This vibrant and wholesome soup brings together garden-fresh vegetables, protein-rich beans, and tender chicken for a satisfying meal that practically prepares itself. By using a slow cooker, the layers of Mexican-inspired spices develop into a deep, comforting flavor profile. Perfect for feeding a hungry household, this recipe balances nutrition with the convenience of a set-and-forget cooking method.
List of ingredients
- 3 tablespoons olive oil
- 1 1/2 cups yellow onion, diced
- 1 large clove garlic, grated
- 1 cup carrot, diced
- 1 small zucchini, diced
- 15.5 oz. sweet corn, drained
- 15 oz. black beans, drained and rinsed
- 15 oz. cannellini beans, drained and rinsed
- 10 oz. Rotel
- 4.5 oz mild green chiles
- Salt & pepper to taste
- 1 tablespoon cumin
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- 2 chicken breasts, boneless, skinless (about 1 pound)
- 6 cups chicken stock
- 5 corn tortillas, cut into strips
step-by-step instructions
- Step 1: Heat olive oil over medium heat in large skillet. Sautee onion, zucchini, carrot and garlic for 5-7 minutes or until veggies start to become tender.
- Step 2: Add all canned ingredients to cold crockpot.
- Step 3: Pour in cooked veggies.
- Step 4: Add in chicken stock, spices and whole raw chicken breasts. Cover and cook on high for 4 hours or until chicken is thoroughly cooked.
- Step 5: Remove chicken, shred and return to pot with strips of corn tortillas. Cover and cook another 10-20 minutes.
- Step 6: Ladle into bowls and serve with any desired toppings.
Improving the Texture and Flavor Depth
Sautéing Vegetables Before Slow Cooking
Taking the extra few minutes to sauté your onions, carrots, and zucchini in a skillet is vital for success. When you cook these vegetables in oil, you trigger a Maillard reaction, which browns the sugars and creates complex flavor compounds. If you skip this step and add raw vegetables to the slow cooker, the soup will taste significantly more muted and watery.
Why Using Whole Chicken Breasts Works
Cooking the chicken breasts whole in the slow cooker helps keep the meat incredibly moist compared to dicing raw chicken. When the meat is cooked as a whole piece, the fibers are less exposed to the initial heat, allowing them to remain tender until you shred them right before serving. This method also prevents the chicken from becoming rubbery or dry, which often happens when diced pieces are overcooked over long durations.
Achieving the Perfect Soup Thickness
The corn tortillas are not just a garnish; they are a functional ingredient in this soup. As they simmer in the hot broth during the final twenty minutes, the starches within the corn meal release and bind with the liquid. This creates a velvety, restaurant-quality consistency that keeps the soup from feeling like plain broth.
Practical Serving and Storage Advice
Long-term Storage Solutions
This soup is an excellent candidate for meal prep because the flavors actually improve after sitting in the refrigerator. Store the cooled soup in an airtight glass or plastic container for up to five days. Because the tortilla strips will continue to soften and absorb liquid, you may find the soup becomes thicker over time; simply stir in a splash of water or additional chicken stock when reheating to restore your preferred consistency.
Freezing for Future Meals
To freeze the soup, ensure it has reached room temperature before transferring it to freezer-safe bags or containers. By leaving a small amount of space at the top of the container, you allow for liquid expansion during the freezing process. It will maintain its quality for up to three months, making it a perfect quick-fix dinner option for busy weeknights.
Reheating Instructions for Best Results
When reheating from the refrigerator, use a saucepan on the stovetop over medium-low heat rather than relying solely on the microwave. Slow, gentle heat ensures the chicken remains tender and the vegetables do not turn mushy. If the soup has become too thick from the corn tortillas absorbing the broth, add about a quarter cup of chicken stock per serving while warming.
Common Queries Addressed
Can I make this without a slow cooker?
If you prefer to cook this on the stovetop, you can follow the exact same prep method in a large Dutch oven or soup pot. Instead of slow cooking on high, bring the soup to a gentle boil, then reduce the heat to a low simmer. Cover and keep it on the stove for about 45 to 60 minutes, or until the chicken is tender enough to shred easily.
What should I do if I cannot find Rotel?
If Rotel is unavailable, you can substitute it with a standard 10-ounce can of diced tomatoes and an extra tablespoon of mild green chiles. The goal is to retain both the tomato base and the acidic kick provided by the canned chiles. If you prefer a milder version, you can swap the Rotel for plain fire-roasted diced tomatoes.
Are there any substitutions for the beans?
If you do not have cannellini beans, you can use great northern beans or even chickpeas. These varieties have a similar creamy texture once cooked down and will perform the same role in thickening the soup base. Avoid using kidney beans unless you prefer their firmer texture, as they do not break down quite as much as the white bean varieties.
Can I add more vegetables?
This recipe is highly adaptable and welcomes additional vegetables such as diced bell peppers, celery, or sweet potatoes. Add these at the same time you sauté the onions and carrots to ensure they have enough time to soften. If using bell peppers, green or red varieties offer the best color contrast and sweetness to balance the cumin and smoked paprika.
How can I make the soup spicier?
If you prefer a higher level of heat, you can incorporate a small diced jalapeño along with the onions and garlic during the sautéing stage. Another excellent method is adding a quarter-teaspoon of cayenne pepper or a dash of hot sauce when you add the chicken stock. Since the spiciness of green chiles can vary, taste the soup after the first hour of cooking and adjust your heat levels before adding the final seasoning.
Creative Variations
Adding Creamy Elements
For those who enjoy a richer bowl, you can whisk in a half-cup of heavy cream or a dollop of cream cheese during the final stage when you return the shredded chicken to the pot. This creates a “creamy” style soup that pairs wonderfully with the smokiness of the paprika. Be sure to stir well to ensure the dairy is fully incorporated without curdling.
Using Different Protein Sources
While chicken breasts are traditional, you can also use boneless chicken thighs for a slightly higher fat content and more intense flavor. Chicken thighs are more forgiving during the long cooking process and stay succulent even if the pot stays on heat slightly longer than intended. If you use thighs, increase the cooking time by an additional thirty minutes to ensure they become tender enough to shred perfectly.
Enhancing the Corn Flavor
To intensify the corn profile, you can add a half-cup of roasted corn kernels in addition to the canned sweet corn. The char from roasting adds an extra layer of complexity that mirrors the smoky notes of the paprika. Alternatively, you can swap half of the canned corn for frozen kernels to maintain a bright, fresh flavor that pops against the savory broth.
Print
Slow-Simmered Chicken Tortilla Soup
- Total Time: PT255M
- Yield: 8 servings
- Diet: Gluten-Free Friendly
Description
The easiest, healthiest and tastiest recipe for Crockpot Chicken Tortilla Soup. Set it and forget it!
Ingredients
- 3 tablespoons olive oil
- 1 1/2 cups yellow onion, diced
- 1 large clove garlic, grated
- 1 cup carrot, diced
- 1 small zucchini, diced
- 15.5 oz. sweet corn, drained
- 15 oz. black beans, drained and rinsed
- 15 oz. cannellini beans, drained and rinsed
- 10 oz. Rotel
- 4.5 oz mild green chiles
- Salt & pepper to taste
- 1 tablespoon cumin
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- 2 chicken breasts, boneless, skinless (about 1 pound)
- 6 cups chicken stock
- 5 corn tortillas, cut into strips
Instructions
- Step 1: Heat olive oil over medium heat in large skillet. Sautee onion, zucchini, carrot and garlic for 5-7 minutes or until veggies start to become tender.
- Step 2: Add all canned ingredients to cold crockpot.
- Step 3: Pour in cooked veggies.
- Step 4: Add in chicken stock, spices and whole raw chicken breasts. Cover and cook on high for 4 hours or until chicken is thoroughly cooked.
- Step 5: Remove chicken, shred and return to pot with strips of corn tortillas. Cover and cook another 10-20 minutes.
- Step 6: Ladle into bowls and serve with any desired toppings.
Notes
Soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. If you prefer not to use corn tortillas, you can substitute with 2 tablespoons of cornmeal added with the spices.
- Prep Time: PT15M
- Cook Time: PT240M
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 374 kcal
- Sugar: 9 g
- Sodium: 432 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 11 g
- Protein: 22 g
- Cholesterol: 23 mg