things up, jalapeños or hot sauce do the trick.
Finally, a side of Mexican rice or a simple green salad rounds out the meal perfectly, making it a delightful experience for everyone at the table!
Additional Tips & Notes
To enhance your Slow Cooker Chicken Tortilla Soup experience, consider experimenting with different spices or add-ins based on your taste preferences.
For instance, if you like a bit of heat, try adding some diced jalapeños or a splash of hot sauce. You can also customize the toppings; fresh avocado, shredded cheese, and diced red onion can elevate the dish.
If you’re short on time, frozen corn works just fine, but fresh or roasted corn adds a delightful sweetness.
I’ve even swapped out the canned enchilada sauce for homemade, which gives the soup a more authentic flavor.
Finally, don’t hesitate to serve with a squeeze of lime or a dollop of sour cream for that perfect finish!