This Chicken Tortilla Soup couldn't be easier. Put everything in your slow cooker and dinner is basically done. The soup comes out rich and filling, loaded with tender chicken, fresh veggies, and beans. Add some crispy tortilla strips on top and watch everyone come back for seconds. You'll have it ready to cook in under 5 minutes.
What Makes This Soup Special
Life gets busy, and cooking can feel overwhelming. That's where this soup saves the day. Grab what you need from your pantry, put it all in the slow cooker, and forget about it until dinner. Make it your own by adding toppings - try chunks of avocado, fresh herbs, melted cheese, or a spoonful of sour cream. Switch things around based on what you like or what you have at home.
What You'll Need
- Chicken: Pick breasts or thighs - both work great and give you lots of protein
- Yellow Onion: Chop up one small one for flavor
- Black Beans: Open a can, rinse them off
- Corn: Fresh or frozen both work fine
- Tomatoes: One can of regular diced, one can of fire-roasted with green chilies
- Spices: Ground cumin, garlic powder, smoked paprika, mild chili powder
- Salt: Regular kosher salt works best
- Chicken Stock: Grab a box from the store or use homemade
- Corn Tortillas: Cut them into strips
- Oil: Any cooking oil works for crisping the tortillas
- Lime: Fresh tastes best but bottled works too
- Toppings: Mix and match - try guacamole, fresh herbs, avocado, cheese, sour cream, or jalapenos
Making Your Soup
- Mix Everything:
- Put your chicken, onion, beans, corn, tomatoes, spices, and stock in the slow cooker. Give it a quick stir.
- Let It Cook:
- Turn it on high for 4-5 hours or low for 6-7 hours. Keep the lid on while it cooks.
- Make Crispy Strips:
- Heat your oven to 400°F. Toss tortilla strips with oil and salt, spread them out, and bake 8-10 minutes until golden. Flip them once.
- Cool The Strips:
- Let them rest on paper towels. They'll get crispier as they cool.
- Final Steps:
- Take out the chicken, shred it with forks, put it back in. Add lime juice and taste if it needs more salt.
- Serve It Up:
- Fill your bowls, add the crispy strips and any toppings you like.
Why You'll Love It
This soup makes dinner time so much easier. Put everything in your slow cooker and come back later to a warm, filling meal. The chicken turns out tender, the corn adds sweetness, and black beans make it really filling. Everyone can add their own toppings at the table - some like it with lots of cheese, others pile on fresh avocado. Makes dinner fun and keeps everyone happy.
Making It Perfect
Slow cooking brings out all the flavors without any extra work. No need to brown anything first - just put it all in and let it cook. For the best crunch, make your tortilla strips ahead or grab some from the store. They'll stay crispy on top of your soup instead of getting soggy.
Change It Up
Make this soup work for you. Want it spicier? Add more chilies. Like it creamy? Stir in some heavy cream at the end. Skip the chicken and use more beans with vegetable broth for a meatless version. Every bowl can be different, so it works great for family meals or when friends come over.
Easy Swaps
Use what you have in your kitchen. Chicken thighs work just as well as breasts. Any cooking oil works for the tortilla strips. Fresh or frozen corn both taste great. Try adding lime juice right before eating - it really brings out all the flavors.
Saving Leftovers
This soup tastes even better the next day. Keep it in covered containers in your fridge for 3-4 days. Want to save it longer? Put it in freezer bags or jars and freeze. Warm it up whenever you need a quick meal.
Frequently Asked Questions
- Need it spicier?
Add more chili powder, chopped jalapeños, or a can of green chilies. Start mild - you can always add hot sauce at the table.
- Can I use chicken thighs?
Yes! They stay juicier than breasts and have more flavor. Use same amount, just remove skin first to avoid greasy soup.
- No lime - what else works?
Lemon juice works in same amount. Even bottled lime juice or splash of white vinegar works - just add at end of cooking.
- No slow cooker - help!
Use dutch oven on low heat for couple hours till chicken shreds. Keep lid on and stir sometimes. Add extra liquid if needed.
- How do I save leftovers?
Keep in tight container in fridge for 3 days or freeze up to 3 months. Add fresh toppings when serving.
Some More Ideas
Love these flavors? Make chicken black bean chili next time - uses lots of the same stuff. Or try regular tortilla soup when you have more time. Even Mexican chicken stew tastes great with these spices!