Slow cooker chicken tortilla soup that my 1-year-old loves as much as I do!
- 1 teaspoon dried oregano
- shredded cheese
- avocado
- 1 teaspoon ground cumin
- fresh cilantro chopped
- 3 1/2 cups chicken broth
- 1 1/2 cups frozen corn
- 1 medium onion chopped
- 2 tomatoes chopped
- 2 boneless chicken breast halves
- slow cooker ingredients
- 3 corn tortillas cut into 1-inch pieces
- 1 (15 oz) can garbanzo beans rinsed and drained
- 1 (4.5 oz) can chopped green chiles
- 3/4 cup salsa verde
- pinch ground cayenne pepper
- additional ingredients
- 1 cup brown rice cooked
- Carbohydrate 56.449944139163 g
- Cholesterol 75.8686666666667 mg
- Fat 30.3632696681404 g
- Fiber 11.699990111791 g
- Protein 33.8837941332981 g
- Saturated Fat 12.4170675599915 g
- Serving Size 1 1 Serving (1416g)
- Sodium 4767.44703402764 mg
- Sugar 44.7499540273719 g
- Trans Fat 4.2083543481678 g
- Calories 615 calories
Step-by-step
- Add slow cooker ingredients to cooker; cover and cook on low 5 to 7 hours.
- Pull chicken out to shred and return to cooker.
- Stir in tomatoes and cooked rice.
- Serve in bowls topped with cheese, avocado, and cilantro.
Long cooking cycles in moist heat break down poultry protein fibers reliably at temperatures just below boiling, typically maintaining an internal liquid environment around 200 degrees Fahrenheit. Soluble starches from the corn tortillas dissolve into the broth over several hours, acting as a natural thickening agent without requiring a roux. Cut tortillas uniformly into one-inch squares to ensure they integrate evenly into the liquid matrix.
Equipment Selection and Thermal Control
Standard ceramic slow cooker inserts distribute heat slowly and retain moisture efficiently through a sealed lid. Do not remove the lid during the initial five-hour cooking window, as escaping steam lowers the internal temperature and extends processing time. Use two forks to pull apart the boneless chicken breasts once tender, tearing the meat parallel to the grain for optimal texture absorption. Stir the pre-cooked brown rice in during the final minutes to prevent the grains from breaking down into a mushy consistency.
- If the slow cooker insert lacks capacity, transfer the ingredients to a heavy-bottomed Dutch oven and simmer covered on low heat for ninety minutes.
- Rinse canned garbanzo beans thoroughly under cold running water to eliminate excess sodium brine before adding them to the vessel.
- Slice avocados just prior to serving to prevent enzymatic browning caused by air exposure.
