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- 2 boneless, skinless chicken breasts - 1 can (15 oz) black beans - 1 can (15 oz) corn - 1 can (14.5 oz) diced tomatoes with green chilies - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups chicken broth - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 lime, juiced - Tortilla strips for serving - Fresh cilantro, chopped for garnish - Diced avocado for garnish - Shredded cheese, optional Gathering the right ingredients makes the magic happen. Start with two boneless, skinless chicken breasts. These will be the heart of your soup. Next, grab a can of black beans and corn. These add texture and flavor. Diced tomatoes with green chilies bring some heat. A medium onion and three cloves of minced garlic add savory depth. Chicken broth ties everything together. The spices are key to a bold taste. Use a tablespoon of chili powder, a teaspoon of cumin, and a teaspoon of smoked paprika. Don't forget salt and pepper to taste. A lime, juiced, will brighten your soup. For serving, prepare crispy tortilla strips. Fresh cilantro and diced avocado make great garnishes. Shredded cheese is optional but adds a creamy touch. With these ingredients, you will create a flavorful delight. Enjoy the process of cooking and the joy of sharing. To start, place the two chicken breasts at the bottom of your slow cooker. This helps them cook evenly. Next, layer the black beans, corn, diced tomatoes, onion, and garlic over the chicken. This mix adds great flavor. Now it's time to mix the spices. In a bowl, combine the chili powder, cumin, smoked paprika, salt, and pepper. Sprinkle this mix over the layered ingredients. Pour the chicken broth on top. Stir gently to blend everything. This ensures the spices spread out well. Cover your slow cooker. For cooking time, set it to low for 6-8 hours or high for 3-4 hours. I prefer the low setting for richer flavor. The long cook time lets the ingredients meld together beautifully. When the cooking time is done, remove the chicken breasts. Use two forks to shred the chicken into bite-sized pieces. This makes it easy to eat. Return the shredded chicken back to the slow cooker. Next, squeeze the juice of one lime into the soup. This adds a bright flavor that lifts the whole dish. Finally, taste the soup and adjust the seasoning if needed. A pinch more salt or pepper can make a big difference. To make the best slow cooker chicken tortilla soup, timing is key. For juicy chicken, cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking helps the chicken stay tender. If you cook it too long on high, the chicken can dry out. To avoid dry chicken, use boneless and skinless chicken breasts. Adding broth helps keep the chicken moist. Always shred the chicken after cooking. Mixing it back into the soup keeps it juicy and flavorful. Adjust the spices to match your taste. If you want more heat, add extra chili powder or a splash of hot sauce. For sweetness, consider adding a bit of honey or more corn. You can also experiment with spices like smoked paprika. It adds a unique flavor that enhances the soup. Garnishing makes the soup look better and adds flavor. Consider topping each bowl with crispy tortilla strips. Add fresh cilantro and diced avocado for color and taste. If you like cheese, sprinkle some shredded cheese on top. Serve the soup hot and enjoy the vibrant look and taste. {{image_2}} You can switch things up in this soup. For a fast meal, use rotisserie chicken. Just shred it and add it to the slow cooker. This saves time and adds flavor. If you want a vegetarian soup, try using tofu. Cut it into small cubes and add it to the pot. Tofu soaks up flavors well. You can enjoy a tasty, meatless version. Want to boost the taste? Add more beans or veggies. Black beans are great, but you can also use pinto or kidney beans. Dice up bell peppers or carrots for extra crunch. Spice blends can change the whole vibe of your soup. Try adding a dash of cayenne for heat. You can even mix in some taco seasoning for a twist. Don't be afraid to play with flavors! Serving this soup in a tortilla bowl is fun. It adds a crispy touch and makes the meal special. You can easily make a tortilla bowl by baking flour tortillas in a bowl shape. Pair the soup with side dishes like cornbread or a fresh salad. These sides add balance and make the meal complete. Enjoy your delicious creation! To cool the soup, let it sit at room temperature for about 30 minutes. This helps avoid heat in the fridge. Once cool, transfer the soup to an airtight container. It will stay fresh in the fridge for up to 3 days. To freeze the soup, first cool it completely. Use a freezer-safe container or bag, leaving some space for expansion. The soup can be frozen for up to 3 months. When you are ready to eat, thaw it overnight in the fridge. You can make new meals with leftover soup. Try using it as a base for a casserole. Pour it over cooked rice or pasta for a quick meal. You could also blend it into a creamy sauce. The options are endless! Yes, you can use frozen chicken. Just add an extra hour to the cooking time. Make sure the chicken cooks fully. Using frozen chicken keeps the soup juicy. To spice up your soup, add more chili powder or a dash of hot sauce. You can also mix in fresh jalapeños or chopped serrano peppers. Taste as you go, so it suits your heat level. Absolutely! You can add bell peppers, zucchini, or spinach for extra flavor and nutrients. Just chop them up and toss them in with the other ingredients. They will cook nicely in the slow cooker. The best toppings include crispy tortilla strips, diced avocado, and chopped cilantro. You can also add shredded cheese for creaminess. A squeeze of fresh lime juice brightens the flavor. Enjoy getting creative with your toppings! You now know how to make a tasty tortilla soup with ease. We covered the key ingredients, how to prep the slow cooker, and cooking tips. I shared ways to customize flavors and present the dish well. Remember, you can store leftovers for later meals. Whether you stick to the main recipe or try new spins, enjoy crafting your soup. Each bowl is a chance to get creative and tasty. Happy cooking!

Slow Cooker Chicken Tortilla Soup

Warm up your dinner routine with this delicious Slow Cooker Chicken Tortilla Soup! Packed with tender chicken, black beans, corn, and zesty spices, this easy recipe is perfect for busy weeknights. Simply toss everything in your slow cooker and let it do the work! Top with crispy tortilla strips and fresh avocado for the ultimate comfort meal. Click through to explore the full recipe and elevate your soup game today!
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Ingredients
  

2 chicken breasts, boneless and skinless

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (14.5 oz) diced tomatoes with green chilies

1 medium onion, diced

3 cloves garlic, minced

4 cups chicken broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 lime, juiced

Tortilla strips (for serving)

Fresh cilantro, chopped (for garnish)

Avocado, diced (for garnish)

Shredded cheese (optional, for garnish)

Instructions
 

In a slow cooker, place the chicken breasts at the bottom.

    Add the black beans, corn, diced tomatoes (with their juice), diced onion, and minced garlic over the chicken.

      Pour in the chicken broth, and then sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir gently to combine, making sure the spices are well distributed.

        Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours.

          Once the cooking time is up, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.

            Stir in the fresh lime juice for a burst of flavor.

              Taste and adjust seasoning if necessary.

                Serve the soup hot in bowls topped with crispy tortilla strips, chopped cilantro, diced avocado, and shredded cheese if desired.

                  Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6