Print

Cozy Slow Cooker Chicken Tortilla Soup

cozy slow cooker chicken tortilla soup - featured image
Print Recipe

This cozy slow cooker chicken tortilla soup delivers deep, smoky flavor with minimal effort. Charred vegetables and a dried ancho chile create a rich, velvety broth, while shredded chicken and tortilla strips add heartiness.

Ingredients

Scale
  • 1.5 lbs (680 g) boneless, skinless chicken thighs
  • 1 large yellow onion, quartered
  • 4 garlic cloves, smashed
  • 3 Roma tomatoes, halved
  • 14.5 oz (411 g) can fire-roasted diced tomatoes
  • 1 dried ancho chile, stemmed and seeded
  • 4 cups (960 ml) low-sodium chicken broth
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 corn tortillas, torn into pieces
  • 2 tablespoons fresh lime juice
  • For serving: tortilla strips or chips, shredded Monterey Jack or cheddar cheese, fresh cilantro, diced avocado, sour cream or Mexican crema, lime wedges

Instructions

  1. Char the vegetables: Heat a large skillet over high heat. Place quartered onion, smashed garlic cloves, and halved Roma tomatoes cut-side down in the dry skillet. Let sit undisturbed for 4-5 minutes until skins are blackened and blistered. Turn and char other sides for 2-3 minutes. Remove garlic when softened and spotted with black.
  2. Toast the dried chile: In a separate small skillet, toast the dried ancho chile over medium heat for about 30 seconds per side until fragrant and pliable. Transfer to a bowl and cover with hot water; soak for 10 minutes until softened.
  3. Build the base: Add charred onion, garlic, and tomatoes to a blender. Drain soaked ancho chile, remove stem and seeds if needed, and add to blender. Add 1 cup chicken broth and blend until completely smooth.
  4. Assemble in slow cooker: Pour blended chile-vegetable mixture into a 5-6 quart slow cooker. Add remaining 3 cups chicken broth, fire-roasted diced tomatoes with juices, cumin, smoked paprika, oregano, and 1 teaspoon salt. Stir. Nestle chicken thighs into liquid. Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is fork-tender.
  5. Shred the chicken: Remove chicken to a cutting board and shred with two forks. Return shredded chicken to slow cooker.
  6. Thicken the soup: Stir in torn corn tortilla pieces. Let cook on low for 10-15 minutes until they dissolve and thicken the broth.
  7. Finish with lime: Stir in fresh lime juice. Taste and adjust seasoning with salt and pepper.
  8. Serve: Ladle into bowls and top with desired garnishes: tortilla strips, cheese, avocado, sour cream, cilantro, and lime wedges.

Notes

Do not skip the charring step; it adds deep flavor. Toast spices briefly in the hot skillet after charring vegetables for more aroma. Start with less salt and adjust at the end. The soup tastes even better the next day. Use a slow cooker liner for easy cleanup. Do not over-blend the chile base.

Nutrition

Keywords: slow cooker chicken tortilla soup, easy fall recipe, chicken tortilla soup, slow cooker soup, Mexican soup

Find it online: https://tablemira.com/cozy-slow-cooker-chicken-tortilla-soup-easy-fall-recipe/