Print

Slow Cooker Chicken Tortilla Soup Recipe Easy Cozy Dinner with Crispy Strips

slow cooker chicken tortilla soup - featured image
Print Recipe

A cozy slow cooker chicken tortilla soup with smoky spices, tender chicken, and homemade crispy tortilla strips that add a satisfying crunch. Perfect for easy weeknight dinners or meal prep.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 4 cups low-sodium chicken broth
  • 14.5 oz canned diced tomatoes (fire-roasted preferred)
  • 1 can black beans, drained and rinsed
  • 1 cup canned corn kernels (fresh corn can be substituted)
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 can green chilies (mild or hot)
  • 6 corn tortillas, cut into strips
  • Olive oil or vegetable oil for frying tortillas
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • Fresh cilantro for garnish
  • Lime wedges (optional, for serving)
  • Shredded cheese like cheddar or Monterey Jack (optional)

Instructions

  1. Chop the onion finely and mince the garlic cloves. Cut the corn tortillas into thin strips about 1/2 inch wide and 3 inches long. Drain and rinse the black beans and corn.
  2. Place the chicken breasts at the bottom of the slow cooker. Pour in the chicken broth, canned diced tomatoes with their juices, black beans, corn, and green chilies.
  3. Sprinkle the chopped onion, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper evenly over the top. Do not stir.
  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 easily shreddable.
  5. About 20 minutes before the soup finishes, heat about 1/2 inch of oil in a skillet over medium heat. Test with a small piece of tortilla strip—bubbles should form immediately.
  6. Fry the tortilla strips in batches until golden and crisp, about 2 minutes per side. Drain on paper towels and sprinkle lightly with salt.
  7. Remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the soup and stir gently to combine.
  8. Taste the soup and adjust salt, pepper, or spices if needed. Add cayenne or hot sauce for extra heat if desired.
  9. Ladle the soup into bowls and top generously with crispy tortilla strips, fresh cilantro, shredded cheese if using, and a squeeze of lime juice.

Notes

Keep the crispy tortilla strips separate until serving to maintain crunch. Baking tortilla strips at 400°F for 10 minutes is a good alternative to frying. Use fresh lime juice to brighten the soup. Avoid overcooking chicken to prevent dryness. Adjust spices at the end for best flavor.

Nutrition

Keywords: slow cooker, chicken tortilla soup, crispy tortilla strips, easy dinner, cozy soup, Mexican soup, crockpot soup

Find it online: https://elvafood.com/slow-cooker-chicken-tortilla-soup-recipe-easy-cozy-dinner-with-crispy-strips/