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- 1 lb boneless, skinless chicken breasts - 1 medium onion, chopped - 2 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes with green chilies - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 4 cups chicken broth - 1 tablespoon ground cumin - 1 tablespoon chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste To make this soup, I start with chicken breasts that are boneless and skinless. They cook tenderly in the slow cooker. I chop one medium onion and mince two cloves of garlic. These add great flavor. I use canned goods, too. A 14.5 oz can of diced tomatoes with green chilies brings spiciness. I also add one 15 oz can of black beans and one 15 oz can of corn. For the broth, I pour in four cups of chicken broth. I season the soup with one tablespoon of ground cumin, one tablespoon of chili powder, and one teaspoon of smoked paprika. Finally, I add salt and pepper to taste. These spices give the soup a warm, rich flavor. - Fresh cilantro - Lime - Tortilla chips for serving After cooking, I like to garnish the soup. Fresh cilantro adds a bright touch. A squeeze of lime gives it a nice zing. I enjoy serving the soup with crunchy tortilla chips, too. They add texture and fun to every spoonful. 1. Start by placing the chicken breasts at the bottom of your slow cooker. This helps keep the chicken moist. 2. Next, add the chopped onion and minced garlic on top of the chicken. These add great flavor. 3. Pour in the diced tomatoes with green chilies, black beans, and corn. Each adds a nice texture and taste. 4. Now, pour the chicken broth over all the ingredients. This creates a rich base for the soup. 5. Sprinkle the ground cumin, chili powder, smoked paprika, salt, and pepper evenly over everything. This step is key for that bold flavor. - Cook on low for 6-8 hours or on high for 3-4 hours. Cooking on low gives a deeper flavor. - About 30 minutes before serving, use two forks to shred the chicken while it’s still in the slow cooker. This makes it easier to mix with the soup. - After shredding, stir in the lime juice. This brightens up the soup and adds a fresh taste. - Serve the soup hot, garnished with fresh cilantro. This adds a lovely color and flavor. - Top each bowl with a handful of tortilla chips for extra crunch. - Pair your soup with a side of avocado or a refreshing drink like iced tea. This balances the meal perfectly. To make your soup taste great, adjust the seasoning to your liking. After cooking, taste the soup. You might want to add more salt or spices. This will enhance the flavor and make it more enjoyable. For chicken tenderness, use boneless, skinless chicken breasts. Cook them low and slow. This keeps the chicken juicy. Shred the chicken in the slow cooker about 30 minutes before serving. This lets the meat soak up more flavor. Choose the right slow cooker size for your meal. A 6-quart slow cooker works well for this recipe. It holds all the ingredients without overflowing. If you use a smaller one, it might not fit everything. Avoid common slow cooker mistakes. Don’t lift the lid too often while cooking. This lets heat escape and can slow down cooking. Always make sure your ingredients are covered with liquid for even cooking. {{image_2}} You can easily switch up the protein in this soup. Instead of chicken, try turkey. Ground turkey works well and cooks quickly. If you want a meatless option, use beans. Black beans are great, but you can also use pinto or chickpeas. For a vegetarian or vegan twist, leave out all meat. Add more veggies, like zucchini or bell peppers, for texture. You could also use vegetable broth instead of chicken broth. This keeps the soup flavorful without meat. Want to spice things up? Add more heat! Try extra chili powder or diced jalapeños. If you prefer a milder flavor, use less spice at first. You can always add more later. Incorporating different vegetables can also change the soup's flavor. Consider adding diced carrots or corn. You can even throw in some spinach for a nutrient boost. Just add them during the last hour of cooking to keep them fresh. To keep your soup fresh, use airtight containers. Glass containers are a great choice. They do not stain and keep flavors well. You can also use plastic containers. Just make sure they seal tight. Store your soup in the fridge for up to three days. If you want to keep it longer, freeze it. It can last up to three months in the freezer. Just remember to let it cool before you store it. Reheat your soup on the stovetop for the best flavor. Pour the soup into a pot and heat over medium. Stir it often to warm it evenly. You can also use the microwave. Pour the soup into a bowl and cover it. Heat for 1-2 minutes, stirring halfway through. Check the temperature before serving. To keep the flavor and texture, avoid boiling the soup. This helps keep the chicken tender and the broth rich. You can store this soup in the fridge for up to four days. Make sure to use an airtight container. This helps keep the soup fresh and tasty. Yes, you can freeze Slow Cooker Chicken Tortilla Soup. Place it in a freezer-safe container. It will last for up to three months in the freezer. Just remember to leave some space in the container for expansion. I love serving this soup with tortilla chips for crunch. You can also add avocado slices or fresh lime on top. A side salad or cornbread works well too. Yes, you can use frozen chicken in the slow cooker. It will take longer to cook, about 8-10 hours on low. Always ensure the chicken reaches a safe internal temperature of 165°F before serving. This blog post showed how to make delicious Slow Cooker Chicken Tortilla Soup. We covered the main ingredients and prep steps to build flavor. You learned cooking times and best ways to serve. I shared tips for perfecting the recipe and variations to suit your taste. Finally, I included storage tips for leftovers and answered common questions. Remember, this soup is easy to adapt, so feel free to experiment! It's a cozy dish you can enjoy anytime. Now, it’s your turn to cook and create!

Slow Cooker Chicken Tortilla Soup

Warm up your day with this hearty slow cooker chicken tortilla soup! Packed with flavors from tender chicken, zesty tomatoes, and a blend of spices, this dish is both comforting and easy to make. Just toss the ingredients into your slow cooker and let it do the work for you. Perfect for busy days or cozy nights, this soup is sure to please everyone at the table. Click through to explore the full recipe and enjoy a delicious bowl tonight!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 medium onion, chopped

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes with green chilies

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

4 cups chicken broth

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 lime, juiced

Fresh cilantro, chopped (for garnish)

Tortilla chips (for serving)

Instructions
 

Place the chicken breasts at the bottom of the slow cooker.

    Add the chopped onion and minced garlic over the chicken.

      Pour in the diced tomatoes with green chilies, black beans, and corn.

        Pour the chicken broth over all the ingredients in the slow cooker.

          Sprinkle the cumin, chili powder, smoked paprika, salt, and pepper evenly.

            Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

              About 30 minutes before serving, shred the chicken with two forks while still in the slow cooker, then stir in the lime juice.

                Taste and adjust seasoning as needed.

                  Serve hot, garnished with fresh cilantro and a handful of tortilla chips on top for added crunch.

                    Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8