Slow Cooker Chicken Tortilla Soup
This chicken tortilla soup is made by slow-cooking chicken, peppers, and spices until tender, then blending flavors into a hearty, spicy broth. It features shredded chicken, roasted vegetables, and crispy tortilla strips, resulting in a comforting mixture with a slightly chunky texture and vibrant appearance. The final presentation is both rustic and colorful, topped with fresh herbs and crunchy toppings.
Equipment
- Slow Cooker
- Cooking spoon
Ingredients
- 2 cups chicken breasts boneless, skinless
- 1 bell pepper roasted red bell pepper chopped
- 2 cloves garlic cloves minced
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 lime lime juiced, plus wedges for serving
- 4 corn tortillas corn tortillas cut into strips and toasted
- 2 tablespoons olive oil for crisping tortillas
- to taste salt
- to taste black pepper
- 1/2 cup fresh cilantro chopped, for garnish
Instructions
- Place the chicken breasts into the slow cooker. Add chopped roasted red pepper, minced garlic, cumin, chili powder, and chicken broth. Cover and cook on low for about 4 hours until the chicken is fully cooked and tender.
- Once cooked, shred the chicken with two forks directly in the slow cooker, allowing it to soak up the flavorful broth.
- While the soup simmers, cut corn tortillas into strips and toss them with olive oil, salt, and pepper. Spread the strips on a baking sheet and toast in the oven at 375°F (190°C) until golden and crispy, about 8-10 minutes.
- Squeeze fresh lime juice into the soup, stirring well to brighten the flavors. Adjust seasoning with salt and pepper if needed.
- Ladle the hot soup into bowls, then top each with a handful of crispy tortilla strips and chopped cilantro. Serve immediately with lime wedges on the side.
- Garnish with extra lime and cilantro as desired, and enjoy this comforting, spicy bowl of chicken tortilla soup.