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- 1 lb boneless, skinless chicken breasts - 1 can (14.5 oz) diced tomatoes with green chilies - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 small onion, diced - 2 cloves garlic, minced - 4 cups chicken broth - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - 1 tablespoon olive oil - Fresh lime juice (from 1 lime) - Tortilla strips for garnish - Shredded cheese for garnish (optional) - Fresh cilantro for garnish (optional) The chicken is the star of this soup. It gives the dish a hearty base. Choose boneless and skinless chicken breasts for a lean option. They cook well in the slow cooker and shred easily. Diced tomatoes with green chilies add flavor and a bit of heat. They also give the soup a nice color. Black beans and corn add texture and nutrition. They make the soup filling and satisfying. Onion and garlic are key for a great base. They add depth and aroma to the dish. Chicken broth enhances the flavor, making each bite rich and warm. Spices like chili powder, cumin, and paprika bring warmth and earthiness. They create a lovely balance, making the soup more exciting. Garnishes can elevate your soup. Add tortilla strips for crunch. They give a nice texture contrast. Shredded cheese can add creaminess. I suggest using your favorite cheese for extra flavor. Fresh cilantro adds a burst of freshness. If you're a fan of lime, squeeze some juice on top for extra brightness. For a twist, try adding avocado slices or jalapeños. You can also swap black beans for pinto beans. This soup is versatile and can adapt to your taste! Start by seasoning the chicken breasts. Use salt, pepper, chili powder, cumin, and paprika. Rub the spices evenly on both sides. Next, heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for about 2-3 minutes on each side. This step gives them a nice brown color, which adds flavor. Grab your slow cooker and add the diced onion and minced garlic. Then, pour in the canned tomatoes with green chilies, black beans, and corn. Finally, add the chicken broth. Stir everything together well. This mix of fresh and canned ingredients creates a rich base for the soup. Cover the slow cooker and set it to cook. If you use the low setting, it will take 6-7 hours. For the high setting, it only takes 3-4 hours. Make sure the chicken is fully cooked and can be easily shredded. This will ensure your soup has the best texture and flavor. To make your soup taste great, start with salt and pepper. Use fresh spices like chili powder, cumin, and paprika. These spices add depth and warmth. Always taste the soup before serving. Adjust the seasoning as needed. If you want more heat, add a bit of cayenne pepper. Remember, seasoning is key to a delicious soup. To give your soup a rich, creamy texture, you can add cream or sour cream. Just stir it in at the end. For a lighter option, mash some of the black beans in the soup. This thickens it without adding extra fat. You can also blend a portion of the soup and mix it back in. This adds creaminess while keeping the chunky texture. One common mistake is not searing the chicken. This step adds flavor and color to your dish. Another mistake is overcooking the soup. It can become too thick and lose flavor. Make sure to check the chicken for doneness. Lastly, do not skip the lime juice. It brightens the flavors and balances the soup. {{image_2}} To make a vegetarian version of this soup, swap the chicken for extra beans. Use one can of kidney beans and one can of black beans. Add diced bell peppers for more flavor and crunch. You can also use vegetable broth instead of chicken broth. This will keep the soup hearty and filling. If you enjoy heat, add jalapeños or serrano peppers. You can dice them and mix them in with the onions and garlic. For a smoky flavor, try adding chipotle peppers in adobo sauce. A few drops of hot sauce just before serving can also kick it up a notch. You can replace the canned tomatoes with fresh tomatoes if you prefer. Just chop up about four ripe tomatoes. Instead of corn from a can, fresh or frozen corn works great too. If you do not have black beans, pinto beans are a good alternative. Just be sure to rinse and drain them. To store your leftover soup, let it cool first. Transfer the soup to an airtight container. Make sure to seal it tightly. Label the container with the date. This helps you keep track of freshness. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. Freezing is a great option for this soup. First, let it cool completely. Then, pour the soup into freezer-safe bags or containers. Leave some space for the soup to expand. Seal the containers tightly and label them. This soup can last up to three months in the freezer. When you are ready to eat it, just thaw it in the fridge overnight. When you want to enjoy your soup again, you can reheat it easily. For best results, thaw frozen soup overnight in the fridge. Pour the soup into a pot and heat on medium. Stir it often to prevent sticking. You can also use the microwave for quick reheating. Place it in a microwave-safe bowl and heat in short intervals, stirring in between. Enjoy your warm soup with your favorite toppings! Yes, you can use frozen chicken. Just add it straight to the slow cooker. You may need to cook it longer. Make sure it reaches 165°F to be safe. This method saves time if you forget to thaw. You can serve many things with Chicken Tortilla Soup. Here are some ideas: - Warm tortillas or tortilla chips - Sour cream for creaminess - Avocado slices for a fresh touch - Fresh lime wedges for extra zing - A side salad for crunch These options add more flavor and texture to your meal. The soup lasts about 3-4 days in the fridge. Make sure to store it in an airtight container. If you want to keep it longer, freeze it. This way, you can enjoy it later. Just thaw it before reheating. This article explored the key elements of making Slow Cooker Chicken Tortilla Soup. We covered the full ingredient list, preparation steps, and essential tips and tricks. Whether you want it spicy, vegetarian, or creamy, you have many options to customize your soup. Remember to store leftovers properly to keep your dish delicious. Enjoy experimenting with this versatile recipe. With just a few adjustments, you can make each bowl perfect every time.

Slow Cooker Chicken Tortilla Soup

Warm up your nights with this delicious Slow Cooker Chicken Tortilla Soup recipe! Packed with tender chicken, black beans, corn, and a burst of flavor from spices, this comforting dish is perfect for cozy evenings. In just 15 minutes of prep, let your slow cooker do the magic for 6-7 hours. Enjoy it topped with crispy tortilla strips and fresh cilantro. Click to explore the full recipe and transform your dinner time!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 can (14.5 oz) diced tomatoes with green chilies

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

1 can (15 oz) corn, drained

1 small onion, diced

2 cloves garlic, minced

4 cups chicken broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

1 tablespoon olive oil

Fresh lime juice (from 1 lime)

Tortilla strips for garnish

Shredded cheese for garnish (optional)

Fresh cilantro for garnish (optional)

Instructions
 

Prepare the Chicken: Season the chicken breasts with salt, pepper, chili powder, cumin, and paprika. In a skillet, heat olive oil over medium-high heat and sear the chicken breasts for about 2-3 minutes on each side until browned.

    Layer Ingredients in Slow Cooker: In your slow cooker, add the diced onion, minced garlic, canned tomatoes with green chilies, black beans, corn, and chicken broth. Stir to combine.

      Add Searing Chicken: Place the seared chicken breasts on top of the mixture in the slow cooker.

        Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and easily shredded.

          Shred the Chicken: Using two forks, shred the chicken directly in the slow cooker. Stir the soup to combine everything well.

            Finish with Lime Juice: Squeeze fresh lime juice into the soup and stir to add brightness.

              Serve: Ladle the soup into bowls and top with tortilla strips, shredded cheese, and fresh cilantro as desired.

                Prep Time, Total Time, Servings: 15 minutes | 6-7 hours | 6 servings