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Whip this up in no time by tossing all your ingredients in the slow cooker, then just sit back while dinner takes care of itself. The soup’s full of juicy chicken, tasty beans, and loads of veggies. Top it off with crunchy tortilla strips—trust me, everyone will want more. It only takes a couple minutes to get it ready to cook.
Why This Soup Rocks
We all get swamped sometimes, but this soup has your back. Raid your pantry, toss everything into your slow cooker, and just walk away till it’s time to eat. Get creative with stuff on top—maybe some fresh herbs, slices of avocado, gooey cheese, or a dollop of sour cream. Make changes to suit your taste or whatever you find in your fridge.
What Goes In
- Lime: Fresh is best, but the kind in a bottle will do in a pinch
- Oil: Use olive, canola, whatever you’ve got for those tortilla strips
- Corn Tortillas: Cut these into strips for crunch
- Chicken: Thighs or breasts, whichever you like—they both pack protein
- Yellow Onion: Dice up a small one to toss in
- Black Beans: Rinse a can and you’re good
- Corn: Doesn’t matter if it’s frozen or straight off the cob
- Tomatoes: Use one can of plain diced and one of fire-roasted with green chilies
- Chicken Stock: A carton from the store or homemade works
- Salt: I stick with kosher salt but use what you’ve got
- Spices: Grab garlic powder, cumin, smoked paprika, and chili powder (not too hot)
- Toppings: Pile on anything—avocado, herbs, cheese, jalapenos, more guac, you name it
How To Throw It Together
- Add Toppings and Serve:
- Spoon soup into bowls, toss crispy tortilla strips and your favorite extras on top.
- Final Moves:
- Pull out your chicken, pull it apart with two forks, put it back in the pot, squirt in lime juice, and taste to see if it could use more salt.
- Let Tortilla Strips Cool:
- Put baked strips on paper towels to crisp up as they cool.
- Bake Tortilla Strips:
- Crank the oven to 400°F, toss tortilla strips with oil and salt, spread them on a pan, bake for about 8-10 minutes, flipping once until they’re golden brown.
- Let It All Cook:
- Set your slow cooker to high for 4-5 hours or low for 6-7 hours, keep the lid closed until it’s done.
- Combine Ingredients:
- Throw chicken, beans, onion, corn, both kinds of tomatoes, spices, and stock into the slow cooker and stir.
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Why You'll Crave It
This soup means you don’t have to think hard about dinner. Dump everything in and come back to a hot meal waiting for you. Chicken cooks up super soft, corn adds just the right sweetness, and beans fill you up fast. Everyone at the table can make their bowl how they like it, with more cheese or avocado. It makes dinner easy (and pretty fun) for the whole crew.
Get It Just Right
The slow cooker does all the flavor work for you—nothing to brown first, just pile everything in. Want the best crunch on top? Make your own tortilla strips the night before or grab pre-made ones. That way, each bowl stays nice and crispy, no soggy bits.
Mix Things Up
Easy to make this fit anyone's vibe. Like more heat? Throw in extra chilies. Want it to be creamy? Pour in some cream at the last minute. Not into meat? Extra beans and vegetable stock make it totally plant-based. You can set up toppings so everyone builds their own best bowl.
Simple Swaps
Work with what you’ve got! Chicken breasts or thighs both taste great. Use whatever oil’s handy. Any kind of corn will work, frozen or fresh. Squeeze some lime at the end to perk up all the flavors—it really makes a difference.
Leftover Tips
You’ll find it’s even better after sitting overnight. Just pop leftovers into containers and stash in the fridge for up to four days. Need to keep it longer? Put it in the freezer for a quick meal whenever you want.
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Frequently Asked Questions
- → Want even more heat?
Stir in chopped jalapeños, extra chili powder, or toss in some green chilies. Start with less—it's easy to turn up the heat later with hot sauce at the table.
- → Can I swap in chicken thighs?
Totally! Thighs give more moisture and taste. Toss in the same amount but peel off the skin so your soup isn't oily.
- → What’s a quick lime swap?
Lemon juice works just fine, or use bottled lime or even a tiny splash of vinegar—just add it right before serving.
- → No slow cooker? Try this!
Low and slow in a dutch oven works too—just let it cook for a few hours with the lid on, stirring every so often, and add more broth if it gets dry.
- → How should I store extras?
Pop leftovers in a sealed container in the fridge for up to 3 days, or freeze for later—up to 3 months. Add fresh toppings when you reheat.
Conclusion
Obsessed with these tastes? Check out chicken black bean chili—lots of the same good stuff. No time crunch? Go for classic tortilla soup. Also, Mexican chicken stew pairs great with these flavors!