Slow Cooker Tortilla Soup
This Mexican-inspired chicken, tomato, and bean soup practically cooks itself. I pile the ingredients into a slow cooker while I'm off doing far more glamorous things (like working, picking up dry cleaning, or dropping off a forgotten lunch at school!). My weekday cheat is to use tortilla chips instead of fresh tortillas. My favorite kind are the better-for-you baked white tortilla chips with a hint of lime, but any kind will do. If I'm feeling fancy, I'll add cubed avocado and sour cream before serving. If you have leftover cooked rice in the fridge, a spoonful in the soup is a nice touch, and for a less spicy flavor remove the jalapeno seeds and ribs.
This Mexican-inspired chicken, tomato, and bean soup practically cooks itself. I pile the ingredients into a slow cooker while I'm off doing far more glamorous things (like working, picking up dry cleaning, or dropping off a forgotten lunch at school!). My weekday cheat is to use tortilla chips instead of fresh tortillas. My favorite kind are the better-for-you baked white tortilla chips with a hint of lime, but any kind will do. If I'm feeling fancy, I'll add cubed avocado and sour cream before serving. If you have leftover cooked rice in the fridge, a spoonful in the soup is a nice touch, and for a less spicy flavor remove the jalapeno seeds and ribs.
- 1 1/2 cups water
- 1/2 teaspoon chili powder
- 1 1/2 cups chicken broth
- 1/2 teaspoon ground cumin
- 1/2 cup shredded monterey jack cheese
- 3 tablespoons finely chopped fresh cilantro
- juice of 1/2 lemon
- 1 1/2 cups cooked black beans
- 1 jalapeno finely chopped
- 20 tortilla chips
- 3 garlic cloves finely minced
- 1 yellow onion finely chopped
- 3 chicken thighs skin removed
- 10-ounce can diced tomatoes with green chiles
- Carbohydrate 24.243605 g
- Cholesterol 393.52575 mg
- Fat 80.68730875 g
- Fiber 8.02738735067099 g
- Protein 104.43721375 g
- Saturated Fat 24.544931 g
- Serving Size 1 1 Serving (729g)
- Sodium 438.521500003005 mg
- Sugar 16.216217649329 g
- Trans Fat 6.66033087500004 g
- Calories 1261 calories
Step-by-step
- Place the chicken, tomatoes (and juices), beans, broth, water, onion, garlic, jalapeno, cumin, and chili powder in a slow cooker.
- Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
- Uncover the slow cooker and use tongs to remove the chicken from the pot.
- Once cool enough to handle, remove the meat from the bones and shred, then return the meat to the pot.
- Stir in the lemon juice.
- Crumble a few tortilla chips into each bowl and cover with some soup.
- Serve sprinkled with cilantro and grated cheese.
My Go-To Weeknight Slow Cooker Tortilla Soup
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between school runs, work deadlines, and the never-ending to-do list, the last thing I want is to spend hours slaving over a hot stove. That's where my trusty slow cooker comes in. It's my secret weapon for effortlessly creating flavorful meals that the whole family loves, and this Slow Cooker Tortilla Soup is a perfect example.
This recipe is incredibly versatile and adaptable to whatever ingredients I have on hand. I often find myself improvising, substituting different beans, adding leftover veggies, or even throwing in a handful of leftover rice for extra heartiness. The beauty of slow cooking is its forgiving nature; you can really let your creativity shine through. The base flavors of chicken, tomatoes, and spices are always a winner, providing a comforting and satisfying meal that's perfect for a chilly evening.
One of my favorite shortcuts is using tortilla chips instead of frying fresh tortillas. It saves me time and effort, and let's be honest, the crunchy texture of the chips adds a delightful contrast to the warm, comforting soup. I often use baked tortilla chips for a slightly healthier option, but any kind will do.
The vibrant colors and flavors of this soup always transport me back to sunny Mexican vacations. The aroma alone is enough to make my mouth water! The slow cooking process allows the flavors to meld beautifully, creating a rich and complex broth that’s bursting with flavor. It's the perfect balance of spicy and savory, with a hint of citrus from the lemon juice. I often add a dollop of sour cream or a sprinkle of avocado for extra creaminess and richness, depending on my mood and what I have on hand.
This recipe is more than just a meal; it's a symbol of my commitment to providing nourishing food for my family without sacrificing precious time. It’s a testament to the fact that delicious, homemade meals are possible even on the busiest of weekdays. It’s my little secret to a happy and well-fed family, and it’s a recipe I’m always happy to share.
I encourage you to experiment with this recipe, making it your own. Add your favorite vegetables, spices, or toppings. Let it be a reflection of your own unique culinary style. The beauty of slow cooking is in its flexibility, allowing you to create a truly personalized and delicious meal.
Whether you're a seasoned cook or a complete beginner, this Slow Cooker Tortilla Soup is a recipe that will become a staple in your kitchen. It's easy to make, incredibly flavorful, and perfect for busy weeknights. So next time you're looking for a comforting and satisfying meal that's ready when you are, give this recipe a try. You won't be disappointed.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for extra heat.
- Add some veggies: Include chopped bell peppers, corn, zucchini, or spinach for added nutrition and flavor.
- Make it vegetarian: Substitute the chicken with firm tofu or mushrooms for a vegetarian version.
- Creamy twist: Stir in a dollop of sour cream or Greek yogurt for a richer, creamier soup.
- Garnish generously: Don't be shy with the toppings! Cilantro, avocado, shredded cheese, and a squeeze of lime all add to the overall flavor and presentation.
Enjoy!
