Chicken tortilla soup is ot only a delicious and satisfying meal but also a time-saving solution for busy days. By allowing a slow cooker to do most of the work, you can enjoy a flavorful dish without the hassle of extensive preparation or cleanup.
Easy Preparation for Chicken Tortilla Soup
Making chicken tortilla soup in a slow cooker is hassle-free. It simplifies meal preparation, especially when you’re short on time. This method is more convenient than using a rotisserie chicken, making it perfect for when you are too busy to spend a lot of time cooking. However, if you prefer to use rotisserie chicken for this soup, it will work just as well. Just add it near the end of the cooking time to heat it with the soup, since it will not need any additional cooking.
Prep Ingredients for Chicken Tortilla Soup
First, gather all your soup ingredients and add them to the slow cooker. When preparing the chicken, opt for boneless, skinless chicken breasts and carefully trim away any undesirable bits. Drain and rinse the beans to reduce the amount of sodium in them. If using canned corn, drain it before adding it. However, you do not need to drain the tomatoes or the green chiles.
Cooking in the Slow Cooker
Once you’ve placed everything into the slow cooker, set it to cook according to the recipe’s timing guidelines. After the designated cook time elapses, your soup will be ready. However, there’s just one step left to finish this dish.
Shredding the Chicken for Chicken Tortilla Soup
Carefully remove the cooked chicken from the slow cooker and transfer it to a dinner-sized plate. Use two forks to shred the chicken—it should be tender and easy to break apart thanks to your earlier preparation. After shredding, return the chicken to the soup and stir it in.
Final Touches for Serving
Your warm, hearty meal is almost ready! Before serving, enhance the presentation by garnishing with shredded Monterey Jack cheese and a dollop of sour cream. Additionally, don’t forget to include tortilla chips for that delightful crunch. Enjoy your comforting bowl of soup!
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Chicken Tortilla Soup
Equipment
- slow cooker
Ingredients
- 1 ½ pounds boneless chicken breasts, skinned & trimmed
- (1) 15-ounce can black beans, drained and rinsed
- 1 ½ cups corn (fresh, frozen, or canned) (if using canned corn, drain it)
- (1) 28-ounce can diced tomatoes (do not drain)
- (1) 4-ounce can chopped green chiles
- 1 ½ cups onion, chopped
- â…“ cup fresh jalapenos, minced (seeds & membranes removed)
- ¼ cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 32 ounces chicken stock
- 1 teaspoon Better Than Bouillon Roasted Chicken Base
- 1 teaspoon olive oil
- 2 teaspoons cumin, ground
- 1 tablespoon chili powder
- ¼ teaspoon cayenne pepper, ground
- 1 teaspoon salt
- ¼ teaspoon black pepper
- juice from 1/2 lime
- Monterey Jack cheese, shredded (optional garnish)
- sour cream (optional garnish)
- tortilla chips
Instructions
- In a slow cooker, place all the ingredients except the tortilla strips, Monterey Jack cheese, and sour cream.
- Cook on high for 4 hours or low for 7-8 hours.
- After the soup is cooked, remove the chicken from the cooker and place it on a plate. Shred the chicken with two forks, then return it to the soup. Stir.
- Garnish with shredded cheese and sour cream. Serve with tortilla chips.