I promised you some easy and delicious slow-cooker recipes I’ve been trying, and here’s my favorite one so far. Nothing warms you up like a big bowl of soup on a cold winter day. And the last thing you want to do on a cold and dreary day is slave over a pot of soup on the hob, right?
Enter my slow-cooker chicken tortilla soup. It is a classic Tex-Mex creation, with all the flavors of a taco in soup form. There are 2 ways to make this soup in the slow-cooker or crockpot. The easiest and my most favorite method is to use my favorite bottle of chunky salsa, a couple of bone-in chicken thighs, chicken stock and canned beans or a medley of frozen vegetables. It is a far cry from my “fresh produce only” mantra, but hey, slow cooker recipes are meant to be lazy!
My slow-cooker is a scorcher on the HIGH setting, so the chicken is fall-off-bone-tender in that time. I take the chicken out, shred them and return to the slow-cooker along with some fresh (or frozen) corn and cilantro. I crack open the slow-cooker for the last half an hour of cooking if I need the soup to thicken a bit.
Once done, I add a few slices of fresh avocado, cilantro, a squeeze of lime and some tortilla strips on top for the perfect bowl of chicken tortilla soup. I also baked the tortilla chips myself this time, and little Boy was stoked to find that we could make tortilla chips right at home!
When it comes to bottled salsa, we are pampered for choice. This is Texas, after all. If you do not have a favorite brand where you live or if you do not want to use store-bought salsa, just chuck in some diced onions, jalapenos, garlic, tomatoes and seasoning (cayenne, oregano and cumin) along with the rest of the ingredients. I will include both methods in my recipe below.
- Chicken thighs - 3, bone-in and skinless
- Chunky tomato salsa - 2 cups (one 16-oz bottle)
- Chicken stock - 2 cups
- Canned black beans - 1 small can
- Frozen vegetables - 1 cup, chopped (carrots, green beans, peas)
- Corn kernels - ½ cup
- Cilantro - a small bunch, torn
- Avocado - 1, sliced
- Tortilla chips, shredded cheese or sour cream - to garnish
- Chicken thighs - 3, bone-in and skinless
- Onion - 1, chopped
- Jalapenos - 1, seeded and chopped
- Tomatoes - 3, chopped
- Tomato - paste - 2 tbsp
- Garlic - 2 fat cloves, minced
- Cayenne powder - 1 tsp
- Dried oregano - 2 tsp
- Cumin powder - 1 tsp
- Chicken stock - 2 cups
- Canned black beans - 1 small can
- Frozen vegetables - 1 cup, chopped (carrots, green beans, peas)
- Corn kernels - ½ cup
- Cilantro - a small bunch, torn
- Avocado - 1, sliced
- Tortilla chips, shredded cheese or sour cream - to garnish
- Soup with ready-made salsa: Add the salsa, chicken, chicken stock, beans and vegetables into the slow-cooker. Cook on HIGH for 2 hours or till chicken is falling off the bone.
- Remove chicken from the soup. Use a fork to shred the chicken. Discard the bones. Return shredded chicken, corn and cilantro to the slow-cooker and cook for another 30 minutes. If you need to thicken the soup, keep the lid cracked open.
- Once done, ladle soup into bowls. Garnish with fresh cilantro, avocado, tortilla chips, cheese and/or sour cream. Serve with lime wedges for squeezing on top. Serve hot or warm.
- Soup with salsa ingredients: Add the chicken, onion, jalapeno, tomatoes, tomato paste, garlic, cayenne powder, oregano, cumin, chicken stock, beans and vegetables into the slow-cooker. Cook on HIGH for 2 hours or till chicken is falling off the bone.
- Remove chicken from the soup. Use a fork to shred the chicken. Discard the bones. Return shredded chicken, corn and cilantro to the slow-cooker and cook for another 30 minutes. If you need to thicken the soup, keep the lid cracked open.
- Once done, ladle soup into bowls. Garnish with fresh cilantro, avocado, tortilla chips, cheese and/or sour cream. Serve with lime wedges for squeezing on top. Serve hot or warm.
2. I like to use bone-in chicken thighs because it makes the soup more flavorful. Use boneless thighs or chicken breast if that's all you have on hand.
3. To bake your own tortilla chips, pre-heat the oven to 400 deg.F and cut a couple of corn tortillas into thin 1"x3" strips. Line them up on a large baking sheet and bake for 7-8 minutes or till crisp. Remove from oven and sprinkle salt on top. Cool completely and store in airtight containers for a few days.
4. Most slow-cookers need double the time on a LOW setting than that required on a HIGH setting for the same recipe.
Instead of buying canned soup (yuck!!) or ordering take-out, soup cooked entirely in the slow-cooker is delicious and quite literally a lifesaver on busy as well as lazy days.
I like my soup piled high with avocado and cilantro. I gave the cheese and sour cream a pass this time. This soup has quickly become a family favorite and also has the kid-approved seal from the little in-house food critic! It is healthy, easy to make and comforting. What more do you need?
So, tell me, do you use the slow-cooker? Do you have a favorite slow-cooker recipe? Do share.
What more would you like to see cooked entirely in the slow-cooker? I am trying out a couple of Indian curries and I have a delicious Chinese take-out inspired dish which I make in the slow-cooker. These recipes will make their appearance on the blog. Stay tuned!
Go here for more soup recipes.
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I am sharing this over at Fiesta Friday, FoodieFriDIY and Saucy Saturdays.
Is there a vegetarian substitute for the chicken in the recipe ?
You can use more vegetables and beans.
Looks yummy. I will give it a try sometime. Happy to have found your blog and delicious recipes.
Your soup looks delicious, and the slow cooker does cut down on much of the work. I like the way you have garnished it with avocado and cilantro.
Thank you, Hilda!!
This is one of the things I’d love to enjoy during cold days. Looks absolutely delicious and a perfect comfort food. I’d take my share now, Anjana. 😀 Happy FF104! x
Thank you, Jhuls. Happy Ff to you as well!!
I’m always looking for new slow cooker recipes. This looks beyond amazing. I am bookmarking it now. 🙂
Thank you, Cathy. Do try it!!
You are always making delicious dishes that I want to make!! This looks absolutely delicious- love that you used a slow cooked too. Thanks for sharing!! 🙂
Thank you, Josette. Happy FF!!
I love slow cooker recipes, and this looks so delicious. Imagining the falvors of the soup makes me drool. beautifully clicked as well Anj
Thank you, Jyothi. Slow cooking is just perfect for soups and in this weather especially 🙂
Fool proof recipe. Filling and comfy soup
Thank you. Do try it!!
Slow Cooker is still not popular in India Anjana.I haven’t yet used it, though I am so eager and tempted to use it after reading your post. I am sure the flavours will be much different when you use slow cooker.The soup looks so comforting . Pinning this one !
The principle of slow cooking is very similar to our dum style of cooking, in which the food is cooked in its own juices slowly. Do try this recipe if you get a slow cooker!
Very good cooking!
Thank you!!
Delicious recipe. Looks wonderful and your photo’s are stunning.
Thank you so much 🙂
Wow.. I am gonna try this.. looks so good.. Please post some Indian recipes too..
Thank you, Abhigna. Let me know if you try it 🙂