Ah, the glorious aroma of a simmering soup on a crisp autumn evening. There’s just something about a bowl of warm, spicy chicken tortilla soup that feels like a cozy hug in a bowl—especially when it’s been patiently bubbling away in the slow cooker all day. I recently paired mine with a new mystery novel, and let me tell you, the combination was pure, unadulterated comfort.
Steps
- Place chicken breasts in the slow cooker and season them with chili powder, cumin, salt, and pepper. Add chopped onion, red and yellow bell peppers, tomatoes, diced tomatoes with green chilies, chicken broth, tomato paste, a chipotle pepper, and black beans. Stir well, cover the slow cooker, and cook on high for 5 hours or low for 8 hours. Stir in lime juice before serving.
- After cooking, use two forks to shred or break up the chicken into desired chunks. Taste the soup, and if necessary, add more salt to enhance the flavor.
- Serve the soup hot in bowls, garnishing with sour cream, avocado slices, cilantro leaves, and grated cheese. For added texture and flavor, top with crushed tortilla chips.
Ingredients
- 3 chicken breasts
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 1 medium onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 (28-ounce) can of whole or diced tomatoes, including juice
- 1 (10-ounce) can of diced tomatoes and green chilies, such as Rotel
- 3 cups low sodium chicken broth (add more for a thinner soup)
- 4 ounces tomato paste
- 1 whole chipotle pepper in adobo sauce (adjust to 2 or 3 for more spice)
- 1 (15-ounce) can of black beans, drained and rinsed
- 1 lime, juiced
- Optional toppings: sour cream, avocado, cilantro leaves, grated cheese, crushed tortilla chips
FAQ
- How can I adjust the spiciness of the slow cooker chicken tortilla soup?
- You can control the heat level by varying the number of chipotle peppers in adobo sauce. For a milder taste, start with just one pepper. If you prefer a spicier kick, feel free to add two or three.
- Can I include corn in the chicken tortilla soup?
- Yes, you can certainly add corn to the soup. A 15-ounce can of corn works well—just be sure to drain it before adding it to the slow cooker with the other ingredients.
- How long will the chicken tortilla soup last in the refrigerator?
- The soup will keep for up to three days when stored in an airtight container in the fridge. You can reheat it gently on the stove over low heat or in the microwave.
- Is it possible to freeze chicken tortilla soup?
- Absolutely! Allow the soup to cool before transferring it to an airtight container for freezing. It can be stored in the freezer for several months. When ready to eat, let it thaw in the refrigerator overnight and then reheat slowly on the stove.
- What are some recommended toppings for chicken tortilla soup?
- Popular fixings include sour cream, avocado slices, cilantro leaves, grated cheese, and crushed tortilla chips. These toppings enhance the flavor and texture of the soup.
Tips
- To control the spiciness of the soup, adjust the number of chipotle peppers in adobo sauce. Start with one pepper if you prefer a milder flavor, and add more if you enjoy a spicy kick.
- Consider adding a 15-ounce can of drained corn to the slow cooker alongside the other canned ingredients for extra texture and sweetness.
- For a smoother texture, shred the chicken finely after cooking. However, if you prefer chunkier pieces, simply break the chicken into larger chunks with two forks.
- Enhance the soup with your favorite toppings like sour cream, avocado, grated cheese, cilantro, and crushed tortilla chips to add extra flavor and texture.
Equipment
- Slow Cooker
- Citrus Juicer (for juicing the lime)
- Two Forks (for shredding the chicken, if you don’t have a suitable pair)
- Airtight Containers (for storing leftovers in the fridge or freezer)
