Fire roasted chicken tortilla soup is the easy slow cooker dinner that tastes like it simmered all day. Seared chicken breasts cook gently in a spiced broth with black beans, fire roasted tomatoes, diced tomatoes with green chilies, and chopped green chilies, then the chicken is shredded right back into the pot.
The recipe serves six, and most of the work is just opening cans and pressing a button. The fire roasted tomatoes give the broth a smoky depth, and chili powder, cumin, and smoked paprika round out the flavor. Set out a few toppings and everyone can build a bowl the way they like it.
Table of Contents
Why This Works
Searing the chicken before it goes into the slow cooker gives this fire roasted chicken tortilla soup a deeper, more savory flavor. Those browned bits and the softened onion and garlic go into the pot too, so the broth has a base that tastes cooked, not just heated.
Canned fire roasted tomatoes, diced tomatoes with green chilies, and chopped green chilies bring a lot of flavor with no chopping. Black beans make the soup hearty, and low-sodium chicken broth keeps the salt in your control, since several of the canned ingredients already contain some.
Chicken breasts can dry out in a slow cooker if they cook too long. This fire roasted chicken tortilla soup uses a specific time range for the amount of chicken, and the chicken is shredded and returned to the soup so it soaks up the broth and stays moist.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) fire-roasted diced tomatoes, undrained
- 1 can (10 ounces) diced tomatoes with green chilies, undrained
- 1 can (4 ounces) chopped green chilies, undrained
- 4 cups low-sodium chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, optional
- Salt and black pepper, to taste
How to Make Fire Roasted Chicken Tortilla Soup
1. Sear the chicken.
Pat the chicken dry. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, until golden brown. Remove it to a plate. The chicken will finish cooking in the slow cooker, so it does not need to cook through.
2. Cook the onion and garlic.
In the same skillet, saute the chopped onion for 5 to 7 minutes, until softened. Add the garlic and cook for 1 minute, until fragrant.
3. Load the slow cooker.
Transfer the onion and garlic to a 6 quart or larger slow cooker. Add the black beans, fire-roasted tomatoes, diced tomatoes with green chilies, chopped green chilies, and chicken broth.
4. Season.
Stir in the chili powder, cumin, smoked paprika, cayenne if using, salt, and black pepper. Place the seared chicken on top and press it down so it is mostly covered by the liquid.
5. Cook.
Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken reaches 165 degrees F and is tender enough to shred easily.
6. Shred the chicken.
Move the chicken to a cutting board and let it cool for a few minutes. Shred it with two forks and return it to the pot. Stir it into the soup.
7. Adjust and serve.
Taste and add more salt, pepper, or chili powder if needed. Cook on low for another 15 to 20 minutes to let the chicken warm through, then ladle into bowls and add your toppings.
How to Serve
Top each bowl of fire roasted chicken tortilla soup with crushed tortilla chips, shredded cheddar, sour cream or plain Greek yogurt, chopped cilantro, diced avocado, and a squeeze of lime. For more to eat alongside, try guacamole and chips, a scoop of homemade Spanish rice, or a plate of chicken quesadillas. A tray of chicken nachos turns the meal into a fiesta.
How to Store and Reheat
Cool the fire roasted chicken tortilla soup and store it in airtight containers in the refrigerator for up to 3 to 4 days. Refrigerate leftovers within 2 hours of cooking, and keep the toppings separate so they stay crisp.
Reheat on the stove over medium heat, stirring occasionally, until it is steaming and reaches 165 degrees F. You can also microwave single portions. The soup freezes well, so freeze leftovers in portions and thaw them in the refrigerator.
Tips and Variations
For safe storage and reheating, Purdue Extension recommends refrigerating leftovers within 2 hours, using them within 3 to 4 days, and reheating them to 165 degrees F. Following the same guidance makes a big batch of fire roasted chicken tortilla soup safe to enjoy all week.
For a little extra flavor, you can use homemade chicken broth in place of store-bought. If you are short on time, swap the chicken breasts for shredded rotisserie chicken and cook the soup just long enough to heat everything and blend the flavors. Corn or diced bell peppers add texture, and fresh jalapenos or more cayenne add heat.
You can make the soup vegetarian by using chickpeas or lentils in place of the chicken and vegetable broth in place of chicken broth. Add the chickpeas or lentils at the start and cook until they are tender. Taste the soup at the end and adjust the seasoning, since beans and tomatoes absorb salt.
FAQ
Do I have to sear the chicken first?
No, but searing adds a lot of flavor. If you are short on time, skip it and place the raw chicken in the slow cooker. The soup will still be good, just a little less rich.
How long should I cook fire roasted chicken tortilla soup in the slow cooker?
For 2 pounds of chicken breasts, cook on low for 5 to 6 hours or on high for 3 to 4 hours. The chicken should reach 165 degrees F and shred easily with a fork.
Can I use chicken thighs?
Yes. Thighs stay juicy in a slow cooker and are more forgiving if the soup cooks a little long. Cook them until they reach 165 degrees F and shred easily.
How can I make fire roasted chicken tortilla soup thicker?
Mash some of the black beans against the side of the pot, or stir in a handful of crushed tortilla chips near the end. The soup also thickens a little as it sits.
Can I freeze fire roasted chicken tortilla soup?
Yes. Cool it fully, freeze it in airtight containers, and thaw it in the refrigerator before reheating on the stove. Add the toppings fresh when serving.
Fire Roasted Chicken Tortilla Soup in the Crockpot
Ingredients
Main Ingredients
- 2 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 large yellow onion chopped
- 2 cloves garlic minced
- 1 can (15 oz) black beans rinsed and drained
- 1 can (15 oz) fire-roasted diced tomatoes undrained
- 1 can (10 oz) diced tomatoes with green chilies undrained
- 1 can (4 oz) chopped green chilies undrained
- 4 cup low-sodium chicken broth
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper optional
- salt and black pepper to taste
Instructions
Cooking
- Pat the chicken dry and sear in the hot olive oil 3 to 4 minutes per side until golden. Set aside.
- Saute the onion in the same skillet 5 to 7 minutes, add the garlic, and cook 1 minute.
- Transfer the onion and garlic to a 6 quart slow cooker and add the beans, tomatoes, green chilies, and broth.
- Stir in the chili powder, cumin, paprika, cayenne, salt, and pepper, then place the chicken on top.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken reaches 165 degrees F.
- Shred the chicken, return it to the pot, and cook on low 15 to 20 minutes. Serve with toppings.
