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Easy Flavor-Packed Dump-and-Go Chicken Tortilla Soup

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A quick and comforting chicken tortilla soup made with simple pantry ingredients, perfect for busy weeknights. This dump-and-go recipe uses a slow cooker for effortless cooking and delivers bold smoky flavors with a creamy texture.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (or thighs for juicier meat)
  • 4 cups (32 fl oz) low-sodium chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 medium onion, diced (yellow or white)
  • 3 cloves garlic, minced
  • 1 can (4 oz) chopped green chilies
  • 1–2 chipotle peppers in adobo sauce, minced (adjust to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried Mexican oregano
  • Salt and pepper to taste
  • Juice of 1 lime
  • Tortilla chips or strips for garnish
  • Chopped fresh cilantro for garnish (optional)
  • Diced avocado for topping (optional)
  • Shredded cheese like Monterey Jack or cheddar (optional)

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, drain and rinse the black beans, and finely chop the chipotle peppers.
  2. Place the chicken breasts at the bottom of the slow cooker.
  3. Add chicken broth, fire-roasted diced tomatoes, black beans, diced onion, minced garlic, chopped green chilies, and chipotle peppers to the slow cooker.
  4. Sprinkle in cumin, chili powder, oregano, salt, and pepper. Stir gently to combine.
  5. Cover and cook on high for 3-4 hours or on low for 6-8 hours until the chicken is tender.
  6. Remove the chicken breasts and shred with two forks, then return shredded chicken to the soup and stir.
  7. Optional: Scoop out about 2 cups of soup and blend until smooth, then stir back into the pot for a creamy texture.
  8. Stir in fresh lime juice and adjust seasoning if needed.
  9. Serve hot, topped with tortilla strips, cilantro, avocado, and shredded cheese as desired.

Notes

If you don’t have a slow cooker, simmer all ingredients in a heavy-bottomed pot on low for 45-60 minutes. Adjust chipotle peppers to control spice level. Blend part of the soup for creaminess without cream. Use fresh lime juice at the end to brighten flavors. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: chicken tortilla soup, slow cooker soup, dump and go recipe, easy weeknight dinner, smoky chipotle soup, healthy chicken soup

Find it online: https://oracooks.com/easy-flavor-packed-dump-and-go-chicken-tortilla-soup-recipe-perfect-for-busy-weeknights/