Slow Cooker Chicken Tortilla

This slow cooker chicken tortilla soup brings comforting warmth and big flavor with minimal effort The chicken simmers slowly with tomatoes beans corn and spices so each spoonful tastes rich and homemade Crispy tortilla strips on top make it fun and satisfying for both kids and grownups Perfect for a cozy weeknight dinner or prepping ahead for busy days

The first time I made this soup my family asked for seconds before they finished their first bowls Now it is a regular in our meal rotation and I always get requests for extra crispy tortilla strips

Gather Your Ingredients

• Boneless skinless chicken breasts or thighs: Choose chicken thighs for extra moisture and flavor or breasts for a lighter soup Aim for fresh meat but frozen also works if thawed
• Small yellow onion diced: Adds sweetness and aromatic depth Look for firm onions without green shoots
• Black beans canned: Drained and rinsed These add protein and body to the soup Try to use a good quality low-sodium brand
• Fresh or frozen corn kernels: Choose sweet corn that is plump and juicy Frozen works just as well as fresh in this soup
• Diced tomatoes canned: Use good quality tomatoes for the best flavor or try fire-roasted for smokiness
• Diced fire-roasted tomatoes with green chilis: These add gentle heat and a complex smoky note Check labels for no added sugar
• Ground cumin: Provides earthy flavor Use freshly purchased cumin for the boldest taste
• Garlic powder: A pantry staple that gives mellow garlic notes Fresh garlic can be substituted for a stronger flavor
• Smoked paprika: Lends smokiness and depth Opt for Spanish smoked paprika if available
• Mild chili powder: Adds subtle background heat Go for a trusted brand for better color and aroma
• Kosher salt: Seasoning that lets other flavors shine Use flaked kosher salt if you can for even seasoning
• Chicken stock: Provides richness and ties everything together Homemade or high-quality store-bought are best
• Corn tortillas: These become the signature crispy topping Look for fresh tortillas with good corn fragrance
• Avocado oil: Ideal for crisping tortilla strips thanks to its high smoke point Good olive oil is a fine substitute
• Fresh lime juice: Adds brightness and balances the spice Choose ripe limes that are heavy for their size

How to Make It

Prepare Ingredients:

Dice the onion drain and rinse the black beans and thaw corn if frozen Prep everything before starting for easy assembly

Layer Into Slow Cooker:

Place chicken onion beans corn diced tomatoes fire-roasted tomatoes cumin garlic powder smoked paprika chili powder salt and chicken stock into a six-quart slow cooker Stir gently so all ingredients are distributed evenly

Slow Cook the Soup:

Cover and set the slow cooker to high for about four to five hours or low for six to seven hours Let everything cook undisturbed so the chicken becomes very tender

Crisp the Tortilla Strips:

While the soup simmers cut the tortillas into thin strips Spread them out on a rimmed baking sheet Drizzle with avocado oil sprinkle with a pinch of salt and toss with your hands so they are lightly coated Bake at four hundred degrees Fahrenheit for eight to ten minutes stirring halfway Bake until the strips are golden and crisp Cool on paper towels for maximum crunch

Shred the Chicken:

Once the chicken is fork tender remove from the soup to a cutting board Use two forks to shred it into bite-sized pieces or use a knife for small chunks

Finish the Soup:

Return the shredded chicken to the slow cooker Stir in the fresh lime juice Taste and add more salt or lime juice if needed for balance

Serve and Top:

Ladle soup into bowls and pile the crispy tortilla strips on top Add your favorite toppings like diced avocado shredded cheese fresh cilantro sour cream or jalapenos Enjoy while piping hot

It is hard to resist the smoky depth that smoked paprika brings to this soup I always reach for Spanish smoked paprika as it reminds me of Sunday dinners with my grandmother who loved adding richness and spice to every meal That little touch keeps our family tradition alive

Flavor Boosters

Letting the soup rest for ten minutes after cooking helps the flavors meld even more For extra crunch double the batch of tortilla strips as they disappear quickly Make a double batch and freeze half for busy weeks

Serving Suggestions

Top each bowl with guacamole creamy avocado fresh cilantro or a sprinkle of Mexican cheese blend For extra heat add thinly sliced jalapenos or a drizzle of your favorite hot sauce My kids love a dollop of sour cream which mellows the spices and gives the soup a velvety feel This soup pairs well with warm cornbread or a crisp green salad for a complete meal

Creative Twists

Swap chicken thighs for breasts if you want extra juiciness Use pinto beans in place of black beans or add kidney beans for variety If you do not have fire-roasted tomatoes use plain diced tomatoes and add a pinch of chipotle powder or a dash of hot sauce for some heat Vegetable broth can easily replace chicken stock for a lighter version or to make it meatless

This soup is family approved and always a hit at gatherings For even more comfort make it ahead and let everyone top their bowl just the way they like

Common Questions About This Recipe

→ Can I use chicken thighs instead of breasts?

Yes, both boneless, skinless chicken thighs or breasts work well and add rich, tender texture to the dish.

→ How do I make tortilla strips crispy?

Bake thinly sliced tortilla strips with a drizzle of avocado oil and salt at 400°F until crisp and golden.

→ Can I prepare this on the stovetop?

Yes, simmer the ingredients in a large pot until the chicken is cooked through and shreds easily.

→ What toppings pair well with this soup?

Try avocado, chopped cilantro, shredded cheese, sour cream, jalapeños, or guacamole for extra flavor.

→ Is this dish freezer-friendly?

Yes, it stores well in airtight containers. Add fresh tortilla strips and toppings when reheating.