(Serves 4-6)
The crockpot is our best meal prep friend when life gets busy, isn’t it? A few minutes of chopping, a quick dump of ingredients and then set it and forget it. Dinner basically cooks itself while I’m off doing other things. There is nothing better than walking into the house after a busy day and getting the first whiff of deliciousness and the reminder that dinner is almost ready. This Slow Cooker Chicken Tortilla Soup is one of those cozy, flavor-packed recipes that never disappoints. It can be made with my Meal Prep Slow Cooker Chicken, and the level of spice can be adjusted to suit your family’s tastes. Either way, prep this soup and put it in your crockpot in the morning. Your future self will thank you!
You Will Need:
- 1 onion
- 1 bell pepper, any color
- 2 cloves garlic
- 2 15-ounce cans black beans
- ¾ cup salsa, any variety
- 6 cups chicken stock
- 2 tablespoons fresh cilantro, plus more for serving
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- ½ – 1 teaspoon chili powder
- Kosher salt and black pepper
- (optional) ½ cup heavy cream
- ¾ to 1-pound cooked shredded chicken
- 4 6-inch corn tortillas, for thickening – plus more for making strips for serving if desired, see note
- Toppings for serving – Tortilla strips (see note) or bagged tortilla chips, sour cream, shredded cheese, avocado, etc.
Instructions:
- Peel and chop the onion and garlic. Seed and chop the pepper. Stem and chop the cilantro. Place in the bottom of the slow cooker.
- Drain and rinse the beans. Add to the slow cooker.
- Add the salsa, spices, and chicken stock. Season with salt and pepper.
- Cook on low for 4-6 hours.
- Meanwhile, cut the tortillas into strips, then cut the other direction to make small squares.
- After the soup has been cooking for 4-6 hours, add the chicken, cream, and cut tortillas. Cook on low for another hour or two, until the soup has thickened a bit.
- Serve with your favorite toppings
TO PREP AHEAD:
Follow the first three steps in the instructions above but place the ingredients into a container instead of the slow cooker. Cover and refrigerate for up to 3 days. Cut the tortillas into squares and store in a container or bag. In the morning, pour into the slow cooker and proceed on with the recipe.
NOTE – If you wish to make your own tortilla strips to top the soup, cut 4-6 tortillas into strips, toss with a small amount of oil to coat and season with salt, pepper, Mexican seasoning blend, and garlic (or whatever you like). Then cook in the air fryer (or oven) for a few minutes until golden/crispy. I like them in the air fryer at 380 degrees for 3-5 minutes, shaking often. Keep a close eye on them, they can burn fast!
NOTE 2 – If you don’t have cooked chicken just drop in about a pound of raw boneless, skinless chicken breast, cook it in the soup, then shred it and return to the pot when you add the tortillas and cream.
