Crockpot Chicken Tortilla Soup
Try this Crockpot Chicken Tortilla Soup recipe, or contribute your own.
Try this Crockpot Chicken Tortilla Soup recipe, or contribute your own.
- salt & pepper to taste
- 1 bay leaf
- 1 can black beans
- 1 onion
- 1 tsp cumin
- 1/4 cup chopped cilantro
- 2 tsp chili powder
- 1 tbsp minced garlic
- 1 can whole kernel corn
- 1 lb chicken breast
- 4 cup chicken broth
- 1 jalapeno diced (seeds removed)
- 1 can rotel not drained
- 1 tbsp chipotle in adobo
- 6 corn tortilla
- 1/4 cup shredded cheese
- Carbohydrate 576.790980697048 g
- Cholesterol 3992.8991168 mg
- Fat 821.477198428592 g
- Fiber 94.6123049569382 g
- Protein 1102.41932285584 g
- Saturated Fat 233.207437181392 g
- Serving Size 1 1 recipe (7072g)
- Sodium 5818.62332061456 mg
- Sugar 482.17867574011 g
- Trans Fat 70.6096709635335 g
- Calories 14239 calories
Step-by-step
- All all ingredients except cheese, tortillas, cilantro and corn.
- Cook on low for 8 hours.
- Chicken should now shred with a spoon or fork. Shred chicken.
- Drain and add corn.
- cut 2 tortillas into strips and add to pot.
- Finely chop cilantro leaves and add to soup.
- Cook for another hour.
- Cut remaining tortillas into strips place on baking sheet salt and bake at 350 for 10 minutes.
- Put soup in bowls and garnish with tortilla strips and cheese.
Should the corn go in at the start or the end? When building a slow cooker soup with a mix of canned pantry items and fresh produce, ingredient timing dictates the final texture of the dish. Canned beans and whole tomatoes handle long heat cycles easily, but tender additions behave differently under extended thermal exposure.
Balancing Fresh and Preserved Ingredients
Canned black beans and Rotel tomatoes supply a reliable flavor base that requires hours of simmering to concentrate. However, adding fresh corn kernels too early causes them to lose their crisp pop and absorb excess sodium from the broth. Incorporating sweet corn midway through the cooking cycle preserves its natural texture. Similarly, dried spices like cumin and chili powder bloom best when they have time to infuse the liquid fats over several hours, while fresh cilantro degrades into bitterness if boiled too long. Bake the homemade tortilla strips at 350 degrees Fahrenheit for precisely ten minutes to achieve a crisp finish without burning the edges.
- If the broth tastes too thin after shredding the chicken, simmer uncovered for thirty minutes to reduce excess liquid.
- Rinse canned black beans before adding them to reduce excess sodium and prevent the soup from darkening excessively.
- Store leftover baked tortilla strips in an airtight container at room temperature to maintain their crunch for up to three days.
