Slow Cooker Chicken Tortilla Soup

Name: Slow Cooker Chicken Tortilla Soup
Prep time: 40 min
Cook time: 5 h 30 min
Total time: 6 h 10 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 6 tortillas (150 g) corn tortillas (6-inch / 15 cm), stacked, halved, then cut crosswise into ¼-inch (6 mm) strips; 1 tbsp (15 ml) vegetable oil; ¼ tsp (1½ g) fine salt; 1 tbsp (15 ml) olive oil; 1 large (about 10 oz) (280 g) yellow onion, finely diced (about 1½ cups); 4 cloves (12 g) garlic cloves, minced; 2 chiles (30 g) chipotle chiles in adobo sauce, finely minced; 1 tbsp (15 ml) adobo sauce from the can; 2 tbsp (32 g) tomato paste; 2 tsp (4 g) ground cumin; 2 tsp (5 g) chili powder; 1 tsp (1 g) dried oregano; 4 cups (950 ml) low-sodium chicken broth; 1 can (14.5 oz) (411 g) fire-roasted diced tomatoes, with their juices; 1½ lb (2–3 breasts) (680 g) boneless, skinless chicken breasts, whole, trimmed of excess fat; 1 tsp (6 g) kosher salt, plus more to taste; 1 can (15 oz) (425 g) black beans, drained and rinsed; 1½ cups (210 g) frozen corn kernels, no need to thaw; 2 tbsp (30 ml) fresh lime juice, from about 1 lime; ½ cup (10 g) fresh cilantro, leaves and tender stems, chopped; 2 avocados (300 g) ripe avocados, pitted, peeled and diced; 1 cup (115 g) Monterey Jack cheese, shredded; ½ cup (120 g) sour cream (optional); 1 lime (65 g) lime, cut into 6 wedges

From the MyKitchenBank Kitchen

Tender shredded chicken, black beans, sweet corn and fire-roasted tomatoes simmer all day in a smoky chipotle broth. Homemade baked tortilla strips and creamy avocado finish each bowl.

Prep: 40 min
Cook: 5 hr 30 min
Wait: 5 min
Total: 6 hr 15 min
Makes: About 9 cups soup (6 generous bowls)

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Ingredients

6 servings

For the tortilla strips
6 tortillas (150 g) corn tortillas (6-inch / 15 cm), stacked, halved, then cut crosswise into ¼-inch (6 mm) strips
1 tbsp (15 ml) vegetable oil
¼ tsp (1.5 g) fine salt
For the soup
1 tbsp (15 ml) olive oil
1 large (about 10 oz) (280 g) yellow onion, finely diced (about 1½ cups)
4 cloves (12 g) garlic cloves, minced
2 chiles (30 g) chipotle chiles in adobo sauce, finely minced
1 tbsp (15 ml) adobo sauce from the can
2 tbsp (32 g) tomato paste
2 tsp (4 g) ground cumin
2 tsp (5 g) chili powder
1 tsp (1 g) dried oregano
4 cups (950 ml) low-sodium chicken broth
1 can (14.5 oz) (411 g) fire-roasted diced tomatoes, with their juices
1½ lb (2–3 breasts) (680 g) boneless, skinless chicken breasts, whole, trimmed of excess fat
1 tsp (6 g) kosher salt, plus more to taste
1 can (15 oz) (425 g) black beans, drained and rinsed
1½ cups (210 g) frozen corn kernels, no need to thaw
2 tbsp (30 ml) fresh lime juice, from about 1 lime
½ cup (10 g) fresh cilantro, leaves and tender stems, chopped
For serving
2 avocados (300 g) ripe avocados, pitted, peeled and diced
1 cup (115 g) Monterey Jack cheese, shredded
½ cup (120 g) sour cream (optional)
1 lime (65 g) lime, cut into 6 wedges

Equipment (6)

5- to 6-quart (4.7–5.7 L) slow cooker
Large rimmed baking sheet (about 18×13-inch / 46×33 cm)
Large skillet (10–12-inch / 25–30 cm)
Instant-read thermometer
Two forks or tongs for shredding
Chef's knife and cutting board

Steps

Before you start

Plan on about 6 hours 15 minutes from start to table. The soup cooks 5 hours on LOW, then 20 minutes more after the beans and corn go in.
Use a 5- to 6-quart (4.7–5.7 L) slow cooker. A smaller one will crowd the chicken and may cook unevenly.
Chipotles in adobo are spicy. Start with 2 chiles for medium heat, or 1 for mild. Leftover chiles freeze well in a zip-top bag.
You don't need to thaw the frozen corn. It goes in straight from the freezer.
Have an instant-read thermometer ready to check the chicken.

1
Bake tortilla stripsOven 400°F / 205°C
- Position a rack in the center of the oven and heat to 400°F (200°C).
- Spread the tortilla strips on a large rimmed baking sheet.
- Drizzle with the vegetable oil, sprinkle with the ¼ tsp fine salt, and toss with your hands until every strip is lightly coated.
- Spread into a single layer, as evenly as you can.
- Bake for 10 minutes total, stirring once at the 5-minute mark.
- Cool on the pan for 5 minutes.
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Ready when: Strips are golden brown at the edges, dry to the touch, and crisp once cooled
Tip: Check at 8 minutes. Thin edges go from golden to burnt quickly. They crisp more as they cool, so pull them when just golden.
2
Prep the aromatics
- Finely dice the onion into pieces about ¼ inch (6 mm).
- Mince the garlic.
- Remove 2 chipotle chiles from the can and mince them finely, then measure 1 tbsp of adobo sauce from the can.
- Set the chipotle and adobo aside together.
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Tip: Wear gloves or wash your hands well after mincing chipotles. The adobo sauce stings eyes.
3
Sauté the base
- Heat the olive oil in a large skillet over medium heat until it shimmers.
- Add the onion and cook, stirring often, for 4 minutes until soft and translucent.
- Add the garlic, minced chipotle, tomato paste, cumin, chili powder and oregano.
- Stir constantly for 1 to 2 minutes until the paste darkens to brick red and the spices smell toasty.
- Scrape everything into the slow cooker.
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Ready when: Onion is soft and translucent; tomato paste has darkened and the spices smell fragrant
Tip: If the garlic or spices start to brown, lower the heat. Burnt spices make the soup bitter.
4
Load the slow cooker
- Pour about 1 cup (240 ml) of the broth into the hot skillet and scrape up any browned bits, then pour it into the slow cooker.
- Add the remaining 3 cups (710 ml) broth, the adobo sauce, the fire-roasted tomatoes with their juices and the 1 tsp kosher salt.
- Stir well.
- Nestle the chicken breasts into the liquid so they are mostly submerged.
- Do not add the beans or corn yet.
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Tip: Keep the beans and corn out for now. Added at the end, they stay intact instead of turning mushy.
5
Slow cook the chicken
- Cover and cook on LOW for 5 hours (or on HIGH for 2½ to 3 hours).
- Don't lift the lid during the first 4 hours.
- At the end, check the thickest part of a breast with an instant-read thermometer.
- It should read 165°F (74°C).
- If not, cook 20 to 30 minutes more and check again.
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Ready when: Chicken reads 165°F (74°C) in the thickest part and shreds easily with a fork
Tip: Slow cookers vary. If yours runs hot, check the chicken at 4 hours. Overcooked breast turns dry and stringy.
6
Shred and add beans
- Lift the chicken onto a cutting board or plate.
- Shred it into bite-size pieces with two forks.
- Return it to the slow cooker along with the drained black beans and the frozen corn.
- Stir, cover, and cook on LOW for 20 minutes more, until the corn is tender and the soup is steaming hot.
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Ready when: Corn is tender and the soup is steaming throughout
Tip: Shred the chicken while it is hot. It pulls apart much more easily than cold chicken.
7
Brighten and season
- Stir in the lime juice and chopped cilantro.
- Taste the broth and add more kosher salt, ½ tsp at a time, until the flavors taste bright and balanced.
- For more heat, stir in a little more minced chipotle.
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Ready when: Soup tastes smoky, tangy and well-seasoned, not flat
Tip: Always add the lime juice and cilantro at the end. Long cooking dulls both.
8
Serve with toppings
- Ladle the hot soup into 6 bowls.
- Top each with a handful of tortilla strips, some diced avocado, a sprinkle of shredded Monterey Jack, and a dollop of sour cream if using.
- Serve with a lime wedge on the side for squeezing.
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Tip: Add the tortilla strips right before eating so they stay crunchy.

Good to know

Tips

Keep the chicken mostly submerged in the broth so it cooks evenly and stays moist.
Don't skip the quick skillet sauté. Toasting the tomato paste and spices adds deeper flavor than adding them raw.
For a thicker, heartier soup, mash about ½ cup of the beans against the side of the pot when you add them.
Leftovers taste even better the next day. Add fresh lime and toppings when reheating.

Make ahead

Make the soup through step 6 up to 3 days ahead and refrigerate. Reheat, then stir in the lime juice and cilantro. Bake the tortilla strips up to 2 days ahead and keep them in an airtight container at room temperature. Dice avocado just before serving.

Storage & reheating

Cool the soup, then refrigerate in airtight containers for up to 4 days. Freeze (without toppings) for up to 3 months and thaw overnight in the fridge. Reheat in a pot over medium-low heat, stirring occasionally, until steaming hot (165°F / 74°C), or microwave in a covered bowl. Thin with a splash of broth if it has thickened. Store tortilla strips airtight at room temperature for up to 2 days.

Substitutions

boneless, skinless chicken breasts → Boneless, skinless chicken thighs. Use the same weight. Thighs are more forgiving and can cook 5 to 6 hours on LOW; they are done at 175°F (80°C) for the most tender result.
chipotle chiles in adobo sauce → 1 tsp smoked paprika plus ¼ tsp cayenne. Gives smoke and mild heat when you don't have chipotles in adobo. Add with the other spices.
corn tortillas (6-inch / 15 cm) → About 3 oz (85 g) store-bought tortilla strips or crushed tortilla chips. Skip step 1. Add just before serving.
Monterey Jack cheese → Cotija, queso fresco or sharp cheddar. Crumbled cotija or queso fresco gives a saltier, tangier finish.