5 Ingredient Slow Cooker Chicken Tortilla Soup
Try this 5 Ingredient Slow Cooker Chicken Tortilla Soup recipe, or contribute your own.
Try this 5 Ingredient Slow Cooker Chicken Tortilla Soup recipe, or contribute your own.
- 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
- Place 4 to 5 frozen or fresh chicken breasts in the slow cooker.
- Add 1 can of black beans, 1 can of great northern beans, and 1 jar of salsa.
- Sprinkle 1 packet of taco seasoning over the ingredients.
- Pour in 1 32 oz. container of chicken broth.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Shred the chicken before serving.
Adding canned beans directly to long-cooking broths requires attention to heat and starch stability, because prolonged boiling causes bean skins to rupture and release excess starches into the liquid. When starches over-gelatinize, the soup base transitions from a clear broth to a thick, muddy porridge. Maintaining a gentle simmer rather than a hard boil prevents this structural breakdown while allowing the legumes to soften properly without dissolving entirely.
Whole muscle proteins like chicken breasts undergo distinct phase changes during extended thermal processing. Submitting poultry to moist heat past 165 degrees Fahrenheit causes muscle fibers to tighten and squeeze out internal moisture, resulting in stringy, chalky meat. Removing the chicken once it reaches the safe internal threshold allows it to be shredded easily with two forks while retaining enough moisture to absorb surrounding flavors from the salsa and broth mixture.
Adjusting batch volumes demands proportional scaling of all liquids and seasonings to maintain proper salinity and thickness. Doubling the ingredient quantities requires monitoring the thermal capacity of the slow cooker vessel, as larger volumes take significantly longer to reach safe operating temperatures.
