Slow cooker chicken tortilla soup is the ultimate comfort food, perfect for a chilly evening or a busy weeknight. This recipe delivers a rich, flavorful broth packed with tender chicken, vibrant vegetables, and a hint of spice, all achieved with minimal effort thanks to your trusty slow cooker. Forget spending hours in the kitchen; this recipe lets you enjoy the delicious results without the fuss.
What Makes This Slow Cooker Chicken Tortilla Soup Recipe Special?
This isn't your average tortilla soup recipe. We've focused on creating a truly exceptional experience by layering flavors and textures. We use a homemade broth for maximum depth of flavor, incorporating roasted vegetables for a smoky sweetness that elevates the entire dish. The slow cooking process ensures the chicken is incredibly tender and the vegetables are perfectly infused with flavor. Finally, we provide options for customizing your soup to your spice preference and dietary needs.
Ingredients You'll Need:
- For the Roasted Vegetables: 1 large onion, quartered; 2 cloves garlic, smashed; 1 red bell pepper, roughly chopped; 1 poblano pepper, roughly chopped (optional, for added heat); 1 (28 ounce) can crushed tomatoes
- For the Soup: 6-8 bone-in, skin-on chicken thighs (about 2 pounds); 8 cups chicken broth (homemade is best!); 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/4 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional); 1 (15 ounce) can corn, drained; 1 (15 ounce) can black beans, rinsed and drained; 1 (4 ounce) can diced green chilies; salt and pepper to taste
- For Serving: Avocado, shredded cheese (Monterey Jack or cheddar), tortilla chips, sour cream or Greek yogurt, cilantro, lime wedges.
Instructions:
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the onion, garlic, bell peppers, and poblano pepper (if using) with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes, until softened and slightly caramelized.
- Slow Cook the Soup: Place the roasted vegetables, chicken thighs, chicken broth, chili powder, cumin, smoked paprika, and cayenne pepper (if using) in your slow cooker. Season with salt and pepper to taste. Cook on low for 6-8 hours or high for 3-4 hours, or until the chicken is easily shredded.
- Shred and Finish: Remove the chicken from the slow cooker and shred it with two forks. Discard the bones and skin. Return the shredded chicken to the slow cooker. Stir in the corn, black beans, and diced green chilies.
- Serve: Ladle the soup into bowls and garnish with your favorite toppings: avocado, cheese, tortilla chips, sour cream or Greek yogurt, cilantro, and lime wedges.
Frequently Asked Questions (FAQ)
Can I use boneless, skinless chicken breasts?
Yes, you can use boneless, skinless chicken breasts. However, they may dry out more easily in the slow cooker. To prevent this, reduce the cooking time and check for doneness earlier. Alternatively, add the chicken breasts during the last hour or two of cooking.
How can I make this soup spicier?
For a spicier soup, add more cayenne pepper, or include a few chopped jalapeños with the roasted vegetables. You can also use a spicier chili powder blend. A dash of your favorite hot sauce at the end is another great option.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
What kind of chicken broth should I use?
Homemade chicken broth will provide the richest flavor, but a good quality store-bought broth will also work well. Avoid low-sodium options if you're watching your salt intake, as you'll likely need to adjust the seasoning afterward.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months.
This slow cooker chicken tortilla soup recipe is a true crowd-pleaser, offering a delicious and convenient meal that’s perfect for any occasion. Enjoy!
