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- 1 lb boneless, skinless chicken breasts - 1 can fire-roasted diced tomatoes (14 oz) - 1 can black beans, rinsed and drained (15 oz) - 1 can corn, drained (15 oz) - 1 medium onion, diced - 3 cloves garlic, minced - 1 jalapeño, seeded and chopped - 1 teaspoon ground cumin - 1 teaspoon chili powder - 4 cups chicken broth - 1 lime, juiced - Salt and pepper to taste In this recipe, chicken is your main star. I prefer boneless, skinless chicken breasts. They cook well and shred easily. Next, you’ll need some flavorful vegetables. I love adding fire-roasted diced tomatoes for that smoky touch. Black beans give protein, while corn adds sweetness. Don't forget the onion and garlic. They build a strong base of flavor. The jalapeño adds a bit of heat. Adjust the amount if you want less spice. For seasonings, ground cumin and chili powder are essential. They bring warmth and depth to the soup. Finally, chicken broth ties everything together. It keeps your soup rich and comforting. - Fresh cilantro - Tortilla strips - Diced avocado - Shredded cheese Toppings make your soup special. Fresh cilantro adds a burst of color and flavor. I love crunchy tortilla strips for texture. Diced avocado gives creaminess, making each bite delightful. Lastly, shredded cheese adds a savory finish. Try mixing and matching toppings. Each adds a unique twist to the soup. Enjoy experimenting with these fresh elements! First, place the chicken breasts at the bottom of the slow cooker. This helps to keep the chicken juicy. Make sure they fit well and do not overlap. This way, they cook evenly. You want the chicken to soak up all the tasty flavors. Next, add the fire-roasted diced tomatoes, black beans, corn, onion, garlic, and jalapeño. These ingredients add color and taste. I love using fire-roasted tomatoes for that smoky flavor. Then, sprinkle the cumin, chili powder, salt, and pepper over the mix. These spices bring a warm kick to the soup. Use your hands to mix everything gently. This helps blend the flavors together. Now, pour in the chicken broth. Make sure all the ingredients are covered. This keeps the chicken moist while cooking. Cover the slow cooker and set it on low for 6-7 hours or high for 3-4 hours. The chicken is done when it shreds easily. About 30 minutes before serving, take out the chicken. Use two forks to shred it. Then, return the shredded chicken to the slow cooker. Stir in the lime juice to brighten the taste. Adjust the seasoning if needed. Mix well before serving. To make your soup taste even better, start with spices. You can add more chili powder for heat. If you want a smoky taste, try adding a pinch of smoked paprika. Adjust spices to fit your taste. Vegetables also boost flavor and nutrition. You can add bell peppers or zucchini. Corn adds sweetness, while carrots give a nice crunch. More veggies mean more vitamins! Choosing the right slow cooker setting is key. Cook on low for 6-7 hours for juicy chicken. If short on time, use high for 3-4 hours. Avoid overcooking the chicken. It can become dry and tough. Check the chicken about 30 minutes before serving. If it’s cooked, shred it and return it to the soup. This way, it stays moist and flavorful. {{image_2}} You can switch up the protein in your soup. Try using turkey or beef instead of chicken. Turkey gives a leaner taste while beef adds a hearty flavor. Both options work well when cooked slowly. For a vegetarian or vegan twist, use beans or lentils. These options still pack in protein and make the soup filling. Adding different spices can transform your soup. Try smoked paprika for a rich, smoky taste. A pinch of cayenne pepper can add heat. You can also experiment with fresh herbs like thyme or oregano. They give a fresh and vibrant flavor. Toppings can also change your soup's profile. Instead of tortilla strips, try crushed tortilla chips for extra crunch. You can also add diced radishes for a refreshing bite. A dollop of sour cream can add creaminess too. Let your taste buds guide you! To store your soup, let it cool first. Then, place it in an airtight container. Make sure to leave some space at the top for expansion. This soup lasts about 3-4 days in the fridge. Keep it at a safe temperature to avoid spoilage. For long-term storage, freezing is a great option. Divide the soup into portions before freezing. Use freezer-safe bags or containers. Press out as much air as possible to prevent freezer burn. It can stay fresh for up to 3 months in the freezer. When you are ready to eat, take the soup out and thaw it in the fridge overnight. To reheat, warm it on the stove over low heat. Stir often to help it heat evenly. You can also use the microwave, but be careful not to overheat it. Enjoy your soup again! To make this soup, follow these simple steps: 1. Prepare the Chicken: Place 1 lb of boneless chicken breasts at the bottom of your slow cooker. 2. Add Vegetables: Dump in 1 can of fire-roasted diced tomatoes, 1 can of black beans (rinsed), 1 can of corn (drained), 1 diced onion, 3 minced garlic cloves, and 1 chopped jalapeño. 3. Season the Soup: Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and add salt and pepper to taste. 4. Pour in the Broth: Add 4 cups of chicken broth to cover everything. 5. Cook: Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. 6. Shred the Chicken: About 30 minutes before serving, take out the chicken, shred it, and put it back in the pot. 7. Finish the Soup: Stir in the juice of 1 lime and adjust any seasonings if needed. 8. Serve: Ladle your soup into bowls and top with tortilla strips, cilantro, diced avocado, and shredded cheese if you like. Yes, you can use frozen chicken! Just make sure the chicken is in the slow cooker for 8-10 hours on low. This lets it cook fully and stay safe to eat. The chicken will add extra moisture and taste to the soup. Just shred it as you would with fresh chicken before serving. Here are some great side dishes and accompaniments: - Cornbread: A sweet and soft bread pairs well with soup. - Salad: A fresh green salad adds crunch and balance. - Rice: Serve with some white or brown rice for a filling meal. - Tortilla Chips: Crispy chips are great for dipping. - Guacamole: Creamy avocado dip enhances the flavor. - Sour Cream: A dollop of sour cream adds richness. These options can elevate your soup experience! In this blog post, we explored making Slow Cooker Chicken Tortilla Soup. We went over key ingredients like chicken, veggies, and spices. You learned how to prepare, cook, and enhance your soup. We shared tips for selecting proteins and possible variations. Finally, remember to store leftovers properly and enjoy this dish later. Cooking should be fun and easy. I hope you feel inspired to make your own delicious soup today!

Slow Cooker Chicken Tortilla Soup

Delight in a warm bowl of Slow Cooker Chicken Tortilla Soup, perfect for any day of the week! This easy recipe combines tender chicken, fire-roasted tomatoes, and zesty spices, simmered to perfection in your slow cooker. Top it off with crunchy tortilla strips and fresh avocado for a delicious twist. Want to make this comforting dish? Click to explore the full recipe and bring this flavorful soup to your table!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

1 can (14 oz) fire-roasted diced tomatoes

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

1 can (15 oz) corn, drained

1 medium onion, diced

3 cloves garlic, minced

1 jalapeño, seeded and chopped

1 teaspoon ground cumin

1 teaspoon chili powder

4 cups chicken broth

1 lime, juiced

Salt and pepper to taste

Fresh cilantro, for garnish

Tortilla strips, for serving

Avocado, diced (optional)

Shredded cheese (optional)

Instructions
 

Prepare the Chicken: Place the chicken breasts at the bottom of the slow cooker.

    Add Vegetables: In the slow cooker, add the fire-roasted diced tomatoes, black beans, corn, onion, garlic, and jalapeño.

      Season the Soup: Sprinkle the cumin, chili powder, salt, and pepper over the mixture.

        Pour in the Broth: Add the chicken broth, ensuring that the ingredients are submerged.

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

            Shred the Chicken: About 30 minutes before serving, remove the chicken breasts, shred them with two forks, and then return the shredded chicken to the slow cooker.

              Finish the Soup: Stir in the lime juice and adjust seasoning if necessary.

                Serve: When ready, ladle the soup into bowls and top with tortilla strips, cilantro, diced avocado, and shredded cheese if desired.

                  Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6