Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (10 ounces) enchilada sauce
- 1 can (4 ounces) diced green chilies
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 4 cups chicken broth
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
- 6 corn tortillas, cut into strips
- 1/2 cup shredded cheddar cheese
- Sour cream, for serving
- Avocado, diced, for serving
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Place the chicken breasts in the slow cooker.
2. Add the black beans, diced tomatoes, enchilada sauce, green chilies, onion, garlic, cumin, chili powder, salt, and chicken broth to the slow cooker.
3. Stir to combine all the ingredients.
4. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
5. Remove the chicken breasts from the slow cooker and shred them with two forks.
6. Return the shredded chicken to the slow cooker.
7. Add the lime juice and chopped cilantro to the slow cooker and stir to combine.
8. Preheat the oven to 375°F.
9. Spread the tortilla strips on a baking sheet and bake for 10-12 minutes, or until crispy.
10. Serve the soup hot, topped with shredded cheddar cheese, crispy tortilla strips, sour cream, and diced avocado.
Time:
Preparation time: 15 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high
Temperature:
Cook on low for 6-8 hours or on high for 3-4 hours. Bake the tortilla strips at 375°F.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 320
Fat: 10g
Saturated Fat: 4g
Cholesterol: 65mg
Sodium: 1400mg
Carbohydrates: 27g
Fiber: 7g
Sugar: 5g
Protein: 29g
Substitutions for ingredients:
- You can use boneless, skinless chicken thighs instead of chicken breasts.
- You can use pinto beans instead of black beans.
- You can use diced tomatoes with green chilies instead of plain diced tomatoes.
- You can use vegetable broth instead of chicken broth.
- You can use corn tortilla chips instead of homemade tortilla strips.
Variations:
- Add a can of corn to the soup for extra sweetness and texture.
- Use beef broth instead of chicken broth for a heartier flavor.
- Add a tablespoon of chipotle in adobo sauce for a smoky and spicy kick.
- Top the soup with sliced jalapeños for extra heat.
Tips and tricks:
- To make the tortilla strips, cut the tortillas into thin strips and toss them with a tablespoon of olive oil and a pinch of salt before baking.
- To make the soup creamier, add a cup of heavy cream or half-and-half to the slow cooker before serving.
- To make the soup thicker, add a tablespoon of cornstarch mixed with a tablespoon of water to the slow cooker and stir well.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a saucepan over medium heat until heated through. You can also reheat it in the microwave for 1-2 minutes.
Presentation ideas:
Serve the soup in individual bowls, topped with shredded cheese, crispy tortilla strips, sour cream, and diced avocado.
Garnishes:
- Shredded cheese
- Crispy tortilla strips
- Sour cream
- Diced avocado
- Sliced jalapeños
- Chopped cilantro
Pairings:
- Serve the soup with a side of Mexican rice and refried beans.
- Pair it with a cold beer or a margarita.
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
- Salsa
- Chips
Troubleshooting advice:
- If the soup is too thin, add a tablespoon of cornstarch mixed with a tablespoon of water to the slow cooker and stir well.
- If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before shredding it.
- Store the leftover soup in the refrigerator within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F before serving.
Food history:
Tortilla soup is a traditional Mexican dish that originated in the state of Sinaloa. It is typically made with a tomato-based broth, shredded chicken, and crispy tortilla strips. The soup is usually topped with shredded cheese, sour cream, and avocado.
Flavor profiles:
This slow cooker tortilla soup is savory, slightly spicy, and slightly sweet. The broth is tomato-based and flavored with cumin, chili powder, and garlic. The shredded chicken adds protein and texture, while the crispy tortilla strips add crunch. The soup is topped with shredded cheese, sour cream, and diced avocado for added creaminess and richness.
Serving suggestions:
Serve the soup hot, topped with shredded cheese, crispy tortilla strips, sour cream, and diced avocado. Pair it with a side of Mexican rice and refried beans, and a cold beer or a margarita.
Related Categories
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Region: Mexican
Taste: Savory, Spicy, Tangy, Hearty, Comforting