Sure, everyone loves
chicken noodle soup. But, for some of us here in the Delish Test Kitchen, there’s nothing that soothes the soul and warms us up like a big bowl of chicken tortilla soup. The slight kick from chili powder and fire-roasted tomatoes gives what could easily be a very boring bowl of soup a jolt of flavor and depth. The best part? You get to load it up with crunchy tortilla strips, avocado, and sour cream—let’s see chicken noodle try and do THAT. Keep reading for how to make this easy slow-cooker recipe that’s low on effort, and big on flavor:
What’s in chicken tortilla soup?
We load ours up with extra protein by adding black beans, then throw in some vegetables (corn! bell peppers! onion!) for health and color, and flavor it all with canned fire-roasted tomatoes, which we love for their smokiness. The tortillas get added as croutons at the very end for a texture contrast.
We use boneless, skinless chicken breasts in our recipe, but if you’ve got thighs, feel free to use ’em. We recommend taking the meat off the bone for a faster, easier cooking process. Rotisserie chicken also works, and because it’s already cooked, it will cut down on the amount of time the soup needs to cook in the slow cooker. Sub in an equal amount and cook until heated through.
Topping ideas:
We like to load our bowls up with avocado, tortilla croutons, and sour cream, but really, any of your favorite nacho fixings work. Try fresh jalapeños, thinly sliced radish, fresh herbs, or some shredded cheese.
Storage.
This soup lasts in the fridge for up to 5 days in a resealable container. Just heat and serve when ready to eat—preferably with more crunchy tortilla toppings!
Ingredients
- 1 lb.boneless skinless chicken breasts
- 1(15-oz.) can black beans, rinsed
- 1 c.frozen corn
- 2bell peppers, chopped
- 1white onion, chopped
- 1(15-oz.) can fire-roasted tomatoes
- 1/4 c.freshly chopped cilantro, plus more for garnish
- 3cloves garlic, minced
- 1 tbsp.ground cumin
- 1 tbsp.chili powder
- 1 tsp.kosher salt
- 2 c.low-sodium chicken broth
- 1 c.shredded Monterey jack
- 1 tbsp.extra-virgin olive oil
- 3small corn tortillas, cut into strips
- Sliced avocado, for serving
- Sour cream, for serving
- Lime wedges, for serving
Directions
-
- Step 1
In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
- Step 2Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
- Step 3Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.
- Step 4Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.
- Step 5Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.
- Step 1
