Chicken Tortilla Crock Pot Soup

If you’re looking for a hearty and flavorful soup that is incredibly easy to prepare, look no further than Chicken Tortilla Crock Pot Soup. This delicious recipe combines tender shredded chicken with a medley of savory ingredients, all simmered to perfection in your slow cooker. Perfect for busy weeknights or a cozy weekend meal, this soup is sure to become a family favorite. Plus, the crispy baked tortilla strips add the perfect finishing touch to this comforting dish.

Ingredients:

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 (15 ounce) can black beans, rinsed
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• Vegetable oil

Directions:

1. Prepare the Ingredients

Place the shredded chicken, mashed tomatoes, enchilada sauce, chopped onion, green chiles, and minced garlic into your slow cooker.

2. Add Liquids and Seasonings

Pour in the water and chicken broth. Season the mixture with cumin, chili powder, salt, pepper, and add the bay leaf.

3. Add Corn, Beans, and Cilantro

Stir in the frozen corn, rinsed black beans, and chopped cilantro. Mix everything well to ensure all ingredients are evenly distributed.

4. Cook the Soup

Cover the slow cooker and cook on the low setting for 6 to 8 hours or on the high setting for 3 to 4 hours. The longer cooking time allows the flavors to meld beautifully.

5. Prepare Tortilla Strips

Preheat your oven to 400 degrees F (200 degrees C). Lightly brush both sides of the corn tortillas with vegetable oil. Cut the tortillas into strips and spread them out on a baking sheet.

6. Bake the Tortilla Strips

Bake the tortilla strips in the preheated oven until they are crisp, which should take about 10 to 15 minutes. Keep an eye on them to ensure they don’t burn.

7. Serve and Enjoy

Once the soup is ready, remove the bay leaf and give it a good stir. Ladle the hot soup into bowls and sprinkle the crispy tortilla strips on top. Serve immediately and enjoy the delightful blend of flavors and textures.

Serving and Storage Tips:

Serving Tips

1. Garnish with Fresh Ingredients: Enhance the flavors and presentation of your Chicken Tortilla Crock Pot Soup by garnishing with fresh ingredients. Avocado slices, fresh cilantro, and a squeeze of lime juice add a bright and refreshing touch.
2. Cheese Lovers: For those who love cheese, top the soup with shredded cheese such as cheddar, Monterey Jack, or a Mexican blend. Allow the cheese to melt slightly before serving for a creamy, cheesy experience.
3. Sour Cream and Guacamole: Serve the soup with a dollop of sour cream or a spoonful of guacamole to add richness and a tangy contrast to the soup’s spiciness.
4. Crunchy Tortilla Strips: To keep the tortilla strips crunchy, serve them on the side and let each person add them to their bowl just before eating.
5. Side Dishes: Pair the soup with a simple side salad, cornbread, or a plate of nachos for a complete meal.

Storage Tips

1. Refrigeration: Store any leftover soup in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
2. Freezing: If you want to store the soup for a longer period, freeze it in a freezer-safe container or heavy-duty freezer bags. It can be frozen for up to 3 months. Thaw the soup in the refrigerator overnight before reheating.
3. Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally until it’s heated through. Alternatively, you can reheat individual servings in the microwave, heating in 1-minute intervals and stirring in between until hot.
4. Storing Tortilla Strips: Store any leftover tortilla strips in an airtight container at room temperature. To re-crisp them, bake in the oven at 350°F for a few minutes.
5. Batch Cooking: This soup is perfect for batch cooking. Make a large batch, divide it into portions, and freeze them. This way, you have a quick and easy meal ready whenever you need it.

Variations:

1. Vegetarian Chicken Tortilla Soup:
   • Ingredients: Replace the shredded chicken with 1 pound of cubed tofu or a variety of vegetables like zucchini, carrots, and bell peppers.
   • Details: Follow the same instructions, omitting the chicken and adding the tofu or vegetables to the slow cooker. You may want to add an extra can of beans for added protein.
2. Creamy Chicken Tortilla Soup:
   • Ingredients: Add 1 cup of heavy cream or half-and-half towards the end of the cooking process.
   • Details: About 30 minutes before serving, stir in the cream or half-and-half to give the soup a rich, creamy texture.
3. Spicy Chicken Tortilla Soup:
   • Ingredients: Add 1-2 finely chopped jalapeños or a few dashes of hot sauce.
   • Details: Include the jalapeños or hot sauce at the beginning with the other ingredients to infuse the soup with extra heat.
4. Black Bean and Sweet Potato Chicken Tortilla Soup:
   • Ingredients: Add 2 cups of peeled and cubed sweet potatoes and an extra can of black beans.
   • Details: Add the sweet potatoes to the slow cooker with the initial ingredients. This variation adds a touch of sweetness and heartiness to the soup.
5. Southwestern Chicken Tortilla Soup:
   • Ingredients: Add 1 teaspoon of smoked paprika, 1 teaspoon of ground coriander, and 1 can of fire-roasted tomatoes.
   • Details: Incorporate these additional spices and the fire-roasted tomatoes at the beginning for a smoky, Southwestern flavor.
6. Chicken Tortilla Soup with Rice:
   • Ingredients: Add 1 cup of cooked rice.
   • Details: Stir in the cooked rice about 30 minutes before serving. This makes the soup even more filling and adds a nice texture.
7. Chipotle Chicken Tortilla Soup:
   • Ingredients: Add 1-2 chopped chipotle peppers in adobo sauce.
   • Details: Add the chopped chipotle peppers at the beginning with the other ingredients to give the soup a smoky, spicy kick.
8. Chicken Tortilla Soup with Hominy:
   • Ingredients: Add 1 can (15 ounces) of hominy, drained and rinsed.
   • Details: Add the hominy along with the other ingredients at the beginning to incorporate a chewy, corn-like texture to the soup.
9. Lemon Chicken Tortilla Soup:
   • Ingredients: Add the juice of 1 lemon and 1/4 cup of chopped fresh cilantro.
   • Details: Stir in the lemon juice and cilantro just before serving to add a fresh, tangy flavor to the soup.
10. Chicken Tortilla Soup with Avocado:
    • Ingredients: Add 1-2 diced avocados.
    • Details: Top each serving of soup with fresh diced avocado just before serving for a creamy, delicious addition.

FAQs:

1. Can I use rotisserie chicken instead of cooking my own?
   • Yes, you can use shredded rotisserie chicken to save time. Simply add the shredded chicken to the slow cooker along with the other ingredients.
2. Can I make this soup ahead of time?
   • Absolutely! This soup can be made ahead and stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. Reheat on the stovetop or in the microwave before serving.
3. Can I use fresh tomatoes instead of canned?
   • Yes, you can use fresh tomatoes. Substitute the canned tomatoes with 2-3 large fresh tomatoes, chopped.
4. How can I make this soup spicier?
   • To add more heat, include 1-2 finely chopped jalapeños or add a few dashes of hot sauce to the slow cooker.
5. Can I use a different type of bean?
   • Yes, you can substitute black beans with pinto beans, kidney beans, or any other beans you prefer.
6. Can I use frozen chicken?
   • It’s best to use thawed chicken for this recipe to ensure even cooking. If using frozen chicken, ensure it is thoroughly cooked before shredding and adding it to the soup.
7. What can I use instead of corn tortillas for the topping?
   • You can use tortilla chips, store-bought tortilla strips, or even crumbled tostadas as an alternative topping.
8. How can I make this soup vegetarian?
   • To make it vegetarian, omit the chicken and replace it with tofu or extra vegetables like zucchini, carrots, and bell peppers. Use vegetable broth instead of chicken broth.
9. Can I cook this soup on the stovetop instead of in a crock pot?
   • Yes, you can cook this soup on the stovetop. Combine all ingredients in a large pot, bring to a boil, then reduce heat and simmer for about 30-40 minutes, or until all ingredients are cooked through and flavors are well blended.
10. What can I serve with this soup?
    • This soup pairs well with a side of cornbread, a simple green salad, or a plate of nachos for a complete meal.