Slow-Cooker Chicken Tortilla Soup
By America's Test KitchenPublished on June 25, 2017
Time
4 to 6 hours on low
Yield
Serves 6
Ingredients
1 tablespoon vegetable oil 2 tomatoes, cored and chopped1 onion, chopped fine2 jalapeño chiles, stemmed, seeded, and minced, divided6 garlic cloves, minced1 tablespoon tomato paste 1 tablespoon minced canned chipotle chile in adobo sauce, divided½ teaspoon table salt 10 (6-inch) corn tortillas, divided6 cups chicken broth 1 ½ pounds boneless, skinless chicken thighs, trimmed1 cup vegetable oil for fryingCrumbled Cotija cheese Fresh cilantro leaves Diced avocado Sour cream Lime wedge
Before You Begin
For a spicier soup, add some of the jalapeño seeds in step 4. You can substitute Monterey Jack for the Cotija.
Instructions
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tomatoes, onion, half of jalapeños, garlic, tomato paste, 2 teaspoons chipotle, and salt and cook, stirring often, until onion is softened, 8 to 10 minutes. Transfer to slow cooker and wipe skillet clean with paper towels.
- Tear 4 tortillas into 1/2-inch pieces. Add broth and tortilla pieces to slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
- Meanwhile, halve remaining 6 tortillas, then cut halves crosswise into 1/2-inch-wide strips. Heat remaining 1 cup oil in now-empty skillet over medium-high heat until shimmering. Add tortilla strips and cook, stirring occasionally, until golden brown, 4 to 6 minutes. Using slotted spoon, transfer strips to paper towel–lined plate. Season with salt to taste and let cool completely.
- Transfer chicken to cutting board and shred into bite-size pieces with 2 forks. Whisk soup vigorously until tortillas are broken down, about 30 seconds. Stir in chicken, remaining jalapeños, and remaining 1 teaspoon chipotle. Season with salt and pepper to taste. Serve, passing tortilla strips, Cotija, cilantro, avocado, sour cream, and lime wedges separately.
Time
4 to 6 hours on lowYield
Serves 6Ingredients
1 tablespoon vegetable oil
2 tomatoes, cored and chopped
1 onion, chopped fine
2 jalapeño chiles, stemmed, seeded, and minced, divided
6 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced canned chipotle chile in adobo sauce, divided
½ teaspoon table salt
10 (6-inch) corn tortillas, divided
6 cups chicken broth
1 ½ pounds boneless, skinless chicken thighs, trimmed
1 cup vegetable oil for frying
Crumbled Cotija cheese
Fresh cilantro leaves
Diced avocado
Sour cream
Lime wedge
Test Kitchen Techniques
Ingredients
1 tablespoon vegetable oil
2 tomatoes, cored and chopped
1 onion, chopped fine
2 jalapeño chiles, stemmed, seeded, and minced, divided
6 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced canned chipotle chile in adobo sauce, divided
½ teaspoon table salt
10 (6-inch) corn tortillas, divided
6 cups chicken broth
1 ½ pounds boneless, skinless chicken thighs, trimmed
1 cup vegetable oil for frying
Crumbled Cotija cheese
Fresh cilantro leaves
Diced avocado
Sour cream
Lime wedge
Test Kitchen Techniques
Ingredients
1 tablespoon vegetable oil
2 tomatoes, cored and chopped
1 onion, chopped fine
2 jalapeño chiles, stemmed, seeded, and minced, divided
6 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced canned chipotle chile in adobo sauce, divided
½ teaspoon table salt
10 (6-inch) corn tortillas, divided
6 cups chicken broth
1 ½ pounds boneless, skinless chicken thighs, trimmed
1 cup vegetable oil for frying
Crumbled Cotija cheese
Fresh cilantro leaves
Diced avocado
Sour cream
Lime wedge
Test Kitchen Techniques
Why This Recipe Works
For a rich, vibrant slow-cooker version of chicken tortilla soup that required minimal hands-on cooking and was loaded with toasted-corn flavor, we quickly cooked a mixture of onion, tomatoes, and chiles on the stovetop before adding it to the slow cooker with chicken thighs and torn corn tortillas. We took this soup over the top by topping it with supercrisp fried tortilla strips and garnishes of sour cream, diced avocado, Cotija cheese, cilantro, and lime.
Before You Begin
For a spicier soup, add some of the jalapeño seeds in step 4. You can substitute Monterey Jack for the Cotija.
Instructions
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tomatoes, onion, half of jalapeños, garlic, tomato paste, 2 teaspoons chipotle, and salt and cook, stirring often, until onion is softened, 8 to 10 minutes. Transfer to slow cooker and wipe skillet clean with paper towels.
- Tear 4 tortillas into 1/2-inch pieces. Add broth and tortilla pieces to slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
- Meanwhile, halve remaining 6 tortillas, then cut halves crosswise into 1/2-inch-wide strips. Heat remaining 1 cup oil in now-empty skillet over medium-high heat until shimmering. Add tortilla strips and cook, stirring occasionally, until golden brown, 4 to 6 minutes. Using slotted spoon, transfer strips to paper towel–lined plate. Season with salt to taste and let cool completely.
- Transfer chicken to cutting board and shred into bite-size pieces with 2 forks. Whisk soup vigorously until tortillas are broken down, about 30 seconds. Stir in chicken, remaining jalapeños, and remaining 1 teaspoon chipotle. Season with salt and pepper to taste. Serve, passing tortilla strips, Cotija, cilantro, avocado, sour cream, and lime wedges separately.
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