Description
A hearty and flavorful slow cooker chicken tortilla soup that’s gluten-free and perfect for any occasion.
Ingredients
Scale
- 1 can (15 oz) petite diced tomatoes
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 can (14.5 oz) black beans, drained
- 10 oz frozen corn kernels
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 C (946 ml) chicken broth
- 2 boneless/skinless chicken breasts
- 1/2 C (15 g) fresh cilantro, chopped
- 2 limes, juiced
- tortilla chips, cheese, sour cream, avocado for serving
- 11/2 teaspoon ground cumin
- 11/2 teaspoon chili powder
- 21/2 teaspoons kosher salt
- 11/2 teaspoon oregano
- 1/41/2 teaspoon black pepper
- 1 bay leaf
Instructions
- Set Up Ingredients: Start by tossing all your ingredients into the slow cooker. You will want to see a colorful mix of veggies and spices. This step is all about layering flavors, so do not rush it. Be mindful to use enough seasonings to avoid a bland soup.
- Mix Everything Together: Give everything a good stir to combine the ingredients nicely. You should catch a whiff of the spices mingling with the chicken. This mixing helps ensure even cooking and flavor integration.
- Set Cooking Time: Cover the slow cooker and set it to cook for about six hours. Avoid peeking often as a lot of heat escapes every time you open the lid, which may prevent the chicken from becoming tender.
- Shred Chicken & Serve: Once the cooking time is up, take out the chicken and shred it. The chicken should easily fall apart when touched. If the soup feels a bit lacking in taste, adding some lime juice can brighten it up.
Notes
- Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Expert Tips: If the texture of the soup is too watery, consider adding a tablespoon of cornmeal during cooking to thicken the broth. If the chicken does not shred easily after cooking, continue to cook for an additional hour on low, checking for doneness. If the flavors seem lacking, boost the seasoning quantity or add more lime juice to elevate the dish. Prepping ingredients ahead of time can facilitate a quicker dinner setup.
- Reheating Instructions: Reheat on the stove over medium heat until warmed through, approximately 10-15 minutes, stirring occasionally.
- Serving Suggestions: Serve with a sprinkle of fresh cilantro and lime wedges. Accompany with additional tortilla chips on the side. Add a dollop of sour cream and slices of avocado for extra flavor.
- Recipe Variations: Swap black beans for pinto or kidney beans for a different flavor. Add corn tortillas instead of chips for a softer texture. Include diced bell peppers for added sweetness.
- Ingredient Notes: Look for a can of petite diced tomatoes without added sugars for the best results. Use a low-sodium version of red enchilada sauce if you are monitoring your sodium intake. Fresh minced garlic amplifies flavor; garlic powder can be used in a pinch. A good-quality low-sodium chicken broth is recommended, whether homemade or store-bought.
Nutrition
- Serving Size: 1 serving
- Calories: 348
- Sugar: 11g
- Sodium: 1274mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 33g
- Cholesterol: 71mg