Slow cooker tortilla soup, perfect for a rainy fall day

Use your slow cooker to make this chicken tortilla soup, which uses some canned ingredients and some fresh. Contributed by Jamielyn Nye.

Use your slow cooker to make this chicken tortilla soup, which uses some canned ingredients and some fresh. Contributed by Jamielyn Nye.

Now that it’s officially fall, your slow cooker might just stay on your countertop for the next few months.

This slow cooker chicken tortilla soup is pretty straightforward and utilizes a combination of canned ingredients and some freshly chopped produce. Don’t skip the lime juice or the tortilla chips, or else it just isn’t tortilla soup.

I like to put the tortilla strips in the soup for the last 10 minutes of cooking so they get a little soggy and infuse the soup with that flavor of toasted corn, and then I add even more crunchy chips on top as I eat. You can serve this with shredded cheese, sour cream, pico de gallo, additional cilantro or even a scoop of guacamole. Increase the chili powder and taco seasoning for even more heat.

This recipe comes from the creative “The I Heart Naptime Cookbook: More Than 100 Easy & Delicious Recipes to Make in Less Than One Hour,” whose author, Jamielyn Nye, knows that many of us are trying to find ways to squeeze in cooking while the kids are napping or, in the case of mine, catching up on YouTube after school.

Slow-Cooker Chicken Tortilla Soup

4 large boneless, skinless chicken breasts
3 (14 oz.) cans chicken broth (or about 5 cups homemade)
2 tsp. chili powder
1/2 tsp. kosher salt, plus more to taste
2 (15 oz.) cans black beans, drained and rinsed
1 (15 oz.) can corn, drained
1 (14.5 oz.) can diced tomatoes, with juice
1 (4 oz.) can diced green chilies
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
Juice of 1/2 lime
2 Tbsp. taco seasoning
2 garlic cloves, minced
1/2 tsp. ground cumin
Black pepper
Tortilla strips or crushed tortilla chips
Optional toppings: shredded cheese, pico de gallo, avocado, sour cream

Place the chicken in a slow cooker and pour in the broth. Sprinkle the chili powder and salt on top. Add the black beans, corn, tomatoes with their juice, green chilies, onion, bell pepper and cilantro and stir. Sprinkle lime juice, taco seasoning, garlic and cumin over the top and stir. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.

Remove the chicken and shred or cut it into bite-size pieces. Return the chicken to the slow cooker and cook on low for 30 minutes more. Season with salt and black pepper. Just before serving, add tortilla strips. You can also add cheese, pico de gallo, avocado and sour cream, if desired. Serves 6.

From “The I Heart Naptime Cookbook: More Than 100 Easy & Delicious Recipes to Make in Less Than One Hour” by Jamielyn Nye (Grand Central Life & Style, $28)


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