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Just toss everything into the crockpot and you've practically got dinner made with this Chicken Tortilla Soup. It turns out super hearty, packed with juicy chicken, crunchy veggies, and hearty beans. Sprinkle those crunchy tortilla pieces on top and you'll see empty bowls all around. The prep won't take you more than 5 minutes before it's ready to cook.
Why This Bowl Stands Out
When your schedule gets crazy, cooking often falls to the bottom of your list. That's when this soup comes to the rescue. Toss in pantry staples, set your slow cooker, and walk away until mealtime. Customize each serving with your favorite extras - maybe some diced avocado, fresh cilantro, grated cheese, or a dollop of sour cream. Mix it up based on your family's preferences or whatever's in your fridge right now.
Ingredients List
- Chicken: Use either thighs or breasts - they're both fantastic and packed with protein
- Yellow Onion: Dice one small onion for background flavor
- Black Beans: Drain and rinse a can before adding
- Corn: Either off-the-cob or from the freezer works perfectly
- Tomatoes: You'll want one can of standard diced plus one can of fire-roasted with chilies
- Spices: Get out your cumin, garlic powder, smoked paprika, and mild chili powder
- Salt: Just regular kosher salt does the trick
- Chicken Stock: Store-bought or homemade both work wonderfully
- Corn Tortillas: Slice them into thin strips
- Oil: Whatever cooking oil you've got works for crisping tortillas
- Lime: Fresh squeezed is best but bottled juice works in a pinch
- Toppings: Go wild with guacamole, herbs, sliced avocado, shredded cheese, sour cream, or sliced jalapenos
Soup Preparation Steps
- Combine Ingredients:
- Drop your chicken, onion, beans, corn, tomatoes, seasonings, and broth into the slow cooker and stir once.
- Slow Cook:
- Set to high for 4-5 hours or low for 6-7 hours. Don't peek under the lid while cooking.
- Prepare Tortilla Crisps:
- Warm your oven to 400°F. Mix strips with oil and salt, lay them flat, and bake until golden brown (8-10 minutes). Turn them halfway through.
- Let Strips Rest:
- Place on paper towels and they'll crisp up more as they cool down.
- Finishing Touch:
- Remove chicken, pull it apart with two forks, return to pot. Squeeze in lime juice and check if it needs more salt.
- Dish Up:
- Ladle into bowls, top with your crunchy strips and whatever extras you fancy.
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Benefits You'll Enjoy
This soup takes all the stress out of dinner prep. Throw everything in your crockpot and walk away until you're hungry for a satisfying meal. The chicken gets super tender, the corn brings just enough sweetness, and those black beans make it really filling. Everyone can customize their own bowl at the table - some might load up on cheese while others go for fresh avocado chunks. It makes mealtime fun and keeps the whole family happy.
Tips For Success
The slow cooker does all the hard work bringing those flavors together. You don't even need to brown anything beforehand - just dump it all in and let it do its thing. For extra crunch, make your tortilla strips earlier in the day or grab a bag from the store. They'll stay crispy sitting on top rather than sinking and getting mushy.
Fun Variations
Adapt this soup however you want. Need more heat? Throw in extra chilies. Want it richer? Add a splash of heavy cream at the end. Skip the meat and double up on beans with veggie broth for a plant-based option. Each serving can be totally different, so it's perfect for family dinners or when you've got friends over.
Simple Substitutions
Work with whatever's already in your kitchen. Chicken thighs can replace breasts without any problem. Any type of oil works fine for crisping those tortilla strips. Corn tastes great whether it's fresh or frozen. Try adding a squeeze of lime just before eating - it really brightens up all the flavors.
Storing Extra Portions
The flavors actually get better overnight. Store in sealed containers in your fridge and eat within 3-4 days. Need to keep it longer? Pour into freezer-safe bags or containers and freeze. Just warm it up whenever you need a quick no-fuss meal.
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Frequently Asked Questions
- → How can I make it spicy?
Throw in extra chili powder, chopped jalapeños, or a can of green chilies. Start small and build heat – hot sauce works too!
- → Is it okay to use thighs?
Totally! Thighs are juicier and pack more flavor. Just skip the skin to keep your soup from getting greasy. Use the same portion size.
- → What’s a lime substitute?
Lemon juice measures the same and works great. You can also use bottled lime juice or a splash of white vinegar – just add these after cooking.
- → No slow cooker, now what?
A dutch oven on super low heat will do the trick. Let it cook for a few hours with the lid on, stirring occasionally. Add a splash of broth if it looks dry.
- → How should I store leftovers?
Pop them in an airtight container and refrigerate for up to 3 days. Want it later? Freeze it for up to 3 months and reheat with fresh toppings.
Conclusion
If you're a fan of these flavors, don't miss trying chicken black bean chili the next time. Or check out traditional tortilla soup when you can linger longer in the kitchen. Bonus: Mexican chicken stew is another winner full of these zesty spices!