5 Ingredient Slow Cooker Chicken Tortilla Soup
Try this 5 Ingredient Slow Cooker Chicken Tortilla Soup recipe
Try this 5 Ingredient Slow Cooker Chicken Tortilla Soup recipe
- Carbohydrate 63.1015491438496 g
- Cholesterol 0 mg
- Fat 1.43715042335212 g
- Fiber 23.1540896463866 g
- Protein 23.5799125016663 g
- Saturated Fat 0.369933164529527 g
- Serving Size 1 1 recipe (266g)
- Sodium 2.6613896728743 mg
- Sugar 39.947459497463 g
- Trans Fat 0.327350929763539 g
- Calories 351 calories
Step-by-step
- Spray the crock pot with cooking spray so it will not stick, and it will be easier to clean. You may also use a slow cooker liner as well.
- Place the chicken in the bottom of the slow cooker.
- Sprinkle the taco seasoning on top of the chicken.
- Open the salsa and pour on top of the chicken and seasoning. ( I used homemade salsa from my dad’s garden!)
- Pour in the whole container of chicken both. ( I use lower sodium, you may use what you like)
- Drain the beans, and then pour on top of everything.
- Set the slow cooker on about 6 hours on high. ( This will depend on your slow cooker, if your cooker seems to burn easily, set it for 8-10 hours on low)
- minutes before you want to eat, remove the chicken breasts and shred the chicken and place back into the slow cooker.
- Let it cook for 30 more minutes.
- Now it’s time to eat!
Choosing Your Slow Cooker Setup
Swapping fresh chicken breasts for frozen cuts alters total cooking duration significantly. Frozen poultry releases excess moisture into the vessel, diluting the broth concentration by roughly fifteen percent. Spraying the ceramic insert with nonstick aerosol prevents stubborn protein crusts from forming along the heating zone. Alternatively, fit a high-density polyethylene slow cooker liner inside the basin to reduce cleanup times to under thirty seconds. Ensure the lid seals tightly to trap steam, maintaining internal pressure throughout the six-hour processing window.
Managing Protein and Legumes
Whole chicken breasts require complete submersion in the thirty-two-ounce broth container to cook evenly. Raw poultry introduced alongside canned black beans and Great Northern beans absorbs surrounding spices rapidly. Drain the canned legumes through a fine-mesh colander before adding them to remove excess starches that cause muddy discoloration in the final liquid. Removing the meat at the five-hour mark allows two forks to pull the fibers apart easily before returning them to the simmering broth for thirty final minutes.
Avoiding Common Pitfalls
Overcooking remains the primary error when combining lean poultry with acidic salsa ingredients. Exceeding ten hours on low settings breaks down the chicken proteins past the point of shredding, resulting in a mealy texture. Monitor the appliance thermostat during the initial two hours to prevent rapid boiling, which toughens the exterior of the meat. Keep the operating temperature stable to preserve the structural integrity of the beans.
