This publication may contain affiliate links. See our privacy policy for more details.
Restaurant quality with so much flavor! Without saving, there is no child care here with 5 minutes of preparation. Establish and forget!
Reasons to make slow cooking chicken tortilla soup
- Slow cooking pot. This is just one of those super easy slow cooking soup recipes. With hands -free kitchen, there is simply no skill, there is nothing here. Throw everything into the pot to cook low and slow, letting all flavors develop, combined and deepen the tasty chicken tortilla soup.
- Great batch cooking. With its large portion size, this is an excellent soup recipe for great family gains or to freeze leftovers for up to 2 months.
- Versatile recipe. Chicken tortilla soup is such a wonderfully versatile recipe for the whole family to enjoy, adding different ingredients to taste, exchanging the chicken to be vegetarian or make it more creamy and spicy.
What is chicken tortilla soup?
The chicken tortilla soup is a plate of Mexican tomato soup made with grated chicken and several spices such as cumin, chile powder and oregano, covered with tortilla strips for additional crunch.
Tips and tricks for success
- Use good quality stock.The better quality your stock is, the better your soup will be. Many brands love to pack in salt, so always opt for a variety without salt or smaller sodium. The homemade stock is even better.
- Use the chicken with bone.While certain skin without skin can be used, the chicken with bone will add a ton more flavor and wealth to the soup while keeping the tender meat.
- Do it vegetarian. Omits the chicken, add an additional can of black beans and exchange the chicken broth for vegetable broth.
- Mix it. Add 1/2 cup of thick cream for a more creamy soup, 1 jalapeño in cubes for a fire kick, or change the tomatoes cut into cubes and green chiles by tomatoes cut into cubes only by softer flavors.
- Add your favorite ingredients. Avocado, grated Mexican mix cheese, coriander, a fresh lime juice squeeze, crispy tortilla strips (or crushed tortilla chips when you are in a hurry) are excellent options.
For the tip
Prepare the crispy tortilla strips while cooking the soup.
While the soup is cooked in the slow cooking pot, save time preparing and cooking the tortilla strips. Homemade tortillas can keep up to 1 week at room temperature in a hermetic container.
freezing and storage
Storage
Sobras can be stored in a hermetic container in the refrigerator for 3-4 days.
Overheating
Reheat over low heat, stirring occasionally, until it heats up.
Freezing
Let cool completely; portion in plastic freezer bags in individual portions, squeezing any excess air before sealing. Place the flat bags in a single layer in the freezer (this will help them freeze quickly). Tag, date and freeze up to 2 months. To reheat, defrose during the night in the refrigerator, reheating over low heat, stirring occasionally, until it heats up.
What to serve with chicken tortilla soup
- Mexican rice
- Mexican corn sauce
- Milk -in -law corn bread
- Mini chicken quesadillas
- Chicken enchiladas during the week
- Southwest chopped salad with coriander lime dressing
Tools for this recipe
Slow kitchen of 6 qt
Slow cooking chicken tortilla soup: frequent questions
Yes, chicken breasts can be used here, but chicken thighs have more dark meat and a higher fat content that will produce a more juicy and tastier chicken.
Chipotle peppers in marinade sauce are smoked and dry jalapeños peppers that are rehydrated and canned, adding sweet and smoked flavors with a little heat.
Without crockpot, no problem! We have a stove recipe for you here.
Yeah! Chicken tortilla soup freezes wonderfully (without the ingredients) for up to 2 months, ideal for future cozy soup dinners for weeks and months.
Slow cooking chicken tortilla soup
#Wprm -recipe-rating-13. }#Wprm-recipe-rating-13. }#Wprm -recipe-rating-13. }#Wprm-RECIPE-RATING-13 .WPRM-STARS-STAR.WPRM-STAR-66 SVG * {FILLING: URL (#WPRM-RECIPE-RATING-13-66); } LINEMALGARIENT #WPRM-RECIPE-RATING-13-33 STOP {STOP-COLOR: #343434; } LINEMALGRIENT #WPRM-RECIPE-RATING-13-50 STOP {STOP-COLOR: #343434; } LINEMALGARIENT #WPRM-RECIPE-RATING-13-66 STOP {STOP-COLOR: #343434; }
Equipment
-
Slow cooking pot
Ingredients
- 2 ½ pounds Chicken thighs with bone-skin-insis
- ½ Large sweet onion courtesy
- 1 red pepper courtesy
- 3 nail garlic chopped
- 4 Cups chicken soup
- 2 Cups Tomato puree
- 1 (15 ounces) can Black beans rinsed and drained
- 1 (10 ounces) can Tomatoes in cubes and green chiles
- 1 cup frozen yellow corn
- 1 (4 ounces) can Green chiles cut into cubes
- 1 Chipotle pepper in marinade sauce chopped
- 2 teaspoons Chile dust
- 2 teaspoons Dry oregano
- 1 ½ teaspoons cumin
- Kosher Salt and newly ground black pepper To taste
- 2 tablespoons Lima juice freshly squeezed
- ⅓ cup chopped fresh coriander leaves
To serve
- Tortilla strips
- Sliced avocado
- Sour cream
- Cilantro
Instructions
-
Place the chicken in a 6 QT slow cooking pot. Add the onion, pepper, garlic, chicken broth, tomato puree, black beans, cubes tomatoes, corn, green peppers, chipotle pepper, chili powder, oregano, cumin, 3/4 teaspoons of salt and 1/2 teaspoon of pepper.
-
Cover and cook over low heat for 7-8 hours. Remove the chicken and let cool before cutting in the size of a bite, discarding bones.
-
Add the chicken, the juice of Lima and the coriander in the slow cooking pot; Season with salt and pepper, to taste.
-
Serve immediately with the desired ingredients.
Video
The slow cooking pot tortilla soup appeared first in Damn is delicious.
