A warm bowl of soup hits the spot on a cold evening. This recipe brings together tender shredded chicken, black beans, corn, and a blend of warm spices in a rich broth. Fire-roasted tomatoes add a subtle smokiness that pairs well with the earthy cumin and chili powder.
Using a slow cooker makes the process hands-off for most of the afternoon. The chicken simmers gently until it is ready to fall apart. Frying your own corn tortilla strips gives the dish a crunchy finish that holds up well in the hot broth.
Why this works
- The onion, garlic, and jalapeno are briefly sauteed before hitting the slow cooker to remove their raw bite.
- Cooking the chicken whole keeps the meat tender and makes it easy to shred right before serving.
- Frying fresh corn tortillas creates a crisp garnish that adds texture to every spoonful.
Ingredients you'll need
- Chicken breasts: Boneless, skinless breasts work well here, but boneless thighs can be used if you prefer dark meat.
- Fire-roasted tomatoes: These add a slightly charred flavor. Standard diced tomatoes will work if fire-roasted are unavailable.
- Black beans: Rinse the beans thoroughly under cold water to remove the starchy canning liquid.
- Jalapeno: Remove the seeds and white ribs before mincing if you want a milder heat level.
- Corn tortillas: Look for standard yellow or white corn tortillas. Flour tortillas will not fry up with the same crisp texture.
Exact quantities are in the recipe card below.
How to make it
Step 1: Saute the aromatics
Cooking the onion, garlic, and jalapeno in a skillet first softens them and builds a flavor base. This step prevents the vegetables from tasting raw after simmering in the slow cooker.
Step 2: Simmer the soup
The aromatics go into the slow cooker along with the chicken, broth, beans, corn, tomatoes, and spices. The gentle heat cooks the chicken through while the flavors blend together.
Step 3: Fry the tortilla strips
Cutting whole corn tortillas into strips and frying them in vegetable oil creates a crisp topping. Draining them on paper towels removes excess oil before they go on the soup.
Step 4: Shred the chicken
Checking the chicken with a meat thermometer ensures it is safe to eat. Shredding the meat and stirring it back in distributes the chicken evenly throughout the broth.
Serve it with
Serve this warm soup with a side of Easy Dinner Rolls for Thanksgiving to soak up the spiced broth. You can also offer small bowls of diced avocado, sour cream, and shredded cheese for people to add their own toppings.
Storage and reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Keep the fried tortilla strips in a separate container at room temperature so they stay crisp. Freeze the soup for up to 3 months, thawing it in the refrigerator overnight before reheating. Reheat portions on the stove over medium heat until simmering and warmed through.
FAQ
Can I cook this on the high setting?
Yes, you can cook the soup on the high setting for 2 to 3 hours. Check that the chicken reaches an internal temperature of 165°F (74°C) before shredding.
Can I use pre-cooked chicken?
You can use leftover cooked chicken or rotisserie chicken. Shred the cooked meat and add it to the slow cooker during the last 30 minutes to warm through.
How do I make the soup thicker?
For a thicker broth, you can blend one cup of the soup in a blender and stir it back into the slow cooker before adding the shredded chicken.
