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For this tasty slow cooker chicken tortilla soup, you will need: - 1 pound boneless, skinless chicken breasts - 1 can (14.5 oz) diced tomatoes with green chilies - 4 cups chicken broth - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (red or yellow), diced - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (frozen or canned) - 1 teaspoon cumin - 1 teaspoon chili powder - 1/2 teaspoon paprika - Salt and pepper to taste - 1 tablespoon olive oil - Juice of 1 lime - Tortilla chips (for serving) - Fresh cilantro (for garnish) - Avocado slices (for topping) - Shredded cheese (optional) I recommend using high-quality chicken broth for the best taste. Brands like Swanson or College Inn are great choices. For canned goods, Muir Glen offers organic diced tomatoes that add extra flavor. If you can find them, use fresh herbs for the garnish, as they elevate the dish significantly. For cheese, a good Mexican blend adds a nice touch. If you can't find boneless, skinless chicken breasts, you can use thighs instead. They add a richer flavor. If you want a vegetarian option, try using mushrooms or tofu in place of chicken. For the broth, vegetable broth works well too. You can skip the canned corn and use fresh corn when it's in season. If you don't have lime, lemon juice will work as a substitute. Start by gathering your ingredients. You need chicken breasts, tomatoes, broth, onion, garlic, bell pepper, black beans, corn, spices, and lime. Heat a skillet over medium heat. Add olive oil, then sauté the onion, bell pepper, and garlic. Cook until they are soft and fragrant, about 5 minutes. This step builds flavor in your soup. Next, transfer the sautéed mix to your slow cooker. Add the chicken breasts to the pot. Pour in the diced tomatoes with their juices and the chicken broth. Then, add the black beans and corn. Sprinkle in the cumin, chili powder, and paprika. Season with salt and pepper. Stir everything well to combine. Now, cover the slow cooker. You can cook on low for 6-8 hours or on high for 3-4 hours. The low setting lets the flavors blend nicely. The high setting is great if you are short on time. Both will result in tender chicken. Once the chicken is cooked, remove it from the slow cooker. Use two forks to shred the chicken. It should pull apart easily. Make sure to return the shredded chicken to the soup. This adds heartiness to your dish. Finally, stir in the fresh lime juice. Taste the soup and adjust the seasoning if needed. Enjoy your meal! To boost flavor, start by sautéing your veggies. Sautéing the onion, bell pepper, and garlic makes them sweet and aromatic. After that, add spices like cumin and chili powder. These spices add depth and warmth to your soup. A splash of lime juice at the end brightens the whole dish. You can also toss in some fresh herbs, like cilantro, for a fresh touch. If you like heat, add more chili powder or diced jalapeños. For a milder version, skip the spicy spices. You can always serve hot sauce on the side. This way, everyone can adjust the heat to their liking. It's all about making the soup fit your taste. To make the soup kid-friendly, reduce the spices. Use only a pinch of chili powder and leave out the jalapeños. Serve the soup with tortilla chips on the side. Kids love to dip! You can also add shredded cheese or avocado slices on top. This makes the soup fun and tasty for kids. Let them pick their favorite toppings too! {{image_2}} You can easily make this soup vegetarian or vegan. Replace the chicken with a mix of beans and vegetables. Use extra black beans or add chickpeas for protein. You can also use vegetable broth instead of chicken broth. For more flavor, add in diced zucchini or bell peppers. This gives you a hearty, filling soup without meat. If you want to add more protein, try shredded rotisserie chicken or cooked turkey. You can add shrimp or even fish for a twist. For toppings, think outside the box! Add fresh jalapeños for heat, or try sour cream for creaminess. You can also use Greek yogurt as a healthy option. Don't forget the avocado and cilantro to enhance the taste. You can make this soup in an Instant Pot or on the stovetop. For the Instant Pot, set it to high pressure for 15 minutes. Allow it to naturally release for 10 minutes before shredding the chicken. If you prefer the stovetop, sauté your veggies first in a pot. Then add all ingredients and simmer for 30-40 minutes. This method lets the flavors mix well and is quick! After enjoying this tasty soup, let it cool down. Transfer any leftover soup into an airtight container. Make sure to leave some space at the top, as the soup may expand when frozen. Label the container with the date. You can store it in the fridge for up to three days. If you don’t plan to eat it soon, freezing is a great option. To reheat the soup, you can use the microwave or the stove. For the microwave, pour the soup into a microwave-safe bowl. Heat on high for about 2-3 minutes. Stir halfway through to heat evenly. On the stove, pour the soup into a pot. Heat over medium heat for about 5-10 minutes, stirring often. Make sure the soup is hot all the way through before serving. If you want to freeze the soup, it’s best to do this before adding toppings. Store the cooled soup in a freezer-safe container. It should keep well for up to three months. When you’re ready to eat it, thaw it in the fridge overnight. Heat it up, then add your favorite toppings like avocado or cheese for a fresh taste. Yes, you can use frozen chicken breasts in this recipe. Just add them straight into the slow cooker. You might need to increase the cooking time. Cook on high for 4-5 hours or on low for 8-10 hours. Always check that the chicken reaches 165°F for safety. This soup will last about 3-4 days in the fridge. Store it in an airtight container for best results. If you don’t think you’ll eat it all, consider freezing some. Tortilla soup pairs well with many sides. Here are some ideas: - Cornbread - Mexican rice - A fresh salad - Grilled cheese sandwiches - Quesadillas These sides complement the soup's flavors and make for a great meal. Enjoy your cooking! This blog post covered all you need to make delicious tortilla soup. We explored key ingredients and their brands, along with substitutes. I provided step-by-step cooking methods and tips to get the best flavor. You learned about variations, storage, and reheating. Remember, adjustments can make the soup perfect for you and your family. Keep these tips handy for tasty meals. Enjoy your cooking journey and the flavors you create!

Slow Cooker Chicken Tortilla Soup

Savor the flavors of this delicious Slow Cooker Chicken Tortilla Soup, perfect for a cozy dinner! With tender chicken, zesty tomatoes, and hearty beans, this recipe is both simple and satisfying. Just toss everything in your slow cooker and let it do the work. Top with tortilla chips, fresh cilantro, and avocado for a delightful finish. Click through for the full recipe and enjoy a warm bowl of comfort today!
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 can (14.5 oz) diced tomatoes with green chilies

4 cups chicken broth

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (red or yellow), diced

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

1 cup corn (frozen or canned)

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon paprika

Salt and pepper to taste

1 tablespoon olive oil

Juice of 1 lime

Tortilla chips (for serving)

Fresh cilantro (for garnish)

Avocado slices (for topping)

Shredded cheese (optional)

Instructions
 

In a large skillet, heat olive oil over medium heat. Sauté the onion, bell pepper, and minced garlic until they are soft and fragrant, about 5 minutes.

    Transfer the sautéed vegetables to your slow cooker.

      Add the chicken breasts, diced tomatoes (with juices), chicken broth, black beans, corn, cumin, chili powder, paprika, salt, and pepper. Stir to combine all the ingredients.

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

          Once the chicken is done, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the soup.

            Stir in the lime juice, adjusting seasoning if necessary.

              Serve hot in bowls, topped with tortilla chips, fresh cilantro, avocado slices, and shredded cheese if desired.

                Prep Time: 15 mins | Total Time: 7-8 hrs | Servings: 6