Sprig Originals's kitchen / Slow Cooker Chicken Tortilla Soup
Slow Cooker Chicken Tortilla Soup
By Sprig Originals · with credit
Adapted from smalltownwoman.com
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
A brothy, smoky chicken soup that builds itself in the slow cooker — chicken breasts, black beans, corn and fire-roasted tomatoes go in raw and come out shreddable and deeply spiced. Crisp your own tortilla strips while it cooks and pile them on at the table.
Ingredients
Soup
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 small jalapeño, minced
- 2 large boneless skinless chicken breasts (about 1 lb)
- 4 cups low-sodium chicken broth
- 1 14.5-ounce can fire-roasted tomatoes
- 1 15-ounce can black beans, rinsed and drained
- 1 cup frozen corn
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cayenne pepper
- 1/4 cup chopped cilantro
- salt and freshly ground black pepper, to taste
Tortilla Strips
- 8 6-inch corn tortillas
- 1/2 cup vegetable oil
Instructions
- Tip the onion, garlic and jalapeño straight into a 5-quart slow cooker — no need to cook them first. Add the chicken breasts, chicken broth, fire-roasted tomatoes, black beans, frozen corn, chili powder, cumin, smoked paprika, oregano and cayenne. Give it one good stir so the spices disperse.
- Cover and cook on LOW for 4 hours, until the chicken pulls apart easily with a fork.
- While the soup cooks, make the tortilla strips: stack the tortillas and cut them into thin ribbons. Heat the vegetable oil in a skillet over medium heat until it shimmers, then fry the strips in batches for 1 to 2 minutes, turning once, until golden and crisp. Lift onto a paper towel-lined plate and salt them while they're hot.
- In the last 30 minutes of cooking, stir most of the cilantro into the soup, holding back a little for the top.
- Shred the chicken right in the cooker using two forks, then taste and season with salt and pepper. Ladle into bowls and finish with the reserved cilantro and a generous handful of tortilla strips — shredded cheese, sour cream and avocado are all welcome too.
Chef's tips
- If your chicken breasts are on the thicker side, check at 4 hours and give them another 30 to 45 minutes on LOW — they should shred with almost no resistance.
- Want less heat? Scrape the seeds and ribs out of the jalapeño and cut the cayenne to a pinch. The smoked paprika still carries plenty of flavour.
- Fry the tortilla strips up to a day ahead and keep them uncovered at room temperature; they stay crisp far better than in a sealed container.
- The soup thickens slightly as it sits, so loosen leftovers with a splash of broth or water when reheating.
Nutrition (per serving, estimated)
487calories
32gprotein
46gcarbs
21gfat
Estimates only — values vary with brands and portions.
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