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- 1 lb boneless, skinless chicken breasts - 1 medium onion, chopped - 3 cloves garlic, minced - 2 medium bell peppers, diced (red and yellow) - 1 can diced tomatoes with green chilies (14.5 oz) - 4 cups chicken broth - 1 can black beans, rinsed and drained (15 oz) - 1 cup corn (frozen or canned) In this soup, chicken is the star. I love using boneless, skinless chicken breasts. They cook well and shred easily. The onion and garlic add a great base of flavor. The bell peppers bring in sweetness and color. Using both red and yellow makes it look nice, too. The diced tomatoes with green chilies add a nice kick. The chicken broth is vital, as it gives the soup its body. Black beans and corn add heartiness and texture. - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste Spices make this soup special. Ground cumin gives it warmth. Chili powder adds heat, which you can adjust to your taste. Smoked paprika brings a depth of flavor. Don’t forget salt and pepper to tie it all together. - Fresh cilantro, chopped - Tortilla strips - Lime wedges Garnishes make your soup look and taste better. Fresh cilantro adds brightness and a fresh taste. Tortilla strips give a nice crunch. Lime wedges let you add a zesty finish. Squeeze some lime over your bowl for a pop of flavor! First, you need to sauté the onions and garlic. Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until it is clear, about 3-4 minutes. Then, stir in the minced garlic. Cook the mixture for an extra 2-3 minutes. This step builds a rich base for your soup. Next, it’s time to dice the bell peppers. Use one red and one yellow pepper for color and flavor. Cut them into small pieces so they cook evenly. Set them aside with the onion and garlic mixture. Now, place the sautéed mixture into your slow cooker. Lay the boneless chicken breasts on top of the veggies. This keeps the chicken juicy as it cooks. Pour in the can of diced tomatoes with green chilies. Then, add the chicken broth, ground cumin, chili powder, and smoked paprika. These spices give your soup its signature kick. Next, toss in the black beans and corn. Stir everything together gently. Lastly, season with salt and pepper to taste. Adjust it to your liking. Set your slow cooker to cook on low for 6-8 hours or on high for 4-5 hours. The chicken should be cooked through and tender. When the cooking time is up, remove the chicken from the soup. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the soup and stir well. Check the seasoning again. Add more salt or pepper if needed. Your spicy chicken tortilla soup is now ready to serve! To make your soup even tastier, consider adding these spices: - Oregano: It adds a nice earthy tone. - Cayenne pepper: This gives a warm kick. - Ground coriander: It brightens up the dish. When choosing chicken, I prefer boneless, skinless chicken breasts. They cook evenly and shred well. If you want more flavor, try using thighs. They are juicier and richer. If you want to turn up the heat, here are some options: - Jalapeños: Add them fresh or pickled for a nice bite. - Serrano peppers: They pack a spicy punch. - Chipotle in adobo sauce: This adds smokiness with heat. For hot sauce, I recommend using a classic like Frank's RedHot or Sriracha. They mix in well and boost flavor. Pair your soup with these sides: - Cornbread: It’s sweet and complements the spice. - Tortilla chips: Crunchy and fun to dip. - Avocado slices: They add creaminess and freshness. For garnishing, sprinkle fresh cilantro over each bowl. This adds color and flavor. Add a handful of tortilla strips for crunch. Serve with lime wedges on the side for squeezing over the soup. This brightens the taste and makes it more vibrant. {{image_2}} You can easily make this soup vegetarian. Just swap the chicken for beans or tofu. Black beans work great here. They add protein and rich flavor. If you choose tofu, use firm tofu for the best texture. You may want to adjust the broth as well. Use vegetable broth instead of chicken broth. This keeps the soup tasty and plant-based. If you want to change up the protein, try beef or turkey. Ground turkey is a popular choice. It cooks quickly and blends well with the spices. If you use beef, opt for a lean cut like sirloin. Adjust the cooking time for different meats. Beef may need an extra hour on low to become tender. Always check the meat's doneness before serving. Adding more vegetables boosts the nutrition of your soup. Seasonal veggies work best. Try zucchini, carrots, or corn for extra flavor. Each vegetable brings its own vitamins. Zucchini is low in calories and high in water. Carrots add sweetness and color. The more veggies, the better the taste and health benefits! Feel free to experiment with what you have on hand. To keep your spicy chicken tortilla soup fresh, store leftovers in the fridge. Use an airtight container for best results. This will help prevent any strong odors from other foods. You can keep the soup in the fridge for up to three days. Make sure to let it cool down before sealing it up. If you want to save the soup for later, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. Your soup can stay fresh in the freezer for up to three months. When you’re ready to enjoy it, thaw the soup overnight in the fridge. To reheat your soup, you have a few options. You can use the microwave, stove, or slow cooker. If using the microwave, heat it in short bursts, stirring in between. On the stove, warm it over low heat while stirring gently. Avoid high heat to keep the texture smooth. If you use the slow cooker, heat it on low until warm. This helps prevent any loss of texture, keeping your soup delicious. Yes, you can use frozen chicken. Just make sure to cook it longer. Always check that the chicken reaches 165°F for safety. Cooking from frozen may add 1 to 2 hours to the cooking time. If you don’t have chicken broth, use vegetable broth, beef broth, or water. You can also make your own broth by boiling bones and vegetables. It adds great flavor and is a good option. To thicken the soup, you can add a cornstarch slurry. Mix equal parts cornstarch and cold water, then stir the mixture into the soup. Let it cook for a bit longer until it thickens. You can also use mashed beans to add body. You can store leftovers in the fridge for about 3 to 4 days. Make sure to keep it in an airtight container. For longer storage, freeze it for up to 3 months. Just thaw it in the fridge before reheating. Yes, you can prepare it a day ahead. Just chop the veggies and store them in the fridge. You can also cook the soup ahead and store it for later. Just remember to let it cool before you freeze or refrigerate. This blog post covers everything you need to make a delicious soup. We discussed the main ingredients like chicken, veggies, and spices that bring great flavor. I shared simple steps to prep, cook, and enhance your soup with garnishes. You learned tips for variations, storage, and popular FAQs for cooking success. Remember, cooking is fun, so feel free to experiment. Enjoy your tasty creation and share it with loved ones!

Spicy Chicken Tortilla Soup Slow Cooker

Warm up with this delicious spicy chicken tortilla soup! This hearty recipe combines tender chicken, colorful bell peppers, and flavorful seasonings for a comforting meal. Perfect for busy days, this slow cooker dish is easy to prepare and packed with nutrition. Dive into this bowl of goodness topped with fresh cilantro and tortilla strips. Click to explore the full recipe and bring this delightful soup to your table tonight!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

1 medium onion, chopped

3 cloves garlic, minced

2 medium bell peppers (red and yellow), diced

1 can (14.5 oz) diced tomatoes with green chilies

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

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

1 cup corn (frozen or canned)

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Tortilla strips (for topping)

Lime wedges (for serving)

Instructions
 

In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic and diced bell peppers, and cook for an additional 2-3 minutes until the peppers soften.

      In the slow cooker, add the sautéed onion and pepper mixture.

        Place the boneless chicken breasts on top of the vegetable mixture.

          Pour in the diced tomatoes with green chilies, chicken broth, ground cumin, chili powder, smoked paprika, black beans, and corn. Stir gently to combine.

            Season with salt and pepper to taste.

              Cover the slow cooker and cook on low for 6-8 hours, or on high for 4-5 hours, until the chicken is cooked through and tender.

                Once done, remove the chicken from the soup and shred it with two forks. Return the shredded chicken back into the soup and stir well.

                  Adjust seasoning if necessary, and serve hot.

                    Garnish each bowl with fresh chopped cilantro and a handful of tortilla strips. Serve with lime wedges on the side for squeezing over the soup.

                      Prep Time: 15 mins | Total Time: 6-8 hours | Servings: 6