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- 2 boneless, skinless chicken breasts - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) diced tomatoes (with green chilies) - 1 medium onion, diced - 2 cloves garlic, minced - 1 cup corn (fresh, frozen, or canned) - 4 cups chicken broth These main ingredients build the heart of the soup. The chicken adds protein and richness. Black beans offer fiber and texture. Diced tomatoes bring acidity and flavor. Onion and garlic add depth. Corn gives a sweet crunch. Chicken broth ties everything together, making a warm base. - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - Salt and pepper to taste Spices bring life to the soup. Ground cumin adds warmth and earthiness. Chili powder offers a mild heat. Smoked paprika gives a hint of smokiness. Salt and pepper enhance all the flavors. Balancing these spices is key for a tasty dish. - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) - Tortilla chips or strips (for serving) Garnishes make this soup shine. Fresh cilantro adds brightness and freshness. Lime wedges offer a zesty kick when squeezed in. Tortilla chips or strips provide a crunchy contrast. Together, these toppings turn the soup into a delicious meal. To start, I heat olive oil in a skillet over medium heat. I add diced onion and sauté until it turns clear, about five minutes. Next, I stir in minced garlic and let it cook for one more minute. This step makes the kitchen smell amazing! Once the onion and garlic are ready, I move them to the slow cooker. I then add the chicken breasts, black beans, diced tomatoes, corn, and chicken broth. I sprinkle in the ground cumin, chili powder, smoked paprika, salt, and pepper. After all the ingredients are in, I give it a good stir to mix everything well. Now it's time to set the slow cooker. I cover it and choose the low setting for 6–8 hours or the high setting for 3–4 hours. This slow cooking lets all the flavors blend perfectly. When the cooking time is up, I take out the chicken breasts. I use two forks to shred the chicken into bite-sized pieces. Then, I return the chicken back into the soup and stir it all together. Before serving, I taste the soup and adjust the seasoning with more salt and pepper if needed. To serve, I ladle the hot soup into bowls. I like to garnish it with chopped cilantro, a squeeze of lime, and some tortilla chips or strips on top. This makes it look and taste even better! - Adjusting seasonings: Taste your soup before serving. If it needs more flavor, add salt, pepper, or spices. A pinch of chili powder can boost the heat. Always start small and taste as you go. - Adding extras for more depth: You can mix in extra ingredients. Consider adding diced bell peppers or fresh corn for sweetness. A splash of lime juice brightens the flavors. Fresh herbs like cilantro add a nice touch. - Ensuring proper chicken tenderness: Use boneless, skinless chicken breasts for the best results. Cook the soup on low for 6-8 hours. This slow cooking method makes the chicken tender and tasty. - Troubleshooting common cooking issues: If your soup seems too thin, mix in a cornstarch slurry. Combine 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in. If the soup is too thick, add a bit of chicken broth to thin it out. - Garnishing beautifully: For a lovely look, sprinkle chopped cilantro on top just before serving. Add lime wedges on the side for a pop of color and flavor. - Serving suggestions for a complete meal: Serve with tortilla chips or strips for crunch. A side of avocado or a fresh salad pairs well too. This makes your meal colorful and exciting! {{image_2}} You can make this soup vegetarian by swapping the chicken for beans or tofu. Black beans work great, and they add protein. If you use tofu, choose firm tofu for the best texture. You might want to sauté the tofu first to give it more flavor. Adjust the broth for a flavorful base. Use vegetable broth instead of chicken broth. You can also add more spices to boost the taste. Consider adding more chili powder or cumin for extra warmth. If you like heat, add jalapeños or hot sauce to your soup. Fresh jalapeños can give it a nice kick. You can slice them and toss them in with the other ingredients. You can also use spicier seasonings. Try adding cayenne pepper or a spicy taco seasoning. Just be careful not to add too much at once; you can always add more later. For those needing gluten-free options, this soup is easy to adapt. All the main ingredients are naturally gluten-free. Just ensure your broth and any added seasonings are also gluten-free. If you want a low-sodium version, look for low-sodium broth. You can also cut back on added salt. This way, you can still enjoy great flavor without the extra sodium. To store leftovers, let the soup cool down first. Pour it into an airtight container. This method keeps the soup fresh. It lasts up to four days in the fridge. When reheating, use the stove or microwave. Heat until it is hot all the way through. Stir it well to mix flavors again. You can freeze this soup for later. Pour it into freezer-safe bags or containers. Make sure to leave space at the top for expansion. This soup stays good for about three months in the freezer. When you want to eat it, move it to the fridge overnight to thaw. You can also place it in warm water for quicker thawing. Prepping ingredients ahead of time is smart. Chop the onion and garlic, then store them in a container. You can also rinse and drain the beans in advance. This makes cooking easier during the week. Store all prepped items in the fridge. This way, you can make delicious meals quickly when you are busy. To amp up the heat, try adding jalapeños. You can chop them finely or leave them in larger pieces for a stronger flavor. Another option is to use hot sauce to taste. If you want more spice, increase the chili powder. You can also add a pinch of cayenne pepper for an extra kick. Yes, you can use frozen chicken. Just place the frozen chicken breasts directly in the slow cooker. The cooking time will be a bit longer. Set your slow cooker to high for 4-5 hours or low for 8-10 hours. Make sure the chicken reaches 165°F for safe eating. There are many great sides for this soup. You can serve it with tortilla chips for crunch. A simple green salad also works well. You might enjoy some avocado slices or quesadillas on the side. For a heartier meal, pair the soup with rice or cornbread. To store leftovers, let the soup cool first. Place it in an airtight container. It can stay in the fridge for up to 3 days. If you want to keep it longer, freeze the soup. Use freezer bags or containers, and it’ll last about 3 months. Always label your containers with the date. You can create a delicious slow cooker chicken tortilla soup with simple ingredients. Start by preparing the chicken, beans, and spices. Follow the steps for easy cooking and garnishing. Add your own flair with tips for flavor and presentation. You can also modify it to fit your diet or spice preferences. Remember, it’s all about making a warm and tasty meal. Enjoy cooking and sharing your soup with others!

Slow Cooker Chicken Tortilla Soup

Warm up with this delicious Slow Cooker Chicken Tortilla Soup that combines tender chicken, black beans, and vibrant spices for a comforting meal. Perfect for busy days, this easy recipe lets your slow cooker do all the work while you enjoy the savory aroma filling your home. Ready in just a few simple steps, it's a family favorite that's sure to impress. Click through to explore the full recipe and delight your taste buds!
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Ingredients
  

2 boneless, skinless chicken breasts

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

1 can (15 oz) diced tomatoes (with green chilies)

1 medium onion, diced

2 cloves garlic, minced

1 cup corn (fresh, frozen, or canned)

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon olive oil

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Tortilla chips or strips (for serving)

Instructions
 

In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

    Transfer the sautéed onion and garlic to the slow cooker. Add the chicken breasts, black beans, diced tomatoes, corn, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine all ingredients.

      Cover the slow cooker and set it on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.

        Once cooked, remove the chicken breasts from the soup and shred using two forks. Return the shredded chicken back to the soup and stir to combine.

          Adjust seasoning with additional salt and pepper if needed.

            Serve the soup hot, garnished with chopped cilantro, lime wedges, and tortilla chips or strips on top.

              Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8