Slow Cooker Chicken Tortilla Soup is a delightful dish that brings together the bold flavors of Tex-Mex cuisine in a convenient, hearty soup. This recipe is perfect for busy weeknights or cozy gatherings, offering an easy way to enjoy a filling meal. With its rich ingredients and satisfying textures, this slow cooker soup will quickly become a family favorite.
Why You’ll Love This Recipe
- Effortless Cooking: Simply toss the ingredients in your slow cooker, set it, and let it do all the work.
- Flavorful Ingredients: The combination of spices, chicken, and fresh toppings creates a deliciously rich taste.
- Versatile Meal: Enjoy it as a main dish or as a comforting appetizer at parties and gatherings.
- Healthy Option: Packed with protein and fiber, this soup can be a nutritious choice for any meal.
- Customizable Toppings: Add your favorite toppings like sour cream or olives to make each bowl unique.
Tools and Preparation
To make Slow Cooker Chicken Tortilla Soup, you’ll need some essential tools to make the process smooth and efficient.
Essential Tools and Equipment
- 6-quart slow cooker
- Measuring cups
- Cutting board
- Knife
- Mixing spoon
Importance of Each Tool
- 6-quart slow cooker: Ideal for preparing large batches of soup without constant supervision.
- Measuring cups: Ensures precise ingredient measurements for consistent flavor.
- Cutting board & Knife: Essential for safely preparing your vegetables and chicken before cooking.
Ingredients
Slow Cooker Chicken Tortilla Soup is full of Tex-Mex flavor and is wonderfully filling and satisfying.
Main 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
Chicken and Toppings
- 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: Combine Base Ingredients
- Stir together the first 8 ingredients in a 6-quart slow cooker.
- Add the chicken breasts to the mixture, ensuring they are submerged.
Step 2: Cook the Soup
- Cover the slow cooker with its lid.
- Cook on LOW for 4 hours until the chicken is tender.
Step 3: Shred Chicken and Add Final Ingredients
- Use two forks to shred the cooked chicken in the slow cooker.
- Add the tortilla strips and shredded cheese to the pot.
- Stir well to combine everything.
Step 4: Final Touches and Serve
- Cover again and cook on LOW for an additional 15 minutes.
- Stir in chopped cilantro before serving.
- Serve hot with optional toppings like sour cream or olives for extra flavor.
Enjoy your delicious Slow Cooker Chicken Tortilla Soup!
How to Serve Slow Cooker Chicken Tortilla Soup
Slow Cooker Chicken Tortilla Soup is a hearty dish that can be customized for each guest. Serving it with various toppings or sides can elevate the meal experience.
Toppings
- Sour Cream: A dollop of sour cream adds creaminess and balances the spice.
- Olives: Sliced olives provide a briny flavor that complements the soup.
- Fresh Cilantro: Chopped cilantro enhances freshness and adds a pop of color.
- Avocado Slices: Creamy avocado brings richness and texture to every spoonful.
Accompaniments
- Cornbread: Sweet cornbread pairs perfectly with the savory flavors of the soup.
- Chips and Salsa: Crunchy tortilla chips served with salsa offer a delightful contrast.
- Lime Wedges: A squeeze of lime brightens the flavors and adds a zesty kick.
How to Perfect Slow Cooker Chicken Tortilla Soup
To make your Slow Cooker Chicken Tortilla Soup even more delicious, consider these simple tips.
- Use Fresh Ingredients: Fresh vegetables enhance flavor and nutrition, making your soup tastier.
- Adjust Spice Levels: Modify the hot sauce to suit your taste or add extra spices for heat.
- Let It Simmer Longer: Cooking on low for additional time can deepen flavors and tenderize chicken.
- Add More Veggies: Incorporating bell peppers or zucchini increases nutrients and variety in texture.
Best Side Dishes for Slow Cooker Chicken Tortilla Soup
Pairing side dishes with your Slow Cooker Chicken Tortilla Soup can create a well-rounded meal. Here are some ideas.
- Mexican Rice: Fluffy rice cooked with spices complements the soup’s flavors beautifully.
- Guacamole: Creamy guacamole adds richness and pairs well with tortilla chips.
- Caesar Salad: Crisp romaine lettuce drizzled with Caesar dressing provides a nice crunch.
- Pico de Gallo: Fresh salsa made from tomatoes, onions, and cilantro offers a refreshing contrast.
- Quesadillas: Cheese-filled quesadillas serve as a tasty dipping option alongside the soup.
- Roasted Vegetables: A medley of roasted veggies adds color and nutrition to your meal.
Common Mistakes to Avoid
Making Slow Cooker Chicken Tortilla Soup can be simple, but some common mistakes can affect your final dish.
- Skipping the seasoning: Not adding enough spices or seasonings can lead to bland soup. Always taste and adjust the seasonings before serving.
- Overcrowding the slow cooker: Filling your slow cooker beyond its capacity can prevent even cooking. Stick to the recommended quantity for best results.
- Using frozen chicken: Adding frozen chicken directly into the slow cooker can impact cooking time and texture. Always use thawed chicken for even cooking.
- Ignoring the cooking time: Cooking for too long or too short can affect flavor and texture. Follow the recipe’s suggested cooking times closely.
- Neglecting toppings: Forgetting to add fresh toppings like cilantro or cheese can diminish flavor. Don’t skip these—they add a burst of freshness!
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3-4 days.
- Allow soup to cool completely before refrigerating.
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 as soup expands when freezing.
Reheating Slow Cooker Chicken Tortilla Soup
- Oven: Preheat to 350°F and heat in an oven-safe dish until warmed through, about 20-25 minutes.
- Microwave: Heat in a microwave-safe bowl, stirring every minute until hot—usually takes about 3-4 minutes.
- Stovetop: Simmer over medium heat, stirring occasionally until heated through, around 10 minutes.
Frequently Asked Questions
Here are some common questions about making Slow Cooker Chicken Tortilla Soup.
Can I use different types of beans in this soup?
Yes, you can substitute with pinto beans or kidney beans if you prefer a different flavor or texture.
How do I make this soup vegetarian?
To make Slow Cooker Chicken Tortilla Soup vegetarian, replace chicken with additional beans or vegetables and use vegetable broth instead of water.
Can I add other vegetables?
Absolutely! Bell peppers, zucchini, or carrots can be great additions. Just chop them into small pieces for even cooking.
What toppings work well with this soup?
Toppings like avocado, lime wedges, and jalapeños add great flavor. You can also try tortilla chips for crunch!
Final Thoughts
Slow Cooker Chicken Tortilla Soup is a cozy meal that’s perfect for any occasion. It’s both filling and flexible; feel free to customize it with your favorite ingredients or toppings. Give this recipe a try—you’ll love how easy it is to make and how delightful it tastes!
Slow Cooker Chicken Tortilla Soup
Slow Cooker Chicken Tortilla Soup is the ultimate comfort food, perfect for busy weeknights or cozy gatherings. This hearty, Tex-Mex-inspired soup features tender chicken, vibrant vegetables, and a rich blend of spices simmered to perfection in your slow cooker. With minimal prep and customizable toppings, this dish is not only satisfying but also nutritious. Serve it with fresh avocado, crispy tortilla chips, or a dollop of sour cream for an extra burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: Approximately 8 servings
- Category: Soup
- Method: Slow Cooker
- 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
- 2 boneless, skinless chicken breasts (cut in half)
- Corn tortillas (cut into strips)
- Shredded cheddar cheese
- Fresh cilantro
Instructions
- Combine Pace Picante Sauce, cream of chicken soup, Rotel tomatoes, black beans, corn, cumin, hot sauce, and water in a 6-quart slow cooker.
- Add the halved chicken breasts to the mixture.
- Cover and cook on LOW for 4 hours until the chicken is tender.
- Shred the chicken inside the slow cooker using two forks.
- Stir in tortilla strips and shredded cheese; cover and cook on LOW for an additional 15 minutes.
- Add chopped cilantro before serving hot with optional toppings like sour cream or olives.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 270
- Sugar: 4g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 70mg
