Ingredients
Equipment
Method
- Begin by chopping your large onion and two bell peppers. Mince your garlic cloves. Rinse and drain the canned black beans and drain the canned corn.1 large onion, chopped, 2 bell peppers (any color), chopped, 3 cloves garlic, minced, 1 (15 ounce) can black beans, rinsed and drained, 1 (15 ounce) can corn, drained
- Place the boneless, skinless chicken breasts or thighs into your slow cooker. Add the chopped onion, bell peppers, and minced garlic.2 pounds boneless, skinless chicken breasts or thighs, 1 large onion, chopped, 2 bell peppers (any color), chopped, 3 cloves garlic, minced
- Pour in the crushed tomatoes, chicken broth, and the can of Ro-Tel diced tomatoes and green chilies (including the liquid).1 (28 ounce) can crushed tomatoes, 4 cups chicken broth, 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
- Stir in the rinsed and drained black beans and the drained corn.1 (15 ounce) can black beans, rinsed and drained, 1 (15 ounce) can corn, drained
- Add the chili powder, cumin, smoked paprika, and dried oregano to the slow cooker. Season generously with salt and freshly ground black pepper to your liking.1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, Salt and freshly ground black pepper
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and very tender.
- Once the chicken is cooked, remove it from the slow cooker and place it on a plate or cutting board. Using two forks, shred the chicken.2 pounds boneless, skinless chicken breasts or thighs
- Return the shredded chicken to the slow cooker and stir to combine it with the soup.2 pounds boneless, skinless chicken breasts or thighs
- Ladle the hot Slow Cooker Chicken Tortilla Soup into bowls. Serve immediately with your favorite garnishes such as shredded cheddar cheese, a dollop of sour cream or Greek yogurt, fresh chopped cilantro, diced avocado, crunchy tortilla chips for dipping, and a squeeze of fresh lime juice.shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, tortilla chips, lime wedges
Notes
Storing Leftovers:
Allow the Slow Cooker Chicken Tortilla Soup to cool completely before storing. Transfer the soup into airtight containers. You can store it in the refrigerator for up to 3-4 days. Ensure the containers are well-sealed to maintain freshness and prevent any odors from transferring. Freezing for Future Meals:
For longer storage, freeze the soup. Again, let it cool completely before portioning it into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. It's helpful to label the containers with the date for easy tracking. Reheating Instructions:
* Stovetop: The best way to reheat is on the stovetop. Pour the desired amount of soup into a saucepan and heat over medium-low heat, stirring occasionally, until heated through.
* Microwave: Alternatively, you can reheat in the microwave. Place the soup in a microwave-safe bowl and heat in 1-2 minute intervals, stirring in between, until hot.
* Thawing Frozen Soup: If reheating from frozen, it's best to thaw it in the refrigerator overnight before using stovetop or microwave methods.
Allow the Slow Cooker Chicken Tortilla Soup to cool completely before storing. Transfer the soup into airtight containers. You can store it in the refrigerator for up to 3-4 days. Ensure the containers are well-sealed to maintain freshness and prevent any odors from transferring. Freezing for Future Meals:
For longer storage, freeze the soup. Again, let it cool completely before portioning it into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. It's helpful to label the containers with the date for easy tracking. Reheating Instructions:
* Stovetop: The best way to reheat is on the stovetop. Pour the desired amount of soup into a saucepan and heat over medium-low heat, stirring occasionally, until heated through.
* Microwave: Alternatively, you can reheat in the microwave. Place the soup in a microwave-safe bowl and heat in 1-2 minute intervals, stirring in between, until hot.
* Thawing Frozen Soup: If reheating from frozen, it's best to thaw it in the refrigerator overnight before using stovetop or microwave methods.