Slow Cooker Chicken Tortilla Soup with Air Fry tortilla chips
This chicken tortilla soup has all the makings of a classic comfort food dish, with an added kick of spice and flavor that is sure to warm you up on a chilly evening. Whether you’re serving it as a main course or as a side dish, this soup is sure to become a household favorite. So curl up with a bowl of this delicious tortilla soup and enjoy the comforting and nourishing flavors of this classic recipe.
Slow Cooker Chicken Tortilla Soup
Warm Up Your Taste Buds with this Delicious Chicken Tortilla Soup Recipe
When the weather starts to cool down, there's nothing quite like a piping hot bowl of soup to warm you up from the inside out. And if you're looking for a recipe that's both hearty and flavorful, look no further than this delicious chicken tortilla soup. Packed with protein, veggies, and spices, this soup is the perfect balance of comfort and nourishment. So grab your apron and get ready to whip up a batch of this mouthwatering chicken tortilla soup that will leave your taste buds singing.
Ingredients
- 2 pounds of boneless, skinless chicken breasts
- 1 tablespoon of olive oil
- 1 medium onion, chopped
- 1-2 jalapenos, chopped
- 2 cloves garlic, minced
- 1 zucchini, thinly sliced (can omit)
- 1 tablespoon tomato paste
- 1 can of diced tomatoes
- 1 can Rotel tomatoes with green chilies
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 5 cups of Knorr chicken broth
- 1 lemon
- 1 cup of frozen corn
- 1 can of black beans, drained and rinsed
- Salt and pepper to taste
- Tortilla strips, shredded cheese, avocado, and cilantro for garnish
Instructions
- Begin by seasoning the chicken breasts with salt and pepper. Heat the olive oil in a large pan over medium heat and cook the chicken until browned on both sides (about 4-5 minutes per side). Remove the chicken from the pot and set in slow cooker.
- In the same pan, add the chopped onion, jalapenos, zucchini, and garlic. Cook for 2-3 minutes until the veggies are softened. I like to add sliced zucchini to mine for added vegetables. You can omit this step if you are not a fan.
- Add the tomato paste, chili powder, and ground cumin, and cook for another minute or until fragrant then add to crockpot.
- Pour in the chicken broth, diced tomatoes with green chilies, frozen corn, black beans, and a pinch of salt and pepper. Squeeze the lemon and stir.
- Cook on high for 4 hours. Shred chicken in crockpot and serve with tortilla strips, shredded cheese, avocado, and cilantro for garnish.
Notes
Air Fry Tortilla Chips
- 6 corn tortillas or flour
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon Tajin, can omit
- In a small bowl, whisk together the oil and salt. Brush a light coating of the mixture on both sides of the tortillas. Tajin is a nice added flavor for the soup.
- Cut each tortilla into quarters to form triangles.
- Arrange the tortilla triangles in a single layer in your air fryer basket. (You will need to do this in batches).
- Air fry on 350F for about 7-9 minutes, or until they start to brown around the edges. Check at 4 minutes to make sure they are not burning. Shake basket.
- Let the chips cool enough to handle and then transfer them to a wire rack to cool completely. They will get crunchier as they cool.
- Store in an airtight container at room temperature and enjoy within 5 days.
This chicken tortilla soup has all the makings of a classic comfort food dish, with an added kick of spice and flavor that is sure to warm you up on a chilly evening. Whether you're serving it as a main course or as a side dish, this soup is sure to become a household favorite. So curl up with a bowl of this delicious tortilla soup and enjoy the comforting and nourishing flavors of this classic recipe.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 223Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 8gSugar: 0gProtein: 0g
Nutrition information isn't always accurate.
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