Why You’ll Love this Slow Cooker Chicken Tortilla Soup Recipe
If you’re looking for a comforting and flavorful meal that practically cooks itself, you’ll love this Slow Cooker Chicken Tortilla Soup recipe. I can’t emphasize enough how simple it’s to make. Just toss everything into the slow cooker, and let it work its magic.
The aroma that fills your kitchen while it cooks is incredible, and it truly warms the soul. What I appreciate most is its versatility; you can easily customize it with your favorite toppings.
Plus, it’s a family-friendly dish that even picky eaters enjoy. I’ve served it at gatherings, and everyone raves about the authentic taste. Trust me, once you try this recipe, it’ll become a go-to in your meal rotation!
Ingredients of Slow Cooker Chicken Tortilla Soup
When it comes to making a delicious Slow Cooker Chicken Tortilla Soup, having the right ingredients is key. This recipe isn’t just about throwing things together; it’s about choosing flavors that blend beautifully. You’ll be amazed at how such simple components can create a dish that feels like a warm hug in a bowl.
So, let’s gather everything you need to whip up this cozy classic that will have your family begging for seconds.
Here’s what you’ll need:
- 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, let’s chat about these ingredients for a moment. You might want to reflect on substituting some of the canned items with fresh alternatives for an even more authentic taste.
For instance, instead of canned enchilada sauce, making your own with dried ancho chiles can really elevate the dish. And while store-bought tortillas are super convenient and save time, if you’re feeling adventurous, homemade tortilla strips can add a personal touch.
It’s all about what makes you feel comfortable in the kitchen. Whether you go for the quick route or decide to get a little creative, the most important thing is that you enjoy the process and, ultimately, the soup. Trust me, your taste buds will thank you!
How to Make Slow Cooker Chicken Tortilla Soup
Making your Slow Cooker Chicken Tortilla Soup is easier than pie, and trust me, it’s just as comforting. First things first, gather your trusty slow cooker, because this beauty does all the heavy lifting.
Start by tossing in 1 pound of shredded cooked chicken—yes, you can throw in frozen chicken breasts if you want to skip a step. Honestly, I’ve done it and it works like a charm! Next, add a 15-ounce can of whole canned tomatoes (mashed up a bit, of course), and a 10-ounce can of enchilada sauce. No judgment here if you want to use store-bought sauce—it’s all about convenience, right?
Then, grab a medium onion and chop it up, along with a 4-ounce can of chopped green chili peppers. Oh, and don’t forget the 2 minced garlic cloves; they add that extra zing that makes everything better.
Once you’ve got all those ingredients in the slow cooker, it’s time to add some liquid love. Pour in 2 cups of water and a 14.5-ounce can of chicken broth. Now, let’s spice things up a bit with 1 teaspoon each of cumin and chili powder, 1 teaspoon of salt, and just a pinch—1/4 teaspoon—of black pepper. Oh, and a bay leaf for good measure.
Stir it all together as if you’re conducting a symphony of flavors. Finally, stir in a 10-ounce package of frozen corn and 1 tablespoon of chopped cilantro for that fresh, herbaceous note. Cover that slow cooker and let it work its magic on the low setting for 6 to 8 hours or on high for 3 to 4 hours.
While the soup is bubbling away, preheat your oven to 400°F. This is where the magic of crispy tortilla strips happens. Lightly brush 7 corn tortillas with vegetable oil, cut them into strips, and spread them out on a baking sheet. Bake those bad boys for about 10 to 15 minutes until they’re golden and crispy.
When your soup is ready, serve it up with a generous sprinkle of those crunchy tortilla strips on top. You can even add lime juice, sour cream, or chopped avocados to give it that authentic Mexican flair. Seriously, your taste buds are in for a treat.
And remember, don’t stress too much about it—cooking should be fun, not a chore. Enjoy the process!
Slow Cooker Chicken Tortilla Soup Substitutions & Variations
Sometimes, you might want to switch things up with your Slow Cooker Chicken Tortilla Soup to cater to your taste or dietary preferences.
If you’re looking for a vegetarian option, just swap the chicken for black beans or lentils. You can also toss in extra veggies like bell peppers or zucchini for added nutrients.
Feel free to experiment with spices; adding smoked paprika can give it a nice kick. If you prefer a creamier texture, try incorporating some cream cheese or sour cream at the end.
I love using homemade enchilada sauce instead of canned for a fresher taste.
And when it comes to toppings, don’t hesitate to try avocado, jalapeños, or even cheese for a personalized finishing touch!
What to Serve with Slow Cooker Chicken Tortilla Soup
What pairs perfectly with a warm bowl of Slow Cooker Chicken Tortilla Soup? I love to serve it with a squeeze of fresh lime juice for that zesty kick.
A dollop of sour cream adds creaminess, balancing the flavors beautifully. Don’t forget some diced avocado on the side; it’s a delicious, buttery contrast.
I also enjoy topping my soup with crispy tortilla strips or even crumbled tortilla chips for that satisfying crunch.
For a heartier meal, consider serving it alongside some cheesy quesadillas or a simple green salad.
If you’re feeling adventurous, a side of Mexican street corn can elevate the whole experience.
Trust me, these pairings will make your soup even more delightful!
Additional Tips & Notes
While preparing your Slow Cooker Chicken Tortilla Soup, there are a few tips that can enhance your experience.
First, don’t worry about cooking the chicken beforehand; just throw it in the slow cooker and shred it later. It saves time and still tastes great!
I also recommend adding a squeeze of lime juice right before serving for a fresh kick.
If you’re feeling adventurous, try making your own enchilada sauce instead of using canned—it’s super easy and adds a personal touch.
Finally, feel free to mix in additional toppings like avocado or sour cream for extra flavor.
Trust me, these little tweaks can elevate your soup from good to fantastic! Enjoy your cooking!