Looking for a hearty and flavorful soup that’s as easy to make as it is delicious? This Slow Cooker Chicken Tortilla Soup is just what you need. With its rich, savory broth and delicious toppings, it’s perfect for a cozy dinner or a gathering with friends. Here’s a step-by-step guide to making this comforting soup.
Ingredients
- 1 cup Pace Picante Sauce (Medium): Adds a tangy, mildly spicy kick to the soup.
- 2 cans condensed Cream of Chicken Soup: Provides a creamy base; you can use 98% fat-free versions or make your own homemade cream of chicken soup.
- 1 1/4 pounds boneless, skinless chicken breasts: Cut into 1/2-inch pieces for easy cooking and serving.
- 2 cups frozen whole kernel corn: Adds a touch of sweetness and texture; Mexicorn works well too.
- 1 can black beans (15 ounces): Drained and rinsed; they add a nice depth of flavor and extra protein.
- 1 1/3 cups water: Helps to create the soup base and adjust the consistency.
- 1 teaspoon ground cumin: Brings a warm, earthy flavor to the soup.
- 4 corn tortillas (6-inch size): Cut into strips; they’ll add a delightful crunch when added to the soup.
- 1 cup shredded Cheddar cheese: For a cheesy topping that melts beautifully.
- 1/3 cup fresh cilantro, chopped: Adds a burst of fresh, herbal flavor.
Instructions
- Prepare the Ingredients:
- Cut the boneless, skinless chicken breasts into 1/2-inch pieces. This size ensures the chicken cooks quickly and is easy to enjoy in the soup.
- Drain and rinse the black beans to remove excess sodium.
- If using frozen corn, measure out 2 cups. If using canned Mexicorn, drain it thoroughly.
- Combine the Soup Base:
- In the slow cooker, combine 1 cup of Pace Picante Sauce, 2 cans of condensed Cream of Chicken Soup, and 1 1/3 cups of water. Stir well to mix the ingredients together.
- Add the Main Ingredients:
- Add the chopped chicken breasts to the slow cooker.
- Stir in the frozen corn, drained black beans, and ground cumin. The cumin will add a nice depth of flavor to the soup.
- Cook the Soup:
- Cover the slow cooker and set it to cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chicken should be cooked through and tender, and the flavors will meld together beautifully.
- Prepare the Tortilla Strips:
- About 30 minutes before the soup is done, cut the corn tortillas into strips. Add them to the slow cooker to soften and infuse the soup with their flavor.
- Final Touches:
- Once the soup is cooked, give it a good stir. Taste and adjust the seasoning if needed.
- Serve the soup hot, topped with shredded Cheddar cheese and chopped fresh cilantro.
Tips for Perfect Soup
- Chicken Alternatives: You can use chicken thighs instead of breasts if you prefer a richer flavor. Just be sure to trim any excess fat.
- Bean Options: Feel free to substitute black beans with other beans like kidney or pinto beans, depending on your preference.
- Spice Level: Adjust the level of Pace Picante Sauce or add a pinch of chili powder or cayenne pepper if you like a spicier soup.
- Thickening the Soup: If you prefer a thicker soup, you can use less water or add a slurry of cornstarch and water towards the end of cooking.
Serving Suggestions
- Toppings: Besides shredded Cheddar cheese and fresh cilantro, you can also top the soup with sour cream, sliced avocado, or additional tortilla strips for extra crunch.
- Accompaniments: Serve with warm, crusty bread or homemade cornbread for a complete meal.
- Garnishes: A squeeze of lime juice can add a refreshing, tangy twist to the soup.
This Slow Cooker Chicken Tortilla Soup is the perfect combination of convenience and flavor. With minimal prep time and easy ingredients, it’s a go-to recipe for busy weeknights or casual get-togethers. The creamy base, combined with the crunch of tortilla strips and the freshness of cilantro, makes every bowl a comforting and satisfying meal. Enjoy this delicious soup with your favorite toppings for a dish that’s sure to please everyone at the table.
