Description
Warm, hearty, and full of bold flavors, Slow Cooker Chicken Tortilla Soup is a comforting meal that’s as easy as it is delicious. Loaded with tender chicken, rich spices, and customizable toppings, it’s the perfect dish for busy weeknights, cozy weekends, or a crowd-pleasing dinner. Let your slow cooker do the work, and come home to a meal that feels like a hug in a bowl.
Ingredients
- Main Ingredients:
- 1 pound cooked, shredded chicken (rotisserie chicken works great)
- 1 (15 oz) can whole peeled tomatoes, mashed
- 1 (10 oz) can enchilada sauce
- 1 (4 oz) can green chile peppers, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups water
- 1 (14.5 oz) can chicken broth
- 1 (10 oz) package frozen corn
- 7 corn tortillas, cut into strips
- 2 tablespoons vegetable oil
- Spices and Seasonings:
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 bay leaf
- Optional Garnishes:
- 1 tablespoon fresh cilantro, chopped
- Avocado slices
- Shredded cheese (Cheddar or Monterey Jack)
- Sour cream
- Lime wedges
Instructions
- Prepare Your Ingredients:
- Chop the onion, mince the garlic, shred the chicken, and cut the tortillas into thin strips.
- Assemble the Soup in the Slow Cooker:
- Add the shredded chicken, mashed tomatoes, enchilada sauce, green chile peppers, onion, garlic, water, chicken broth, cumin, chili powder, salt, black pepper, and bay leaf to the slow cooker.
- Stir to combine all the ingredients.
- Cook the Soup:
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- During the last hour of cooking, stir in the frozen corn.
- Prepare the Tortilla Strips:
- Heat the vegetable oil in a skillet over medium heat.
- Fry the tortilla strips in small batches until golden and crispy, about 1-2 minutes per side.
- Transfer the strips to a paper towel-lined plate and sprinkle with a pinch of salt while warm.
- Finish and Serve:
- Once the soup is done, remove the bay leaf and taste to adjust seasoning as needed.
- Serve the soup hot, garnished with tortilla strips and your favorite toppings like cilantro, avocado slices, shredded cheese, sour cream, or lime wedges.
Notes
- Use rotisserie chicken for convenience and added flavor.
- Adjust the spice level by increasing or reducing the chili powder and green chiles.
- For a thicker soup, blend a portion of the soup and return it to the pot before adding the corn.
- Freshly fried tortilla strips add an authentic touch, but store-bought tortilla chips work in a pinch.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican-Inspired