Slow-Cooker Chicken Tortilla Soup

Sure, everyone loves chicken noodle soup. But, for some of us here in the Delish Test Kitchen, there's nothing that soothes the soul and warms us up like a big bowl of chicken tortilla soup. The slight kick from chili powder and fire-roasted tomatoes gives what could easily be a very boring bowl of soup a jolt of flavor and depth. The best part? You get to load it up with crunchy tortilla strips, avocado, and sour cream—let's see chicken noodle try and do THAT. Keep reading for how to make this easy slow-cooker recipe that's low on effort, and big on flavor: 

What's in chicken tortilla soup?
We load ours up with extra protein by adding black beans, then throw in some vegetables (corn! bell peppers! onion!) for health and color, and flavor it all with canned fire-roasted tomatoes, which we love for their smokiness. The tortillas get added as croutons at the very end for a texture contrast. 

We use boneless, skinless chicken breasts in our recipe, but if you've got thighs, feel free to use 'em. We recommend taking the meat off the bone for a faster, easier cooking process. Rotisserie chicken also works, and because it's already cooked, it will cut down on the amount of time the soup needs to cook in the slow cooker. Sub in an equal amount and cook until heated through.  

Topping ideas:
We like to load our bowls up with avocado, tortilla croutons, and sour cream, but really, any of your favorite nacho fixings work. Try fresh jalapeños, thinly sliced radish, fresh herbs, or some shredded cheese.

Storage.
This soup lasts in the fridge for up to 5 days in a resealable container. Just heat and serve when ready to eat—preferably with more crunchy tortilla toppings!

Tried this recipe? Let us know how it came out in the comments below!