Crockpot Chicken Tortilla Soup
Chicken thighs, tomato, black beans and corn cook 6 hours on LOW into a soup that is light with the tortilla strips left out and filling with them added.
Crockpot Chicken Tortilla Soup
Course: Main CourseDifficulty: Easy6
servings15
minutes6
hoursChicken thighs, tomato, black beans and corn cook 6 hours on LOW into a soup that is light with the tortilla strips left out and filling with them added.
Ingredients
1 1/2 lb skinless chicken thighs
1 large onion, diced
3 garlic cloves, minced
1 can (15 oz) black beans, drained
1 can (15 oz) fire-roasted diced tomatoes
1 cup frozen corn
4 cups low-sodium chicken broth
2 tsp ground cumin
1 tsp chili powder
1 tsp kosher salt
1 lime, juiced
Baked tortilla strips, for serving
Avocado and cilantro, for serving
Directions
- Put the onion and garlic in the slow cooker.
- Add the chicken thighs.
- Pour in the beans, tomatoes, corn and broth.
- Add the cumin, chili powder and salt.
- Cover and cook on LOW for 6 hours.
- Lift out the chicken and shred it.
- Return the chicken to the pot.
- Skim the fat from the surface with a spoon for two minutes.
- Stir in the lime juice.
- Ladle into bowls and add tortilla strips, avocado and cilantro.
Notes
- Keep the strips separate. Soup without them keeps 4 days in the refrigerator and freezes for 3 months.
Why the strips stay out
Tortilla strips go soft in hot broth within minutes. Adding them to each bowl keeps them crisp and lets you store the soup without a soggy mess.
Chicken thighs stay tender over six hours and shred easily, which suits a soup.
Crockpot Chicken Tortilla Soup: swaps
Breast meat works if you shorten the cook slightly, but it will be drier. Pinto beans can replace black beans. Skip fresh tortillas cut into strips, which go chewy. Bake or buy crisp strips.
A squeeze of lime at the end brightens everything.
Toppings and storage
Avocado, cilantro and a little shredded cheese make it a full meal. Keep the toppings separate from the soup. Reheat the soup on the stove, and add fresh strips to each bowl.
One mistake with this soup
Leaving the fat on the surface. Thighs release more than you expect, and a quick skim gives a cleaner broth. Do it after shredding, using a wide spoon. Add the lime juice at the end, since heat dulls its brightness.
Crockpot Chicken Tortilla Soup at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 13, led by skinless chicken thighs, onion, garlic cloves, (15 oz) black beans
Tips for Crockpot Chicken Tortilla Soup
Keep the strips separate. Soup without them keeps 4 days in the refrigerator and freezes for 3 months.
Crockpot Chicken Tortilla Soup FAQ
How long does Crockpot Chicken Tortilla Soup take?
Crockpot Chicken Tortilla Soup takes 6 hours of cooking after 15 minutes of prep.
How many people does Crockpot Chicken Tortilla Soup serve?
This recipe makes 6 servings.
What do I need to make Crockpot Chicken Tortilla Soup?
13 ingredients, led by skinless chicken thighs, onion, garlic cloves, (15 oz) black beans. Amounts are in the recipe card above.
