slow cooker chicken tortilla soup with spiced tortilla strips

prep: 10 MINUTES | slow cook: 3 TO 4 HOURS ON HIGH OR 6 TO 8 HOURS ON LOW total: 3 TO 8 HOURS | serves 6 TO 8

I’m all for letting my slow cooker make dinner—and this is the ultimate “set it and forget it” recipe. This warm, cozy soup is great to throw together before we head out for an adventure-filled afternoon, or on those crazy days when our schedule is packed with after-school activities or meetings. It’s so comforting knowing that whatever you’re doing that day, you get to come home to warm, delicious soup topped with spiced, crunchy tortilla strips. Or better yet, knowing that anyone could pop by for dinner and you’ll be ready with a hearty meal to share.

SOUP

1 pound boneless, skinless chicken breasts

1 small yellow onion, diced

3 garlic cloves, minced

1 red bell pepper, cored, seeded, and diced

1 poblano pepper, cored, seeded, and diced

4 cups low-sodium chicken broth

2 (14.5-ounce) cans diced tomatoes with juices

2 (15-ounce) cans black beans, drained and rinsed

1½ cups frozen corn kernels

1 (4-ounce) can diced green chiles

2 teaspoons ground cumin

2 teaspoons chili powder

1 teaspoon smoked paprika

¼ teaspoon dried oregano

1 teaspoon kosher salt

Juice of 1 lime

¼ cup chopped fresh cilantro

SPICED TORTILLA STRIPS

10 corn tortillas

1½ tablespoons canola or vegetable oil

1 teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon paprika

½ teaspoon kosher salt

Optional toppings: shredded cheese, diced avocado, sour cream or plain Greek yogurt, chopped fresh cilantro, sliced scallions, lime wedges

1 Make the soup: In a 6-quart slow cooker, combine all the soup ingredients except the cilantro and stir to combine.

2 Cover the slow cooker and cook for 3 to 4 hours on high heat or 6 to 8 hours on low heat, until the chicken is cooked through. Use two forks to shred the chicken and stir to distribute. Stir in the cilantro.

3 Make the tortilla strips: While the soup is cooking, preheat the oven to 400°F. Line a large baking sheet with aluminum foil.

4 With the tortillas in a single stack, cut them into 1 × ¼-inch strips. Scatter the strips over the baking sheet and drizzle with the oil. Toss until all of the strips are well coated.

5 In a small bowl, mix together the chili powder, garlic powder, onion powder, paprika, and salt. Sprinkle the seasoning over the tortilla strips and toss until they are evenly coated.

6 Arrange the strips in an even layer. Bake for 5 minutes. Use a spoon or spatula to give the tortilla strips a toss. Place the baking sheet back in the oven and bake for an additional 5 minutes, until the strips are crispy. Set aside to cool. Use immediately or store in an airtight container at room temperature for up to 5 days.

7 Ladle the soup into bowls and serve with the spiced tortilla strips and other desired toppings.

NOTE: This is a great recipe for making in the Instant Pot:

Set the Instant Pot to the Sauté function. Add 2 tablespoons of olive oil and sauté the onion for 3 to 5 minutes, or until tender. Add the garlic and peppers and cook for an additional 3 minutes, stirring frequently.

Stir in the chicken broth, diced tomatoes, black beans, green chiles, ground cumin, chili powder, smoked paprika, oregano, salt, and lime juice. Add the chicken breasts, stir, and secure the lid. Select “high pressure” and set the time to 18 minutes. When the soup is done cooking, manually release the pressure with quick release and, using an oven mitt or towel, carefully remove the lid.

Use tongs or a slotted spoon to transfer the chicken to a clean plate or cutting board. Use two forks to shred the chicken. Return the chicken to the soup along with the corn and cilantro. Season with additional salt and pepper, if necessary. Ladle the soup into bowls and serve with your desired toppings.