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Easy Crockpot Chicken Tortilla Soup Recipe with Crispy Strips for Perfect Comfort Meal

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A no-fuss, comforting slow cooker chicken tortilla soup featuring tender chicken, smoky broth, and crispy tortilla strips for texture contrast. Perfect for busy weeknights and cozy dinners.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (or thighs for extra juiciness)
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen or canned corn, drained
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp oregano
  • Salt and pepper to taste
  • Juice of 1 lime
  • 4 corn tortillas, cut into strips
  • 1 tbsp olive oil (for frying tortilla strips)
  • Optional garnishes: shredded cheese, sour cream, chopped cilantro, sliced avocado, or jalapeños

Instructions

  1. Rinse and pat dry the chicken breasts. Chop the onion finely and mince the garlic. Set aside.
  2. Add the chicken breasts to the bottom of the slow cooker. Pour in the chicken broth, diced tomatoes with green chilies (with their juices), black beans, corn, chopped onion, and minced garlic.
  3. Sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, and pepper. Gently stir to combine the spices without moving the chicken too much.
  4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and easy to shred.
  5. Remove the chicken breasts and shred with two forks. Return shredded chicken to the crockpot and stir well.
  6. Squeeze the lime juice into the soup and stir to brighten the flavors.
  7. Heat olive oil in a skillet over medium heat. Toss in the tortilla strips in batches and fry until golden and crisp, about 2-3 minutes per batch. Drain on paper towels and sprinkle lightly with salt.
  8. Ladle soup into bowls, top generously with crispy tortilla strips and your choice of garnishes like shredded cheese, sour cream, or fresh cilantro.

Notes

For thicker soup, puree about a cup of soup with an immersion blender before adding shredded chicken back. Fry tortilla strips just before serving to keep them crispy. Use boneless skinless chicken thighs for juicier meat. Adjust spice level by adding jalapeños or chipotle in adobo. Store tortilla strips separately to avoid sogginess. Soup can be cooked on stovetop for about 1 hour if no slow cooker is available.

Nutrition

Keywords: chicken tortilla soup, crockpot soup, slow cooker soup, comfort food, easy dinner, crispy tortilla strips, healthy soup

Find it online: https://realityeats.com/easy-crockpot-chicken-tortilla-soup-recipe-with-crispy-strips-for-perfect-comfort-meal/