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Chicken Tortilla Soup doesn't get much simpler than this. Just toss everything in your slow cooker and you're all set for an easy meal. It comes out packed with juicy chicken, beans, and plenty of veggies. Pile on some crunchy tortilla strips and everyone will want seconds. You can get this started in about 5 minutes flat.
Why This Soup Stands Out
When days are packed, figuring out what to cook is tough. That’s when this one works its magic. Grab whatever's in your cupboards, dump it in the cooker, and just chill until it’s time to eat. Dress it up however you want—top with cheese, avocado pieces, herbs, or a dollop of sour cream. Use whatever you’ve got lying around and switch things up to match your mood.
Stuff To Grab
- Lime: Fresh is best but bottle stuff works too for a zippy finish
- Oil: Use any kitchen oil you have to crisp those tortilla strips
- Corn Tortillas: Slice 'em up into strips
- Chicken: Thighs or breasts, both pump up your protein
- Black Beans: Pop open a can and give 'em a rinse
- Corn: Doesn’t matter if it’s frozen or just off the cob
- Yellow Onion: Dice a small one for a flavor kick
- Toppings: Go wild—herbs, guacamole, jalapeños, cheese, avocado, sour cream, anything goes
- Spices: Toss in mild chili powder, garlic powder, cumin, smoked paprika for extra flavor
- Tomatoes: You'll need 1 can each—plain diced plus fire-roasted with chilies
- Chicken Stock: Store-bought or some of your homemade batch is good
- Salt: Stick with kosher for best results
How To Throw This Together
- Top It Off:
- Dish it up, pile on your crunchy tortilla strips and the toppings you’re craving.
- Final Bit:
- Take out the cooked chicken, shred it using a couple forks, put it back in the pot. Give it a shot of lime juice, taste, and add salt if it needs it.
- Crisp It Up:
- Warm your oven to 400°F. Toss tortilla strips with oil and a touch of salt, lay them out flat, bake 8-10 minutes till they look golden and crispy. Flip halfway for even crunch.
- Cool Down:
- Leave the baked strips on some paper towels. They'll finish getting crunchy as they cool down.
- Let It Go:
- Set your slow cooker to high for 4-5 hours or low for 6-7 hours, lid on the whole time.
- Mix And Start:
- Add chicken, onion, stock, beans, corn, tomatoes, and spices to the slow cooker. Stir quick to combine.
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Reasons You'll Dig It
Getting dinner sorted doesn’t get much easier. Toss everything in, then leave it to do its thing. The chicken melts in your mouth, corn gives a pop of sweet, and black beans make it super filling. Everyone can load up their own bowl however they want—some go heavy on cheese, some heap on fresh avocado. It keeps things fun at the table and nobody leaves hungry.
Dialing It In
A low-and-slow cook brings out all the flavors without extra steps. Don't worry about browning anything—just dump and go. For the best tortilla crunch, make strips ahead or use store-bought so they're nice and crisp on top instead of soggy.
Switch Things Up
Customize to your taste. Want it hotter? Toss in extra chilies. Want a creamy feel? Stir in some heavy cream at the end. If you'd rather skip meat, load up on beans and swap in veggie broth. Every bowl can be switched up so it’s perfect for everyone at your table.
Easy Changes
Work with what’s in your pantry. Chicken thighs can swap in for breasts no problem. Any cooking oil in your kitchen crisps the tortillas. Corn’s good fresh or frozen. Squeeze lime right before serving and boom—extra flavor boost.
Leftovers Keep Well
This one gets even tastier after a day in the fridge. Stash leftovers in sealed containers for 3-4 days. Need to freeze? Portion into freezer bags or glass jars, stash away, and warm it up anytime for a quick fix.
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Frequently Asked Questions
- → Want it hotter?
Throw in some extra chili powder, diced jalapeños, or a can of green chilies. Start mild and adjust—you can always add hot sauce later!
- → Can I swap chicken thighs?
Totally! Thighs are juicier and tastier. Use the same amount, but remove the skin first so the soup doesn’t turn oily.
- → No lime? What works instead?
Squeeze some lemon juice in the same amount. Bottled lime juice or even a splash of white vinegar works too—add it near the end.
- → Slow cooker broke—now what?
Use a dutch oven! Keep the heat low with the lid on and cook for a couple of hours, stirring sometimes. Add extra liquid if it gets too thick.
- → Leftovers—how to keep ’em?
Store in an airtight container in the fridge for up to 3 days or freeze for 3 months. Fresh toppings work wonders when reheating!
Conclusion
Enjoy these flavors? Make black bean chicken chili next. Got extra time? Try a classic tortilla soup or even Mexican-inspired chicken stew with these same spices!