Slow Cooker Chicken Tortilla Soup is a delightful dish that bursts with Tex-Mex flavors. This soup is perfect for cozy family dinners or gatherings with friends. Its ease of preparation and rich taste make it an excellent choice for any occasion, from weeknight meals to weekend parties. The slow cooker ensures that the ingredients meld beautifully, creating a filling and satisfying meal.
Why You’ll Love This Recipe
- Quick Prep Time: With only 15 minutes of prep, you can set it and forget it!
- Rich Flavors: The combination of spices and ingredients offers a depth of flavor that everyone will love.
- Versatile Serving Options: Serve it as is or top it with your favorite garnishes like sour cream, cheese, or olives.
- Healthy Ingredients: Packed with protein and fiber, this soup is both nutritious and delicious.
- Great for Meal Prep: Make a big batch and enjoy leftovers throughout the week!
Tools and Preparation
Before diving into the recipe, gather your tools to ensure a smooth cooking experience. Having everything ready will help you enjoy the process.
Essential Tools and Equipment
- Slow cooker
- Measuring cups
- Mixing spoon
- Knife
- Cutting board
Importance of Each Tool
- Slow cooker: This tool allows for hands-off cooking, letting flavors develop over time without constant attention.
- Measuring cups: Accurate measurements are essential for achieving the right balance of flavors in your soup.
Ingredients
Slow Cooker Chicken Tortilla Soup is full of Tex-Mex flavor and is wonderfully filling and satisfying.
Ingredients:
– 1 cup Pace Picante Sauce
– 2 (10.5-ounce) cans condensed cream of chicken soup
– 1 can Rotel tomatoes and green chiles
– 1 (15-ounce) can black beans (drained and rinsed)
– 1 1/2 cups canned or frozen corn
– 1 teaspoon cumin
– 1 teaspoon hot sauce
– 1 1/3 cups water
– 2 boneless, skinless chicken breasts (cut in half)
– 4 corn tortillas (cut into strips)
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– sour cream and olives for serving, (optional)
How to Make Slow Cooker Chicken Tortilla Soup
Step 1: Mix Ingredients
Stir together the first 8 ingredients in a 6-quart slow cooker. Add the chicken breasts, ensuring they are submerged in the mixture.
Step 2: Cook on Low
Cover the slow cooker and cook on LOW for 4 hours. This allows all the flavors to blend beautifully while keeping the chicken tender.
Step 3: Shred Chicken
After cooking, use two forks to shred the chicken inside the slow cooker. Add in the tortilla strips and cheese, then stir well to combine. Cover again and cook on LOW for another 15 minutes.
Step 4: Final Touches
Once done, stir in the chopped cilantro just before serving. Enjoy your Slow Cooker Chicken Tortilla Soup with optional toppings like sour cream and olives!
How to Serve Slow Cooker Chicken Tortilla Soup
Serving Slow Cooker Chicken Tortilla Soup is an opportunity to get creative and enhance the flavors. Here are some delightful serving suggestions that will take your soup experience to the next level.
Garnish with Fresh Ingredients
- Chopped Cilantro: Adds a fresh, herbal note that complements the soup’s spices.
- Sour Cream: A dollop gives a creamy texture and balances the heat.
- Sliced Olives: Provides a briny contrast and enhances the Tex-Mex vibe.
Add Crunchy Toppings
- Tortilla Strips: Fry or bake corn tortillas for crispy strips to add texture.
- Crushed Tortilla Chips: Sprinkle on top for added crunch and flavor.
Incorporate Additional Protein
- Shredded Cheese: A sprinkle of shredded cheddar makes it even more indulgent.
- Avocado Slices: Creamy avocado adds richness and a smooth mouthfeel.
Serve with a Side Dish
- Mexican Rice: A side of seasoned rice can complement the soup beautifully.
- Cornbread Muffins: Sweet cornbread pairs well with the spicy flavors of the soup.
How to Perfect Slow Cooker Chicken Tortilla Soup
To achieve the best flavor and texture in your Slow Cooker Chicken Tortilla Soup, consider these helpful tips.
- Use Quality Ingredients: High-quality chicken and fresh vegetables can significantly enhance the taste.
- Adjust Spice Levels: Modify the amount of cumin or hot sauce based on your heat preference.
- Consider Adding Lime Juice: A splash of lime juice just before serving brightens up all the flavors.
- Let It Sit After Cooking: Allowing the soup to rest for a few minutes after cooking helps meld all the flavors together.
- Experiment with Different Beans: Black beans can be swapped for pinto or kidney beans for variety.
- Double Up on Veggies: Add bell peppers or zucchini for extra nutrition and flavor.
Best Side Dishes for Slow Cooker Chicken Tortilla Soup
Pairing your Slow Cooker Chicken Tortilla Soup with the right side dishes can elevate your meal. Here are some fantastic options to consider.
- Mexican Rice: Fluffy rice seasoned with spices makes a great accompaniment.
- Guacamole: Creamy avocado dip serves as a rich partner to balance spicy notes.
- Elote (Mexican Street Corn): Grilled corn slathered in mayo, cheese, and chili powder adds bold flavors.
- Quesadillas: Cheese-filled tortillas are easy to make and perfect for dipping in soup.
- Cornbread Muffins: Slightly sweet muffins provide a delightful contrast to savory soup.
- Chips and Salsa: A classic snack that’s great for munching alongside your meal.
- Refried Beans: Smooth beans offer additional protein and flavor when served alongside.
- Roasted Vegetables: Seasoned veggies add a healthy crunch that complements any bowl of soup.
Common Mistakes to Avoid
Making Slow Cooker Chicken Tortilla Soup can be simple, but there are common pitfalls to watch out for.
- Using the wrong chicken – Always opt for boneless, skinless chicken breasts. This ensures the chicken cooks evenly and shreds easily.
- Overcooking the tortillas – Adding the tortillas too early can make them mushy. Wait until the last 15 minutes of cooking before adding them to maintain their texture.
- Neglecting seasoning adjustments – Taste your soup before serving! Some may prefer more heat or salt, so adjust according to your preference.
- Skipping the toppings – Toppings like cilantro, cheese, and sour cream add flavor and texture. Don’t skip these for a complete experience!
- Not using enough liquid – Ensure you have enough broth or water. The soup should not be too thick; adjust with extra water if needed.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Allow the soup to cool completely before sealing it in a container.
Freezing Slow Cooker Chicken Tortilla Soup
- Freeze in a freezer-safe container for up to 3 months.
- Leave space at the top of the container for expansion when freezing.
Reheating Slow Cooker Chicken Tortilla Soup
- Oven – Preheat oven to 350°F (175°C). Place soup in an oven-safe dish and cover with foil. Heat for about 20 minutes.
- Microwave – Place soup in a microwave-safe bowl, cover loosely, and heat for 2-3 minutes, stirring halfway through.
- Stovetop – Heat in a pot over medium heat until warmed through, stirring occasionally.
Frequently Asked Questions
Here are some commonly asked questions about Slow Cooker Chicken Tortilla Soup.
Can I use frozen chicken in my Slow Cooker Chicken Tortilla Soup?
Yes, you can use frozen chicken. Just ensure it cooks longer to reach safe temperatures.
What toppings go well with Slow Cooker Chicken Tortilla Soup?
Common toppings include shredded cheese, avocado slices, sour cream, and fresh cilantro. Feel free to customize!
How spicy is Slow Cooker Chicken Tortilla Soup?
The spice level can vary based on your hot sauce choice and the type of Rotel tomatoes you use. Adjust spice to your liking!
Can I make this soup vegetarian?
Yes! Substitute chicken with beans or tofu and use vegetable broth instead of water for a hearty vegetarian version.
Final Thoughts
Slow Cooker Chicken Tortilla Soup is an ideal dish that combines convenience with delicious Tex-Mex flavors. It’s customizable with various toppings and ingredients based on your preferences. Give it a try for an easy weeknight meal that’s sure to please everyone!
Slow Cooker Chicken Tortilla Soup
Slow Cooker Chicken Tortilla Soup is a comforting and flavorful dish that brings the vibrant tastes of Tex-Mex cuisine right to your table. This easy-to-make soup combines tender shredded chicken with hearty black beans, sweet corn, and a zesty blend of spices, simmered to perfection in your slow cooker. Ideal for busy weeknights or casual gatherings, this dish can be topped with fresh cilantro, creamy sour cream, and crunchy tortilla strips for added flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: Serves 6
- Category: Soup
- Method: Slow Cooking
- Cuisine: Tex-Mex
Ingredients
- 1 cup Pace Picante Sauce
- 2 (10.5-ounce) cans condensed cream of chicken soup
- 1 can Rotel tomatoes and green chiles
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 1/2 cups canned or frozen corn
- 1 teaspoon cumin
- 1 teaspoon hot sauce
- 1 1/3 cups water
- 2 boneless, skinless chicken breasts (cut in half)
- 4 corn tortillas (cut into strips)
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- sour cream and olives for serving (optional)
Instructions
- In a slow cooker, mix the Pace Picante Sauce, cream of chicken soup, Rotel tomatoes, black beans, corn, cumin, hot sauce, and water.
- Submerge the halved chicken breasts in the mixture.
- Cover and cook on LOW for 4 hours until the chicken is tender.
- Shred the chicken with two forks inside the slow cooker. Add tortilla strips and cheese; stir well.
- Cover again and cook on LOW for an additional 15 minutes.
- Stir in chopped cilantro before serving. Top with your favorite garnishes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 4g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 70mg
