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- 1 lb boneless, skinless chicken breasts - 1 can black beans, rinsed and drained - 1 can diced tomatoes with green chilies - 1 yellow onion, chopped - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 cup corn kernels (fresh or frozen) - 4 cups low-sodium chicken broth - 2 tsp ground cumin - 1 tsp chili powder - 1 tsp smoked paprika - Salt and pepper to taste - Juice of 1 lime - Tortilla strips - Fresh cilantro, chopped - Avocado, diced Gathering these ingredients is the first step to making a great soup. The chicken adds protein and texture. The black beans bring fiber, while the tomatoes add a tasty kick. Next, the vegetables and aromatics are key. The onion and garlic give the soup a strong base. The bell pepper adds a sweet crunch. Corn can be fresh or frozen, making it easy to find. The spices and seasonings elevate the dish. Ground cumin and chili powder add warmth. Smoked paprika gives a nice depth. A splash of lime juice at the end brightens the whole soup. Finally, garnishes make a big difference. Tortilla strips add crunch. Avocado gives a creamy touch. Fresh cilantro adds a pop of color and flavor. These simple touches make your soup look and taste amazing! Start by adding the chicken. Place the boneless, skinless chicken breasts at the bottom of your slow cooker. Next, layer in the ingredients. Pour in the black beans, then the diced tomatoes with their liquid. Add the chopped onion, minced garlic, diced red bell pepper, and corn kernels on top. Each layer adds flavor and texture. Cover your slow cooker with its lid. Set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours. If you're short on time, the high setting works well. Make sure the chicken is cooked through and tender before you move on. This slow cooking lets all the flavors mix together beautifully. When cooking time is up, take out the chicken. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot. Now, add the fresh lime juice. This adds a bright flavor that wakes up the soup. Taste it, and adjust the seasoning if needed. Your soup is now ready to serve and enjoy! To make your soup even more tasty, try adding extra spices. A pinch of cayenne pepper can bring heat. You can also add fresh herbs like oregano or thyme for depth. Want a smoky touch? Try adding chipotle peppers in adobo sauce. They pack flavor and spice, perfect for your soup. For the best texture, aim for balance. If your soup is too thick, add more chicken broth until it reaches your desired consistency. If it’s too thin, you can thicken it by mashing some black beans with a fork. This will keep the soup hearty and rich without losing any flavor. Serve your soup with flair! Ladle it into bowls and top with crispy tortilla strips. Add diced avocado and chopped cilantro for color and freshness. A squeeze of lime juice right before serving boosts the flavor. This simple touch makes your dish pop and adds brightness. {{image_2}} You can easily make this soup gluten-free. Just check the labels on the broth and tortilla strips. For a dairy-free option, skip cheese and use dairy-free cream if you like. This soup tastes great even without dairy. Want to change up the protein? Use turkey or even tofu instead of chicken. If you don’t have black beans, any type of beans works well. Great alternatives are pinto beans or kidney beans. They all add good flavor. To change the taste, add different herbs and spices. Try fresh cilantro or parsley for a fresh kick. A pinch of oregano or thyme can also add depth. For heat, add jalapeños or hot sauce. Each choice makes the soup uniquely yours. To store leftovers, let the soup cool down first. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure the lid is on tight to prevent spills and keep it fresh. If you want to freeze the soup, use a freezer-safe container. Leave some space at the top, as the soup will expand when frozen. It stays good in the freezer for about three months. When you are ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave until hot. In the fridge, your Chicken Tortilla Soup lasts about three days. In the freezer, it can last for three months. After that, the taste may fade. Always check for any off smells or signs of spoilage before eating. To make your soup spicier, add more chili powder or diced jalapeños. You can also include hot sauce. Start with small amounts and taste as you go. This way, you can find the right heat for your taste. Yes, you can use frozen chicken. Just make sure it is in a single layer in the slow cooker. Cooking time may increase. Check that the chicken reaches 165°F before serving. This ensures it is safe to eat. Some great side dishes include: - Cornbread - Mexican rice - Fresh salad with lime dressing - Chips and guacamole These pairings add more flavor and make your meal complete. Enjoy! To make delicious Slow Cooker Chicken Tortilla Soup, start with simple ingredients. Use chicken, beans, and spices for great flavor. Focus on layering for easy cooking. Remember to shred the chicken and add lime juice for the final touch. As you enjoy this soup, think about the variations and how to personalize it. Don’t forget to add garnishes for extra texture and taste. This recipe is a crowd-pleaser that will warm your heart and satisfy your hunger. Enjoy making it your own!

Slow Cooker Chicken Tortilla Soup

Warm up your evenings with this delicious Slow Cooker Chicken Tortilla Soup! Packed with tender shredded chicken, black beans, and vibrant veggies, this easy recipe cooks itself while you relax. Perfect for cozy nights, it's topped with crispy tortilla strips and fresh avocado for the ultimate comfort dish. Click to explore the full recipe and bring this tasty meal to your table tonight!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) diced tomatoes with green chilies

1 yellow onion, chopped

2 cloves garlic, minced

1 red bell pepper, diced

1 cup corn kernels (fresh or frozen)

4 cups low-sodium chicken broth

2 tsp ground cumin

1 tsp chili powder

1 tsp smoked paprika

Salt and pepper to taste

Juice of 1 lime

Tortilla strips, for garnish

Fresh cilantro, chopped, for garnish

Avocado, diced, for garnish

Instructions
 

In the slow cooker, add the chicken breasts at the bottom.

    Layer the black beans, diced tomatoes (with liquid), chopped onion, minced garlic, bell pepper, and corn on top of the chicken.

      Pour in the chicken broth and sprinkle the ground cumin, chili powder, smoked paprika, salt, and pepper over the mixture.

        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 tender.

          Once done, remove the chicken and shred it using two forks. Return the shredded chicken to the pot and stir in the lime juice.

            Taste and adjust seasoning if necessary, then serve hot.

              - Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8

                - Presentation Tips: Ladle the soup into bowls and top with tortilla strips, diced avocado, and chopped cilantro for a fresh finish.