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To make a tasty chicken tortilla soup, gather these key ingredients: - 1 lb chicken breasts (boneless, skinless) - 4 cups chicken broth - 1 can (15 oz) diced tomatoes - 1 can (15 oz) black beans, drained and rinsed - 1 can (4 oz) diced green chilies - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (red or green), diced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - ½ teaspoon oregano - Salt and pepper to taste - Juice of 1 lime - Tortilla chips, for serving These ingredients blend well to create a flavorful soup. The chicken provides protein, while the beans add fiber. The spices bring warmth and depth. Adding toppings makes the soup even better. Here are some great options: - Shredded cheese - Avocado slices - Sour cream - Fresh cilantro These toppings add creaminess and freshness. You can mix and match to find your favorite combo. Not all ingredients are a must. Here are some good swaps: - Use vegetable broth instead of chicken broth for a lighter taste. - Swap chicken for turkey if you have it. - Canned corn can replace black beans for sweetness. - Try lime juice from a bottle if you don’t have fresh limes. Feel free to adjust based on what you have at home. Cooking should be fun and flexible! First, gather your ingredients. You will need: - 1 lb chicken breasts (boneless, skinless) - 4 cups chicken broth - 1 can (15 oz) diced tomatoes - 1 can (15 oz) black beans, drained and rinsed - 1 can (4 oz) diced green chilies - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (red or green), diced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - ½ teaspoon oregano - Salt and pepper to taste - Juice of 1 lime - Tortilla chips, for serving - Optional toppings: shredded cheese, avocado, sour cream, cilantro Start by placing the chicken breasts at the bottom of your slow cooker. This helps keep them moist. Next, pour the chicken broth over the chicken. Then add the diced tomatoes and black beans. Don’t forget the green chilies, onion, garlic, and bell pepper. Finally, sprinkle in the spices: cumin, chili powder, smoked paprika, and oregano. Season with salt and pepper. After adding all the ingredients, stir gently to mix. Cover the slow cooker and set it to cook. You can choose low for 6-7 hours or high for 3-4 hours. The chicken should be tender when done. Once the cooking time is up, carefully remove the chicken breasts. Use two forks to shred them. Return the shredded chicken to the slow cooker. Stir in the lime juice for a zesty kick. If needed, adjust the seasoning. Let it cook for another 10-15 minutes. Serve the soup hot in bowls, over a handful of tortilla chips for that perfect crunch. Enjoy your delicious chicken tortilla soup! To boost the flavor of your soup, consider these tips: - Use fresh herbs: Add cilantro just before serving. - Citrus zest: Grate some lime zest into the soup for brightness. - Extra spice: For more heat, add sliced jalapeños. These small tweaks make a big difference. Store your soup in airtight containers. It lasts up to four days in the fridge. Freeze portions for up to three months. To reheat, warm it on the stove over low heat. Stir often to keep it from sticking. You can also use the microwave for quick meals. Prep the night before to save time. Chop the veggies and measure the spices. Place everything in the slow cooker and refrigerate. In the morning, just add the chicken and broth. This makes your dinner ready to go with little effort! {{image_2}} You can boost the nutrition of your Chicken Tortilla Soup. Add extra veggies like corn, zucchini, or carrots. They make the soup more colorful and tasty. Just chop them up and add them with the other ingredients. You can even use a mix of fresh and frozen veggies for ease. Each vegetable adds its own flavor and texture. This makes every bowl unique and fun. If you like heat, spice up your soup! You can add more diced green chilies or use fresh jalapeños. For an extra kick, include cayenne pepper or hot sauce. Start with a little and taste as you go. You can always add more, but you can’t take it out! This way, you control the spice level to suit your taste. A spicy kick can make your soup even more exciting. You can easily make this soup vegetarian or vegan. Just replace the chicken with tofu or tempeh. Use vegetable broth instead of chicken broth. You can still enjoy the same great flavors. Just add more beans or lentils to keep it hearty. This way, everyone can enjoy a warm bowl of soup. It’s a great way to cater to different diets while keeping it delicious. Pair Chicken Tortilla Soup with simple sides for a tasty meal. I love serving it with warm, crusty bread. This bread soaks up the broth well. You can also add a fresh salad. A light green salad with lime dressing works wonders. Nachos are another fun side. They add crunch and flavor that everyone enjoys. Beverages can make your meal even better. I recommend a cold soda or iced tea. Both drinks refresh your palate. If you want something stronger, try a light beer or margarita. The citrus in the drink matches the soup’s lime juice. For non-alcoholic options, a fruity mocktail fits perfectly. Make serving special by using fun bowls. Bright, colorful bowls can lift spirits. You can layer tortilla chips at the bottom. Then, top with soup and any toppings you like. Serve with a lime wedge on the side. This adds a fresh twist. You can even set up a toppings bar. Let everyone pick their favorite toppings. This way, everyone enjoys their soup just the way they like it! Yes, you can use frozen chicken. Just add a bit more cooking time. If you cook on low, aim for 8 hours. For high, try 4-5 hours. The chicken will still turn out tender and juicy. Just make sure to check that it reaches 165°F for safety. To store leftovers, let the soup cool first. Then, place it in an airtight container. You can keep it in the fridge for up to 4 days. If you want to store it longer, freeze it. It can last up to 3 months in the freezer. Just remember to label the container with the date. Yes, you can make this soup on the stove! Start by sautéing the onion and garlic in a pot. Then, add the chicken, broth, and other ingredients. Simmer it for about 30-40 minutes. When the chicken is cooked, shred it and return it to the pot. Enjoy your home-cooked meal! Chicken tortilla soup combines simple ingredients with easy steps for great taste. We covered key ingredients and toppings, plus swaps for what you have. I shared how to prepare, cook, and serve the soup using a slow cooker. You now have tips to boost flavor and save time. Remember, this dish adapts well for different veggies and spice levels. Enjoy pairing it with your favorite sides and drinks. Have fun making this warm and tasty meal!

Chicken Tortilla Soup Slow Cooker

Warm up your dinner table with this delicious Spicy Chicken Tortilla Soup that’s bursting with flavor! This easy slow cooker recipe combines tender chicken, black beans, and zesty spices, all topped with crispy tortilla chips and your favorite garnishes. Perfect for busy days, this soup is nutritious and satisfying. Click through to discover the full recipe and add a spicy twist to your meals tonight! #ChickenSoup #SlowCookerRecipes #SpicyRecipes #ComfortFood
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Ingredients
  

1 lb chicken breasts (boneless, skinless)

4 cups chicken broth

1 can (15 oz) diced tomatoes

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

1 can (4 oz) diced green chilies

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (red or green), diced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

½ teaspoon oregano

Salt and pepper to taste

Juice of 1 lime

Tortilla chips, for serving

Optional toppings: shredded cheese, avocado, sour cream, cilantro

Instructions
 

Place the chicken breasts at the bottom of the slow cooker.

    Pour in the chicken broth, then add the diced tomatoes, black beans, green chilies, onion, garlic, bell pepper, and all the spices (cumin, chili powder, smoked paprika, oregano), season with salt and pepper.

      Stir the mixture gently to combine all ingredients.

        Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender.

          Once cooked, remove the chicken breasts and shred them with two forks; return the shredded chicken to the slow cooker.

            Stir in the lime juice, adjusting seasoning if necessary.

              Let it cook for an additional 10-15 minutes for the flavors to meld.

                Serve hot in bowls over a handful of tortilla chips for added crunch.

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