Save This hearty tortilla soup is my secret weapon on busy weeknights when I need something wholesome and deeply satisfying yet crave minimal cleanup. Every bowl brims with tender chicken, corn, black beans, and the warm kick of salsa, all made simple thanks to the slow cooker.
This recipe became my go-to when my slow cooker was gathering dust and I needed a low-fuss dinner that felt like a hug in a bowl. Now my kids argue over who gets the last tortilla strip.
Ingredients
- Chicken thighs or breasts: I prefer thighs for a richer flavor and juicy bite check for fresh pink meat with no unpleasant odor
- Corn: fresh or frozen adds sweetness and color try to find vibrant yellow kernels
- Black beans: canned for ease or home-cooked for extra creaminess always rinse canned beans thoroughly
- Salsa: choose your favorite mild or spicy chunky or smooth read labels for real tomato and spice ingredients
- Chicken broth: use low-sodium for best control over seasoning look for clear golden broth without sediment
- Corn tortillas: make this soup authentic and thicken it slightly look for pliable tortillas without dryness or cracking
Instructions
- Prep the Veg and Chicken:
- Dice your chicken into bite-sized pieces and drain the beans check for grit or excess liquid chop corn tortillas into slivers for topping
- Layer and Season:
- Place chicken corn black beans salsa and broth into the slow cooker add a pinch of salt to taste and stir until everything is evenly distributed no clumps
- Cook Low and Slow:
- Set the slow cooker to low for six hours or high for three hours resist lifting the lid during cooking for best heat retention
- Add Tortillas:
- Twenty minutes before serving drop in most of your tortilla strips the soup simmers and thickens as they soften but still retain some bite
- Garnish and Serve:
- Ladle steaming soup into bowls top with remaining tortilla strips a sprinkle of cheese fresh cilantro and even a squeeze of lime for zing
Save My favorite part is tossing in a handful of fresh corn in summer for unbeatable sweetness it instantly transports me to picnics in the sun and that first spoonful always brings smiles at my table
Storage Tips
Let your soup cool fully before storing in airtight containers it keeps in the fridge up to four days and in the freezer for up to three months The tortillas will soften a bit after freezing but the flavors stay bold Reheat gently and stir well
Ingredient Substitutions
You can swap pinto beans for black beans or leftover roast chicken for the raw chicken thighs Try bell pepper or zucchini tossed in with the corn if you like more veggies Salsa verde is delicious instead of red for a tangier edge
Serving Suggestions
This soup shines with toppings Bring out diced avocado shredded cheese jalapeños or fresh sliced radish A side of crisp green salad with lime dressing completes the meal If you have a few minutes fry some tortilla strips for extra crunch
Cultural Notes
Soupe de tortillas is rooted in Mexican cuisine and celebrates the humble corn tortilla as a thickener while layering bold flavors Each family has their own twist from spicy to milder broths or the addition of smoky chipotle peppers
Seasonal Adaptations
In summer use char-grilled fresh corn and ripe tomatoes for extra brightness Winter calls for fire-roasted canned tomatoes for depth and quick frozen corn For fall add diced butternut squash alongside the corn for a sweet earthiness
Success Stories
My neighbor borrowed my slow cooker just to make this soup and now keeps tortillas in her freezer for emergencies Another friend tried it with leftover turkey after Thanksgiving to rave reviews
Freezer Meal Conversion
Prepare all the ingredients in a freezer bag except the tortillas Freeze flat and when ready to cook just thaw dump into your slow cooker and proceed as usual Tortillas add best near the end
Save With minimal prep and hands-off cooking you get a dinner bursting with comfort and bold flavor. This tortilla soup is a treasure for busy cooks who love hearty meals.
Recipe FAQs
- → Can I use fresh or frozen corn for this soup?
Yes, both fresh and frozen corn work well and add natural sweetness to the soup.
- → What type of chicken is best to use?
Boneless, skinless chicken breasts or thighs are both suitable; they shred easily after cooking.
- → How can I make the soup spicier?
Add diced jalapeños, extra salsa, or a pinch of cayenne pepper for more heat.
- → Are there vegetarian alternatives?
You can replace the chicken with extra beans and use vegetable broth for a meatless version.
- → How do I keep the tortilla strips crispy?
Bake or fry the tortilla strips and add them right before serving to maintain their crunch.