Description
Mexican-inspired chicken tortilla soup delivers rich, comforting flavors with minimal effort. Quick assembly and simple ingredients create a hearty meal you’ll crave for weeknight dinners or casual gatherings.
Ingredients
Scale
Main Protein:
- 1 pound (0.45 kg) chicken breast
Canned Ingredients:
- 1 (28 ounces/794 grams) can diced tomatoes
- 1 (15 ounces/425 grams) can black beans, drained and rinsed
Liquid and Seasoning:
- 1 quart (0.95 liters) chicken broth
- 1 packet taco seasoning
Instructions
- Layer salsa, chicken breasts, diced tomatoes, black beans, and chicken broth inside the slow cooker vessel, ensuring all components are evenly distributed.
- Cover and set the slow cooker to low temperature, allowing ingredients to meld together for approximately 3-4 hours until chicken becomes tender and easily shreddable.
- Carefully extract chicken pieces using tongs, transferring them to a cutting board and utilizing two forks to meticulously shred the meat into bite-sized fragments.
- Return shredded chicken back into the simmering liquid, gently stirring to integrate and enhance flavor profile.
- Let the soup continue cooking for an additional 30-45 minutes, permitting seasonings to fully permeate and develop rich, complex taste.
- Ladle the steaming soup into deep serving bowls, garnishing with crisp tortilla strips, fresh cilantro, creamy avocado slices, tangy sour cream, and sharp shredded cheese.
- Serve immediately while maintaining optimal temperature and enjoying the robust, comforting textures of this hearty southwestern-inspired soup.
Notes
- Swap chicken breasts for thighs to enhance flavor and prevent dryness during slow cooking.
- Customize heat levels by choosing mild or spicy salsa, adapting to personal taste preferences.
- Freeze extra portions in airtight containers for quick weeknight meals, maintaining soup quality for up to 3 months.
- Boost nutrition by adding diced bell peppers or corn during the last hour of cooking for extra texture and vitamins.
- Prep Time: 5 minutes
- Cook Time: 4 hours (Crock Pot)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 230
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 70 mg